GRANDMA'S SWEET-SOUR VEGGIES
With summer fast approaching, we look forward to a bonanza of fresh vegetables. There's nothing like a large bowl of fresh veggies to perk up a summer meal. This is one of our favorites.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-14 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the cauliflower, broccoli, carrots, zucchini and onion; set aside. In a saucepan over medium heat, bring vinegar, sugar and salt if desired to a boil. Remove from the heat; stir in oil. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Just before serving, sprinkle with sunflower kernels if desired.
Nutrition Facts :
SWEET AND SOUR VEGGIES
This great salad is very easy to prepare, and can be made the night before serving. You can use just about any fresh veggies.
Provided by annabell
Categories Salad Vegetable Salad Recipes
Time 12m
Yield 6
Number Of Ingredients 9
Steps:
- In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
- In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 43.9 g, Fat 0.7 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 10.4 mg, Sugar 36.8 g
SWEET AND SOUR TEMPEH AND VEGETABLES
This recipe is from member Elizabeth Harbron's profile which was featured in our June/July 2001 newsletter. She adapted it from a recipe in Vegetarian Times.
Provided by Vegetarian Network
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat broiler.
- Halve tempeh crosswise, then lengthwise.
- Mix ginger and garlic with half the oil, half the tamari, and the 1/4 cup water.
- Coat tempeh in mixture.
- Broil close to heat, turning until each side is golden, about 3 minutes.
- Cool.
- Cut into 1/2-inch squares.
- Heat remaining oil over low heat.
- Saute red pepper flakes and onions until onions are soft, about 5 minutes.
- Add carrots and saute 1 minute more.
- Add celery and saute 1 minute more.
- Add bell peppers, saute 1 minute more.
- Add corn and saute, covered, on low heat until crisp-tender, about 10 minutes.
- In a small bowl, mix vinegar, syrup, remaining tamari, and cayenne pepper.
- Add reserved tempeh and sauce to vegetables.
- Simmer 2-3 minutes.
- Mix arrowroot with 2 1/2 T. water.
- Add arrowroot mixture and simmer to thicken, 1-2 minutes.
- Serve over rice, if desired.
Nutrition Facts : Calories 254.4, Fat 7.2, SaturatedFat 1.3, Sodium 1370.5, Carbohydrate 39.4, Fiber 2.8, Sugar 20.9, Protein 11.7
SWEET AND SOUR SUMMER VEGETABLES
Make and share this Sweet and Sour Summer Vegetables recipe from Food.com.
Provided by Geema
Categories Onions
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a one quart jar with a tight fitting lid, combine the zucchini, yellow squash, bell pepper and the onion.
- In a saucepan combine the vinegar, sugar, oil and the salt.
- Bring mixture to a boil and then stir in the garlic.
- Pour the mixture over the vegetables; close the jar, and turn it upside down to coat the vegetables with the marinade.
- Turn the jar every 6 hours for 24 hours.
- Drain the vegetables, and serve them either chilled or at room temperature.
Nutrition Facts : Calories 178.5, Fat 9.4, SaturatedFat 1.4, Sodium 206.4, Carbohydrate 22.6, Fiber 1.8, Sugar 20.8, Protein 1.8
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- In a small saucepan, combine remaining ingredients except the garlic. Bring the mixture to a boil, remove from heat and then stir in the garlic. Divide the mixture between the two jars and pour over the vegetables, close the jars tightly, and let sit for at least 4 hours, turning the jar upside-down every hour (so half the time, it's standing on its lid).
- Taste one of the veggies. If the flavor appears to be strong enough to you, drain the vegetables and serve chilled or at room temperature. If you'd like a stronger flavor, keep them in the jar a bit longer. These can be made a day in advance; keep covered and chilled, turning upside down when you think of it. The longer you keep them in the jar with the marinade, the stronger the flavor will be, so I recommend draining when ready to serve and just keeping the drained veggies in a covered container in the refrigerator to munch on during the week. They will keep for 5 to 7 days.
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