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Vegan for the Holidays


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Vegetarians in Paradise
Vegan Recipes/ Vegetarian Recipes


The colors of autumn offer living inspiration to many home chefs. The brilliant yellows, oranges, and reds of the season's fruits and vegetables just beg to meet up in a stunning salad rollicking with robust colors. The salad is so hearty, you can enjoy it as an entrée by adding some whole grain bread and a tasty tofu spread you can find in the Recipe Index under Spreads.

Aunt Nettie is also enamoured with harvest time and has created a mouth-watering Heirloom Tomato Salad Dressing that pairs well with the salad.

HARVEST SALAD

    1 bunch of spinach, washed and dried
    1/2 kabocha squash, peeled and coarsely shredded
    2 large carrots, peeled and coarsely shredded
    1 yellow zucchini or crookneck squash, coarsely shredded
    1 wedge of green cabbage, coarsely shredded
    1/4 to 1/2 sweet onion, sliced and slices quartered
    1 or 2 sweet apples, cored and chopped
    1/2 C. (120 ml) black raisins
    2 to 4 sprigs of mint leaves, thinly sliced
    1 large clove garlic, finely minced
    1 15-oz. (425 g) can black beans, rinsed and drained

Combine all ingredients in a large bowl and toss to distribute the colorful vegetables evenly throughout. Serve with Aunt Nettie's Heirloom Tomato Salad Dressing or your favorite dressing. Serves 6 as a salad course, or 3 people as a dinner entrée.

NOTE: For more salad dressing ideas visit our Recipe Index.

Click here for past cookingwithzel@home.comeonin recipes


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