No-tofu: pickled vegetables

[Guest guest]

* Exported from MasterCook *

 

Easy Pickled Vegetables

 

Recipe By :Sharon Sassaman Claessens

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers & Drinks {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup rice vinegar

1 tablespoon canola oil

1 teaspoon salt

1 teaspoon teriyaki sauce

1 teaspoon honey

1 large garlic clove -- halved

1 small cucumber -- halved, seeded

2 cups carrot sticks

1 cup cauliflower florets

 

In a wide-mouth quart jar, combine the vinegar, oil, salt, teriyaki sauce and

honey. Shake until combined. Add garlic.

 

Cut the cucumber into thin half-rounds. Add cucumber, carrots and cauliflower to

marinade. Seal jar and shake. Place in refrigerator and allow to marinate at

least overnight, shaking a time or two. Remove and discard garlic. Remove

vegetables from marinade and serve with wooden picks. Makes 10 servings.

 

TIP : You can reuse the marinade for up to two weeks. Try adding green onions,

broccoli, radishes and other vegetables.

 

Source:

" No-Tofu Vegetarian Cookbook "

S(Archive):

" MC (kitpath) on 04-29-2003 "

Copyright:

" 1997 ISBN: 155788269X "

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

 

Per Serving (excluding unknown items): 351 Calories; 15g Fat (33.6% calories

from fat); 7g Protein; 58g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol;

2490mg Sodium. Exchanges: 8 1/2 Vegetable; 2 1/2 Fat; 1 Other Carbohydrates.

 

NOTES : Add a tasty twist to raw vegetables by marinating them overnight. Rice

vinegar is available reasonably priced at Oriental food markets.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 260 0