Let me just say that I love meat, cheese, eggs, ice cream, etc. I'm not going to turn into a vegan, or even a vegetarian.
However, perhaps I should start giving my eating habits more serious thought: once again, my cholesterol levels came back too high.
I'm going to try to eat less meat products and foods rich in fat, although I'm not really looking forward to it.
But let's keep an open mind.
Paging through the book, I found gorgeous photographs and very accessible recipes separated by holidays: of course you can make them any time of the year. I bookmarked at least 15 recipes, but chose Mixed Greens with Green Apples, Beets, and Pistachios as the first one to try.
2 medium beets***
4-5 ounces mixed baby greens (or a combination of baby greens with baby spinach or arugula)
2 Granny Smith apples, cored and diced
2 medium carrots, peeled and sliced diagonally
1/2 medium cucumber, halved lengthwise, seeded if desired, and thinly sliced
1/2 cup shelled toasted pistachios
1/3 cup dried cranberries
3 tablespoons lemon juice, more or less to taste
3 tablespoons extra-virgin olive oil, more or less to taste
1. Cook or microwave the whole beets until just tender. When cool enough to handle, peel and dice them.
2. Combine the beets with the remaining ingredients in a serving bowl and toss well. Serve at once.
*** I roasted my beets in the 400 degree oven drizzled with a bit of olive oil, salt & pepper and wrapped in aluminum foil for 1.5 hours. Depending on the size of your beets, it can take as little as 45 minutes.
I thought the combination of flavors, colos and textures was brilliant. At first I was a bit hesitant about the raw carrots and the addition of sliced cucumbers, but everything tasted great. In fact, I had this salad for breakfast on Sunday: yes, I'm weird like that.
Stay tuned for another vegan recipe from Vegan Holiday Kitchen on Friday.
Do you make vegan recipes? Why or why not? Which ones are your favorite?