I had never thought about doing blueberry rice pudding but it was delicious. We added quite a bit of cinnamon, as we find it nice with blueberies, also nice with rice pudding. We used a bit of Soyatoo on top, but did not need any blueberry sauce.

It is quick and easy to make and tastes delicious, especially at this time of the year, with fresh blueberries in season.

We slightly changed the dressing using blueberry/balsamic vinegar reduction to make the dressing with some ginger and olive oil. The combination was very nice, we hope you give it a try.

Yield: 8 crepes

Ingredients:

for the sauce:

• 3 cups blueberries
• 1/3 cup sugar
• cinnamon
• lemon juice
• 1/2 tsp. vanilla
• 1/4 cup water
• orange and mint as optional garnish

for the crepes:

• see Sweet Chickpea Crepes recipe on Delicious TV

Directions:

To make the sauce:

1. Set aside 1 cup of the prettiest blueberries to use as filling and garnish.
2. put 2 cups of washed and cleaned blueberries in a saucepan.
3. Add the sugar, cinnamon, and lemon juice and the 1/4 cup of water.
4. Bring to a soft boil, stirring from time to time.
5. When the blueberries have all become sauce, remove the sauce from the heat and allow to slightly cool, or put on low to keep warm when served.

Make the crepes according to the instructions on Delicious TV.

To assemble, fill each crepe with some of the sauce, and a few fresh berries, either roll up, or fold into quarters.
pour a bit of sauce over the top, sprinkle a few more berries, and we garnished the crepes with a splice of orange and a sprig of mint.

Serving Size: 4

Ingredients:

• 1 medium green cabbage, finely shredded
• 1 medium red onion, thinly sliced and separated
• 2 Tbs. orange zest
• 1 pint blueberries

For the blueberry dressing:

• 1/2 cup soy yogurt, (or 1/4 cup soyanaise and 1/4 cup soy yogurt)
• 1/4 cup blueberry vinegar*
• 3 Tbs. orange juice
• 1 tsp. mustard
• 1-2 Tbs. sugar
• 3/4 tsp. cloves, ground
• salt
• fresh ground black pepper
• orange slice (optional to garnish)

Directions:

1. Slice the cabbage very finely.
2. Slice the onion thinly.
3. Place cabbage, onion, orange zest, and blueberries in a large bowl.
4. (Reserve a few blueberries as garnish).
5. Gently toss to mix evenly.
6. In a separate bowl, mix the ingredients for the blueberry dressing.
7. Pour the dressing over the salad and mix well.
8. Optionally garnish with an orange slice and some fresh blueberries.

* You can make a “quick” blueberry vinegar by mashing a few fresh blueberries (3 or 4) in about 1/4 cup of distilled vinegar. Mash them and stir well then strain through a sieve. The vinegar will be a light pinkish/purple color with a mild blueberry flavor. You can also make a “quick” blueberry mustard in the same way. Mash a couple of blueberries in a tablespoon of mild mustard.

Notes:

It’s very easy to make your own fruit vinegars. They add such a nice flavor to dressings and sauces. As each of the berries comes into season, I usually make a pint or 2 of berry vinegar. A tasty idea also to consider, is berry mustards.

adapted from http://www.recipezaar.com/237710

Serving Size: 4

Ingredients:

for the blueberry pasta dough:

• 1 cup semolina flour
• 2 tbs. oil
• 1/2 cup blueberry puree
• for the blueberry puree:
• 100 grams blueberries, washed
• 2 tbs. sugar
• juice of 1 lemon
• 1/4 cup water
• dash cinnamon

for the amaretto cream sauce

• 1/4 cup soy cream
• 1 tbs. powdered sugar
• 1 cap full almond flavor
• 3 tbs. amaretto

Directions:

Make the blueberry sauce/puree first, as you need some to make the pasta.
Place the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon and cook over a medium heat.
Once the berries have slightly popped, take out 1/2 of the sauce and berries to use for the pasta. Mash with a fork or puree with a blender.

Using a food processor make the pasta dough so that it forms a solid ball.
Roll the dough out on a lightly floured surface and cut the tagliatelle shaped strips, or wind through a pasta machine.
Let the pasta dough dry while you make the amaretto sauce.

Mix the ingredients for the amaretto sauce together for a creamy smooth sauce.

Cook the pasta in boiling water until al dente…it will only take 3-4 minutes if the pasta is fresh.
Serve the pasta with the amaretto sauce and the blueberry sauce.

Notes:

It can be made non-alcoholic by omitting the amaretto and using almond flavor instead.

Yield: 12

Ingredients:

• 1 cup self rising flour
• equivalent of 2 egg replacements
• 2 cups soy milk
• 1 small pkg. of yeast
• 2 tbs. sugar
• 1/4 teaspoon baking powder
• 2 tbs. vegetable oil

for the ricotta-style filling:

• 100 grams tofu crumbled
• 2 tbs. plain soy yogurt
• 2 teaspoons agave or corn syrup
• splash lemon juice
• pinch nutmeg

for the blueberry sauce:

• 1 pinto or 250 grams blueberries
• 2 tbs. sugar
• splash lemon juice
• 1/2 teaspoon cinnamon
• 1/4 cup water
• 1 teaspoon corn starch

Directions:

It is important that the ingredients are all warm or room temperature so that the yeast can rise. You can make the filling while the ingredients are coming to room temperature or warming up.

To make the blueberry sauce:

1. Place the blueberries, sugar, lemon juice, cinnamon and water in a non reactive pan and set on low to cook the berries. Do not stir too often as you will break the berries more than necessary.
2. Just before serving the blini, mix 1 teaspoon corn starch with 2 tablespoons of water and add the mixture to the blueberry syrup.
3. Stir while cooking until the syrup becomes clear and is slightly thickened.

To make the filling:

1. Crumble the tofu into a small bowl.
2. Add the soy yogurt and mix and mash together.
3. Add the sweetener and the nutmeg and lemon juice and mix well.

To make the batter:

1. Put the warm soy milk, sugar yeast and 1/2 of the flour in a bowl and gently whisk together. Be careful so as not to kill the yeast.
2. Place the mixture in a warm spot and allow the yeast to rise for 1/2 hour.
3. When the yeast begins to bubble, gently stir the mixture from time to time so that the ingredients are well mixed.
4. Add the remaining ingredients for the batter and gently stir together. It will be a thick smooth batter.

To make the blini:

1. Spray a small frying pan with vegetable oil.
2. Ladle a small amount of batter onto the hot pan and rotate the pan to evenly coat with the batter.
3. The underside of the blini is done when small bubbles appear on the top side. Turn the blini over and cook on the other side.

To assemble:

1. Put a small amount of filling in each blini “pancake”, and fold the sides in as an envelope.
2. You can set the blini in a warm oven until they are all prepared.
3. Serve the blini with the sauce and enjoy.

Serving Size: 4

Ingredients:

• 3-4 cups mixed berries (strawberries, red- and blackcurrants, raspberries, blackberries, blueberries
• 1-2 tbs. sugar
• 2 cups / 500 milliliters vanilla soy pudding
• 1 & 1/4 cups / 300 milliliters soy whipping cream (e.g. soyatoo)
• 2 tbs. powdered sugar
• 1 cap full vanilla

Directions:

1. Put the berries into a large bowl and sprinkle with some sugar and stir gently.
2. If the strawberries are too large, cut into bite sized pieces.
3. Allow the the sugar to draw the berry juices for half an hour.
4. Whip the whipping soy cream adding the powdered sugar and vanilla.
5. Using parfait glasses, or champagne glasses, put a small spoonful of the berry mixture at the bottom of each glass.
6. Place a layer of vanilla soy pudding on top of the berries followed with a layer of whipped soy cream.
7. Proceed until the parfait glasses are full.
8. Usually top of with a bit of the whipped soy cream and a pretty berry or two as decoration.

Notes:

Any berry that is in season or even a package of frozen berries works well with this simple desert.
As an optional ingredient for a holiday menu could add a berry liquor to the berries.
Creme de cassis would be a good choice.