Litha 1997 Newsletter Recipes |
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For someone like me, who finds it too hot in the kitchen in summer,
I have found some quick and easy salads to help keep you cool. I have
chosen vegan salads this time to cater for our vegan friends.
Slice the tomato into thick slices and lay on a plate. Cover with
chopped basil and cheese. Splash a bit of red wine vinegar or olive oil
over the top and you have a wonderful summer salad without a lot work.
Combine all ingredients in a bowl with a lid. Refrigerate for 20 minutes.
Put corn and beans in a large bowl and toss to coat corn with the
juice of the beans. Coarsely chop bell pepper and green onions, add.
Finely mince pepperoni peppers and toss all together. Let it set in
the fridge for a few hours to blend the natural juices.
Tomato Basil Salad
1 large red tomato
fresh basil leaves
dairy free chedder or colby cheese - cubed about a handful
olive oil or red wine vinegar
Vegan Cole Slaw
2 cups thinly sliced green cabbage 1 cup grated carrot
1/2 cup grated onion
juice of one whole lemon
1 tsp. celery seed
1 tsp olive oil
shake of black pepper
shake of cumin
Simple Summer Salad
3 to 4 ears of fresh corn (cooked and cut off the cob )
2 can piquinto beans (not drained) I red bell pepper 4 green onions
4 golden pepperoni peppers
(Optional) small chunks of firm tofu, cilantro, cherry tomatoes.
