Spicy Pickled Cucumber

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 This is the first recipe I have seen on      
 the Pioneer Woman website via tastykitchen 
that fits the vegan diet or plant based diet. I can't
 wait to make this for dinner or take to a potfaith (potluck).


   Spicy Pickled Cucumbers 
         
 1 whole Large English Cucumber
 1 cup Rice Wine Vinegar
  ¼ cups Sugar
  2 teaspoons Kosher Salt
  ¼ teaspoons Crushed Red Pepper Flakes

1. Thinly slice the cucumber, and set aside.

2. Warm the rice wine vinegar, sugar, salt and red pepper flakes in a small saucepan. When you have brought it to a simmer, whisk well to make sure that the sugar and salt have dissolved.

3. Transfer it to a bowl and let it cool completely.

4. When the liquid is cool, add the cucumber slices.

5. Refrigerate until ready to serve.

Take 5 Salad Dressing

...... Take 5 Salad Dressing 2 TB. Water 2 TB. Lemon Juice 2 TB. Low-Sodium Miso 2 TB. Date Syrup (or Maple Syrup) 1 TB. Low-Sodium Dijon Only 5 ingredients and takes less than 5 minutes to make. It is a fat-free dressingand can be added to salads, baked potatoes, steamed veggies, cooked whole grains and legumes. Mix together. More of the Chef and the Dietitian