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

VELVET ACORN SQUASH BISQUE

3 tbsp. butter

1 c. carrot, grated

2 med. potatoes, peeled & cubed

4 c. strong chicken broth

1/2 c. milk

1 c. onion, finely chopped

Salt & white pepper, to taste

2 acorn squash, peeled & cubed

1/2 c. cream

Cayenne pepper

Melt the butter in a saucepan. Add the onion, carrot, salt and white pepper. Cook over low heat until soft, stirring often. Add the potatoes and squash. Pour in the chicken broth and simmer, covered, over low heat for about 25 minutes or until all the vegetables are tender. Puree in blender. Return to stove. Stir in the cream and milk. Taste for seasoning and reheat. Sprinkle each serving with cayenne pepper. Serves 4 to 6.

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CUCUMBERS IN SOUR CREAM

2 lg. cucumbers

Boiling water to cover

1/2 c. sour cream

1 tsp. chopped chives, (optional)

Or 1 tsp. chopped dill, (optional)

1 tsp. salt

2 tsp. sugar

Dash of pepper

Lemon juice or vinegar

Peel and slice cucumbers very thin. Cover with boiling water and let stand 20 minutes. Drain and plunge cucumbers into cold water. Let stand a minute, then drain again and set in refrigerator for half an hour.

Mix sour cream with sugar, pepper and either of the optional ingredients. Salt cucumbers well and combine with sour cream mixture. Correct the tartness with lemon juice or vinegar. Serve cold. Cucumbers prepared in this way become easily digestible, so people with a sensitive stomach will appreciate it.

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