• 8 ounces of whole-wheat noodles (uncooked)
  • 3 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 2 cups cauliflower, diced into tiny florets
  • 2 cups cucumber, diced
  • 2 cups grape tomatoes, halved or quartered
  • 6 scallions, diced (I use the bottom 4 inches)
  1. Boil noodles according to package directions, minus a minute or two to keep them al dente.
  2. In a large bowl, place oil, mustard, vinegar, basil, salt, sugar, oregano, and garlic powder. Mix dressing well.
  3. Add chopped veggies and toss.
  4. When noodles are finished, drain and rinse with cold water. Add noodles to veggies and dressing. Mix well.
  5. Refrigerate for at least 4 hours before serving.

Makes about 8 cups. Each cup has about 157 calories, 6 grams of fat, .75 grams of saturated fat, and 4.25 grams of protein.

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picklesWhen I was little, one of my favorite ways to eat cucumbers was sliced into sweet pickles. Recently I remember this yummy summer treat, and I called my mom for the recipe. Refreshing and crisp . . .

  • 2-3 cucumbers (about 4-5 cups sliced)
  • 1/2 teaspoon of salt
  • 1 teaspoon of celery seed
  • 1/2 cup vinegar (I like brown rice vinegar.)
  • 1/4 cup vegan sugar
  1. Thinly slice the cucumbers. I use the thinnest slicer on my food processor; it slices them in seconds.
  2. Place the sliced cucumbers in a shallow dish. I use a square 8×8 Pyrex baking pan with a lid.
  3. Add remaining ingredients. Stir.
  4. Place in the refrigerator for at least 6 hours. Stir 2-3 times during that time to make sure that all cucumbers contact the juice.

The celery seed makes these “pickles” different from their friends and I love that, but if you are into the more traditional pickle variety, use 1 teaspoon of dill instead of the celery seed.

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