VEGAN: Refreshing Cucumbers with Shichimi

[Guest guest]

I made this refreshment for the first time today, but sure not for the

last time. These cucumbers can be served at any time of the day - with

many different dishes and cuisines, or by itself. It can also be used as

a vegan substitute for raita.

Eruna

 

* Exported from MasterCook Mac *

 

Refreshing Cucumbers with Shichimi

 

Recipe By : Eruna Schultheiss

Serving Size : 2 Preparation Time :0:00

Categories : salads tried and tested

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 small cucumbers -- (10 ounces) peeled

- Kirby or Iranian or Armenian

1/2 teaspoon low sodium soy sauce

1/4 tablespoon dark sesame oil -- (1/4 to 1/2)

1/8 teaspoon Shichimi -- (1/8 to 1/4)

FOR GARNISH:

fresh herbs sprigs

 

Madhur Jaffrey in her World Vegetarian has a cucumber drink. She says in

Iran this is served in bowls and eaten with a spoon on blisteringly hot

summer days. Although her " drink " is sweet, that sentence got me

inspired to create this tasty, low caloric refresher. It can be eaten at

any time of the day: as a snack, a salad, a relish and it can even stand

in as " Raita " for vegans.

 

Avoid waxed big cucumbers which taste like nothing. Most Middle Eastern

stores as well as Asian stores (especially Korean) have a nice selection

of small tasty cucumbers.

 

Serves 2

 

Chop the cucumbers finely either with a sharp knife or my lazy way, with

a small hand chopper. Add the Shichimi, low sodium soy sauce and dark

sesame oil and mix well. Serve immediately or chill until serving time.

 

Source: Eruna Schultheiss 2002 eruna

Copyright 2002 by TAOM, Inc

 

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Per serving (excluding unknown items): 94 Calories; 2g Fat (21% calories

from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 62mg Sodium

Food Exchanges: 3 1/2 Vegetable; 1/2 Fat

 

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