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

CUCUMBER VICHYSSOISE

1/4 c. sliced onion

2 c. diced, unpeeled cucumber

1/2 c. diced potato

2 c. chicken broth

2 sprigs parsley

1/2 tsp. salt

1/8 tsp. pepper

1/4 tsp. dry mustard

1 c. light cream

Place onion, cucumber and raw potato in saucepan . Add chicken broth, parsley and seasoning and bring to boil. Cover and let cook until potato is barely tender, about 10 minutes. Put in blender and chill thoroughly. When ready to serve,s stir in cream and serve in chilled bowls. Sprinkle with paprika or chopped parsley. **milk may be substituted for cream for a thinner soup.

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BROCCOLI AND CAULIFLOWER

1 head broccoli

1 head cauliflower

2 tomatoes

1 onion

Ranch dressing

Cut up all vegetables and add dressing. You can use whatever you want for vegetables.

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CREAMY CUCUMBERS

8 to 24 hours before serving, peel and thinly slice 3 to 4 large cucumbers. Sprinkle each layer generously with salt and pepper. In small bowl mix 1 cup mayonnaise with 2 to 3 tablespoons milk to thin. Stir with wire whip. Pour over seasoned cucumber slices. Stir well to coat each slice. Put in container with airtight lid. Store in refrigerator turning container upside down occasionally. Ronald, WA

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