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Vegan for the Holidays

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Vegetarians in Paradise
Vegan Recipes/ Vegetarian Recipes

Wholesome garden fresh salads and easy preps win favor for their brilliant colors, zesty flavors, and a much-needed cooling quality when summer arrives. This refreshing recipe puts vegetables at the top of the shopping list and perks them up with crunchy almonds, chewy corn kernels, and a generous dose of creamy avocado. When the hot weather saps your energy, turn to high water-content vegetables to restore your vigor with a boost natural goodness. The recipe is quick and easy to assemble and deliciously satisfying.

Suffed Avocado/Sweet & Sour Tofu


Yield: 4 servings

    1/2 cup (120 ml) dry, whole wheat couscous
    1 cup (240 ml) boiling water

    1 8-ounce package (225g) seasoned, baked tofu, cut into bite-size chunks
    1 orange or red bell pepper, diced
    Kernels cut from 1 ear fresh corn, uncooked
    1 bunch watercress, cleaned and finely chopped
    1/2 cup (120 ml) raw almonds, coarsely chopped
    1/3 cup (80 ml) chopped fresh herbs (basil, mint, chives, cilantro)
    2 tablespoons capers, drained
    1 clove garlic, finely minced

    2 tablespoons seasoned rice vinegar
    2 teaspoons low-sodium soy sauce

    4 lettuce leaves
    2 avocados, cut in half and peeled
    4 cherry tomatoes or radish roses

  1. Place the couscous into a small bowl and pour the boiling water over. Stir with a spoon to moisten and set aside for 5 minutes to soften.
  2. In a large mixing bowl, combine the tofu, bell pepper, corn kernels, watercress, almonds, herbs, capers, and garlic and mix well. Add the rice vinegar, soy sauce, and softened couscous and mix thoroughly to distribute the ingredients and seasonings evenly.
  3. Line each of 4 dishes with a lettuce leaf and place an avocado half into the center of each lettuce leaf. Spoon a heaping serving of the tofu and vegetable mixture into and over each avocado. Top each serving with a cherry tomato and serve.

Click here for past cookingwithzel@home.comeonin recipes

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