Life has been unusually busy for us these past few weeks as we continue to adjust to a new foster placement and maintain our already hectic schedule.
These are the days I find the morning coffee I didn’t get to drink in the microwave in late afternoon.
The days I am thankful that an old top entertains four children for long periods of time.
I am thankful for friends who lend helping hands in so many ways, whether it be for our children, our non-profit, or for our larger community.
These are the days that pass so quickly, but that I will one day miss and long to re-experience.
In the meantime, I sit with our littles as they drift off to sleep. To stay awake myself, I read articles and often scroll through Facebook to catch up on friends and the rest of the world. I’ve been saving recipe links my friends have shared on Facebook. Tonight I made a combo of two I was most excited about, dill pickle soup and grilled cheese dippers.
The original recipe for the soup can be found here.
Since we eat a mostly Whole Foods plant based diet, I adapted the recipe, but I can assure you the original would taste quite fantastic as well! Here’s the recipe with my changes. The whole family loved it!
Dill Pickle Soup
5 cups vegetable stock
4 medium potatoes, peeled and cut into small-ish pieces
4 medium carrots, washed but unpeeled, chopped small
1 cup chopped baby dill pickles
(I skipped the butter altogether)
1 cup all purpose flour
1&1/4 cup unsweetened unflavored plant-based milk
1&3/4 cup dill pickle juice
Old Bay seasoning
Salt and pepper to taste
Method: Pour the vegetable stock into a large pot and add the potatoes and carrots. Cook until vegetables are tender, about 10-15 minutes. Add chopped dill pickles. Mix the plant-based milk and flour in a gravy shaker and shake well. Pour into soup pot, stirring continuously and vigorously. This will thicken quickly.
Add dill pickle juice and seasonings. Cook and stir another five minutes.
Fabulous!!!!!
The other recipe I was excited to try was the grilled cheese dippers. I know that these grilled cheese include dairy, but we are not a teetotaler Whole Foods plant based family. You can also substitute vegan cheese and butter for these if you’d prefer. I want to try the tomato soup included in the post, but haven’t yet. Grilled cheese and homemade tomato soup have long been one of my favorite fall suppers.
The recipe for the grilled cheese dippers can be found here.
I’d love to know if you try these either with the original recipes or my adaptations and what you think. I hope you enjoy them as much as we did.
Inspired Ramblings 