Yield: 4 servings

Ingredients:

• 1 small fennel bulb, cleaned and sliced
• 2 tablespoons oil
• 4 cups carrots, peeled and sliced
• 1-2 tablespoons fennel seeds, ground
• 1 clove garlic, minced
• 4 cups water
• salt and pepper
• 1/2 cup fresh orange juice (from 2 oranges)

Directions:

1. Heat the oil in a large soup pot.
2. Add the sliced fennel, garlic and sliced carrots.
3. Saute the vegetables until they begin to soften.
4. Add the water, salt and pepper and 1 tablespoon ground fennel seeds.
5. Bring to a boil, then turn down to a soft simmer.
6. Cook the soup until the vegetables are soft (about 15-20 Minutes).
7. Add the orange juice and puree the soup to a smooth creamy consistency.
8. Season to taste with additional, salt, pepper or fennel.
9. We garnished the soup with a drizzle of balsamic vinegar and fennel seeds.

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.

Serving Size: 4

Ingredients:

• 2 cups orange juice
• 2 cups carrots, peeled and grated
• 3 tablespoons orange marmelade, ginger marmelade or agave syrup
• 10 grams agar agar (about 2 teaspoons)
• soyanaise as a garnish

Directions:

1. Spray a shallow baking dish or molds with oil.
2. Peel and grate the carrots.
3. Pour the orange juice into a medium saucepan.
4. Add the sweetener and stir well to mix.
5. Add the agar agar ad gain stir well to mix.
6. Bring the orange juice mixture to a boil, stirring.
7. Let it boil for 2 minutes then turn off the heat, and remove the pan fro the burner.
8. I allowed it to cool a bit, as I did not want to cook the carrots.
9. After 1-2 minutes, I added the carrots and stirred well to mix.
10. Pour the mixture into the molds or baking dish then refrigerate.
11. I was very happy that after 2-3 hours the salad was totally jelled.
12. We served the salad, cut in squares, on a small bed of lettuce with a dollop of soyanaise on top, and a small lemon balm leaf.
13. It’s important to have some oil (as is in the soyanaise) so that the vitamin A of the carrots is freed for digestion.

Notes:

We used a product called Agartine by Ruf. Which was individual prepackaged amounts of 10 grams of agar agar.

Serving Size: 4

Ingredients:

• 1 cup vanilla soy yogurt
• 1 cup pumpkin puree, chilled
• 1 cup orange juice
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1 ripe banana
• dash of ground cinnamon as optional garnish

Directions:

1. Put the soy yogurt, pumpkin puree and orange juice in a blender and whiz to a smooth consistency.
2. Add the spices and banana and whiz once again.
3. Season to taste with additional seasonings if you feel they are needed.
4. Garnish with a bit of cinnamon and enjoy!

Serving Size: 4

Ingredients:

• 12 ounces shelled fava beans (broad beans), blanched and skins removed
• 1/2 cup walnut pieces, toasted
• 3 oranges, peeled and sectioned

for the dressing:

• 2 teaspoons Dijon mustard
• 1 tablespoon sesame oil
• 2 tablespoons wine vinegar or balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon ginger
• 1/2 teaspoon vegetable bouillon powder
• 2 teaspoons brown sugar
• 2-3 tablespoons water

Directions:

1. Blanch the fava beans and remove their skins.
2. Place in a medium bowl.
3. Chop the walnuts and add to the fava beans.
4. Remove the peel from the oranges and cut the sections from the orange. Cut each section in half.
5. Add the orange pieces to the beans and walnuts.
6. Make the salad dressing by combining the ingredients.
7. Add a bit to the salad and ix lightly, reserving the rest of the salad dressing to be served individually at the table.
8. We enjoyed this tasty salad on a bed of iceberg lettuce.

Notes:

If fava eans are not available, you could substitute lima beans or edamame.

Serving Size: 4

Ingredients:

• 1 lb. spicy tofu pieces
• 1 sweet red bell pepper or long pointed pepper
• 7 oz pea pods (200 g)
• 1 onion, sliced
• 2 organic oranges, zest from 1 and juice from both
• 1 cup vegetable bouillon
• 2 tablespoons oil
• 1 tablespoon sesame oil
• 1/8-1/4 cup soy sauce or tamari
• salt and pepper to taste
• dash cayenne
• dash ginger
• 2 tablespoons cornstarch

Directions:

1. Slice the bell pepper in thin strips.
2. Slice the onion in thin rings.
3. If the pea pods are small, leave them whole, if they are large, slice on the diagonal in half.
4. Zest one of the oranges, then juice both.
5. Make the sauce by combining the vegetable bouillon, orange juice, zest, soy sauce, cayenne, ginger and cornstarch.
6. Mix well to make a smooth liquid.
7. Heat the oil in a large frying pan.
8. Add the pepper pieces and begin to saute until soft.
9. Add the onion rings and saute.
10. Add the pea pods and tofu pieces.
11. When the pea pods begin to soften, but are still bright in color and crunchy, add the sauce.
12. Season to taste with salt and pepper
13. Turn down the heat and stir until the sauce is clear and thick.
14. We enjoyed the meal over rice.

Note:
Please consider a donation for Jears, the Japan Earthquake Animal Rescue and Support, a coalition created to positively support rescue efforts for the animals who have been affected by the devastating earthquake that hit Japan March 11, 2011 and its aftermath.

Ingredients:

• 1 & 1/2 cups flour
• 1 &1/2 teaspoons baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• pinch cinnamon (optional)
• 6 tablespoons vegan margarine, in small pieces
• 1/2 cup cranberries, chopped
• 2 teaspoons orange zest
• 1 tablespoon less than 1/2 cup orange juice

Directions:

1. Place the flour, baking powder, sugar, cinnamon if using and salt in a large bowl.
2. Whisk to mix.
3. Add the vegan margarine and blend with a fork or your fingers to a lightly sandy consistency.
4. Pre-heat the oven to 400 F / 204 C.
5. Add the chopped cranberries and zest and mix lightly.
6. Add the orange juice and mix until the dough is just moistened.
7. Turn the dough out onto a lightly floured workspace and fold over to evenly blend.
8. Fold only 3 or 4 times, as overworking the dough will make it less light and fluffy.
9. Pat the dough out to a flat thickness of 1/4 – 1/2 inch.
10. Using a floured cookie cutter or juice glass, cut 6-7 medium biscuits.
11. Place on a cookie sheet prepared with baking parchment.
12. Bake it in the oven for 15- 18 minutes until lightly golden brown.
13. Remove from the oven and enjoy warm.

Notes:

We used just under a 1/2 cup of freshly squeezed orange juice. It was one large orange.

This delicious carrot, orange and ginger gazpacho soup made a great amuse-bouche for our first dinner of the new year. As our temperatures are very cold, we enjoyed the soup served warm. It would also be delicious in the summertime, as a chilled vegetable soup.

We made the recipe, using freshly squeezed oranges and ginger. We did steam the carrots rather than boiling. If you have a juicer that can squeeze the juice from carrots you could also enjoy it raw. It was delicious with just a pinch of salt and freshly ground pepper.

They give very detailed information on how to prepare each step of the salad all the way to the final finishing details for serving. The recipe is vegan already, but I made one change and used walnut oil for the dressing rather than the olive oil. As the salad has walnuts in it, I thought the walnut oil would enhance the nuttiness. We will be enjoying this nice salad often over the next few months.

Serving Size: 2

Ingredients:

• 3 slices frozen puff pastry, thawed
• 1 orange
• 1 cup orange juice
• splash lemon juice
• 1 tablespoon sugar
• pinch cinnamon (optional)
• 2 teaspoons corn starch
• 2 tablespoons almond flour
• 2 stalks rhubarb

Directions:

1. Preheat the oven to 220 C or the temperature recommended on the package of puff pastry.
2. Pour the orange juice into a small saucepan.
3. Add the corn starch and mix well.
4. Add the sugar and cinnamon and stir well.
5. Bring the sauce to a gentle boil, stirring, until it becomes clear ad thick.
6. Remove from the heat and allow to cool.
7. Thaw the 3 slices of puff pastry.
8. Slice 1 into 8 thin strips to make the extra edges on the other two pastries.
9. Wet the edge of all four edges of each puff pastry and lay the strips on each edge s that there is a slight rim on each pastry.
10. Prick the center part of the bottom with a fork s that that part does not raise.
11. Spoon 1 tablespoon of the orange sauce carefully onto the center bottom of each pastry.
12. Sprinkle 1 tablespoon of almond flour on the orange sauce and spread on the bottom of the puff pastry evenly.
13. Clean the rhubarb and slice in thin slices. Lay the rhubarb slices onto the almond orange sauce.
14. Lightly wet the rim of each pastry ad sprinkle a teaspoon of sugar over the pastry- rhubarb and edging.
15. Bake in the oven for 18-20 minutes or until golden brown.
16. Serve the pastries with some orange sauce on top, and a slice of orange on the side.