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Vegan Vegetarian Recipes


Dramatic color is the first thing people notice when I serve this delightful all-raw salad. The bright orange of the shredded carrots and stark white of the diced apples make an appealing contrast against the deep red and purple of the beets and the cabbage. Color, however, is not the only attribute this recipe has to offer. It's mighty nutritious and tasty as well.

RED BARON SALAD #1


Beet red and dressed in a shiny sauce, this salad is a show-stopper with green pistachio accents. Unlike most salads, whose freshness depends on same-day preparation, this creation can be made a day ahead and still retain its exceptional flavor.

Red Baron Salad #1 is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.

Yield: 2 to 3 servings

5 romaine lettuce leaves, torn

2 carrots, peeled and coarsely shredded
1 large or 2 small beets, peeled and coarsely shredded
1 large sweet apple, cored and diced
1 2/3 cups shredded red cabbage
1/2 cup plus 2 tablespoons (120 ml) pistachios

1 1/4 cups Mango Lime Dressing

  1. Arrange the lettuce on a large platter, and set it aside.
  2. Combine the carrots, beet, apple, red cabbage and 1/2 cup (120 ml) of the pistachios in a large bowl and toss to distribute the ingredients evenly.
  3. Add the dressing and toss well. Spoon over the lettuce and garnish with the remaining 2 tablespoons of pistachios. Stored in a covered container in the refrigerator, leftovers Red Baron Salad #1 will keep for about three days.


MANGO LIME DRESSING


Rely on nature to come through with naturally sweet fruits that bathe a salad in luxurious flavors. This dressing pairs especially well with Red Baron Salad #1 or salads that contain a sprinkling of fresh fruits or sweet vegetables like carrots, jicama, or beets.

Mango Lime Dressing is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.

Yield: 1 3/4 cups (415 ml)

1 large or 2 small ripe mangoes
8 pitted dates
1/2 cup (120 ml) water
2 tablespoons freshly squeezed lime juice
1/4 teaspoon ground cinnamon

  1. Wash the mangoes. Stand them up vertically and cut from top to bottom on either side of the pit. Scoop out the flesh with a spoon and put it into the blender. Remove any extra flesh clinging to the pit, and it add to the blender.
  2. Add the remaining ingredients and process until smooth. Pour the sauce into a small bowl and serve with a ladle. Stored in the refrigerator, Mango Lime Dressing will keep for one week.

Note: If mangoes are on the tart side, add more dates to sweeten.

RED BARON SALAD #2
Red Cabbage Salad

A slight variation on a theme can often produce pleasantly diverse results. While Red Baron Salad #1 is bathed in a sweet mango dressing, this version speaks out with the assertive pungency of cider vinegar. An easy, make-ahead salad, it holds up well for a couple days in the refrigerator.

Red Baron Salad #2 is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet; Nourishing Nuts for Every Occasion published by Book Publishing company in 2006.

Yield: 5 to 6 servings.

3 large carrots, peeled and coarsely shredded
2 large or 4 small beets, peeled and coarsely shredded
1 large sweet red apple, diced
3 to 3 1/2 cups (720 to 840 ml) shredded red cabbage
1/2 cup (120 ml) black or golden raisins
1/2 cup (120 ml) pistachios
3 to 4 tablespoons organic canola oil
3 to 4 tablespoons apple cider vinegar
Salt and freshly ground pepper

Lettuce leaves (optional)

Combine carrots, beets, apple, cabbage, raisins, pistachios, oil, vinegar, salt, and pepper in a large bowl and toss well. Serve the salad nestled in lettuce leaves as individual side dishes, or transfer it to a large serving bowl to bring to the table.

Click here for past cookingwithzel@home.comeonin recipes


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