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Recipes
Vegetarian Times, May, 2005
COLONEL NICKELL'S
PERFECT JULEP
Adapted from The Kentucky Mint Julep
by Colonel Joe Nickell
Serves 1 Vegan
30 minutes or fewer
Juleps were originally made to mask the
bitter taste of medicine--or moonshine.
"Early Kentucky whiskey tasted so bad,
imbibers had to add something to make it
palatable," explains Colonel Joe Nickell,
author of The Kentucky Mint Julep.
5 sprigs fresh mint
1 tsp. granulated sugar
2 to 3 tsp. hot water
Crushed ice
2 oz. bourbon
1. Well before serving time, break tip
4 mint sprigs into a cup. Add sugar,
cover with hot water and stir. Allow
to steep, and let cool.
2. Press mint leaves against side of cup
to "muddle" or crush them, creating
a mint syrup.
3. Fill highball glass almost to top
with crushed ice, add bourbon and stir.
Pour mint syrup over bourbon, and
stir. Garnish with remaining mint sprig.
PER SERVING: 170 CAL; 0G PROT; 0G TOTAL FAT
(0G SAT FAT); 4G CARB: 0MG CHOL; 0MG SOD;
0G FIBER; 4G SUGARS
PERSIAN CUCUMBER-MINT SOUP
Serves 8
The raisins add a surprising sweetness.
2 cups low-fat yogurt
1/2 cup chopped fresh mint
2 medium cucumbers, peeled,
seeded and grated
1 bunch scallions, chopped (1/2 cup)
1/2 cup golden raisins
Salt and pepper to taste
Combine yogurt, 2 cups water, mint,
cucumbers, scallions and raisins; chill
30 minutes. Add salt and pepper; serve.
PER SERVING: 83 CAL; 5G PROT, 1G TOTAL FAT (< 1G SAT.
FAT); 14G CARB; 4MG CHOL; 338MG SOD; 2G FIBER;
11G SUGARS
COPYRIGHT 2005 Vegetarian Times, Inc. All rights reserved.
COPYRIGHT 2008 Gale, Cengage Learning
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