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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



This tasty Mexican-style dish is served as an entremes or appetizer, frequently offered with tequila or mescal, two alcoholic beverages that have made Mexico famous.

While the Jackfruit Salad, called Salpicon de Res Poblano, is usually prepared with beef or pork, our vegan compassion makes us consider a creative plant-based substitute instead. Jackfruit just became the vegan pork and makes an ideal stand-in because it's so receptive to absorbing tasty flavors. Enjoy this tasty dish as a first course or as a delightful addition on buffet menu.

Jackfruit Salad

JACKFRUIT SALAD

Yield: about 6 servings

    1 (20-ounce) can jackfruit in brine

    3/4 pound red or white potatoes, scrubbed and cut into 1/4-inch dice
    1 1/4 teaspoons salt, divided

    1/2 small onion, diced
    1/2 to 1 jalapeno, seeded and finely minced
    2 bay leaves
    1/2 teaspoon dried thyme
    1/4 teaspoon dried marjoram
    1/4 teaspoon chipotle powder (optional)
    Freshly ground black pepper to taste

    1 tablespoon lime juice

    3 to 4 cups finely shredded romaine, spinach, or Greenleaf lettuce
    3 radishes, thinly sliced
    1/4 cup shredded vegan Jack, mozzarella, or cheddar cheese
    1 medium tomato, diced
    1 avocado, sliced

  1. Drain and rinse the jackfruit. Taste a small piece. If it's not tender, put the pieces in a 3-quart saucepan with water to cover. Bring it to a boil over high heat, reduce the heat to medium, and simmer about 15 minutes or until softened.
  2. While the jackfruit is cooking, put the potatoes in a 2-quart saucepan with water to cover. Add 1/4 teaspoon of the salt and bring to a boil over high heat. Reduce the heat to medium and simmer gently for 4 or 5 minutes, or until the potatoes are just tender. Drain and set aside.
  3. In a small bowl, combine the onion, jalapeno, bay leaves, thyme, marjoram, 1/4 teaspoon of the salt, chipotle powder, if using, and pepper. Set aside near the stovetop.
  4. When the jackfruit is cooked, drain it well and cut it into thin strips about 1/4-inch thick. Return the jackfruit to the saucepan and add the reserved onion and herb mixture.
  5. Add 1/2 cup water and cook over high heat, stirring frequently until the onions are softened, about 4 to 5 minutes. Add 1 or more tablespoons of water as needed to cook the onion and prevent burning.
  6. Add the cooked potatoes, lime juice, and the remaining 1/2 teaspoon of salt and mix well. Adjust seasoning, if needed.
  7. To serve, spoon the jackfruit mixture into a platter and form a border with the lettuce and radish slices. Sprinkle the top with the cheese and tomatoes, and garnish with avocado slices. Provide a serving spoon, small dishes, and forks. Alternatively, plate each serving individually.




Click here for past cookingwithzel@home.comeonin recipes


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