adventurousvegetarians

Ok, so this isn’t exactly B.M. mac n’ cheese (which I assume is made of spun gold and unicorn horns.) but it still taste pretty good! I added some broccoli in to hopefully cancel out the effects of heart disease with the copious amounts of Velveeta used in this recipe.

• 1 lb Velveeta ‘cheese’ cubed.
• 2/3 cup milk
• salt and pepper, to taste
• 1/2 teaspoon turmeric
• 1/4 teaspoon dry mustard
• 1/8 teaspoon cayenne
• 1 package of rotini

1. Cook the rotini however you like it, in lightly salted water.
2. Meanwhile, in a double broiler (or, if you’re like me, in a glass baking dish above, but not touching, boiling water), melt the cheese, milk and spices until smooth.
3. Combine the two, and let cool for a few minutes to thicken up the sauce.

I made my own croissant rolls for this one, and it turned out to be HUGE! I would recommend getting store bought ;] Thanks to Pinterest for this recipe!

• 2 packages cresent rolls
• 2 cups veggie chicken, diced and cooked
• 2 cups cheddar cheese, diced
• 2 cups broccoli, chopped and cooked
• 1/2 cup mayo
• salt and pepper, to taste
• 1 egg yolk

1. Preheat oven to 375 F
2. Roll out the cresent dough on a well-greased baking sheet. If you’re going with store brand, then you’ll need to press down the seams so they won’t separate.
3. In a medium bowl, stir together chicken, cheese, broccoli, mayo and salt and pepper.
4. Pour out the contents of the medium bowl onto the cresent roll dough. Form it all in the middle because you’re going to roll the dough around the filling.
5. Cut the exposed dough around the edges with slices, about 1 inch apart from each other. Roll and tuck the edges of the dough up and around the filling so that the filling is no longer exposed.
6. Brush the top of the dough with your egg yolk.
7. Bake for 30 minutes, enjoy! We will definitely be making this recipe again! :]

This dip is sooo good. We saved some and used it for our hashbrowns the next morning! When I was baking it I found that the shape of the tin foil made the oil pool into a little heart, so here you have: Chili Potato Wedges: the snack that loves you back! :]

• 2 large russet potatoes
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1/3 cup sour cream
• 1/3 cup mayo
• 2 roma tomatoes
• finely shredded cheddar cheese
• 2 jalapeños, seeded
• 2 tablespoons sliced green onions

1. Heat oven to 450 F and line a baking sheet with tin foil
2. In a large bowl, combine olive oil, chili powder and garlic powder. Whisk until combined, set aside.
3. Cut potatoes into wedges (The easiest way for me is to cut the potato in half ‘hotdog’ style, and then cut each half into 3-4 wedges)
4. Toss the wedges in the seasoned oil, until fully coated. Bake for 15 minutes in a preheated oven.
5. Meanwhile, in a food processor or blender, combine tomatoes, jalapenos, mayo and sour cream. Refridgerate this dip.
6. After the potatoes have been baking for 15 minutes, turn each potato and bake for another 15 minutes.
7. Top the dip with cheese and green onions, serve the potatoes hot!

You guessed it: more Skinny Italian recipes!

• 1 lb linguine
• 2 medium red potatoes, peeled
• 3 tablespoons fresh chopped parsley
• 1 tablespoon fresh chopped basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Start cooking pasta until al dente, in lightly salted water.
2. Cover peeled potatoes in cold, salted water. Bring to a boil and reduce heat to medium-low. Cook for 25 minutes.
3. Drain the potatoes and reserve 1/2 cup potato water. The easiest way I found to do this is to place a strainer in a large bowl and remove the potatoes, and then all of your water is reserved!
4. With an electric mixer, whip the potatoes into a paste, adding enough of the potato water to make it the consistancy that you would like. Stir in parsley, basil, salt and pepper.
5. Drain pasta, reserving 1/2 cup pasta water. Return pasta to the pot, add mashed potatoes. Add pasta water gradually, while stirring, until the pasta is the perfect consistancy.

YUM!

• 1/4 cup and 1 tablespoon warm milk
• 2 teaspoons margarine, melted
• 2 teaspoons warm water
• 2 teaspoons white sugar
• 1/2 package instant yeast (approx. 2 teaspoons)
• 1/4 teaspoon salt
• 3/4 cup and 3 tablespoons and 1 teaspoon all-purpose flour, or as needed
• Chicken Nuggets recipe found here
• 1/2 cup mayo
• 1 tablespoon sugar
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne (more or less depending on how hot you would like it!)
1. In a large bowl, stir together the milk, margarine, warm water, sugar and yeast. Let stand for 5 minutes.
2. Stir in the salt, and slowly add in the flour until you have a soft dough. Divide into 4 pieces, and form into balls. Place on baking sheets so they are about 3 inches apart. Let rise for 20 minutes.
3. Meanwhile, preheat the oven to 375 F. Bake the dough balls for 15 minutes. Cool slightly, then split them in half horizontally and lightly toast them.
4. In a small bowl, whisk together the mayo, sugar and pepper. Spread the sauce over the top of the bun.
5. Fill with chicken nuggets and any other toppings you would like (lettuce, onions, tomato…)

Another recipe I borrowed from the Skinny Italian :] After we had eaten about half of it, I tossed in some uncooked cooking spinach (Jack is not a big fan of cooked vegetables) and it was so delicious! A nice fresh crunch in the pasta, I think I’ll be making it with spinach from now on! :]

• 1 lb spaghetti noodles
• 2 cups Parmesan cheese
• salt and pepper to taste

1. Cook the noodles al dente, and strain, reserving 1 cup of the pasta’s cooking water.
2. Top with cheese and salt and pepper, toss. Add enough pasta water to make it the consistancy that you would like (I used about half a cup.)

Super easy and delicious!

I apologize again for slacking on the recipes this week. We’re going to celebrate pasta week, as a dedication to cheap, filling food! This week I’ll cook a ton of pasta recipes that I got from The Skinny Italian that I have never done before.

• 3 large portobello mushrooms, rinsed, sliced and diced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 small red bell pepper, cored, seeded and diced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup red wine vinegar
• 1 lb pasta (supposed to be penne, but the macaroni was on sale ;])
• 1/2 cup Parmesan cheese

1. Heat the oil over medium heat, add garlic and mushrooms. Cook for 3-5 minutes. Add bell pepper, salt and pepper. Cook uncovered for 2 more minutes. Stir in the vinegar and cook for 1 minute. Remove from heat and cover so it’ll stay warm.
2. Meanwhile, cook pasta in lightly salted water until al dente. Drain, reserving 1/2 cup of the pasta’s cooking water.
3. Return to pot, toss with Parmesan cheese. Stir in the mushroom mixture. Add pasta water until it’s the consistency that you would like. Enjoy! :]

Hi everyone I know it’s been a while. I’m back! And I bring with me: Mac n’ Cheesza!

• 1 cup warm water
• 1 table sugar
• 2.25 tea yeast
• 3 tables Olive Oil (+ more for drizzling)
• 1 tea salt
• 2.5 cups flour (+ more for dusting)
• 1-2 teaspoons minced garlic
• 1 1/2 cups of cooked macaroni noodles
• 1 1/2 cups cheddar cheese

1. Combine the water, sugar and yeast and whisk together until thoroughly combined.
2. Add olive oil and salt
3. Mix in flour until the dough is no longer sticky, let rise for 10 minutes.
4. Preheat your oven to 425 F
5. Roll the dough with a rolling pin on a floured surface and transfer to a baking dish. Tuck all of the corners in so it’s a nice little rectangle.
6. Drizzle lightly with olive oil and sprinkle with garlic
7. Bake for 5 minutes in the preheated oven. Remove, then top with macaroni followed by cheese.
8. Bake for another 15 minutes – and enjoy! :]

This is kind of a fancy version of mac n’ cheese. It was good, but it tasted so similar to regular mac and cheese that I think next time I’d rather just save the money :]

• 1 lb pasta, cooked
• 4 tablespoons butter
• 4 tablespoons flour
• pinch of white pepper
• 2 cups milk
• 1 wedge fontina cheese, cut into small squares
• handful of parsely, rough chopped

1. In a small pan, make a roux with the butter and flour until puffy (over low heat, for about 1 minute)
2. In a double broiler, mix roux, pepper and milk together until smooth.
3. Slowly add cheese until thickened and melted, but not boiling.
4. Stir sauce into the pasta and toss with parsley. Let sit for about 5-10 minutes for the sauce to thicken.

Hello my fellow vegetarians, I’ve run out of recipes since I’ve been posting on here every day for nearly two months! Budget allowing, we’re not able to get new fancy ingredients for every meal, and end up repeating a lot of the same recipes. I will still post on here when I cook something new, it just won’t be every day!

Thank you for all your love and support!