Serving Size: 2

Ingredients:

for the pancakes:

• 2 cups wholewheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup soy milk
• 1/2 – 3/4 cup water
• 2 tablespoons agave or maple syrup
• 1 capful vanilla extract
• oil for the frying pan

for the strawberry syrup:

• 1/2 cup strawberry jam
• 1/3 cup water
• splash lemon juice
• 1 pint of strawberries

Directions:

to make the pancake batter:

1. Place flour, baking powder salt and cinnamon in a large bowl.
2. In a smaller bowl, combine the soy milk, vanilla 1/2 cup water and the syrup.
3. Fifteen minutes before serving the pancakes, combine the wet ingredients with the dry and mix.
4. This will be a thick batter, allow the batter to set for 10 minutes.

to make the strawberry syrup:

1. Clean and slice the strawberries.
2. Add the strawberry jam, water and splash of lemon juice in a small sauce pan.
3. Mix well and bring to a gentle heat to melt the jam.
4. Add most of the sliced strawberries, saving a few as fresh garnish.

to make the pancakes:

1. If the batter is still too thick, use the other 1/4 cup of water to thin the batter. It should be a thick batter, but slightly liquid.
2. Heat a small amount of oil in a large non-stick frying pan and ladle the batter into the pan.
3. Allow small bubbles to form in the center of the pancakes, then flip over.
4. Serve the pancakes with strawberry syrup and garnished with a couple of fresh strawberries.

The dressing is quit important and we deviated a bit from the original. We made elderberry vinegar in the late summer and used that, we used walnut oil, and a sweet grainy mustard. We sweetened the dressing with agave so that the dressing was not to dark in color otherwise, we would have used elderberry syrup. The combination was delicious, and so nice to be eating fresh in winter. We hope you try this tasty salad that was published by the Vegetarian Times in March 2010.

Serving Size: 4

Ingredients:

• 3-4 spring onions green parts only, chopped (chives)
• 1/4 – 1/2 cup walnuts, some chopped some whole
• 1 red onion, thinly sliced
• 1 clove garlic, minced
• 1 medium radicchio, sliced
• 4 tablespoons walnut or olive oil
• 1 cup risotto rice
• 6 – 8 ounces smoked tofu (180 grams)
• 1 lemon juiced
• 1/4 cup white wine (optional but nice)
• 2 cups vegetable bouillon
• 1/4 cup grated soy cheese
• salt and pepper to taste

Directions:

1. Chop the walnuts and lightly toast in a pan.
2. Slice the onion and mince garlic.
3. Cut the spring onions to make chives (small round green onion pieces).
4. Julienne the radicchio.
5. Grate the soy cheese.
6. Toast the walnut pieces in a dry frying pan. Be careful that they do not burn.
7. Heat the oil in a large frying pan.
8. Add the onion slices and sate until glassy.
9. Add the risotto and garlic.
10. As the risotto becomes glassy, add the wine if using.
11. Allow the wine to be absurd, then add 1 cup of vegetable bouillon.
12. Add the toasted walnut pieces reserving a few as garnish.
13. Cook the risotto, stirring until the bouillon has been absorbed.
14. Add the second cup of vegetables bouillon and the tofu pieces.
15. Cook the risotto, stirring.
16. As the risotto becomes soft and is almost ready to be served, add the sliced radicchio and mix into the risotto. It does not take long for the radicchio to wilt and thus be ready.
17. Season to taste with salt and pepper.
18. Serve the meal with the chives sprinkled and a light dusting of soy cheese sprinkled on top.
19. Add a few walnut on top as well, and the meal is ready to be enjoyed.

Yield: 4 scones

Ingredients:

for the scones:

• 1/2 AP flour
• 1/2 cup wholewheat flour
• 1/8 cup sugar
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon sage, dried or minced fresh
• 4 tablespoons vegan margarine, cold
• 1/2 cup toasted walnuts, chopped
• 1/4 cup soy milk
• 1/4 cup soy yogurt

for the maple glaze:

• 1/3 cup powdered sugar
• 2 tablespoons maple syrup
• 1 teaspoon soy milk or soy yogurt

Directions:

to make the scones:

1. Heat the oven to 425 F.
2. Chop and toast the walnuts in a dry frying pan. Be careful to stir them and not to let them burn. When they are light golden brown, remove from the frying pan.
3. Place in a large mixing bowl, the 2 flours, baking powder, baking soda, salt and sugar.
4. Add the vegan margarine in small chunks.
5. Using a fork or your hands blend the margarine into the dry ingredients. The texture will resemble sand.
6. Add the walnuts and sage and mix.
7. Add the soy milk and soy yogurt and blend to a soft dough.
8. Place the dough on a lightly floured surface and need or fold 2-3 times to make an even consistency.
9. Form the dough in a circle.
10. Put the dough on a parchment lined cookie sheet.
11. Using a sharp knife, cut the circle in fourths.
12. Bake the scones in the oven for 20 minutes or until lightly browned and firm to the touch.

meanwhile make the glaze:

1. Place the powdered sugar in a small bowl.
2. Add 2 tablespoons of maple syrup and stir to blend.
3. If the mixture is too thick, add a bit more maple syrup.
4. Add the 1 teaspoon of soy milk or soy yogurt to make it smoother and creamy.
5. In general it is a thick glaze.
6. When the scones are done, remove from the oven and allow to slightly cook.
7. Drizzle the glaze over the tops and serve warm.

We used red and yellow bell peppers, did not use any cheese or cheese alternatives, however did chop up some sun-dried tomatoes to add to the mixture and a dash of cayenne. It was very filling and easy to make.

Recipe: http://www.eatingwell.com/recipes/roasted_red_peppers_stuffed_with_kale_rice.html

Serving Size: 4

Ingredients:

• 1 large red onion, sliced thinly
• 1 tablespoon oil
• 1 & 1/2 lb. pumpkin or butternut squash, peeled and cubed
• handful Italian parsley, chipped
• 1/4 cup Thai sweet spicy sauce

Directions:

1. Prepare the pumpkin early enough to cool before serving.
2. Peel the pumpkin or squash. Remove the seeds and cut into bite-sized cubes.
3. Steam the pumpkin until soft yet al dente and still holding its shapes. (5-8 minutes)
4. Place the cooked pumpkin pieces in a bowl and cool in the refrigerator.
5. Prepare the onion in thin slices.
6. Heat the oil and saute the onion until soft.
7. Drain on a paper towel.
8. Chop the parsley, leaving a few leaves as garnish.
9. Add the onion slices and chopped parsley to the pumpkin and gently toss to mix.
10. Place the salad on a plate or in a bowl and drizzle the Thai sauce on top.
11. Garnish with a few parsley leaves.
12. We also sprinkled a few red pepper flakes as garnish.

Notes:

We used an Uchiki Kuri pumpkin, although it would be good with any pumpkin or winter squash, such as butternut.

We also made a light vinaigrette dressing from olive oil, lemon juice and some taco seasoning. Spelt or whole wheat tortillas were not available, so we used whole wheat pitas and also made pita sandwiches as well as wraps. The pita bread does not wrap well. I hope you give this nice recipe a try, it’s very tasty.

Serving Size: 4

Ingredients:

• 2 medium onions, chopped
• 4 medium large parsnips, peeled and cut in chunks
• 1 & 1/2 cups risotto rice
• 2 tablespoons olive oil
• 1/4 cup white wine
• 2 cups vegetable bouillon
• 100 grams walnuts, chopped
• 4 large beets, peeled and boiled
• 10 sprigs thyme
• 2 tablespoons vegan margarine
• 1/5 cup soy yogurt or soy cream
• salt & pepper to taste

Directions:

1. Peel the onions and cut in small pieces.
2. Peel and cut parsnips in medium bite-sized chunks.
3. Heat the oil in a large frying pan and saute the onions until glassy.
4. Add the risotto rice and mix to coat the rice with the oil.
5. Add the white wine and cook until the wine has been absorbed.
6. Add the parsnips and half of the vegetable bouillon and cook, stirring until the bouillon has been absorbed.
7. Slice the cooked beets.
8. Heat the vegan margarine in a second frying pan.
9. Add the chopped walnuts and lightly toast.
10. Remove the leaves from the thyme sprigs and add to the walnuts.
11. Add the beet slices and cook at light heat to warm the beets.
12. When the risotto is soft, add the soy yogurt and mix well.
13. Serve the risotto on a large serving platter with the bets and walnuts on top of the risotto and garnished with a dollop of soy yogurt, a few walnut pieces and thyme leaves.

Serving Size: 4

Ingredients:

• 2 tablespoons oil
• 2 shallots, chopped
• 1 medium celerac (celery root), about 1 pound
• 1 can artichoke hearts, drained and quartered
• 2-3 cups vegetable stock
• 1/2 – 1 cup soy yogurt of soy cream
• salt and white pepper to taste
• vegan sweet spicy nuts as garnish or spicy vegan croutons

Directions:

1. Peel the celerac and cut into chunks.
2. Peel the shallots and chop
3. Heat the oil in a soup pot.
4. Add the shallots and saute unitl soft.
5. Add the celeriac chunks and continue cooking, stirring to mix.
6. Add the vegetable stock, place a lid on the pot and cook until the celeriac chunks are soft.
7. Drain the artichoke hearts, quarter them and add to the cooking celeriac.
8. Puree the soup. (I use an immersion blender.)
9. Add the soy yogurt or soy cream.
10. Season the soup to taste with salt and pepper.
11. Serve the soup garnished with vegan sweet spicy nuts or spicy vegan croutons.

Serving Size: 4

Ingredients:

• 1 cup water
• 2 teaspoons vanilla
• 2-3 tablespoon sugar
• 1 & 1/2 cups prepared chestnuts, chopped
• 2 apples
• 1 tablespoon vegan margarine
• 1 lemon or lime juice
• 1 tablespoon agave
• pinch salt
• 1 tablespoon sugar
• pinch cinnamon

Directions:

1. Warm the water in a small saucepan.
2. Add the vanilla and 2 tablespoons sugar as well as the chopped chestnuts.
3. Cook the mixture on a low heat.
4. Cut the apples in half, remove the seeds and core.
5. Melt the vegan margarine in a frying pan.
6. Place the apples, cut side down in the melted margarine and cook the apples for 10 minutes to soften.
7. Puree the chestnuts to make a soft, smooth puree.
8. Season to taste with a pinch of salt and possibly another tablespoon of sugar or agave.
9. Remove the apples from the frying pan.
10. Zest the outside of the lemon or lime and squeeze the juice.
11. Mix the lemon and zest with the agave syrup.
12. Add the 1 tablespoon of sugar to the pan and cook to caramelize the sugar.
13. Return the apples to the pan and lightly dredge the apples through the caramelized sugar to coat the top of the apple. Place the apple on a plate to serve and dust with cinnamon.
14. Fill the hollow where the core and seeds had been with the chestnut mixture.
15. Drizzle the lemon zested syrup over the top or around the plate and serve warm.