I love it when people talk about vegan or vegetarian cuisine and say "oh that food is boring." Really? There is nothing boring about food, only about the person preparing it. Fact-of-the-matter is, if you're boring then your food will be boring. It has nothing to do with the ingredients.
A perfect example of exciting and delicious vegan food is this Pickled Vegetable Medley. There is nothing boring about this dish. As with most vegan and vegetarian dishes, it is also incredibly versatile. You can serve this as a side-dish. It can be an appetizer. Put some of the pickled vegetables in the pocket of some pita bread and enjoy one of the great sandwiches in the culinary world. If you think this is boring, you must live in a comatose state.
When you prepare this dish, you can really use whatever vegetables you like. We use this recipe at Casa de Cuisine simply because it fits our menu. You do, however, want to bring this dish to room temperature after it has been chilled for the ultimate in flavor. Remember that any natural food product has its flavors diminished when chilled.
Ingredients needed to make Pickled Vegetable Medley:
- ½ cup cold water
- ½ cup sugar
- ½ cup white wine vinegar
- ¼ tsp. salt
- 1 cucumber, peeled
- 1 carrot, julienned (cut into thin strips)
- 5 Serrano peppers, stemmed seeded and minced
- 6 shallots, quartered
- In a small saucepan over high heat stir together the water, sugar, vinegar and salt. Bring to a boil and cook 2 minutes. Remove the saucepan from the heat.
- Cut the cucumber in half lengthwise and with a spoon or melon-baller remove the pulp. Cut each half into 3 pieces and julienne each piece.
- Place the vegetables in a large glass bowl. Pour the cooled water mixture over them and toss to coat.
- Cover the bowl and chill at least 2 hours.
- Let the Picked Vegetables sit at room temperature at least one hour before serving.
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