Five Game of Throne Cocktail Recipes

It’s Sunday, so you know what that means — it’s Game of Thrones Day! To really get in the spirit of the show, I concocted five Game of Throne cocktail recipes that are based on the different houses. We have the Baratheon house, the Tyrell house, the Stark house, the Targaryen house, and the Lannister house. The drinks represent each house. For fun, I even added the house banners (that I got from Pinterest) taped to toothpicks. Check out the recipes below!

The Baratheon

400 ml orange juice

30 ml lemon juice

50 ml gin

2 glasses of ice

Combine all ingredients into a blender and pulse until fully blended. Pour into a tall glass.

The Tyrell

12 mint leaves

1 tsp lime juice

1 tsp sugar

1/2 cup ice

40 ml rum

4.5 oz lemon-lime soda

Place mint, lime juice, and sugar into a muddler. Muddle until mint is crushed and spoon mixture into a glass. Pour ice, then rum and soda. Stir.

The Stark

Tonic water

30 ml gin

15 ml lemon juice

Pour tonic water into a container and place it in the freezer. After it’s frozen, crush the tonic water with a spoon until it resembles slush. In a separate container, mix gin and lemon juice. Spoon slushy tonic water into a glass. Pour gin mixture over slush.

The Targaryen

Cran-apple juice

Cranberry juice

50 ml vodka

Freeze cran-apple juice into ice cubes. After they’re frozen, place ice cubes into a tall glass. Pour in remaining ingredients and stir.

The Lannister

Pineapple-coconut sparkling water

50 ml vodka

Ice

Pour all ingredients into a cocktail shaker. Pour over ice.


Are you a Game of Thrones fan? What are you looking forward to this season? Let us know in the comments!

Jalapeno Popper Crescent Rolls Recipe

These jalapeno popper crescent rolls are so yummy, and they only take about 20 minutes to make. They make the perfect side dish for any meal.

It only takes four ingredients. All you’ll need is a package of crescent rolls (eight), four jalapenos, a package of cream cheese, and shredded cheese. First, you’ll need to cut your jalapenos into fourths.

Open your package of crescent rolls. Spread a dollop cream cheese on the largest part of the triangle. Place two jalapeno strips and top with some shredded cheese. Roll up the crescent roll.

Place on an ungreased baking sheet. Bake for 10-12 minutes or until lightly browned. Sprinkle more cheese if desired.

And it’s that simple! They’re not too spicy and the crescent rolls basically melt in your mouth.


What’s your easiest recipe? Let us know in the comments!

Vegetarian Bean Enchiladas Recipe

 Being from New Mexico, I’m a big fan of enchiladas. When I became vegetarian several years ago, I knew I would never want to give them up. I’ve since learned making Mexican cuisine dishes vegan or vegetarian isn’t as tricky as one may think. These vegetarian bean enchiladas are full of flavor and spiciness. If you’re a vegetarian, you can put lots of cheese on top. If you’re a vegan, you can either go without the cheese or add vegan cheese — Daiya is a good cheese alternative.

Either way, here are the ingredients you will need for this recipe:

15 oz. (1 can) black beans

15 oz. (1 can) vegetarian refried beans

15 oz. (1 can) enchilada sauce

4 cloves garlic

1/2 large onion (about 1/2 cup chopped)

shredded sharp cheddar cheese (or vegan cheese to veganize the recipe)

6 medium-sized tortillas

optional toppings: avocado, chopped tomatoes, sliced olives, crushed red pepper, bell pepper, chopped spinach, etc.

Preheat your oven to 325 degrees. Mince your garlic and dice your onion. Saute in a pot over medium-high heat until onions are translucent. Lower heat to medium. Add refried beans and stir with a wooden spoon until soft. Add the drained can of black beans. Stir to combine. Spoon out 1/6 of the mixture onto the first tortilla. Sprinkle some cheese on it. Repeat five times.

Roll each tortilla and place them seam-side down in a lightly sprayed 9×13 glass baking dish. (You can fold in the ends if you wish, but I decided not to.)

Pour the enchilada sauce and cheese over the whole thing. Place in the oven and bake for about 20-25 minutes.

Now prepare whatever toppings you’re going to serve with these enchiladas. I decided to chop some baby spinach. I also had sliced olives, avocado, and crushed red pepper.

After the enchiladas are done baking, take them out of the oven. Serve immediately with chosen toppings. Enjoy!


What are some of your favorite vegan and vegetarian dishes? Let us know in the comments!

Vegan Peanut Butter Cookies Recipe

I love peanut butter, and not just because it’s pretty much a staple in a vegan diet. I’ve loved peanut butter since I was old enough to open the jar and pick up a spoon. Since I’ve been a vegan, I’ve looked for as many ways as possible to incorporate more peanut butter. These vegan peanut butter cookies sure do the trick.

The best thing about the recipe (besides the fact that it’s vegan) is you only need a few ingredients. You’ll need 1 cup peanut butter, 1 cup sugar, 1 teaspoon vanilla, 1 egg (1 tablespoon egg replacer + three tablespoons water), and sea salt for sprinkling.

Mix all of the ingredients except for the salt into a bowl. Freeze this mixture for 20 minutes.

Preheat your oven to 350 degrees. Take your dough out of the freezer and roll it into 18 to 20 one-inch balls and place them on a baking sheet. Then use a fork to flatten them in a cross-hatching pattern. Sprinkle sea salt on top if you like sweet + salty.

Peanut butter cookies!

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Bake for 10-12 minutes, or until golden. Let sit on the baking sheet for 10 minutes, then transfer to a cooling rack or a plate.

And that’s it! It only takes a few ingredients and a little bit of effort for such a delicious (and vegan!) dessert. And few dishes to clean up, too, because it only takes one bowl, one spoon, and a baking sheet.

Don’t they look yummy? And they’re accidentally gluten-free, too!


What’s your favorite vegan dessert? Let us know in the comments.

Vegan breakfast sandwich recipe

This is a recipe for an easy, savory breakfast sandwich that will leave you full and satisfied. Eating this for breakfast makes me believe bagels and avocados truly belong together.

For one breakfast sandwich, you’ll need a bagel, three slices of vegan smart bacon, half an avocado, and a couple of tomato slices, and some vegetable oil.

Because we always prepare two breakfast sandwiches for the both of us, we doubled our recipe. Go ahead and separate your bacon strips — sometimes it’s tricky. Set them aside and heat up some vegetable oil (just enough to cover the bottom of the pan) on medium heat.

Place your bacon in the pan and heat each side for a few minutes until they’re crispy. We’ve found this is the best way to cook smart bacon.

When the bacon is cooked, place them on a paper towel to remove excess oil. Set aside.

Dice an avocado and slice up a tomato. If you choose, you may also want to toast your bagel. We always put a little bit of smart balance on our toasted bagels and salt the tomato slices.

And that’s it! It only talks about 10 minutes to make both sandwiches. Easy, delicious and not too unhealthy.


Any other vegans out there? What do you eat for breakfast? Let us know in the comments.

Vegan stuffed peppers recipe

Being a vegan doesn’t mean eating just carrots and wheatgrass. Most of us eat savory dishes, just like these stuffed peppers which are full of flavor. And surprisingly, it doesn’t take too much work — it just looks like it does.

Scroll down to skip to the list of ingredients, or follow along with the recipe below.

Cut your peppers in a T-shape, but not all the way through. This is so you can stuff them later. Remove the seeds and the other pepper guts, but be careful to not cut off the stems.

Heat them up until they’re almost black and toasty — we used our gas stove, but you could also grill or bake them.

Prepare a batter by whisking 2 cups of masa flour, a pinch of salt, and enough water to make the batter thin enough to stick to the pepper. Eyeball it and trust your gut.

Bathe the peppers in the batter until they’re covered.

Heat up oil on low-medium to medium heat in a pan with high sides. Fry the peppers for a few minutes on each side, until the batter is crispy and golden. Keep an eye on them.

Here’s how they should look when you’re done.

Now prepare the stuffing. We used a bag of cooked vegan ground “beef” crumbles, 2 cups of cooked white rice, a can of heated vegetarian refried beans, the juice of a lime, and some spices to taste, like cumin, chile pepper, and ground pepper.

Thoroughly mix the ingredients together in a bowl, then stuff your peppers.

And that’s it! You could even top it with some vegan cheese if you wish.

Vegan Stuffed Peppers

Serves 4

Ingredients you’ll need:

For the peppers:

8 poblano peppers, de-seeded

vegetable oil, enough to fill 1″ of the bottom of the pan

2 cups corn masa flour

~water

pinch of salt

 

For the stuffing mixture:

1 bag of vegan ground “beef” crumbles

1 can vegetarian refried beans

2 cups prepared white rice

1 lime, juiced

Chile pepper

Cumin

Black pepper

Vegan cheese

 

These peppers were fantastic, very filling and not too spicy. We served ours with a side of grilled Mexican street corn, a guacamole puree, and a black bean puree.