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

ZUCCHINI BISQUE

1 lb. zucchini, cut into chunks or sm. pieces

Saute 1 medium sized onion in 3 tablespoons olive oil or cooking oil. Add zucchini pieces and saute until coated with oil. Add 2 cups broth or 2 bouillon cubes dissolved in water. Simmer until tender, about 45 minutes. Cool. Add 1/4 to 1/2 teaspoon curry powder. Blend in food processor or blender until smooth. Serve hot or cold with a dollop of plain yogurt or sour cream. Two carrots cut up may be cooked with zucchini.

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ENGLISH CUCUMBERS

2 English cucumbers, unpeeled or you can use regular cucumbers 1 c. sugar

1 pt. cherry tomatoes, halved

1/2 c. vinegar

1/2 tsp. celery seed

1/2 c. sliced red onion rings

1/2 c. green pepper rings (optional)

Slice cucumbers thin. Add 1/2 teaspoon salt to cucumbers. Let stand 1 hour. Combine sugar, vinegar and celery seed. Add onion rings and remaining vegetables. Pour over cucumbers. Refrigerate. NOTE: The longer it stands, the better it is!! It's very colorful also!

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CUCUMBER IN SOUR CREAM

Thinly slice 1 large cucumber; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Then drain off the accumulated water. Combine: 1/2 c. sour cream 1 tbsp. vinegar

1 to 2 drops Tabasco

2 tbsp. chopped chives

1 tbsp. dried chopped onions

Dash of pepper

Pour over cucumbers and refrigerate 30 minutes.

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