Sunday, June 26, 2011
9 cups thinly sliced cucumbers (skins on)
1 cup sliced thin strips green pepper
1 cup sliced thin onion
1 teaspoon celery seed
2 Tablespoons kosher salt
2 cups sugar
1 cup white vinegar
Wash cucumbrs, leave peel on and slice thin. Add green peppers, onion and celery seed.
Combine sugar, salt, and vinegar and stir until completely dissolved. Pour over cucumber mixture. Put in glass jars or tupperware, cover.
Store in refrigerator.
Tangy Cucumber and Avocado Salad
2 medium cucumbers, cubed
2 avocados, cubed
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
2 tablespoons minced green onions (optional)
1/4 teaspoon salt
black pepper to taste
1/4 large lemon
In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.
Friday, June 24, 2011
Just wanted to do a post that is not all fruits and veggies. Sometimes being vegan is just FUDGIE!!!! These are similar to the vegan power bar I posted earlier. The original recipe is:
1 1/3 cup dates
1 1/2 cup almonds (or pretty much any other nut)
1 tsp vanilla
4 T cocoa powder
Combine in food processor and shape into balls.
I also added a spoonful of almond butter, a few more dates, and some water to help them stick together. I wish I would have added a large pinch of salt. I keep them in the fridge individually wrapped, but at room temp they are absolutely FUDGIE!!
Original source is here
And here is Mr Tony. A NON-vegan. I invited him to stay for lunch after swim lessons and told him what we were having and he still agreed. Ms. Jenny was there too but she was not picture. However, she did insist I put this on my blog.
The other thing I made was black bean and squash enchiladas. The author used squash instead of corn for the filling and I thing it was a great idea. Here is a picture:
I may made it a casserole next time, or I may just find better tortillas. To be completely honest, I am extremely unhappy with our tortilla options here. I may have to start making my own. These were another good way to use up some squash. So bummed to hear our CSA was victim to squash bugs...DARN!
Saturday, June 11, 2011
I did do some google searches. I started with a non vegan one and came up with a vegan one. Yay for avacados. I am actually a huge avacado fan. I did a few versions of this, and here is my latest one:
Cucumber-Avacado Soup (guacamole style)
2 cucumbers, peeled and seeds removed
1 jalapeno, seeds removed
1 garlic clove, peeled
handful of cilantro
juice of 1 lime
salt and pepper
cold water as needed
- combined all ingredients in a food processor. Add cold water until desired consisancy.
I made this one time with the Rustic Pasta Amy W posted. (also used up a head of cabbage from the CSA box)
Ok, I actually used 3 cucumbers for that one. It was a little too much cucumber!
One time I made this with the zucchini crab cakes posted by Shannon (except I used some yellow squash).
I can see me whipping this up for lunch one day. It would be good for a raw diet. I am thinking about going "high raw" Ya know, cause being vegan wasn't wierd enough. Any thoughts?
Monday, June 6, 2011
This is a very simple one that is good for these hot days! Taco salads are really so versitile, so you could do a lot with this one. The recipe is really for quinoa made with salsa and then add black beans. The kids won't eat the quinoa for some reason, so any time I made a mexican dinner, James gets a cheese quesadilla and Andy just gets a bunch of stuff on his plate to make his own burritos. Hey, whatever works!
Wednesday, June 1, 2011
4 medium/ 3 large tomatoes
1 onion (vidalia is best)
2 green peppers
1 cucumber (optional)
White vinegar (distilled vinegar)
Salt and pepper to taste
Slice the tomatoes, peppers, onions, and cucumbers (if using) in uniform thickness (about ½ inch).In a nonreactive bowl, combine all ingredients (pepper is better if coarsely ground).
Marinade in the refrigerator for at least 2 hours before serving cold.
2 whole cucumbers
2 cups rice wine vinegar
1/2 c water
2 tbsp sugar
Slice cucumber into very thin slices. If you have a mandolin - cut the cucumber in 3 inch strips, then mandolin one side until down to the verge of the seeds, then do the other side until down to the verge of the seeds, then each of the sides.
Add rice wine vinegar and sugar. Add enough water to cover the top of the cucumbers (if you need more than ½ cup of water, add some extra rice wine vinegar). Marinade in the refrigerator for at least 2 hours before serving cold.