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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


It doesn't take much to inspire me into playing with my food. But there's something curious about the holiday season --can't quite put my finger on it-- but I'm just plum nuts about this time of year and the brilliant colors I see everywhere--from holiday decorations, wrapping papers, and ribbons to the dazzling fruits and vegetables I find at the farmers' markets.

This jubilant season often urges me to spend extra time in my favorite niche, the kitchen, quietly creating a little of this or that. Sometimes I have an image in my mind about how a dish ought to look, or perhaps I focus on the flavor I'm aiming for.

Here, I created a bed of greens and, then, aimed for the bright reds and whites of a plump candy cane by adding cherry tomatoes and pomegranate seeds for the red color and chopped cauliflower to add the white accents. It's such a happy celebration of holiday color, and brings brightness to the table and, perhaps, a few smiles as well.

You can make the salad a day in advance. Don't toss it yet! Just cover it well with plastic wrap and refrigerate it. Bring it to the table before tossing it so you can show off it's glistening colors.

Enjoy it with your favorite dressing. Some have a preference for a light oil and vinegar dressing, but my favorite for this salad is a thick, creamy white, savory dressing!

Candy Cane Christmas Salad

CANDY CANE CHRISTMAS SALAD

Yield: 8 to 10 servings

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

    3 leaves kale, torn into bite-size pieces
    1 bunch mint, chopped

    1 bunch green onions, chopped

    1 small head cauliflower, finely chopped
    1 small jicama, peeled and cut into 1/4-inch dice
    1 bunch radishes, sliced
    1 large pomegranate, seeded, 1/4 cup reserved for garnish
    1 red bell pepper, diced
    1/2 cup (120 ml) pine nuts

    1 cup (240 ml) cherry or grape tomatoes, for garnish

  1. In an extra large salad bowl, combine the romaine, red leaf lettuce, kale, and mint. Set aside.
  2. Chop the green onions. Add the green portion to the lettuces and mix well to distribute the ingredients evenly. Spread the lettuces to the edges of the bowl, creating a slight well in the center.
  3. Put the white portion of the green onions into another large bowl.
  4. Add the cauliflower, jicama, radishes, pomegranate, red bell pepper, and pine nuts to the onions and mix well.
  5. Spoon this colorful mixture into the center of the lettuces and garnish with the cherry tomatoes around the edges and reserved pomegranate seeds in the center.


Click here for past cookingwithzel@home.comeonin recipes


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