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

TOMATOES VINAIGRETTE

2 med. tomatoes, sliced

1/2 c. olive or vegetable oil

3 tbsp dried oregano leaves

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. dry mustard

1 clove garlic, crushed

Lettuce leaves

4 green onions, finely chopped

1 tbsp. snipped parsley

Arrange tomatoes in square glass baking dish, 8 x 8 x 2 inches. Shake oil, vinegar, oregano, salt, pepper, mustard and garlic in tightly covered jar. Pour over tomatoes. Cover and refrigerate, spooning dressing over tomatoes occaionally, at least 2 hours. Arrange tomatoes on lettuce leaves; sprinkle with onions and parsley. Drizzle with dressing. Serves 4.

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CUCUMBERS IN SOUR CREAM

2 med. cucumbers, thinly sliced

1 med. onion, very thinly sliced

1/2 c. dairy sour cream

1 tbsp. sugar

1 tbsp. vinegar

1/2 tsp. salt

In bowl combine the cucumbers and onion. Stir together sour cream, sugar, vinegar and salt, toss gently to coat vegetables. Cover and chill. Makes 3 cups.

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CREAMED CUCUMBERS

Cut cucumber and put with cut small onion and salt; let stand about 1 hour. Then squeeze and drain off. Mix 3 tablespoons sugar enough evaporated milk to cover. Add about 3 tablespoons vinegar. Add to mix. Put into refrigerator to cool.

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