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

ARTICHOKE SUPREME

4 oz. macaroni, med. shells, cooked

1 (6 oz.) artichokes

1/2 sm. zucchini, sliced thin

1 lg. carrot, shredded

2 oz. salami, cut in thin strips

2 tbsp. Parmesan cheese, grated

1 c. Mozzarella cheese, grated

2 tbsp. salad oil

2 tbsp. white wine vinegar

3/4 tsp. dry mustard

1/2 tsp. oregano

1/2 tsp. basil

1 clove garlic

Marinate oil, vinegar, mustard, oregano, basil, garlic and cut up artichokes, Let sit for a few hours. Mix with remaining ingredients. Serves 8 to 10.

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CURRIED SUMMER SQUASH

2 lbs. yellow squash

3 tbsp. butter

1 c. chopped onion

1 tsp. curry powder

4-5 c. chicken broth

Sour cream (opt.)

Finely chop or coarsely grate yellow summer squash. Saute onions until golden. Add curry powder to onions. Saute onions and curry about one minute more. Add squash to onions and saute a few minutes. Add chicken broth and cook gently until squash is tender. Puree in blender. Serve either hot or cold.

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VICHYSQUASH

6 med. yellow squash, sliced

1 med. onion, peeled and sliced

Oleo

1/2 c. chicken broth

1 c. milk or light cream

Salt and pepper to taste

Chopped chives Saute the onion in butter in a large pan. When it’s wilted, add the squash and the broth. Cover, cook briskly until the squash is tender, about 15 min. Cool. Puree the squash with the cooking liquid in a blender. Season with salt and pepper. When cold, add the milk. Serve cold, garnished with chives.

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CORN VEGETABLE MEDLEY

1 can Campbell's NEW Golden Corn Soup

1/2 c. milk

2 c. broccoli flowerets

1 c. sliced carrots

1 c. cauliflowerets

1/2 c. shredded Cheddar cheese (optional)

In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables. Return to boiling. Cover; cook over low heat 20 minutes or until vegetables are tender, stirring often. Stir in cheese. Heat through. Makes 6 servings. If desired substitute with 1 bag (16 ounce) frozen broccoli, carrots and cauliflower for fresh vegetables. (You would reduce cooking time 15 minutes).

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CUCUMBERS SHIELDZINI

3 cucumbers

1 tsp. salt

1 tbsp. oil

2 tsp. sugar

3 tbsp. vinegar

3 tbsp. soy sauce

1/2 tsp. M.S.G.

Cut cucumbers lengthwise, scoop out seeds with a spoon and slice cucumbers into bite-sized pieces. Mix remaining ingredients for marinade and pour over cucumbers. Toss gently and refrigerate several hours before serving, tossing every now and then. Serve garnished with shredded carrots and cherry tomatoes. NOTE: Do not prepare too far in advance as cucumbers become soggy.

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