adventurousvegetarians


Happy Thanksgiving!
November 24, 2011, 12:01 pm
Filed under: Dinners/Lunches

 

Happy Thanksgiving everyone! Hopefully you all have full bellies today, I’m thankful that we were able to scrounge up  a decent Thanksgiving dinner, I am thankful for my AWESOME husband, and I am thankful that we’re about as far away from Florida as possible!
Tonight we’ll be having: stuffing, green bean casserole, biscuits, “turkey” and frozen hot chocolate – yum yum!

 

 

Frozen Hot Chocolate:
• 3 cups ice
• 4 tablespoons cocoa powder
• 1/3 c sugar
• 1/3 c evaporated dry milk
• 1 cup milk

1. Blend, serve and enjoy! Topped here with marshmallow fluff and a mini candy cane :]



Baked Potato Soup
November 5, 2011, 5:21 pm
Filed under: Dinners/Lunches

I got this recipe from my sister who wowed everyone at Christmas with this recipe one year.  I adapted the recipe for vegetarians. It’s a delicious, filling, and HOT soup that will be sure to warm you up on these super cold days here :]

• 3-4 large potatoes, peeled and cubed
• 2/3 cup butter
• 2/3 cup flour
• 4 cups milk
• 2 green onions, chopped
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• Bacos (YES! Baco’s are vegetarian! Any “Imitation Bacon Bits” will do, we get ours from the Dollar Tree.)
• 1 cup cheese
• 1 cup sour cream

1. Boil water, add the cubed potatoes. Cook on medium for 20 minutes, drain and return to pot.
2. Meanwhile, in a large skillet, melt the butter. Add flour to make a roux. Cook for about 1 minutes until puffy. Gradually pour in the milk and whisk until the milk is combined with the roux.
3. Add the contents of the skillet to the pot of potatoes. Add green onions, salt, pepper, bacos and cheese. Stir well until it’s thick and melted. You may need to simmer it for a few minutes.
4. Remove from heat, stir in sour cream. Serve and enjoy :]

 



Maize cookies!
November 4, 2011, 5:20 pm
Filed under: Desserts!

Ok, so these are super cute but the fruit roll up is NASTY on these cookies. If I were you, I’d leave them off. Maybe frost over with some green frosting for the look of the husk. The rest of the cookies were delicious and a great way to welcome November :] I got this recipe from a combination of the ideas at familyfun.go.com and allrecipes.com.

 



•  1/2 cup butter, softened
•  2/3 cup white sugar
•  1 egg
•  1/4 teaspoon vanilla extract, plus more
•  1-2/3 cups all-purpose flour
•  3/4 teaspoon baking powder
•  1/4 teaspoon salt
•   vanilla frosting
•   Reese’s Pieces
•   Yellow and green fruit roll ups

1. Cream the butter and sugar together until smooth. Keep beating and add the egg and vanilla. In a seperate bowl, stir together flour, baking powder and salt. Beat it in to the butter mixture. If it doesn’t come together cohesively, add more vanilla, a little at a time, until you have a ball of dough. Refrigerate for atleast an hour.
2. Roll out dough on a lightly floured surface. Cut out long, skinny(ish) ovals. Put cookies on a greased baking sheet and bake for 8-10 minutes in an oven preheated to 400. Let cookies cool.
3. I added some yellow food coloring to my frosting because I didn’t want the spots in between the “corn” to be glaringly obvious. Frost cookies.
4. Add the Reese’s Pieces systematically, layered on top of each other so it looks like maize.
5. Cover in fruit roll ups as leaves (or frosting… seriously, those fruit roll ups were nasty!)
6. Enjoy :]



Black Bean and Cilantro Soup
November 4, 2011, 5:12 pm
Filed under: Dinners/Lunches

It’s been almost 3 months since my last post! Thanks for tuning in, we’ve been in the middle of a long move across country (so long, Florida!) To celebrate us moving into our new house with the first snow of the season, I decided to make some soup to warm us up! I got this recipe from our local weekly publication. I hope you enjoy:

• 2 cans black beans (in liquid)
• 1 cup chopped celery
• 1/4 cup chopped green onions
• 2 tablespoons olive oil
• 1/2 cup cilantro
• 1 jalapeno, seeded
• hot sauce (I used some old Del Taco packets we had in our fridge)
• 2 limes, juiced
• sour cream

1. In a large pot, heat olive oil and add celery and green onions. Cook until softened (about 2 minutes)
2. Add the two cans of black beans (in their brine) and boil for about 10 minutes.
3. In batches, blend or puree the soup. Add jalapeno and cilantro to the blender until it’s well combined.
4. Heat to simmering, add hot sauce and the lime juice.
5. Top with sour cream and some extra cilantro. Enjoy! :]