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Vegan for the Holidays


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Vegetarians in Paradise
 Vegetarian Cooking with Zel



When those steamy days of summer arrive, all we want are cooling foods and recipes that are easy on the schedule. We want to spend more time enjoying the season with friends and family instead of fussing in the kitchen. We also want to eat healthful foods that will keep us energized, well refreshed, and able to handle the heat.

    Salads provide the cooling way
    On a scorching hot summer day

SummerLima Bean Salad

SUMMER LIMA SALAD

Yield: 4 to 6 servings

    1 (15-ounce, 424g) can large limas, baby limas, or 1 pound frozen, cooked limas (sometimes called broad beans), drained and rinsed
    1 cup (240 ml) black olives, drained and halved
    1 cup (240 ml) cherry tomatoes, halved
    4 green onions, sliced
    4 tablespoons fresh lemon juice
    2 cloves garlic, minced
    Salt and pepper to taste

    Cluster of parsley, for garnish

    Combine all the ingredients in a large mixing bowl and toss well to distribute all the ingredients evenly. Transfer the salad to an attractive serving bowl and garnish with a cluster of parsley at the edge of the bowl.



In this version of a Greek lima bean salad, Kalamata olives take the place of black olives to contribute their unique salty flavor and miso-marinated tofu morphs into imitation feta cheese. This larger salad serves a few extra hungry mouths and will also be a bit more colorful because of the additional vegetables.

Greek Lima Bean Salad

GREEK LIMA BEAN SALAD

Yield: 6 to 8 servings

    5 tablespoons water
    2 tablespoons plus 1 teaspoon white miso
    1/4 pound (113g) extra firm tofu, coarsely crumbled

    1 (15-ounce, 424g) can large lima beans, baby limas, or 1 pound frozen cooked limas, (sometimes called broad beans), drained and rinsed
    4 medium tomatoes, chopped
    1 large green bell pepper, chopped1 small onion, diced
    1 small sweet or regular onion, diced
    2 Persian cucumbers, unpeeled chopped
    2/3 cup (160 ml) Kalamata olives, halved
    1/2 bunch fresh dill, chopped, about 2/3 cup (160 ml)
    3 tablespoons fresh lemon juice
    1/2 teaspoon salt

    4 sprigs fresh dill, for garnish

  1. In a small bowl combine the water and miso and mash with the back of a spoon to form a smooth liquid. Add the crumbled tofu, mix well, and set aside to marinate while preparing the remaining salad ingredients.
  2. In a large bowl combine the beans, tomatoes, bell pepper, onion, cucumbers, Kalamatas, dill, lemon juice, and salt.
  3. Add the marinated tofu and toss well. Serve immediately or chill and serve later.
  4. Just before serving, adjust the seasonings, if needed, and garnish with fresh dill.


Click here for past cookingwithzel@home.comeonin recipes


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