Shredded Potato & Zucchini Salad

Source: Ecological Cooking
Date tried: June 2/17
Yield: 4 servings
Time needed: Quick to put together but allow and hour or two to chill

Prior preparation needed,
Peel, cook and shred potatoes

I found this a unique salad. In all my years of making potato salad, I had never thought of shredding them instead of chopping them into cubes. But it works well with the shredded zucchini. The dressing (mayonnaise + French dressing) accounts for most of the flavour.

Shredded Potato & Zucchini Salad

Shredded Potato & Zucchini Salad
1/4 cup olive oil
3 cups potatoes, peeled, cooked and shredded
1 cup shredded zucchini
1/2 cup grated onion
1/4 tsp. garlic powder
1/4 tsp. dill seed
1/4 cup tofu mayonnaise
1/4 cup French dressing

Pour olive oil over potatoes.
Add zucchini and onion and toss lightly.
Mix in remaining ingredients and stir gently.
Chill before serving.

French Dressing

Source: Ecological Cooking
Date tried: June 2, 2017
Yield: 1 1/2 cups
Time needed: 5 minutes

The dressing recommended for the Potato and Zucchini Salad I was making called for a blend of Tofu Mayonnaise and this French dressing. I had no tofu for the mayonnaise so substituted a commercial preparation. I was glad to discover this very simple and quick recipe for French dressing. It is a cooked dressing and has much the same texture as a store-bought French dressing if not the bright orange colour.

I also substituted apple juice for the concentrate and omitted the water.

French Dressing

French Dressing
2 Tbsp. apple juice concentrate
1 cup water
2 Tbsp. tomato paste
1/3 cup apple cider vinegar
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 Tbsp. arrowroot

Blend all ingredients together in a blender.
Place in a small saucepan and cook over medium high heat. Stir constantly until thickened.
Chill thoroughly and shake well before using.

Pasta & Kasha

Source: Ecological Cooking
Date tried: March 31, 2017
Yield: 4-6 servings
Time needed: 25 minutes

I regret to say I was not particularly enthralled with this combination of flavours. One really needs to enjoy buckwheat to like this dish. Or have some good ideas on spices and condiments to dress it up.

Pasta & Kasha

 

Pasta & Kasha
1 medium onion, chopped
1 Tbsp. vegetable oil
1 cup kasha (buckwheat groats)
1/2 tsp. salt
2 cups water
1/2 lb. bow tie, shell or rotini pasta
3 Tbsp. olive oil or vegan margarine
freshly ground black pepper to taste.

Cook onion in oil until translucent.
Add the kasha and salt.
Add water and bring to a boil.
Reduce heat, cover and simmer 25 minutes.
Meanwhile cook pasta in a separate pot.
When both pasta and kasha are ready, drain them and put them in the same dish.
Add olive oil and pepper and toss together.

Caesar Salad

Source: Ecological Cooking
Made July 31, 2012
Yield: 4 servings
Time needed: 10-15 minutes

Everybody has a Caesar Salad recipe and I think every one of my cookbooks has a version of this popular salad. Compare this vegan version to the recipe from 12 Months of Monastery Salads .  This recipe also calls for three ingredients which one needs to have on hand from other recipes or purchase from a vegan source: Vegan Worcestershire Sauce, Tasty Topping (Gomasio) and Croutons.

Caesar Salad

Caesar Salad

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Oat Waffles

Source: Ecological Cooking
Date tried: April 14, 2015
Yield: 8 servings
Time needed: 30 minutes

Well, long time no see. I haven’t stopped trying new recipes, though I have slowed the pace somewhat.  But I took on a project last January that left me no time for anything else.  And this week, I finished it. So although I won’t be likely to put up something every day, I am back and intend to stay around awhile.

I don’t have a waffle iron, so I can’t make typical looking waffles. That is why the waffles below look like pancakes.  But they do have that crispy waffle texture and for those of you who do have a proper waffle iron to cook them in, I highly recommend them.

Oat Waffles

Oat Waffles

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Artichoke and Rice Salad

Source: Ecological Cooking
Date tried: October 20, 2014
Yield: 6-8 servings
Time needed: 10-15 minutes to put together. Allow time to chill.

Prior preparation needed:
Cook rice & cool

A very interesting main-dish salad. Most of my life I have only known artichokes only in pickled form. It is nice now to be able to find canned artichokes for a dish like this. Unfortunately I did not have wild rice on hand. It would have made the dish even more attractive and appetizing.

Artichoke & Rice Salad

Artichoke & Rice Salad

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Peasant Soup

Source: Ecological Cooking
Date tried: March 1, 2014
Yield: 8 servings
Time needed: 90 minutes

Prior preparation needed:
Soak beans overnight or bring to boil, let cook a few minutes, cover and let stand one hour before proceeding with recipe.

This soup brings back memories of my childhood, especially those days when Daddy decided Mum deserved a day off and chose to make supper for us.  We always looked forward to Daddy’s suppers.  He was no great chef; he didn’t try anything fancy, never followed a recipe or even did a special shopping, so far as I can recall.  Just looked in the cupboard and fridge and started putting things together in a stew pot.  More often than not it was some sort of macaroni stew.

Peasant Soup

Peasant Soup

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