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

OLD FASHIONED CABBAGE

1 sm. head cabbage, cut in wedges

1 c. sour cream

1 beaten egg

1 tbsp. butter

2 tbsp. vinegar

1 tbsp. lemon juice

1 tsp. sugar

1 tsp. salt

1/2 tsp. pepper

1/8 tsp. mustard

1/8 tsp. paprika

1/2 tsp. celery seed

Cook cabbage until tender. Combine all ingredients and mix thoroughly. Cook in double boiler until thick, stirring constantly. Serve over precooked cabbage.

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COLD CUCUMBER

2 med. cucumbers

2 c. buttermilk

1 chicken bouillon cube

Salt and pepper

Place buttermilk in blender. Peel cucumber, split lengthwise and remove seeds (if desired). Cut into pieces and place in blender. Add salt and pepper to taste. Melt chicken cube in 1/4 cup water and add to blender. Blend on liquify for about 15 seconds. Chill thoroughly. Makes 3 to 4 servings. This can be done using a large can of tomatoes (28 oz.), juice and all, instead of cucumbers. Melt the chicken cube in some of the tomato juice instead of water, and add less salt.

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CUCUMBER VINAIGRETTE

1 lg. cucumber

1/4 c. parsley, finely chopped

1 tbsp. sugar

1 tsp. salt

1/4 tsp. pepper

2 tbsp. vinegar

1 tbsp. water Pare cucumber, cut crosswise into thin slices. (You should have about 2 cups.) Place in small bowl. Sprinkle parsley, sugar, salt, pepper, vinegar and water over slices. Toss to mix; chill about 30 minutes. Stir lightly before serving. Serves 4.

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CUCUMBERS AND ONIONS

2 or 3 cucumbers, sliced

1 lg. onion, cut in rings and separated

Vinegar

Water

Salt

Layer cucumbers and onions in a bowl. Mix equal parts of vinegar and water, enough to cover onions and cucumbers. Pour over, sprinkle with salt and chill for 15 to 30 minutes and serve cold.

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CUCUMBERS AND SOUR CREAM

2 or 3 cucumbers

1 c. sour cream

1 tsp. chopped chives

Salt

Slice cucumbers in a bowl. Stir chives into sour cream, add salt. Stir into cucumbers and serve.

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CAULIFLOWER AND BROCCOLI

1 head cauliflower, broken or sliced into sm. flowerets (4 c.) 1 bunch broccoli, cut into small size pieces (4 c.)

1 c. mayonnaise

3 tbsp. sugar

1/4 c. red wine vinegar

6 slices bacon, cooked crisp and crumbled

3/4 c. nuts, chopped

Wash and prepare vegetables. Cook bacon and crumble. Chop nuts. Put vegetables in large bowl. Mix mayonnaise, sugar, and vinegar in small bowl. Pour over vegetables and stir together. Add bacon and nuts and stir to mix. Cover and refrigerate 4 to 6 hours or overnight before serving. The longer it marinates, the better it is.