Farmers' Markets often carry the pickling cucumbers, and they are inexpensive. This old-fashioned pickle recipe produces sweet and sour, crunchy pickles. It's just the thing for those hot summer suppers and picnics...and it's easy to make!
I use my Scottish shortbread pan for a great Scottish specialty, Buttermilk Scones. The pan makes it easy to shape and cut the scones in wedges, and allows the sides to crisp up. The scones come out flaky and moist, yet crunchy on the outside.
We recently found a Scottish thistle mold for shortbread in a second hand store. I have used it to make a shortbread that is slightly lower in sugar and much higher in protein. It melts in your mouth with its buttery flavor!
Whether you make your own Homemade Tempeh or buy it fresh, tempeh makes for a great vegetarian cook-out or grilled entree. Made from fermented soybeans, it is a high-protein product that will give you a sense of well-being.
If you are tired of the same old vegetables, here is a combo that will perk up your dinner enjoyment, and is rich in protein, vitamins and minerals. If you do not have savory in your spice collection, try using mint or rosemary instead.
These tortillas are perfect for burritos, wraps, or just as a bread serving with butter. They hold together nicely and are especially good with added chili peppers (or a sprinkling of red chili pepper flakes).
Based on an old-fashioned recipe, this zucchini pie has been updated without losing its wonderful flavor. The crust is a bread-like shell made with high protein wheat germ.
These snack balls are great for a high-protein vegetarian snack or after-school treat. I like to serve them for breakfast with toast/crackers and fruit. They are great chilled and served straight out of the refrigerator! Another use for them is in vegetarian soups. Their firm texture holds up to the hot broth.
Turnips pair so well with kohlrabi. I used green kohlrabi in this dish, but the purple variety works well too.
We have an opuntia cactus (prickly pear) plant in the garden, and we harvest the pads (nopales) to make this pickled dish. You can buy pre-trimmed, cut nopal in many supermarkets if you do not have access to the fresh variety. This is a spicy condiment that goes great with burritos or other Mexican dishes. It is also wonderful on veggie burgers.