If you’re a long-time reader, you may recall that I don’t make very pretty desserts. I may put my heart and soul into baking you a cake, but they look like they contain my blood, sweat, and tears.

Recently, we were asked to bring a patriotic dessert to a pot-luck so I turned to Pinterest for some inspiration. Part of my job is to pin items to the BlogHer Loves Holidays board and I knew there were some great ideas involving red, white and blue goodies. In particular, I wanted to make these rice cereal treats.

They didn’t turn out as pretty as the picture, but it’s me; this wasn’t a surprise. It wasn’t until we got to the pot-luck where I saw these adorably sprinkled cupcakes…

 …and this flag-waving dessert…

 …that I realized I had gone overboard on the dye and created the ugliest dish on the table. They weren’t even blue. They were green and very holiday-buffet looking. This is now my M.O. as I once created, what my friends refer to as, “Holiday S’mores” on a camping trip when I accidentally packed cinnamon graham crackers.

I used a 3-section foam plate as a tray, so as not to intimidate anyone.

At this most recent event, people were nudging me as I took these pictures to point out how bad the treats looked. In their defense, they didn’t know they were talking to the chef.

Next up: I put a Christmas spin on strawberry shortcake.

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I am not a good photographer, I don’t measure everything when I cook, and occasionally I make stuff that tastes. Just. Plain. Bad.

But sometimes I create something in the kitchen that is really tasty and I want to start sharing the recipes with you. Keep in mind they will be mostly, if not all, vegan. Talking to my brother-in-law about his spontaneous bicep rupture because of the statin he’s been taking furthered my resolve to stick to a no-cholesterol diet. Whenever possible, recipes contain whole foods, because that’s my next step in the right direction. Getting rid of processed junk. After that, I conquer the world!

I decided to share this recipe after my 10 year old son licked his bowl clean. Before I conquer the world, I should work on his table manners.

Blurry and taken with my iPhone. I wasn’t lyin’.

Eggplant Chili

Serves 4 to 6

1/2 of a large yellow onion, peeled and diced

2 large eggplants, peeled and diced

1/4 teaspoon minced garlic

1 can diced tomatoes, drained

1 can medium chili beans

4 tbsp Bragg Nutritional Yeast

salt and pepper to taste

3 tbsp chopped basil

2 cups fresh kale (torn into small pieces with center stem removed)

Using NO oil, place the onions in a large saucepan and saute over medium heat. You can add a little water if the onions stick, but you shouldn’t need to. After 8 to 10 minutes, add the tomatoes and garlic. Cook for 2 minutes, then add the eggplant, chili beans, basil, salt, pepper, and Nutritional Yeast. Cover and simmer for a few minutes until the eggplant softens. Add the kale, cover and simmer again for a few minutes until the kale softens.

Enjoy!

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