Vegan Ceviche

Ingredients

* 1 (14 ounce) can hearts of palm, cut in rings
* 2 large tomatoes, diced (any color)
* 1/2 small red onion, diced
* 1/2 bunch fresh cilantro, chopped
* 2 jalapenos, diced (or to taste)
* 2 limes, juice of
* 1 tablespoon olive oil
* salt (to taste)
* pepper (to taste)
* avocado (optional)
* cucumber (optional)
* green bell pepper (optional)

Directions

1. Cut hearts of palm in circles and pop out the middle. (i keep the middle in the dish but the little loops look like octopus).
2. Chop everything else and mix together.
3. Serve in martini or margarita glasses with a little cilantro and fresh black pepper on top.

Recipe from Recipezaar.com

I’ve been craving some chocolate covered fruits and requested this for Valentine’s day. Just in time, this great recipe was sent out from Peta to save the day. Looks delish!

Ingredients

1 cup (8 oz.) sweet, dark, dairy-free chocolate chips or pieces (see note)
2 lbs. of your favorite fruit
(strawberries, cherries and pineapple wedges work well)

Line a baking sheet with baking parchment or wax paper.
In the top of a double boiler over boiling water, melt the chocolate, stirring occasionally. When melted, turn the heat down to a gentle simmer. Dip the fruit (one piece at a time) halfway into the melted chocolate, then carefully transfer them to the baking sheet, spacing them an inch apart from each other. Let cool a bit before serving.

Makes 24 servings

From The Candle Café Cookbook
by Joy Pierson and Bart Potenza with Barbara Scott-Goodman