We Drive All Night...With Chili in Our Bellies

"I drove all night to get to you. Is that alright?" - Cyndi Lauper

For a number of reasons, David and I are leaving for Pittsburgh tonight...like midnight tonight. We plan to drive through the night and arrive in Pennsylvania around 7 a.m. David is a night owl, so it will be easy for him. I usually sleep from 10 p.m. to 7 a.m., so it will probably be difficult for me.

But I'm all set: vegan munchies, bottled water, Christmas music, and magazines. Sounds good, huh?

In the meantime, I'm packing and waiting for David to get home from work. I wanted to eat something hot, spicy, and filling since - I'm assuming - healthful vegan food won't be available between the hours of midnight and 7 a.m. while driving through Ohio. So I made a warming curried chili with cauliflower and corn that will - hopefully - along with my snacks, keep me satiated through the night. Isn't it funny how my main concern on a midnight drive is food? I guess that's just who I am ;-)

I am packing my yoga mat as a reminder and an inspiration to practice over break. I'm also taking exercise clothes, running shoes, and an iPod...It will be hard to motivate myself to exercise, but - with the right tools, clothes, and gadgets - I know I'll be more likely to actually get it done. I picked up this good advice from Pam Anderson, a wonderfully talented cookbook author who lost 30 pounds - - while maintaining a career in food! Impressive! I'm also bringing my 1,001 Mediations book...just to stay grounded. I love that it's travel-sized and compact. It'll easily slip into my suitcase.

Anyway, here's my chili recipe. It's highly flavorful and spicy. Sure to fill your tummy for a long night.

Curried Chili with Cauliflower and Corn

- 1/2 cup short-grain brown rice
- 1 cup water
- 1/2 cup frozen Mirepoix mix (chopped carrots, celery, and onion)
- 1 tablespoon garlic, chopped
- 15 oz. can pinto beans, drained and rinsed
- 1 cup tomato sauce
- 1 cup spicy V8 vegetable juice
- pinch cayenne pepper
- pinch paprika
- a few good shakes of hot sauce
- 1 teaspoon hot curry powder
- 1 teaspoon chili powder
- 1/2 cup frozen cauliflower
- 1/4 cup frozen corn kernals
- up to 1 cup additional water

Combine the rice, 1 cup water, Mirepoix mix, and garlic in a medium soup pot. Bring to a boil, cover, and simmer over low heat for 30-45 minutes - until water is absorbed and rice is cooked through. Check the rice starting at 30 minutes so as not to burn it.

Once the rice is cooked, add the beans, tomato sauce, vegetable juice, hot sauce, spices, cauliflower, corn, and as much water as needed to make a thick sauce (you don't want it to be watery). Turn the heat up to medium and cook for about 10-15 minutes, until flavors meld and the cauliflower and corn are cooked through and hot. Season to taste with salt and pepper. serves 2

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To wash away the spice of the chili, drink this simple - but delicious smoothie.

Sunbutter Smoothie
This recipe is loosely based upon one by Alicia Simpson in her book Vegan Comfort Food. She calls the original recipe "Tahini Coffee" because the flavors evoke a rich coffee-like taste (she doesn't drink real coffee, so this is her replacement). It has a wonderfully sweet and delicious flavor. Try it out!

- 1 cup almond milk
- 1 tablespoon sunflower nut butter (or peanut, almond, etc.)
- 1 tablespoon pure maple syrup
- pinch nutmeg
- 5-6 ice cubes

Combine the almond milk, nut butter, maple syrup, and nutmeg in a blender. Blend until smooth. Add the ice cubes and blend again until thick and frothy. serves 1