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

JAPANESE CUCUMBERS

3 med. firm cucumbers

1 med. onion

2 ribs celery

1/2 c. sugar

1/2 c. Japanese rice vinegar

Slice cucumbers, onion and celery very thin. Soak in salt water for about an hour; rinse and drain thoroughly. Mix sugar and rice vinegar together until sugar is dissolved. Pour over cucumbers in a screw-top jar and refrigerate. Will keep for several weeks. NOTE: Japanese rice vinegar must be used.

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PALATABLE SPINACH

2 bunches spinach, well rinsed & dried, torn

1/2 lb. bacon, cut in pieces, fried & crumbled

2 red apples, cut in pieces

1/2 c. golden raisins

1/2 c. dry roasted peanuts, unsalted

1 sm. jicama, cut in pieces

--SALAD DRESSING--

1 1/4 c. vegetable oil

1/2 c. confectioners sugar

1/4 c. apple cider vinegar

1 tbsp. fresh lemon juice

1 1/2 tsp. dry mustard

1 1/2 tsp. paprika

1/2 tsp. salt

1/2 tsp. ground ginger

Adapted from California fresh.

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CURRIED WINTER SQUASH BISQUE

2 tbsp. butter

6 scallions, finely chopped

1 clove garlic, minced

1 sm. green pepper, finely chopped

1/4 c. fresh parsley, chopped

2 tsp. chopped fresh basil or 1/2 tsp. dried

2 lbs. butternut squash, peeled, seeded, cubed 1 smoked ham hock

1 can (14 oz.) plum tomatoes

4 c. chicken broth

1/2 tsp. ground allspice

1/4 tsp. ground mace

Pinch of fresh grated nutmeg

2 tsp. curry powder

Salt & pepper

1 c. of milk (optional)

1. Melt butter in a large saucepan over medium low heat. Add scallions.

Cook 2 minutes.

2. Add garlic, green pepper, parsley and basil. Cook 5 minutes, stirring

occasionally.

3. Add squash, toss to coat. Add ham bone, tomatoes and broth,

allspice, mace and nutmeg. Heat to boiling. Reduce heat. Simmer

covered 1 hour or until vegetables are soft. Remove ham bone.

4. Puree soup in batches in a blender, being careful - hot liquid will

expand. Stir in curry powder and milk, if desired. Serves 6 to 8.

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TOMATOES LUTECE

8 firm ripe tomatoes, peeled

1/4 c. parsley, chopped

1 clove of garlic, crushed

1 tsp. salt

1 tsp. sugar

1/4 tsp. pepper

1/4 c. olive oil or salad oil

2 tbsp. tarragon vinegar or cider vinegar

2 tsp. prepared mustard

Cut out stem ends from tomatoes; slice each tomato crosswise into 1/2 inch thick slices. Reform into tomato shape again and place in shallow serving dish. Combine remaining ingredients in small jar; cover. Shake well; pour over tomatoes. Cover lightly. Let stand at room temperature at least 20 minutes before serving. (Any left over? Chill and serve the next day.)

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CRISPY STRING BEANS

2 cups plus 1 tbsp. cooking oil

3/4 lb. string beans, trimmed and cleaned

1 tbsp. minced garlic

2 tbsp. minced pork

2 tbsp. soy sauce

1/2 tbsp. sherry

1/2 tbsp. sugar

4 tbsp. chicken broth

1/2 tbsp. sesame oil

1 tbsp. minced scallion

Heat 2 cups of oil in a wok,add the beans. Fry for 1 minute or until soft. Drain. In a saute pan, add the remaining oil and heat. Add the beans, garlic, minced pork, soy sauce, sherry, sugar and broth. Add the sesame oil and scallion, swirling to heat through.

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PERSIAN YOGURT & CUCUMBER

1 lb. yogurt

2 lg. cucumbers, grated

2-3 tsp. dried mint

2 oz. chopped walnuts

Salt & pepper to taste

Dash of garlic powder or 1 clove garlic, chopped (optional)

Mix all the ingredients. Let it sit in refrigerator for 1 hour or more. Then serve.

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SOUR CREAM CUCUMBERS

6 cucumbers

Salt

2 onions

1 c. sour cream

1 tbsp. lemon juice (I use fresh)

1 tbsp. vinegar

1 tbsp. sugar

Score and peel cucumbers. Slice thin and layer into a bowl, sprinkling salt between each layer. Let sit overnight. In the morning, drain water out of bowl. Taste cucumbers. Add more salt if needed. (Usually you don't need to add more). Dry completely with paper towels. Add to sour cream mixture and chill before eating.

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