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November 28, 2018 Meatless

Cucumber Salad with Chili-and-Garlic-Oil

The marinade from this cucumber salad can be applied to any vegetable you prefer, but I’ve found that it works most amazingly with cucumbers due to their absorbent nature. A tangy edge is introduced from fresh lemon juice and if you’re not familiar with freshly ground coriander – which I hear is actually seeds of the parsley plant – this salad provides a great introduction to the light and clean aroma of this spice.

Mix this tangy marinade into your vegetables a few hours before serving and keep everything at room temperature. Note that if this does tend to thicken when chilled, so if refrigerating be sure to let it come to room temperature before serving. Use this cucumber salad with any type of hummus, or my fantastic black-eyed pea dip. I also recommend using this marinade for chickpeas.

Ingredients for cucumber salad


• 3 cucumbers, peeled and seeded
• ½ cup olive oil
• 2 tablespoons chili oil
• 3 cloves garlic, peeled
• juice of 1 lemon
• 1 teaspoon kosher salt
• 4 stalks scallions
• 1 cored vine tomato
• ½ tsp coriander
• ½ tsp black pepper
• chopped parsley (optional)

I tried this recipe with carrots and cauliflower with okay results. Carrots do not absorb the marinade very easily, but the cauliflower does so a little better.

Instructions


1. Slice garlic crosswise, then cut each slice into vertical matchstick-like pieces.
2. Place garlic in a small skillet or saucepan with the olive oil and heat on medium high until the garlic is sizzling and begins to turn slightly golden.
3. Remove from heat and let the garlic oil cool just to warm.
4. Meanwhile, peel and core the cucumbers, core the tomato, and chop the scallions and parsley, grind the coriander and black pepper.
5. In a medium bowl thoroughly whisk together the garlic oil, chili oil, lemon juice and salt.
6. Combine all other ingredients, mix thoroughly and let the marinade work itself into the cucumbers at room temperature for at least 2 hours.

This recipe is amazing with hummus.

Categories: Meatless Tags: marinated vegetables, vegan appetizer

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I’m a lover of cross-cultural comfort food and I spend my weekends cooking authentically awesome dishes without having to leave Astoria, Queens, NYC.

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How does one know when to stop when ur caramelizin How does one know when to stop when ur caramelizing onions? Thought I was done about 4 times.  Was feeling patient yesterday and wanted them on a sandwich, but once I was done I just grabbed a fork and went all in on these. 

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My meatless journey has led me to yesterday's #tac My meatless journey has led me to yesterday's #tacotuesday🌮 with quinoa, cotija cheese, blanched broccoli, home-pickled Jalapeños, fried matchstick #julienned green plantains @elyucateco_hotsauce and @herdeztraditions guacamole salsa. The light feeling in your body the day after going meatless is super rewarding. I feel like I could run 10 miles 🏃🏼

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Haven't made these in quite a while ... I was long overdue. I first learned how to cook these from watching @chefdaisymartinez on #pbsfood in 2004. I used her cookbook so much that the pages are falling apart from the spine. They didn't have plantains in the small Rhode Island town where I grew up, and I first learned what a plantain was in college from a Nigerian friend circa 1998. The learning never stops.
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Well, there was no smoked pork chops at the store so I made a kick ass stock yesterday with regular pork chops, liquid smoke, and adding tons of onions, garlic and some other key secret ingredients. Complete Lean Greens recipe will be up on the blog soon. Until then ... Happy New Year 🎉🥂🥂🥂🥂🥂🥬🥬🥬🥬🥬
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All the sandwich lovers ... get with the search bar on my blog and type "sandwiches"

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Haven't left Astoria in 9 months and it's all good in the hood. I've found ways to thrive in this pandemic.
💪🏻🤸🏻‍♂️🏃🏼
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