Current Blog Series: The Vegan College Cookbook

By the way, I am having some issues with photos in older posts not displaying properly. I am looking into the source of the trouble, and they should be back online soon. Sorry for the inconvenience.

Sunday, February 2, 2014

CTTVCC: Ants on a Blog


This delicious snack is one I've enjoyed since childhood. Eating this again brings back memories of my nana making these for me when I was knee high to a grasshopper. (Pardon the funny expression. I don't really ever use it but it makes me laugh because it makes me think of cute little old ladies in the South.) My nana always cut the celery smaller so that it was more kid-friendly. I used to get these when coming home from dance lessons. Ah. . . Memories.

The recipe calls for:

  • 2 stalks celery, cut into sticks
  • 1 box raisins
  • 4 tablespoons peanut butter
Here's what mine looked like:



The only thing I changed about this recipe was using dried cranberries instead of dried grapes. I mean, I did also use the sugar-free kind, just to be a little healthier, but whatever. For those who may have peanut allergies, or just want to try mixing this up a bit, you could use crunchy peanut butter instead of smooth, or any kind of nut or seed butter that you wanted. My favorite non-peanut butter is sunflower seed butter. Let me tell you, it is amazing. (I have also heard good things about pumpkin seed butter, but I haven't had the opportunity to try it yet. I might end up having to make some myself next fall after carving jack-o-lanterns.) Anyway, this is a super-simple, super-satisfying recipe that's great for snacking on without getting your hands that messy. Enjoy!