... Black Eye Soup, slimy cucumber salad with bugs, and tornado and moon crescent rolls.
The Black Eye Soup was a variation of our Black Bean Soup, but we added a can of black eyed peas to have "eyes" in our soup. Pureed the black beans but not the black eyed peas.
For the cucumber salad, we just shredded a cucumber and added onion, currants, black pepper and some vinegar. It would be good with some other seasonings, but it was still refreshing and we enjoyed eating our slimy salad with black bugs!
Our Tornado and Moon Crescent Rolls were made with Bob's 10 Grain flour and carrot puree. We were hoping the carrots would make the rolls orange, but it just made it a darker golden brown. The carrot flavor though definetely stood out and made the crescents subtly
carroty sweet. Yum!We had so much fun carving a pumpkin (quite large one too!). The best part - roasting pumpkin seeds! We loved this garlicy cayenne addicting snack.
We are in the mood for comforting Autumn foods, so this morning we baked gingerbread raisin cookies. The recipe is from David's Pure Vegetarian Kitchen Cookbook that we checked out from the library. It is a great book so far with easy but tasty recipes that are quick to make and don't require much ingredients.
Another holiday treat we made last night was homemade "egg nog". In the Vitamix, we blended So Delicious Vanilla coconut milk yogurt, hemp milk, frozen bananas, nutmeg, and a dash of allspice. Turned out excellent!
Hope your November is off to a great start!Today's All Saints Day, so here is a Bible verse in recognition of Saint Martha, the patron saint of servants and cooks.
“Blessed are they who hunger and thirst for righteousness…” (Matthew 5:6a)
We should prepare our meals with love and be thankful for the food we have. We should serve others and ultimately seek nourishment from God.
- LK Sisters
1 comment:
Happy November to you all too! It's my favorite month :)
What a super cute pumpkin - I love how it looks so much like a kitty cat.
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