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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



Purple vegetables are hot, hot, hot on the list of trendy vegetables showing up in the produce aisles! Assembled in a large salad bowl, they make one gorgeous display. And what could be more romantic than to present your sweetheart a salad that speaks the language of passion at first glance!

Don't worry if you don't have all the purple veggies on the ingredient list, make the salad anyway, and it will be gorgeous and utterly delicious---and good for you, too!

Purple Passion Valentine Salad

PURPLE PASSION VALENTINE SALAD

Yield: 4 to 6 servings

    Salad
    1 6-inch (15 cm) wedge purple cabbage, shredded
    6 leaves radicchio, torn into bite-size pieces
    6 leaves pink radicchio (La Rosa di Veneto) torn into bite- size pieces
    6 green onions, sliced
    5 or 6 leaves purple Napa cabbage, cut crosswise into thin shreds
    1 small purple onion, cut into thin half-moons
    1/2 small jicama, peeled and cut into cubes or matchsticks
    12 radishes, thinly sliced
    6 to 8 yellow baby carrots, thinly sliced
    1 cup (240 ml) golden raisins

    Dressing
    1/4 cup (60 ml) seasoned rice vinegar
    2 tablespoons sesame oil
    2 teaspoons low-sodium soy sauce
    1/2-inch (1 cm) piece ginger, peeled and finely minced
    1/8 to 1/4 teaspoon 5-spice powder
    Salt and pepper to taste

    Garnish
    2 to 3 tablespoons finely minced parsley or cilantro
    1/2 cup (120 ml) broken walnuts

  1. Combine all the salad ingredients in a large bowl and mix well with long-handled tongs to distribute the ingredients evenly.
  2. Add the dressing ingredients and mix well to incorporate the dressing thoroughly.
  3. Garnish with a sprinkle of parsley over the top and finish with a sprinkle of walnuts.




Click here for past cookingwithzel@home.comeonin recipes


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