Virgin Bell Peppered Mary Recipes
YELLOW GAZPACHO/VIRGIN BLOODY MARY
Categories Soup/Stew Non-Alcoholic Blender Onion Pepper Tomato Vegetable Side Freeze/Chill No-Cook Low Fat Vegetarian Low Cal Summer Chill Healthy Self Drink Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, wet rims of 4 glasses, combine coarse salt and parsley on a saucer and dip glass rims in mixture. Fill with gazpacho; serve immediately.
VEGETARIAN BLOODY MARY BEAN CHILI
This recipe is a great way to use up ingredients in your fridge, including Bloody Mary mix. Feel free to throw in other random veggies you may have in your fridge. I enjoy serving with diced red onion, shredded Cheddar cheese, and sour cream.
Provided by Danielle
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 2h
Yield 8
Number Of Ingredients 21
Steps:
- Combine black beans, kidney beans, and pinto beans in a large bowl and cover with fresh water; soak for at least 15 minutes.
- Heat olive oil in a large pot over medium-low heat. Add mushrooms, onion, bell peppers, and banana pepper. Cook until they sweat their juices and are slightly tender, 5 to 7 minutes. Add garlic; cook 2 to 3 minutes more.
- Drain beans and add to the pot with the vegetables. Add crushed tomatoes, diced tomatoes, Bloody Mary mix, and tomato paste. Add chili powder, salt, oregano, sugar, black pepper, cumin, and cayenne pepper.
- Simmer over medium-low to medium heat, uncovered, until as thick as desired, about 1 1/2 hours.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 48.5 g, Fat 3.3 g, Fiber 14.8 g, Protein 13 g, SaturatedFat 0.5 g, Sodium 1612.6 mg, Sugar 5.8 g
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- If you plan on using homemade tomato juice, then first prepare that - it takes just minutes to prepare!
- Add the tomato juice to a glass (or cocktail shaker), squeeze in some lime juices, and add the spices. Stir to combine thoroughly.Optionally you can first coat the rim of the glass with celery salt. To do this, rub the rim of the glass with a wedge of lemon/lime or press it against a damp paper towel. Then, pour a little celery salt on a plate and roll the edge of the glass in the salt until well-coated.
- Optionally you can add some ice. If you don’t want a virgin bloody mary, then also add in the alcohol of your choice.
- Make ahead: the bloody mary mix can be prepared between 1-2 weeks in advance and stored in the refrigerator, covered. Simply stir in the alcohol (optional) just before serving. Fridge: store the leftover virgin bloody mary mix in a covered container in the fridge and enjoy it within two weeks. If there is alcohol in it, then it will last even longer! - Just make sure to store it towards the back of the fridge where it’s coldest.
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- To serve, pour about 2/3 cup into 4 ice-filled glasses. Garnish each with a celery stalk, olives and a lemon wedge.
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