I guess there used to be a vegetarian restaurant in Bloomington called Tao. I would have loved to eat there! I don't know how long it was in business, but a book of recipes from the restaurant -- The Tao of Cooking by Sally Pasley -- was given to me when I was a 15-year-old vegetarian. My vegetarianism didn't last too long, but the book has been so loved, I finally had to replace my tattered original with a new one a couple years ago.
Several of the recipes in the book are favorites of mine, including the cream of mushroom soup, apple beignets, and the salad I made this weekend, Scandinavian cucumber salad.
It would probably taste good using a whole-milk yogurt in place of the sour cream, too, but I haven't tried that yet. This salad went great with barbecue chicken and grilled potatoes.
Scandinavian cucumber salad (serves 4 as a side dish)
2-3 cucumbers, peeled, halved lengthwise, and cut into 1/2-inch cubes
pinches of salt, black pepper, and sugar
1/2 cup sour cream
1 tablespoon olive oil
1 teaspoon vinegar (I used white wine vinegar)
2 teaspoons finely minced red onion
1/8 teaspoon garlic, finely minced
1/4 teaspoon dill weed
1.) Salt the cucumber cubes and let them drain in a colander for 20 minutes.
2.) Whisk together all other ingredients.
3.) Add the cucumber to the dressing; toss.