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Vegan for the Holidays

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Vegetarians in Paradise
 Vegetarian Cooking with Zel

In past years I've spotted the Easter Bunny bringing baskets of candy to little children for this special Easter holiday. This year I made a special request to the Healthy Easter Bunny to bring us some delicious spring greens. He nodded enthusiastically and honored my request. He gingerly hopped over to his special garden and picked some nice fresh miniature-sized purslane to give our humble salad a special perk.

Accent on Purslane Salad


Yield: 4 generous servings

    2 to 3 large kale leaves, torn into bite size pieces
    1 1/2 cups (360 ml) chopped jicama
    1 cup (240 ml) chopped micro purslane (I use the package from Melissas.com)
    1 cup (240 ml) orange grape tomatoes, halved
    3/4 cup (180 ml) snap peas, halved
    3 to 4 radishes, halved and sliced

    Sweet and Sour Saigon Dressing
    1/2 cup (120 ml) rice or distilled vinegar
    1/2 cup (120 ml) water
    10 to 12 pitted dates, snipped in half
    1/4 cup (60 ml) fresh lemon juice
    1/4 cup (60 ml) low sodium soy sauce
    2 garlic cloves
    1 teaspoon sesame oil
    1/4 to 1/2 teaspoon xanthan or guar gum
    1/4 teaspoon 5-spice powder

  1. Combine all the salad ingredients in a large salad bowl and toss well.
  2. To make the salad dressing, combine all the ingredients in a blender and process on high speed for 1 minute. Use a funnel to pour the dressing into a narrow-neck bottle for easy serving.
  3. Serve the dressing on the side. Refrigerate the leftovers. Shake well before using.

Click here for past cookingwithzel@home.comeonin recipes

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