The recipe is very tasty and we enjoyed having our own fruit in the winter. I do suggest you put the spices in a mulling bag as suggested on the blog, as otherwise, you will be picking individual cloves and star anise pieces out from the compote. Instead of Greek yogurt we used plain soy yogurt. This is  a very nice, sweet treat to enjoy over the winter.

There are many variations of quiona with fruit, we particularly enjoyed this one in the summer. We added pecans and used fresh mint instead of the parsley. We hope you give it a try and enjoy it as much as we did.

We also cooked the lentils from dried rather than buying prepared lentils. This really tastes lovely (even better the next day) and we will look forward to having it more often over the summer, and into the cooler months of fall.

Serving Size: 4

Ingredients:

• 2 lbs. parsnips,
• 2 onions, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lb. button mushrooms (champignons de paris), cut in half
• pinch nutmeg (optional)
• pinch paprika or cayenne pepper (optional)
• 1 lb. pasta (tagliatelle)
• salt and freshly ground pepper to taste
• 7 ounces soy cheese, grated
• 1 lb. seedless grapes

Directions:

1. Peel the parsnips and slice them diagonally about 1/2 inch thick.
2. Bring a large pot of lightly salted water to boil, for the pasta.
3. Once it begins to boil, add the parsnips to the water cook for 5-8 minutes or until the parsnips are al dente add the pasta and cook until the pasta and parsnips are al dente. We were using fresh homemade pasta, so it was ready in a couple of minutes.
4. Meanwhile, heat the olive oil in a pan, add the chopped onions and saute until the begin to become glassy.
5. Add the mushrooms and saute until they soften.
6. Season to taste with salt and pepper and optionally a light pinch of nutmeg and or cayenne pepper.
7. Drain the pasta and parsnips.
8. Add the mushrooms mix well
9. Place in a deep bowl or serving dish and grate the soy cheese over the top.
10. Heat 1 tablespoon of soy margarine in a small frying pan.
11. Add the grapes and saute until they begin to burst open.
12. Sprinkle the grapes over the top of the pasta.
13. Optionally garnish with a few twigs of thyme or rosemary.

Serving Size: 4

Ingredients:

• 3-4 beets, cooked or roasted and cooled
• 2 tablespoons Olive oil
• 1/4 cup berry liquor (alternately berry syrup)
• juice from 1 lemon
• 1 shallot or red onion, in fine slices
• 1 teaspoon grainy mustard
• pinch cayenne
• salt and pepper to taste
• 8 walnuts, chopped
• a few curls of (soy) cheese as garnish
• mixed salad greens or mixed sprouts

Directions:

1. Cook the beets…allow to cool, and then slice thinly. I have a small cooky cutter in the shape of a star and will then cut little stars from the beet slices. (The left over beet pieces I will use in a soup, or make a pureed dip.
2. Slice the grapes in half.
3. Lightly saute the shallot or onion until glassy.
4. Add the berry liquor or syrup and allow it to reduce.
5. Serve the beets and grapes on a bed of lettuce or on mixed sprouts.
6. Drizzle the dressing over and garnish with chopped walnuts and cheese curls.

Notes:

Rather than just slicing the cooked beets, I used a cookie cutter to cut out little stars for this holiday salad.

Serving Size: 4

Ingredients:

• 1 cup raw couscous
• pinch of salt
• 1 tablespoon vegan margarine
• 1 cup fava beans, shelled, blanched and skins removed
• 3 spring green onions, finely sliced
• 200 grams (1 large bunch) seedless grapes cut in half

for the dressing:

• 1/3 cup rice vinegar
• 1/3 cup olive oil
• 1 tablespoon agave, maple or corn syrup
• dash of cayenne
• salt and pepper to taste

Directions:

1. Bring 1 cup of water to boil.
2. Melt the vegan margarine in a frying pan.
3. Add the 1 cup of couscous and roast the couscous until lightly golden brown.
4. Stir constantly so as to avoid burning.
5. Put the roasted couscous in a large bowl, add the pinch of salt and pour the boiling water over the couscous.
6. Stir well to mix, and place a lid or plate over so that the couscous absorbs the water.
7. Bring a salted pot of water to boil, when boiling add the fava beans.
8. Cook for 3-4 minutes until al dente but make sure that they remain bright green.
9. Immediately, remove from the burner, drain the hot water and place in a cold bath of water to stop the cooking process.
10. Fluff the couscous with a fork.
11. When the favas have cooled , add them to the couscous.
12. Cut the spring onions in small rings nd add to the couscous.
13. Wash the grapes and cut each in half, add to the couscous and favas.
14. Make the dressing from the remaining ingredients.
15. Whisk and pour over the salad, mix well.

Notes:

It’s best to make it ahead of time and allow the dressing to season the salad.
You can substitute other fruits, such as mangos, or any other beans that you enjoy as well.

inspired by the http://www.mariquita.com/recipes/fava%20beans.html

Serving Size: 4

Ingredients:

• 1 1/3 cups quinoa
• 1 cube vegetable bullion
• 1/2 cup sliced almonds
• 2 tbs. rice vinegar
• 1 pkg. Italian salad dressing herbs
• 2 tbs. olive oil
• 2 cups spicy tofu, cut in small pieces
• 1 1/2 cups green grapes, cut in half

Directions:

1. Rinse quinoa under cold running water and drain.
2. Bring 2 cups water to a boil.
3. Stir quinoa and a vegetable bouillon cube.
4. Reduce heat, cover and simmer for 15 to 20 minutes, until quinoa is tender and all the liquid is absorbed.
5. Uncover and let cool.
6. Toast the almonds in a dry skillet over low heat for 3–5 minutes, until lightly browned and fragrant.
7. For the vinaigrette, whisk vinegar and Italian salad dressing in a large bowl.
8. Slowly add the oil, whisking well.
9. Place the quinoa in a large serving bowl add tofu and grapes toss with a fork to mix well.
10. Pour the salad dressing over the mixture and once again. toss to mix.
11. Place in the refrigerator to chill and season for at least 4 hours.
12. Add toasted almonds just before serving and garnish with whole grapes if desired.
13. Serve at room temperature.

Notes:

It tastes even better on the second day when the salad has had time to soak up the flavors of the dressing.