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Vegan for the Holidays

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Vegetarian Essays/Vegan Essays

Shoreh Pirnia Shoreh Pirnia is a world traveler and designer of eclectic art pieces, such as scarf replicas of famous museum paintings -- (the Georgia O'Keefe Museum in Santa Fe, the Bellagio Museum of Art in Las Vegas, and the Huntington Library in San, Marino California). Shoreh is co-author Camelot's Kitchen along with her two friends: Rane Sevin, award-winning writer, filmmaker, and musician; and Camelot, a bunny who inspired the book and helped Shoreh create the recipes. Camelot taste-tested each ingredient and was the enthusiastic inspiration behind the book.

Camelot's Kitchen offers 64 full-color pages of glamour shots of Camelot alongside recipes for a wide variety of salads. It is available for purchase at http://web.camelotskitchen.com or at Amazon and other booksellers.

Camelot's Kitchen

By Shoreh Pirnia
Approximately 6 years ago my husband and I drove to our house in Beverly Hills. Outside the front door he noticed an adorable white rabbit sniffing around the front lawn. My husband scooped HIM up and brought HIM (as we later found out) into the house. He was terribly frightened and hid under the little table in the kitchen. As we were wondering what to do with him and to whom we should give him, I blurted out, "That's Camelot." My husband looked at me in surprise and asked, "Where did that come from?" I said that I did not know, but apparently I had been waiting for Camelot my whole life!

Camelot In any case within one week Camelot and I were inseparable, and as a natural salad lover, I would experiment and give Camelot all the fresh greens and fruits I loved myself. He seemed to have exactly the same taste buds as me. Amazing, I thought, maybe together we could create a non-cooking salad book for other people who have similar tastes. That is how Camelot's Kitchen was born.

In creating these salads, I mix greens, vegetables, dried and fresh fruit to make the salads very satisfying. For example, the "Hearty Heart of Palm Salad" has heart of palms, corn, avocado, cilantro and dried cranberries. The different salad dressing recipes in the book can be used with other salads. You can mix and match as your taste requires. I use olive oil as a base ingredient, and you can alternate between apple cider vinegar, fresh tangerine juice or fresh lemon juice. I use honey, mustard, salt, pepper and cayenne pepper for added zest. In fact the combination of sweet, sour and spicy is very satisfying for the palette. Rane Sevin

Another salad which I did not include in the book is "Tantalizing Tarragon." It is a combination of tarragon leaves, white cabbage, Belgian endives, dark raisins and diced almonds. You can use the same dressing as the one mentioned above, and it is amazing!

The best part of all this is that it takes minutes to prepare, and it leaves you very satisfied. Please join Camelot in our effort to spread health to all those who think salads are boring.

Pampered Pomegranate Salad (Reprinted from Camelot's Kitchen)


    1 Pomegranate, seeded
    1 cup Beets (from a can or a bottle), cubed
    1 Blood Orange, peeled, and cut in pieces
    1/2 Red Onion finely chopped
Everything is placed on a bed of greens
    2 tablespoon virgin olive oil
    1 tablespoon white vinegar
    1 tablespoon [vegan] sour cream
    1 teaspoon [vegan] mayonnaise
    1 teaspoon brown sugar
    1 teaspoon chopped fresh dill
    1/2 teaspoon salt
    1/4 teaspoon black pepper

Whisk together in a bowl until smooth and add just before serving salad.

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