Thursday, October 4, 2012

Vegan MoFo, Day 4: Creamed Cucumbers

Yup, you read that correctly. I cooked cucumbers (the horror!). But you know what? I wanted to try the recipe from Meatless Meals by Jean Prescott Adams. And I liked it! And all I had to buy was the cucumber.

Creamed Cucumbers
adapted from Meatless Meals, page 174 & 177 (white sauce)
serves 4--supplies calcium, silicon, and other necessary mineral elements

1 large cucumber
1/2 tsp salt
1 cup soymilk
1 Tbsp vegan butter
2 Tbsp red bell pepper, diced
1 tsp red pepper flakes
1 Tbsp flour
1/2 tsp salt
1/4 tsp black pepper

Peel cucumber and dice into 1/2" pieces. Cook in boiling salted water for 3 minutes. Add diced red pepper to boiling water and cook 3 more minutes. Drain. While cucumber is cooking, make white sauce by cooking butter and flour over low heat in a separate sauce pan; then add milk to butter/flour mixture and whisk until it thickens into a sauce. Add red pepper flakes, salt, and black pepper to sauce. Stir sauce into cucumbers and serve hot.

{white, saucy goodness}

{not a really pretty dish but very flavorful}

{don't fear the heated cuke. first bite isn't as scary as you think}

Here's to trying new foods!


VMF Day 4 2011: "Boeuf" Bourguignon = Fahncy
VMF Day 4 2010: Baked Chickpeas, 2 Ways


  1. That is CRAZY. But now I want to try it.

  2. I've never tried hot cucumbers. I think I would have the same "scarred" look on my face.

  3. I seem to remember putting cucumbers in Chinese food when I was a student, but I think that was more due to error than culinary innovation.

    I'd give this bad boy a go - stick anything in white sauce, and it's got to be good, right?....right...?

  4. SURPRISINGLY, it wasn't bad! I would say that as long as you eat the dish hot, they're pretty dang tasty. Otherwise, the white sauce starts to form a top layer, like sauces do.