Inspired by my recent trip to see my family, with the help of one of my almost-vegan sisters, I whipped up this salt free, Low Sodium Recipe: Crunchy Marinated Vegetables. You will LOVE it! My entire family enjoyed it–I liked all veggies, Hubby favored mushrooms, and Sprout eaten anything she was offered :). I served it with quinoa and beans. MMMMMMMMMMMMM, good!
Low Sodium Recipes: Crunchy Marinated Vegetables
Ingredients
Part I: Cooking Water
- 3 quarts filtered water (you will need a pan large enough to hold it)
- 1 tbsp salt free seasoning, such as Kirkland Organic (sold at Costco)
- 3 minced cloves of garlic
- 1 cup chopped leeks (optional)
Once used, hold on to the cooking water–you will use a part of it in the marinade, and the rest can be used to make delicious soups.
Part II: Marinade
- 2/3 cup red wine vinegar
- 1 cup balsamic vinegar
- 3 cloves minced garlic
- 1 inch minced ginger root
- 1/4 cup cilantro
- 10 tbsp honey or a plant sweetener
- 1/3 cup chopped basil
- 1/4 cup chopped dill
- 3 cups of saved cooking water (make sure not to dump it!)
Part III: Veggie Mix
- 8-16 oz mini peppers
- 1 yellow onion (or you can use pearl onions–it will make it more fun!), sliced into long, thin shreds
- 5 small-medium size zucchini (or, if you find mini zucchini, use those), sliced into 2-inch chunks
- 1 lb of baby carrots* or 3 medium-large carrots, peeled and chopped into 2-3 inch chunks
- 1 lb of crimini mushrooms (I picked the smallest ones possible, so they were bite sized)
Preparation
- Bring Part I mix to boil
- Drop peppers, zucchinis and onions into the pot for 1.5-2 mins
- Remove from water
- Drop carrots into the same water for 3-4 mins, then remove
- Drop mushrooms in and boil for 4-5 mins, remove
- Mix Part II, add 3 cups of the boiling mixture
- Add all lightly cooked veggies in, placing everything into a large enough container to handle them
- Cover and place in refrigerator for 8-12 hours before serving
- Before serving, drain marinade, but make sure to keep it–you can use it on the next batch of veggies, to make an amazing bean & tomato salad with it, or serve over any salad of your liking!
Enjoy!