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

SOUR CREAM CUKES

1/2 tsp. salt

2 tbsp. cider vinegar

2 tbsp. dill weed

1 tsp. sugar

1 c. sour cream (may be 1/2 mayonnaise, 1/2 sour cream) 2 cucumbers, thinly sliced

Mix all together and let set 1 to 2 hours. May also add thinly sliced white onions with cucumbers.

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COTTAGE CHEESE IN TOMATOES

3 med. tomatoes

1 carton (12 oz.) diet creamed cottage cheese

1/3 c. grated pared carrot

1/3 c. diced pared cucumber

1/3 c. finely chopped green onion

4 radishes, coarsely grated

1/4 tsp. salt

1 tbsp. low calorie Italian style dressing

Crisp lettuce

Parsley or dill sprigs

Cut tomatoes in half crosswise. With spoon, scoop out pulp and seeds; drain. In medium bowl, combine cottage cheese, carrot, cucumber, onion, radishes, drained tomato pulp, salt, and dressing; mix lightly. Spoon into tomatoes. Arrange on lettuce on salad plates. Garnish with fresh parsley or dill sprigs. 6 servings; 67 calories each.

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BROCCOLI AND CAULIFLOWER

1 lg. cauliflower

2 bunches broccoli

1 purple onion

1 onion

1 c. oil

3/4 c. sugar

1/4 c. vinegar

1 tsp. poppyseed Cut vegetables in small pieces. Blend onion and remaining ingredients and marinate vegetables. Keeps good in the fridge.

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ROMAINE WITH CHERRY TOMATOES

4 leaves Romaine lettuce, torn

2 radishes, sliced thin

1/4 c. zucchini, sliced

3 cherry tomatoes, halved

2 tbsp. Southwind Vinaigrette

To make Southwind Vinaigrette, whisk together 2 tablespoons safflower oil, 2 tablespoons red wine vinegar, 2 tablespoons Perrier, 1 1/2 tablespoons lime juice, 1 tablespoon scallions, minced and white pepper to taste. Toss together with all salad ingredients.

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GRANDMA ALBRACHT'S CREAMED CUCUMBERS

2 lg. cucumbers (peeled and sliced)

2 tbsp. vinegar

2 tsp. salt

1 med. onion

1/4 c. sour cream

1/4 c. real mayonnaise

Dash of pepper

1/2 tsp. dillweed

1 tsp. sugar

Combine first four ingredients, let stand for 2 to 3 hours. Drain. mix the remaining ingredients. Pour over cucumbers and let stand overnight.

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CUKES AND MOSTACCIOLY

1 lb. mostaccioly pasta

2 tbsp. vegetable oil

1 1/2 c. sugar

1 c. water

1 tsp. salt

1 tsp. pepper

1 tsp. Accent

1/2 tsp. garlic powder

1 tsp. parsley flakes

2 c. vinegar

3 c. sliced cucumbers

1 sliced onion

Cook pasta according to the directions on the package. Drain and then coat with vegetable oil. Cool. Add remaining ingredients. Refrigerate at least 2 hours before serving.

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CABBAGE DE LUX

1 reg. large cabbage

1 to 1 1/2 c. green pepper

1/4 lb. bacon or salt pork

Cabbage, cut up. Fry bacon or salt pork. Combine cabbage with fried meat. Cut up green pepper, medium pieces, or fourths. Place top on pot or skillet turn. Cook on low fire for 20 minutes. Do not add water.

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NANNINE'S CUCUMBERS

1 lg. or 2 sm. cucumbers

1 lg. onion

Salt to taste

1 tbsp. sugar

1 tbsp. wine vinegar

1 heaping tbsp. mayonnaise

Peel and slice cucumbers and onion very thin. Mix together. Add salt to taste. Sprinkle with sugar and wine vinegar. Cover. Let stand 15 minutes. Chill. Drain off liquid. Add mayonnaise and serve immediately.

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ZUCCHINI BISQUE

5 c. zucchini, sliced 1/2 inch pieces

1/4 c. butter or margarine

1 onion, chopped

3 1/2 c. chicken stock

1/2 c. light cream

Salt to taste

1/8 tsp. white pepper

1/8 tsp. black pepper

1/8 tsp. nutmeg

Saute zucchini and onion until limp, not brown. Add broth, cover and simmer about 15 minutes. Mix in a blender. Add cream and seasonings.

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ZUCCHINI TOSS

1 head lettuce, washed and chilled

1 sm. head Romaine, washed and chilled

1/4 c. olive oil or salad oil

2 med. zucchini, thinly sliced

1 c. sliced radishes

3 green onions, sliced

3 tbsp. crumbled blue cheese

2 tbsp. tarragon or wine vinegar

3/4 tsp. salt

1 sm. clove garlic, crushed

Dash of pepper (or to taste)

Into large salad bowl, tear greens into bite-size pieces (about 10 cups). Toss with oil; add zucchini, radishes, onions, and cheese. Combine vinegar, salt, garlic and pepper; pour over salad and toss. 6 to 8 servings. This also tastes great with any type of garlic bread!

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COLD HERBED TOMATOES

6 sm. tomatoes, blanched, peeled

Dry tomatoes well and place in the following marinade for at least five hours: 2/3 c. oil

1/4 c. tarragon vinegar

1/4 c. chopped parsley

1/4 c. sliced green onions

1/2 tsp. thyme or marjoram

1 tsp. salt

1/4 tsp. pepper

1 clove garlic, minced

Serve on lettuce bed, cottage cheese with the tomato cut in an "X' so it opens slightly. Dribble extra marinade over this. The marinade has lots of green in it so it makes pretty salad. Serves 6.

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