Meatless Monday Recipe-Lime-Cucumber Dill Salad

Lime-Cucumber Dill Salad
Vegan; 30 minutes

So, this is a twist on a classic summer salad. Bruce and I were shopping at the Farmers Market (I'm not sure which one, still learning the city ~_^ ) and picked up some fresh dill. Well, knowing that he was wanting something light, I asked if he could pick up some cucumbers. For those of you growing your own, here is a great recipe-super fast!

2 cucumbers (2 pounds)
1 tablespoon salt
1/4 cup white wine vinegar
1/2 teaspoon sugar
2 tablespoons fresh
the juice from 1 lime, plus the zest (add less depending on your taste)
crushed red pepper (add as much or as little depending on your taste)

Directions

1. Slice the cucumber lengthwise, remove the seeds, and slice thinly.

2. In a colander, toss the cucumber with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.

3. In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber and the lime juice including zest and toss to coat. Stir in the dill and crushed red peppers.

Meatless Monday Recipe-Light Creamy Alfredo Sauce

Light Creamy Alfredo Sauce
Vegan; 30 minutes or fewer; Serves 4

I made this last night, and it was a HUGE success! Grant and Max both had 2 servings, and Bruce liked that it was the lightest Alfredo sauce that he has ever had... This recipe is SUPER quick and VERY kid friendly! I guess this will be one of the few repeat recipes, since I try to keep it fresh for all of you....

12 oz fettuccine or pasta of your choice
2 cups hemp milk (or non-dairy)
4 cloves garlic, minced
6 Tbsp. Daiya mozzarella cheese shreds
4 Tbsp. fresh parsley, chopped
ground black pepper, to taste
ground nutmeg, just a few pinches (to taste-no more then 1/8 tsp.)
2 cups vegetables of your choice (I used broccoli, mushrooms, yellow squash and sweet bell peppers) chopped and steamed

1. Cook pasta according to package directions.

2. Steam veggies together.

3. Place in a large nonstick sauté pan (I used my cast iron skillet) non-dairy milk and garlic. Bring to a simmer, stirring frequently. Add the Daiya cheese, continue cooking until the "cheese" melts and the sauce thickens. Add nutmeg and black pepper.

4. Stir in pasta and veggies, tossing gently and serve.

Meatless Monday Recipe-Apple Yellow Squash Sandwiches

Apple Yellow Squash Sandwiches
Vegan; Serves 2

So humor me here, I promise this is really good. Bruce came home for lunch to my surprise, and was famished. Currently I'm between temp assignments, so even if he does make it home, I'm at work. Well, since I was getting myself cleaned up from unpacking and cleaning-just getting back from San Antonio there is a lot to do. Having this on hand, and making some fresh hummus (the last batch was eaten on the way to San Antonio), this turns into a quick gourmet sandwich.

1/2 yellow squash, sliced
1 Fuji apple, sliced thin
Vegan pepper jack cheese slices
spinach or any green
hummus
4 slices rosemary sourdough bread, lightly toasted

1. Heat apple slices and squash slices in a skillet, just until heated through and fragrant. Spread hummus on the slices of bread, add spinach (if using), pepper jack cheese, apples and squash. Slice in half and serve with fruit or chips.

Meatless Monday Recipe-Spicy Tomatillo Banana Pepper Salsa

Spicy Tomatillo Banana Pepper Salsa Vegan While I was visiting friends in San Antonio, TX. I was able to hit my usual farmer market (Legacy Oaks) and got caught up with my farmers. Mr. Estrada (one of my favorite people) had the banana peppers, tomatillos and the tomatoes. Bruce got to go with me, and asked what I had in mind, well.... I wasn't expecting the salsa to be the kind of spicy that you feel in your ears, but his oldest finished the half that was mango free. My friends liked the mango version, even with the heat level. 1 pound small sweet tomatillos, shucked 1/2 pound banana peppers, seeded (save some of the seeds-to taste) 1 pound cherry tomatoes (I used an orange variety that was more sweet then tart) 1 habanero pepper, seeded 1/4 cup onion, coarsely chopped 1/2 bunch of cilantro, coarsely chopped 2 Tbs. lime juice salt to taste **NOTE: To cut the heat add 2 mangoes (which I had to, so I could leave for friends) or 1 cup pineapple and cut the salsa recipe in half. 1. Heat a pot of water and add tomatillos. They will change to a lighter green-white color, remove before they burst. Depending on size, this can take up to 15 minutes. 2. Pulse in a blender or a food processor tomatillos, banana peppers (some seeds) and tomatoes. Add habanero pepper, onion, cilantro and lime juice, pulse again. ** Add the mango or pineapple if using, and pulse