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Rutabaga Mango Salad

This is a lovely salad we enjoyed today. It’s sweet and crunchy and looks lovely. We will have this more often over the rest of the fall and winter. If mangoes are not available, tangerines or the small mandarin oranges would also be nice with this.

Rutabaga Mango Salad

Serving Size: 4

Ingredients:

  • 10 ounces rutabaga, peeled and cut into matchstick shapes
  • 3 spring onions
  • 2 ripe mangoes, peeled and cut into pieces
  • 3 tablespoons lemon juice
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon walnut oil
  • 1 tablespoon agave syrup
  • salt and pepper
  • 6 ounces vegan non-dairy cheese, cut in small cubes
  • handful fresh basil leaves, chopped
  • handful pumpkin seeds (pepita) toasted

Directions:

  1. Peel the rutabaga and cut into matchstick shapes.
  2. Bring a sauce pan full of lightly salted water to boil.
  3. Add the rutabaga and cook 3-5 minutes until al dente (soft, yet still crunchy).
  4. When the rutabaga is ready, remove from the heat and plunge into icy cold water to stop the cooking process.
  5. Drain in a colander and then place in a large bowl.
  6. Slice the spring onions slightly on an angle.
  7. Add most of the spring onions to the rutabaga, reserving a few as garnish.
  8. To mix the dressing: place the lemon juice, white balsamic vinegar, olive oil and walnut oil in a bowl and whisk to blend.
  9. Add the salt and pepper and the agave syrup.
  10. Pour the dressing over the rutabaga and spring onions and allow to marinate in the fridge for 1/2 an hour or longer.
  11. Toast the pumpkin seeds in a dry frying pan until the begin to pop.
  12. Make sure you stir them so they do not burn. Remove from the heat when most have toasted.
  13. Place in a small bowl for later.
  14. Shortly before serving, peel and cut the mangoes.
  15. Add the mango pieces to the marinating rutabaga and gently mix.
  16. Wash and chop the basil. Add most of the basil to the salad and mix, reserving a few basil leaves as garnish.
  17. Cut the vegan non-dairy cheese into small cubes.
  18. Serve the salad on individual plates or bowls.
  19. Sprinkle a few pumpkin seeds and a few pieces of the spring onions on each plate.
  20. Place some cheese cubes on top of the salad and a few small basil, leaves.
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Brussels Sprouts and Quince Gratin

We were gifted a generous amount of fresh quince so we have been enjoying many lovely recipes using this great fruit. This is a really delicious recipe that we adapted to be vegan.
It is a nice side dish, or makes a good hearty lunch with a mixed salad.

Brussels Sprouts and Quince Gratin

Serving Size: 2

Ingredients:

  • 1 lb(450 g) Brussels sprouts, cleaned and halved
  • 1 or 2 quinces, peeled and cut into bite sized pieces
  • 1 onion, chopped
  • 1 tablespoon vegan margarine
  • 1 tablespoon cornstarch
  • 1½ – 2 cups plain soy yogurt
  • 1 tablespoon vegetable bouillon powder
  • 2 tablespoon nutritional yeast
  • 1 tablespoon fresh thyme, leaves
  • 1 organic lemon, zest and juice
  • pinch white pepper
  • pinch nutmeg
  • 1 teaspoon chervil
  • 3-4 tablespoons hazelnuts, cut in half

Directions:

  1. Clean the Brussels sprouts and cut in half.
  2. Peel the quince (we used 2), and cut into bite sized pieces.
  3. Bring a pot of lightly salted water to boil and add both the Brussels sprouts and the quince.
  4. Cook for about 5 minutes then remove from the heat and plunge into icy water.
  5. Drain and set aside.
  6. Chop the onion.
  7. Heat the vegan margarine in a small saucepan.
  8. Add the onion and sauté until glassy.
  9. Remove from the heat and add the soy yogurt.
  10. Zest the lemon, then juice.
  11. Add the zest to the yogurt.
  12. Pre-heat the oven to 425 F (220 C)
  13. Spray 1 large or 2 medium oven-proof baking dishes with oil.
  14. Mix the cornstarch with the lemon juice.
  15. Add the vegetable bouillon to the lemon juice and mix well.
  16. Add the lemon juice mixture to the soy yogurt and mix.
  17. Add the nutritional yeast, thyme, white pepper and nutmeg.
  18. Season to taste with any additional salt if needed.
  19. Cut the hazelnuts in half.
  20. Place 1-2 tablespoons of the yogurt mixture in the bottom of the baking dish).
  21. Spoon the Brussels sprout/quince mixture into the baking dish and drizzle more of the soy yogurt mixture on top.
  22. Sprinkle the chervil and hazelnut halves and place in the oven to bale for 20-25 minutes or until lightly golden brown.
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