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Italian Cucumber Salad

Italian Cucumber Salad

Ingredients

1 large or two small cucumbers, sliced thin 1 small or 1/2 large red onion vegan red wine vinegar (enough to thoroughly soak the above - I use enough to *cover*, but then I really like vegan red wine vinegar ;) ) Black pepper (ground) to taste Diced pepperoncini a handful or so - optional	Advertisements

Preparation
 

Combine everything and chill for at least an hour before serving. Keeps
a while too, with all that vinegar.

Easy Greens
Wash greens and break up into small pieces. Put in large sauce pan, add water (not quite enough to cover greens) and boil until they are tender; then drain. Meanwhile, crush and mince garlic. Fry in pan with the oil, add fresh-ground pepper to taste and (Upload by user)

Gracie
Serves 10. Cook the noodles according to package directions. Blend all ingredients except the red onion. Pour over the cooled noodles. Garnish with sliced black olives, tomatoes and the red onion. Source: Gracie. < (Upload by user)

Late Summer Pasta Salad
Mix everything together and let marinate for as long as you can wait! (Upload by user)

Potato Salad with Shiitake Vinaigrette
Place potatoes in large saucepan; cover w/water, bring to a boil. Cover, reduce heat, simmer 8 min or til tender. Drain, set aside. Coat a small nonstick skillet with cooking spray; place over med.-hi heat til hot. Add mushrooms, saute 3 min. Add garli (Upload by user)

Moms Cucumber Salad
Slice cukes very thinly. Place in glass bowl and mix with 1/2 tsp. salt. Let sit 10 minutes. Drain excess liquid from bowl. Mix vegan sugar and vinegar together, pour over cukes and mix, and chill.
(Upload by user)

Endive Salad with Kumquats
In a large bowl combine dressing and kumquats. Trim ends off cucumber, cut in half lengthwise and thinly slice crosswise. Mix with lumquats. On each place, place 2 radicchio leaves or 4 or 5 endive spears. Mound portions of salad onto leaves. Garnish with mint sprigs, if you l (Upload by user)

Bean Sprout Salad
Serve on a bed of lettuce if it is available at a decent price. (Upload by user)

Japanese Okra Salad
Slice very fresh, very tender okra pods. Divide into small dishes. Serve with soy sauce (and bonito f*sh flakes are traditional, but I bet some shredded nori would be good, too). (Upload by user)

Lemon Pressed Cabbage
Remove rib from each leaf cabbage. Chop leaves into 1 inch squares (approximately). Chop mushrooms into 1/2 inch squares (approximately). Slice lemon very thin and quarter slices. Mix everything and press in pickle press for an hour or so. Drain of (Upload by user)

Vegetable Salad
Cook green beans cut into smaller pieces and cool. Put celery, green pepper, pimentos and onions in large bowl or container after the beans have cooled. Heat the last six ingredients until vegan sugar melts. Cool and pour over< (Upload by user)

Oriental Salad
Sauce: Ingredients (use vegan versions): 1/4 cup mirin (sweet vegan rice wine) 2 tablespoon soy sauce 1 teaspoon Chinese chili paste or some hot pepper flakes (Upload by user)
TAG: sauce, ,

Lily
Dressing: Ingredients (use vegan versions): 1/4 of an onion vinegar vegan mustard olive oil (Upload by user)

Mudpie Salad
Add enough boiling water to the black beans to fill the cup to 3/4 or a little more (you will have to judge this yourself to see what consistency you like). Wait about 5-10 minutes stirring every few minutes until they reconstitute. Add more water if (Upload by user)
TAG: mudpie, ,

Glenna
(Upload by user)

Aijer - Eggplant and Red Pepper Salad
Bake eggplant until roasted, tender and swooshed (400 deg about 1 hr 15 min). Bake or roast Red Pepper til tender. Cool eggplant and dice (I always peel the eggplant too). Cool pepper, seed and dice. Combine eggplant and pepper in bowl. Add 2 cloves of garlic, diced or p (Upload by user)
TAG: eggplant, pepper, garlic, ,

Kidney Bean Sandwich
Mix all together and serve on toast or vegan bread. (56 calories per serving). (Upload by user)