3 Tbsp butter/margarine
3 cups sliced zucchini or summer squash
3 cups shredded cabbage
¾ cups chopped green pepper
1 ½ tsp salt
1/8 tsp pepper
¼ tsp dried oregano
¼ tsp dried thyme
1 Tbsp vinegar
Melt butter in skillet; add squash and cabbage. Cover and cook about 5 minutes. Uncover; add green pepper. Cook over low heat, turning occasionally until squash is tender , about 10 minutes. Stir in seasonings, herbs and vinegar. Yield: 5 cups.
(Mrs. John A. Shoemaker, Louisville, KY © Southern Living 1968)
Gluten-free and Vegetarian/Vegan Recipes
To meet my needs of being “gluten-free”, there are no ingredients that have wheat in them. Since one out of one-hundred people now have problems with the way the United States processes their foods, there are plenty of brands which are marked GF Gluten-free. However, read all the way around the label and determine if there might be traces of wheat or if the product was processed in a plant or on machinery that also handles wheat. (These statements are usually NOT found near the list of ingredients.) If this is the case and you are gluten-sensitive or have a wheat-toxicity, don’t use it!
I also deleted recipes which called for hidden gluten – like shrimp, frozen mangoes and parsnips.
Vegetarian foods allow the use of milk, honey, eggs, and other non-kill animal products; vegans do not. I have endeavored to post only recipes with vegan-appropriate ingredients. If I really liked something, though, that was vegetarian rather than vegan, I will note it.
Whenever possible, use non-GMO products (non-genetically modified). If you think gmo’s are ok for you, you haven’t read any science fiction books, let alone Charles Darwin.
These recipes are not an attempt to substitute wheat or animal ingredients with something else. These recipes are “naturally” or originally gluten-free and vegetarian/vegan.