Dilly Dill Pickles

These pickles don't contain vinegar, using citric acid and salt for pickling instead.


Brine:


10 c. water
1/2 c. salt
5 tsp. citric acid

Bring this mixture to boil.

In each jar which has been sterilized put:

2 cloves garlic
2 heads dill
1/2 tsp. sugar
1 grape leaf


cucumbers, small

Pack cucumbers in jars as tightly as possible.

Pour boiling brine into jars until filled. Put into canner pot that contains water that was just boiling and has been removed from heat. Place lid on canner. Allow jars to set in canner until cool.


*If you are concerned about the jars sealing, the jars can be boiled in bather bath canner for 3 - 4 minutes.

Whole Wheat Bread for Bread Machine

This is my 'all-time" favorite wheat bread recipe.  Delicious!


2 1/2 tsp. fast rise yeast

3 cups whole wheat flour (milled from hard white wheat)*
1/3 cup gluten flour (or up to 1/2 cup)
2 rounded tsp. tofu milk powder**
3 Tbsp. olive oil
3 Tbsp. maple syrup
1 1/4 cups warm water
1 tsp. salt
1/8 tsp. ascorbic acid***


Place all ingredients in automatic bread machine and bake according to manufacturer's directions.

If desired, this recipe works well for bread kneaded by hand as well.


*pre-ground whole wheat purchased from a supermarket works well too; may use all unbleached or a combination of whole wheat and unbleached white flours if desired.


**may omit and use a milk alternative instead of warm water listed later in the recipe


***if you don't have ascorbic acid on hand, try crushing and grinding a vitamin C tablet


If using bread machine: wheat flour will have different moisture contents from batch to batch. Use the amount given in the recipe. Add more flour or liquid as needed. The dough should be soft, but just start to pull away from the edge of the container while kneeding. If it doesn't pull away, add flour. If it doesn't stick to the sides much, add a tsp. of water at a time until desired consistency is achieved.

Zucchini with Linguine

4 Tbsp. olive oil

1 large zucchini, diced*

2 tsp. garlic, minced

1/2 tsp. salt

1/4 tsp. red pepper flakes

12 oz. linguine pasta, gluten free if necessary

1 cup soymilk, unsweetened

2 Tbsp. fresh parsley

4 - 6 Tbsp. vegan Parmesan cheese*

Prepare the pasta according to package instructions. Drain when tender and set aside.

Saute' zucchini in olive oil until tender. Add salt and red pepper flakes. When zucchini is soft, add soymilk. Simmer until milk is reduce by about half.

Stir in chopped parsley and Parmesan cheese substitute. Add linguine and stir until mixed. Taste and adjust seasonings if desired.

Delicious!

*I used a golden zucchini and left the peelings on because they were tender.

Fresh Strawberry Pie

1 1/2 quarts strawberries, fresh

1/2 cup water

1 cup sugar

2 1/2 T. cornstarch

1 tsp. margarine (Earth Balance)

1 baked pie shell

red food coloring if desired

Crush 1/2 quart of berries. Blend with sugar, cornstarch, and water. Heat to a boil (2 min). Add margarine and food coloring. Fill pastry shell with chilled berries. Pour glaze over berries. Chill. Serve with whipped topping of choice.

Broccoli and Pea Salad

2 cups broccoli, fresh, cut into small pieces (Cuisinart/curved blade)
2 cups frozen peas
2 - 3 stalks celery, diced fine (Cuisinart/squared blade)
1/2 cup almonds, chopped and roasted in skillet (or oven)
1 tsp. dill
1 tsp. sea salt
1/2 cup Vegenaise

Mix all ingredients together after preparing/chopping. Stir until mixed. Serve and enjoy! VERY yummy!

*Use more Vegenaise if you like more moisture.