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

ICED CUCUMBERS

4 qts. cucumbers, sliced (don't peel)

6 med. onions, sliced thin

1 clove garlic

1 green pepper

1 red pepper

Crushed ice

1/2 c. salt

5 c. white sugar

3 c. vinegar

1 1/2 tsp. celery seed

2 tbsp. mustard seed

1 1/2 tsp. turmeric

Put cucumbers, onions, garlic, green and red peppers together. Add crushed ice and 1/2 cup salt, let stand 3 hours, stir up good. After 3 hours, drain good. Put sugar, vinegar, mustard seed, turmeric, celery seed on to boil, add top ingredients and boil until cucumber slices are transparent. Seal up in sterilized jars and lids.

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REFRIGERATOR CUCUMBERS

7 c. sliced cucumbers (may be peeled or not peeled) 1 c. chopped green pepper

1 c. sliced onions

1 tsp. salt

1 tsp. celery seed

2 c. sugar

1 c. brown or white vinegar

Put all of the ingredients into a large glass jar and stir until juicy. Ready to eat after a day or two. May be kept in refrigerator for weeks.

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SWEET SOUR CUCUMBERS

Peel 2 large cucumbers. Run the tines of a fork lengthwise down each cucumber so that you make little grooves all along the circumference. Slice very thin into a large bowl. Cover with salted water (a teaspoon or so to amount of water needed to cover). Let stand for several hours in refrigerator. Drain and add 1 very thinly sliced large onion. Cover with the following marinade:

1 1/2 c. water

3/4 c. white vinegar

3/4 c. sugar

1/2 tsp. salt

Combine 4 marinade ingredients and pour over vegetables. Let stand in refrigerator for a few hours (or a few days). At serving time, drain. Put in glass serving dish and sprinkle with fresh parsley. When covered with marinade this keeps well for 2 weeks covered in refrigerator.

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SUN DRIED TOMATOES

Wash and stem ripened tomatoes. Slice horizontally, about 1/4 inch thick. Salt on both sides and let sit for 30 minutes. Rinse. Lay on foil covered baking sheets. Cover lightly with cheese cloth. Place in sun for several hours, turning occasionally until desired dryness is achieved. Store in jars in a cool pantry. Or make marinated sun dried tomatoes by placing tomatoes in jars with olive oil, garlic and basil and 3 tablespoons vinegar per quart. Intensely flavorful, dried tomatoes add snap to salads and breads. Also can be moistened to make sandwiches.

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GROUND TURKEY WITH TOMATOES

1 lb. ground turkey

1 sm. onion, diced

1 sm. bell pepper, diced

1 clove garlic

1 #2 can whole tomatoes

Butter flavor Pam

Brown ground turkey and drain. Saute vegetables in butter flavor Pam on very low heat. Add sauteed vegetables to turkey, then tomatoes and bring to a rapid boil. Reduce heat and simmer until liquid begins to thicken. Serve over toast, pasta or rice. Low in fat. Can be frozen.

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SPICY CABBAGE

1 lb. ground beef

1 lg. onion, chopped

1/2 bell pepper, chopped

6 tsp. garlic, chopped

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. oregano 18 oz. can Rotel tomatoes with green chives

1 (8 oz.) can tomato sauce

1/2 c. raw rice

1 cabbage (about 2 lb.), shredded

1 c. grated American or Cheddar cheese

Fry together first 7 ingredients after mixing them well together. Fry in small amount of light oil. When completed, remove from fire and set aside. Mix the next 3 ingredients (tomatoes, tomato sauce, and rice) together thoroughly in a bowl and set aside. Shred cabbage, set aside; cut or grate cheese, set aside. Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well. In buttered 9x13x2 inch pan, layer 1/2 meat mixture, 1/2 cabbage and 1/2 cheese. Repeat layer, ending with cheese. Cover pan well with aluminum foil. Bake covered for 1 1/2 to 2 hours in oven at 350 degrees. Makes 8 to 10 servings. This will look like Italian lasagna. Enjoy.

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SUN DRIED TOMATOES WITH BASIL & PASTA

8 oz. sun dried tomatoes, slivered with oil

1/3 c. olive oil

2 to 4 cloves garlic, pressed

1 c. fresh basil, chopped

8 oz. Brie cheese, rind removed, chopped

1/4 c. sliced Kalamata olives (optional)

1 lb. pasta

Mix tomatoes, oil, garlic and basil. Mash cheese into sauce. Add olives. Let sit at room temperature for about 3 hours. Cook pasta. Toss with sauce while pasta is hot.

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BAKED GARLIC CHEESE GRITS

1 c. uncooked grits

4 c. water

1 tbsp. salt

1/2 c. butter

1/2 lb. sharp cheese, grated

2 tbsp. Worcestershire sauce

2 or 2 shakes garlic powder

Cook grits in salted water; when done, add remaining ingredients. Pour into greased casserole dish. Bake in 350 degree oven for 20 minutes.

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PENNE WITH BASIL, PLUM TOMATOES & SALT CURED OLIVES

1 lb. penne pasta

8 plum tomatoes

1/2 c. salt cured olives (black)

1 bunch fresh basil

3 cloves fresh garlic, peeled

1 tbsp. olive oil

1 tbsp. balsamic vinegar

Wash and dry basil leaves. Place them in a food processor with garlic, olive oil and vinegar. Process until smooth, 3-4 seconds. Cook penne in boiling water; drain. Add basil mixture to penne. Stir and keep warm on stove. Slice plum tomatoes lengthwise in 1/8 inch pieces. Pit and slice olives. Heat tomatoes and olives together in separate skillet. Cook over medium heat 3 minutes. Toss tomatoes and olives in with penne mixture. Serve with freshly ground pepper and grated cheese.

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ZITI WITH SUN-DRIED TOMATOES WITH MOZZARELLA

2 c. ziti

1 c. chopped tomatoes

1/4 c. olive oil

1 tbsp. red wine vinegar

1/4 tsp. salt

1/4 tsp. pepper

1 clove crushed garlic

1/4 tsp. oregano

8 oz. Mozzarella, diced

6 sun-dried tomatoes, minced

2 tbsp. chopped basil

Serves 4. Cook pasta. In large bowl, combine tomatoes, oil, vinegar, salt, pepper, garlic and oregano. Add pasta, Mozzarella, sun-dried tomatoes and basil. Toss to blend.

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MARGHERITA WITH FRIED CAULIFLOWER

Margherita all'Elvira The crispness of the fried cauliflower and garlic with the rippled noodles makes an unforgettable dish for late fall or winter. Easy to prepare and satisfying for the heartiest appetite! Serves 4, main course. Serves 6, first course. 1 lg or 2 sm. heads cauliflower (about

3 lbs.)

1 tbsp. salt

1/2 c. wondra flour

1/2 c. dry bread crumbs

1 tsp. salt

1/2 tsp. freshly milled black pepper

1/2 c. olive oil

4 cloves garlic, thinly sliced

1 lb. margherita (narrow rippled noodles)

1 tbsp. olive oil

1/2 c. chicken broth, heated (see note)

1/2 c. freshly grated Romano cheese

2 tsp. minced Italian parsley leaves (garnish)

Freshly grated Romano cheese (for serving)

1. Remove florets from cauliflower, including about 1 inch of stem.

Break or cut into 1 inch pieces. Wash thoroughly in lukewarm water,

drain in colander and set aside.

2. Bring 6 quarts of water to a boil. Add 1 tablespoon salt and the

cauliflower florets. Boil until barely tender when tested with a fork,

about 5 minutes. With a skimmer or slotted spoon, transfer florets to

a colander, rinse under cold water and drain well. Reserve liquid for

cooking pasta.

3. In a shallow bowl, combine flour, bread crumbs, 1 teaspoon salt and

pepper. Dredge florets in flour mixture, being sure each piece is well

coated. Arrange in a single layer on a large platter.

4. In a 12 inch skillet, heat 1/2 cup olive oil over medium heat until haze

forms. Add garlic, turn heat to low and saute' until lightly golden,

pressing the garlic flat in pan with the back of a wooden spoon. With

a slotted spoon, remove garlic and drain on paper towel; set aside. (If

you are not a garlic lover, discard.) Place florets in pan and saute'

over medium heat, turning with spatula, until golden and crisp on all

sides; don't be concerned if florets break apart while frying.

5. Meanwhile, return water in which cauliflower was cooked to a boil.

Add pasta and cook until al dente; the cauliflower and pasta must be

done at the same time so that the florets will still be crispy when

tossed with the pasta. Drain pasta in a large colander, transfer to a

bowl containing 1 tablespoon olive oil and toss quickly.

6. Mix half of the cauliflower and any of the browned fragments stuck to

the bottom of the pan with the pasta. Add sauteed garlic, heated

chicken broth and Romano cheese; toss well again. Spoon remaining

cauliflower on top and garnish with minced parsley. Serve

immediately with additional grated Romano cheese. **If you do not

have chicken broth, remove 1/2 cup of the pasta water before draining

and substitute for broth.

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