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

CUCUMBERS IN SOUR CREAM

2 lg. cucumbers, peeled and sliced

1 tsp. salt

Toss and chill:

1 c. sour cream

1/2 tsp. salt

2 tbsp. salt

2 tbsp. chopped dill pickle

Dash of pepper

2 tbsp. lemon juice

1 tbsp. chopped onion

1/4 tsp. sugar

3 radishes, sliced thin

Toss with cucumbers and chill.

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COOL AS A CUCUMBER

1 pkg. lime Jello

1 c. boiling water

1/2 tsp. salt

1/4 c. lemon juice

1 tbsp. vinegar

1 c. sour cream

1 c. chopped unpeeled cucumber

Dissolve Jello in boiling water. Add salt, lemon juice and vinegar. When Cool Whip in sour cream. Fold in cucumber mold. Serve on lettuce. Other raw vegetables may also be added.

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SWEET AND SOUR ZUCCHINI

1/4 c. red wine vinegar

1/3 c. cider vinegar

1/6 c. salad oil (about 2 1/2 tbsp.)

1/4 c. sugar

1/2 tsp. salt

1/4 tsp. pepper

1/4 c. chopped green pepper

1/4 c. chopped celery

1/2 sm. onion, minced

3-6 sm. zucchini, thinly sliced

Mix all together and chill for 6 hours or overnight, stirring occasionally. Will keep for a long time in the refrigerator. Drain before serving. If using larger zucchini, halve or quarter it lengthwise before slicing.

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BROCCOLI AND CORN SCALLOP

2 tbsp. chopped onion

2 tbsp. oleo

1 tbsp. flour

1 1/2 c. milk

8 oz. pkg. shredded Jack cheese

12 oz. can whole kernel corn

1 c. cracker crumbs

2 (10 oz.) pkg. frozen broccoli spears, cooked and drained

Saute onion in 1 tablespoon oleo and blend in flour. Gradually add milk, stirring constantly until thick. Add cheese, stirring until cheese is melted. Stir in corn and 1/2 cup crumbs. Arrange broccoli in 7x11 inch dish. Pour cheese mixture over broccoli. Toss remaining crumbs and oleo and sprinkle over casserole. Bake at 350 degrees for 30 minutes. Serves 8.

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CUCUMBERS WITH SPICED YOGURT

1 med. cucumber, peeled & halved lengthwise, seeded, thinly sliced 1 c. plain yogurt

1 1/2 tsp. minced jalapeno chili

1/8 tsp. ground cumin

Cayenne pepper

Combine first 4 ingredients in medium bowl. Season with salt and cayenne pepper. Toss well. (Can be prepared 4 hours ahead. Cover and refrigerate.) This is a great side dish with beef or fish. Serves 4.

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TOMATOES VINAIGRETTE

12 thick slices tomatoes

1 c. olive oil

1/3 c. wine vinegar

2 tsp. crushed oregano leaves

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. dry mustard

2 cloves garlic, crushed

6 lettuce cups

Minced green onion

Minced parsley

Arrange tomato slices in square baking dish, 8"x8"x2". Combine oil, vinegar and next five seasonings; spoon over tomatoes. Cover. Chill 2 to 3 hours, spooning dressing over tomatoes occasionally. To serve, arrange tomato slices in lettuce cups and sprinkle with minced green onion and parsley. Drizzle each salad with small amount of dressing. (Great instead of salad and you can do ahead.) Serves 6.

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CUCUMBER VELVET

2 c. peeled, seeded, diced cucumber (3-4 med. size) Salt

1/2 tsp. sugar

3 env. unflavored gelatin

1 c. cold water

1/4 white vinegar

2 slices onion, cut coarsely

1/3 c. parsley leaves (no stems)

1 1/2 c. sour cream

1/4 c. mayonnaise

1/4 tsp. Tabasco sauce

2 tbsp. coarsely cut fresh mint leaves

Sprinkle cucumber with salt and sugar, lightly. Let stand for 20 minutes. In a saucepan, sprinkle gelatin over the cold water and vinegar. Stir over low heat until gelatin is dissolved. Add 1 teaspoon salt and the mint leaves. Drain cucumber. Place in blender with onion and parsley. Puree. Pour in liquid gelatin and blend for a few seconds until smooth. Tiny green flecks of parsley and mint should still show.

Refrigerate until thick and heavy but not set, about 30 minutes. Beat in sour cream and mayonnaise. Season with Tabasco and a little more salt, if needed. Pour into a 1 quart mold. Cover and chill until set, about 2-4 hours. Unmold on chilled plate and garnish with thin cucumber slices and sprigs of mint. Serves 6.

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