What this blog is and what it isn't

This is a food blog with recipes and ideas for using the seasonal vegetables from your garden, friend's gardens and community supported agriculture shares (CSA). If you haven't checked out a CSA in your area, it is worth your time to check out what is available to you, and LOCAL HARVEST is a great place to start.

I am trying oh so hard to become a Forks over Knives type vegan, with no animal products of any kind and no added oil. I have given up meat, fish, dairy, eggs and most processed foods and am moving toward the goal of no oil. While you will find eggs, dairy and oil in my earlier recipes, the goal is not to use them anymore.

Some of my earlier recipes include dairy and eggs, but I am moving away from that, I am endeavoring to create delicious all vegan no fat added recipes.

Sunday, April 15, 2012

Easy Cucumber Salad


Serves about 6

2 Large Cucumbers
1 Large Tomato
1 Bell Pepper (orange, red or yellow)
1 Bunch Green Onions
1/4 Cup Fresh Flat Leaf Italian Parsley
2 Tbsp. Fresh Mint Leaves
About 8 Kalamata Olives
1/4 Cup Roasted Garlic Seasoned Rice Wine Vinegar
Pepper to taste

Wash all vegetables and herbs. Peel and half cucumbers, use a spoon to scrape the seeds out of the halves. Cut the halves into four strips and dice. Dice the tomato and bell pepper. Cut green onions about half way up the green parts and discard leftover greens (great green material for composting). Finely chop parsley and mint. Dice up the Kalamata olives. They are quite salty and flavorful so use more or less to your taste. Pour the vinegar over the veggies and herbs and pepper if you wish. Allow to set in the refrigerator for at least an hour before serving.
Nakano makes a great line of seasoned rice wine vinegars.
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2 comments:

  1. DenXApril 16, 2012 at 3:56 PM

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  2. DenXApril 16, 2012 at 3:57 PM

    A delicious salad for springtime or any time!

    ReplyDelete

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