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Vegan for the Holidays


Vegan for the Holidays has sold out its first printing.
New copies and the Kindle Edition are still available for purchase at Amazon.


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Vegetarians in Paradise
 Vegetarian Cooking with Zel



After the jubilant holiday season of festive gatherings and grand indulging, I often hear people talk about getting back to sensible eating. Many aim to take off the two or three pounds that came their way during December's delightful merrymaking.

So I assembled a salad that's not only gorgeous to feast on, but also rich in a flurry of flavors and generous with pleasing textures. In other words, it's just plain fun to eat.

Because the eyes "eat" first, give them a little treat by bringing the salad to the table before tossing. This veggie display deserves a little fanfare of appreciation. Serve with your favorite salad dressing or splash on our Walnut Onion Dill Dressing.

To turn the salad into a delicious and satisfying meal, I like to add bowls of hearty items to the menu and make it a fun salad bar. Then provide some hearty, whole-grain bread and prepare our irresistible Cashew Hot Chile Spread. Some suggestions for the robust salad meal:

2 or 3 cups of your favorite cooked beans
1 or 2 crowns of steamed broccoli
Roasted veggies like cauliflower, zucchini, or carrots
Sautéed mushrooms
Roasted beets
Black or green olives
Caramelized onions

Devilishly Red Salad

DEVILISHLY RED SALAD

Yield: 4 to 5 servings

    1/2 head red leaf lettuce, torn into bite-size pieces

    2 cups (480 ml) red cabbage, chopped, divided
    1 red bell pepper, chopped, divided
    1/2 red onion, thinly sliced, slices separated

    12 grape or cherry tomatoes
    6 radishes, trimmed and sliced
    2 large leaves red Napa cabbage, halved vertically, then thinly sliced crosswise
    2 to 3 leaves radicchio, torn into bite-size pieces
    1 cluster red flame grapes, halved vertically
    1/2 to 1 cup (120 to 240 ml) pomegranate seeds

  1. Put the lettuce into a large bowl and add half the red cabbage, half the bell peppers, and half the onions. Toss well.
  2. Arrange the remaining red vegetables in clusters on top of the lettuce, leaving a border of the lettuces showing. Bring the salad to the table to show off the brilliant colors; then, toss the salad well. Serve with your favorite dressing or try our Walnut Onion Dill Dressing.




Click here for past cookingwithzel@home.comeonin recipes


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