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Vegan for the Holidays


Vegan for the Holidays has sold out its first printing.
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Vegetarians in Paradise
 Vegetarian Cooking with Zel


Chilean cooks devised a clever method of taming the stinging bite of onions and turning them into a deliciously refreshing salad. By soaking thinly sliced onions in water with sugar for a few minutes, you can enjoy them in this tasty salad without suffering their clamorous wrath. To turn this salad into pickled onions (Escabeche de Cebolla), marinate the soaked and rinsed onions in red wine vinegar overnight or up to three days. The onions can then be included in other dishes or enjoyed as a simple accompaniment to any meal.

Onion Salad

ENSALADA DE CEBOLLA
Sweet Onion Salad

Yield: about 4 servings

    1 large onion, cut into very thin lengthwise, half-moon slivers
    1 tablespoon sugar
    Water to cover

    3/4 cup (180 ml) fresh lemon juice
    1/2 cup (120 ml) diced red bell pepper
    1/3 cup (80 ml) plus 2 tablespoons well-packed chopped fresh parsley, divided
    1/4 cup (60 ml) lightly packed chopped cilantro
    1 to 2 tablespoons extra virgin olive oil
    1 1/2 teaspoons salt
    Freshly ground black pepper

  1. In a large, deep bowl, combine the slivered onions, sugar, and water to cover and set aside to soak at room temperature for 15 to 20 minutes.
  2. While the onions are soaking, combine the lemon juice, bell pepper, 1/3 cup (80 ml) of the parsley, cilantro, olive oil, salt, and pepper in another large bowl.
  3. Transfer the onions to a large strainer and rinse them. Drain completely and add them to the lemon juice mixture. Mix well and transfer to an attractive serving bowl. Garnish the top with the remaining 2 tablespoons of parsley.


Click here for past cookingwithzel@home.comeonin recipes


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