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Vegan for the Holidays

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Vegetarians in Paradise
Birds Cooking on Top of Range

Here's a recipe that combines the many treasures of autumn's bounty in one easy prep. Enjoy fresh chestnuts to the max this month when you're sure to find them in almost every market. They're easy to work with once you make the acquaintance. Check The Highest Perch for details on how to cook and peel fresh chestnuts. If time does not permit the luxury of working with fresh chestnuts, check out the gourmet shops for cooked, unsweetened chestnuts in the can or jar.


3 C. (717 ml) cooked chestnut pieces or about 1 lb. fresh chestnuts, cooked and peeled
2 large Fuyu persimmons, diced
2 medium bananas, cut in half lengthwise and sliced crosswise
3/4 C. (177 ml) raisins
1/3 C. (79 ml) fresh cranberries, chopped

1 strip of lemon or orange zest

Combine the chestnuts, persimmons, bananas, raisins, and cranberries in a bowl and toss to distribute ingredients evenly. Transfer to an attractive serving dish and garnish with the strip of lemon or orange zest. Serves 6.

Click here for past cookingwithzel@home.comeonin recipes

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