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

CAULIFLOWER - BROCCOLI TOSS

1 lg. head cauliflower

1 bunch fresh broccoli

1 bunch green onions, chopped

3/4 to 1 c. mayonnaise

1/2 (1.4 oz.) pkg. buttermilk salad dressing mix

2 tbsp. sugar

2 tbsp. vinegar

Remove outer green leaves of cauliflower and break into flowerets, wash thoroughly. Set aside. Trim off large leaves of broccoli. Remove stalks, separate into flowerets and wash thoroughly. Reserve stalks for use in other recipes. Combine cauliflower, broccoli and onion. Toss gently. Combine remaining ingredients, mix well and pour over vegetables, tossing gently. Cover and chill overnight.

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OVERNIGHT CABBAGE

1 lg. cabbage head, shredded

1 lg. onion, grated

1 sm. jar pimentos, chopped

1/2 green pepper, grated

1 1/2 c. white vinegar

2 c. sugar

1 tbsp. celery seed

1 tbsp. mustard seed

1 tbsp. salt

Stir sugar and vinegar together until dissolved. Mix all ingredients together and refrigerate overnight.

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DILLED CUCUMBERS (FINNISH RECIPE)

Cucumbers

Salt

1/2 c. white vinegar per qt. jar cukes

2 tsp. sugar per qt. jar

1/4 tsp. pepper per qt. jar

Dried dill weed

Peel cucumbers, slice as thinly as possible. ("Salad shooter" is great!). Sprinkle with salt, mix, let them set in a bowl until they draw water out.

Then squeeze them tightly. Put a handful in jar, then a sprinkle of dill. Then more cucumbers, etc. Mix vinegar, sugar, and pepper. Pour over cukes in jar. Stick a knife through to mix vinegar with cucumbers. Refrigerate. (Keeps a long time.)

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GRITS AND GREEN ONION BAKE

2 c. water

1/2 c. enriched white hominy quick grits

1/4 tsp. salt (optional)

1 c. (4 oz.) shredded sharp Cheddar Cheese

1/3 c. sliced green onions

1/4 c. margarine or butter

1 egg, beaten

1/8 tsp. liquid red pepper sauce

Heat oven to 350 degrees. Grease 1-quart casserole. Bring water to a boil in heavy saucepan; stir in grits and salt. Return to a boil; reduce heat. Cook, uncovered, 2 to 4 minutes or until thickened, stirring occasionally. Stir in remaining ingredients; continue cooking over low heat until cheese is melted. Pour into prepared casserole. Bake 30 minutes. Serves 4.

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GARDEN ZUCCHINI BISQUE

2 tbsp. butter

2 c. (2 med.) sliced 1/8" zucchini

1 c. sliced 1/4 mushrooms

1/2 c. (1 med.) chopped onion

1/4 c. fresh parsley

3 tbsp. butter

3 tbsp. flour

10 3/4 oz. can chicken broth

1/4 c. whipping cream

Pinch of pepper

In 3 qt saucepan melt 2 tbsp. butter; add zucchini, onions, mushrooms and parsley. Cook over med. heat, stirring occasionally until vegetables are crisply tender (6-8 minutes). Meanwhile, in 2 qt saucepan melt 3 tbsp. butter over med. heat; stir in flour until smooth and bubbly (1 minute). Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5-7 minutes). Stir in cream, pepper and zucchini mixture. Continue cooking until heated throughly (5-6 minutes).

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