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!

Jes

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

The Fruits of Our Labor

This is what growing your own garden is all about. Through all of the small (and large) failures, the chance you get to PICK YOUR OWN ORGANIC FOOD is so rewarding.

May I present you with my garden selection for tonight:

{stalking my prey}

{you will have your turn soon, lettuce}

{one big zucchini, sucking up the resources}

{you look tasty!}

{used the beet greens as a baked potato topper}

{The Hubs and I kept throwing out the idea that the zucc

was bulging in the middle from bugs, had to cut it open to see lol}

{some wheatberry and barley salad

made with farmer's market veg and my own basil}

Jes