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

CAULIFLOWER AND BROCCOLI COMBO

--DRESSING--

2 c. dairy sour cream or plain yogurt

1 tbsp. mayonnaise

1/4 c. chopped celery

1/4 c. diced red onion

1 (1/2 oz.) pkg. dry buttermilk salad

dressing mix

--SALAD--

1 med. head cauliflower, washed and separated into flowerets 1 bunch broccoli, washed and separated into flowerets

Prepare dressing: stir sour cream, mayonnaise, celery, onion and dressing mix. Prepare salad: Combine cauliflower and broccoli. Pour dressing over salad and toss. Refrigerate. 10-12 servings.

------------------------

“POLISH" TOMATOES

6 lg. ripe tomatoes

1 sm. onion, minced

1 tsp. fresh or 1 tsp. dried basil

1 1/2 tsp. fresh or 1/2 tsp. dried

dill weed

1 tbsp. fresh or 1 tsp. dried parsley

4 tbsp. olive oil

3 tbsp. wine vinegar

Salt and pepper

Slice tomatoes into wedges. Put them in a bowl with the minced onion. In a jar, put the herbs, oil and vinegar and shake well. Pour over the tomatoes and toss to coat evenly. Salt and pepper to taste. This is one of the best ways to serve tomatoes when your garden is full of them! Delicious!

------------------------

SQUASH BISQUE

1 sm. butternut squash, peeled, seeded and sliced 1 stalk celery

1 apple, peeled and sliced

1 sm. potato, peeled and sliced

1 sm. onion, peeled and sliced 1 med. carrot, peeled and sliced

1/4 tsp. oregano

1/4 tsp. rosemary

14 1/2 oz. can chicken broth

3/4 c. skim milk

Combine first 9 ingredients, cover and simmer 20-30 minutes until vegetables are tender. Process in blender until smooth. Return to pan, stir in milk and cook over low heat until thoroughly heated.

------------------------

ARTICHOKE

2 pkg. (9 oz. each) artichoke

1 garlic clove, halved

2 tsp. lemon juice

1/2 tsp. salt

1/8 tsp. white pepper

2 c. chicken broth

3 tbsp. butter or margarine

3 tbsp. flour

2 c. milk

Garlic croutons

In medium saucepan cook frozen vegetable and seasonings listed above in chicken broth as indicated on package directions. Puree in blender or food processor. Strain, if desired; set aside.

In same saucepan melt butter or margarine. With wire whisk, stir in flour and cook, stirring constantly, until smooth and bubbly, about 1 minute. Slowly blend in milk. Bring just to a boil, stirring frequently with whisk. Stir in pureed vegetable mixture; heat through. Garnish if desired. 5 cups 180 calories per cup

------------------------

CAULIFLOWER

2 pkg. (10 oz. each) cauliflower

1/3 c. chopped celery

1/2 tsp. curry powder

1/2 tsp. salt

2 c. chicken broth

3 tbsp. butter or margarine

3 tbsp. flour

2 1/2 c. milk

Chopped chives

In medium saucepan cook frozen vegetable and seasonings listed above in chicken broth as indicated on package directions. Puree in blender or food processor. Strain, if desired; set aside. In same saucepan melt butter or margarine. With wire whisk, stir in flour and cook, stirring constantly, until smooth and bubbly, about 1 minute. Slowly blend in milk. Bring just to a boil, stirring frequently with whisk. Stir in pureed vegetable mixture; heat through. Garnish if desired. 6 cups. 160 calories per cup

------------------------

ZUCCHINI ROMA

5 med. zucchini

1/4 c. flour

1 tsp. salt

1 tsp. oregano

1/4 tsp. ground pepper

1/4 c. olive oil

2 sliced tomato

1 c. sour cream

1/2 c. Parmesan cheese

Wash and scrub zucchini well and cut into thin round pieces. Combine flour with half the salt, pepper and oregano in a bowl. Coat zucchini slices in mixture. Heat oil in a skillet and saute zucchini until brown. Place zucchini in a greased baking dish and top with tomato. Combine sour cream and the rest of the salt, oregano and pepper and spread over tomato slices. Bake 30 minutes at 350 degrees.

------------------------

CABBAGE CREOLE

1 lg. cabbage

1 lb. ground chuck

1 bell pepper

1/2 onion

1 can stewed tomatoes

1 can Rotel

1 can Cheddar cheese soup

1 can corn

1 can kidney beans, drained (optional)