Miso Grilled Cucumbers

September 26, 2009 at 3:44 pm (Side Dish)
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Source:  Cooking Light June 2009

Yield

6 servings (serving size: 4 cucumber spears)

Ingredients

  • 1/4  cup  white miso (soybean paste)
  • 1  tablespoon  fresh lime juice
  • 1  tablespoon  mirin (sweet rice wine)
  • 1  teaspoon  dark sesame oil
  • 6  medium pickling cucumbers (about 2 1/4 pounds), quartered lengthwise
  • Cooking spray
  • 1  teaspoon  sesame seeds, toasted
  • 1/4  teaspoon  freshly ground black pepper

Preparation

1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add cucumbers to bowl, tossing to coat. Cover and marinate in refrigerator 1 1/2 hours.

2. Prepare grill to medium-high heat.

3. Remove cucumbers from bowl, reserving marinade. Arrange cucumbers in a single layer on grill rack coated with cooking spray; grill for 2 minutes, brushing cucumbers with reserved marinade. Turn cucumbers over, and grill for 3 minutes or until browned, brushing with reserved marinade.

4. Sprinkle cucumbers with sesame seeds and pepper. Serve immediately.

Nutritional Information

Calories: 54
Fat: 1g (sat 0.1g,mono 0.3g,poly 0.3g)
Protein: 3.8g
Carbohydrate: 8.6g
Fiber: 3.8g
Cholesterol: 0.0mg
Iron: 2.1mg
Sodium: 360mg
Calcium: 35mg

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Mediterranean-Style Cashew-Cucumber Dip

September 26, 2009 at 2:25 pm (Side Dish, Snacks)
Tags: , ,

Source:  Veganomicon

This summer when our garden’s cucumber output got to be more than we could handle, Rhiannon’s internship supervisor, Cole, gave us this recipe for a dip he enjoyed.  It’s a vegan recipe to boot.

Ingredients:

1 pound seedless cucumber, peeled and grated (about 1 2/3 cup loosely packed)
1 cup raw cashews (5 ounces)
2 large garlic cloves
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
3 tablespoons lemon juice
pinch of ground white pepper
1 tablespoon of chopped fresh dill (optional)

Instructions:

Squeeze handfuls of grated cucumber over a medium-sized bowl to remove as much juice as possible.  You can do this also by wrapping a grated cucumber in a cheese cloth or heavy paper towel.  Set aside the juice and place the squeezed cucumber in a large bowl.

Combine the cashews, lemon juice, half the grated cucumber, garlic, olive oil, oregano, salt, and pepper in a food processor.  Blend until creamy, scraping the sides of the processor bowl frequently.  Add 1 to 3 tablespoons of reserved cucumber juice to the sauce.  The final consistency should resemble a not-too-thick hummus.  Scrape into a medium-size bowl and stir in the remaining grated cucumber and chopped dill.

Cover and chill until ready to use.

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