Veggie Magic: Tasty Plant-Based Recipes by Angelia Griffith - HTML preview

CUCUMBERS IN SOUR CREAM

6 lg. cucumbers

2 tbsp. salt

4 tbsp. sugar

4 tbsp. vinegar

Ground pepper to taste

1 c. sour cream

Slice cucumbers very thinly. Add salt. Cover and set in refrigerator for at least 1 hour (or up to 24 hours). Then take cheese cloth or cloth napkin and squeeze handfuls of cucumber in it, so you are draining off accumulated salty water. When cucumbers are well drained, then add sugar, vinegar and ground pepper. Mix well. Then add sour cream by spoonfuls. Mix lightly otherwise it gets too foamy.

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CUCUMBERS & SOUR CREAM

2 cucumbers, sliced

1 lg. onion, sliced & separated in rings

1 pt. sour cream

4 tbsp. vinegar

2 tbsp. lemon juice

3/4 c. sugar

Beat eggs, vinegar, lemon juice, and sour cream until smooth. Pour over cucumbers and stir until mixed. Chill and serve. Serves 4 to 6.

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POLISH CUCUMBERS IN SOUR CREAM

2 lg. cucumbers

1/2 c. sour cream

2 tsp. sugar

1 tsp. finely chopped chives

1 tsp. chopped dill, if desired

1 tsp. salt

Dash of pepper

A little lemon juice or vinegar

Peel and slice cucumbers very thin. Cover with boiling water, let stand for 20 minutes. Drain and plunge cucumbers into ice water. Let stand a few minutes, then drain again, well. Place in refrigerator for half hour to chill. Mix sour cream with sugar, pepper, chives, dill then salt cucumbers. Then mix with sour cream mixture. Add a little lemon juice or vinegar. Serve very cold.

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CUCUMBERS WITH SOUR CREAM

3 lg. cucumbers, sliced thin, salted

About 1 glass sour cream

1 tbsp. vinegar

3 tbsp. sugar

Salt & pepper

Squeeze cucumbers to get liquid out. Slice onions thin, mix together, and add sour cream. Better to mix ahead of your meal.

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CREAMED CUCUMBERS

2 cucumbers, sliced thin

1 Bermuda onion, sliced thin

1 c. sour cream

2 tbsp. vinegar

1/2 tsp. salt

1 tsp. sugar

1/8 tsp. pepper

2 tbsp. Cool Whip, thawed

Slice cucumbers and onions. Combine remaining ingredients and gently mix with cucumber and onion slices. Chill.

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BROCCOLI - CAULIFLOWER TOSS

3 slices bacon

--DRESSING--

1/2 c. mayonnaise

2 tbsp. sugar

1 tbsp. cider vinegar

--SALAD--

2 c. cauliflower florets

2 c. broccoli florets

1/2 c. raisins

1/4 c. green onions, sliced

1/4 c. sunflower seeds, shelled

In small frying pan, cook bacon until crisp. Allow to cool, then crumble. Meanwhile, in small bowl, blend all dressing ingredients with wire whisk; set aside. In large bowl, combine all salad ingredients and crumbled bacon; toss lightly. Pour dressing over salad mixture; toss lightly to coat. Makes 4 to 6 servings.

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FIRE AND ICE TOMATOES

Skin and quarter 6 large ripe and firm tomatoes. Slice 1 large green pepper into strips and slice 1 red onion into rings. Place in a bowl and submerge in the following sultry sauce:

Mix: 3/4 c. vinegar

1 1/2 c. celery salt

1 1/2 tsp. mustard seed

1/2 tsp. salt

4 1/2 tsp. sugar

1/8 tsp. red pepper

1/8 tsp. black pepper

1/4 c. cold water

Place over heat and bring to a boil, then boil furiously for only 1 minute. While still hot, pour over the tomatoes. Cool. Just before serving, add 1 peeled and sliced cucumber. Serve as a relish or side dish. Tomatoes given the above treatment will mark time in the refrigerator quite happily for several days without the cucumber, of course.

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SPINACH

1 lb. spinach

4 or 5 fresh mushrooms

Slivered Parmesan cheese

Virgin olive oil

Garlic red wine vinegar

Wash and drain spinach. Chop very fine. Slice mushrooms very thin; add to spinach. Add slivered Parmesan cheese (do not use grated Parmesan cheese unless necessary). Add olive oil, one teaspoon at a time, tossing until spinach looks wet. Add vinegar to taste. Serve at once.