Serving Size: 4

Ingredients:

for the salad:

• 1 cup barley
• 1/2 cup walnuts, chopped and toasted
• 1 pear, peeled, cored and chopped
• 1/4 cup raisins, soaked in hot water for 5 minutes
• 1 bunch parsley, chopped
• 3 cups vegetable bouillon

for the dressing:

• 2 tablespoons walnut oil
• 2 tablespoons lemon juice
• 2 tablespoons agave or maple syrup
• 1 generous teaspoon vegetable bouillon powder

Directions:

1. Cook the barley in 3 cups vegetable bouillon until the barley is soft.
2. When the barley is cooked (about 1/2 hour), drain of the excess liqid and place the barley in bowl.
3. Cool the barley in the refrigerator.
4. Place the raisins ia small bowl and cover with boiling water.
5. Chop the walnuts and toast in a dry frying pan, stirring constantly to keep from burning.
6. Chop the leafy parts of the parsley very finely.
7. Mix the ingredients for the dressing and season to taste with salt and pepper.
8. Bring the barey from the refrigerator.
9. Mix in the waluts.
10. Drain the excess water from the raisins and add them to the salad.
11. Mix in the parsley and stir the dressing over the top.
12. Mix once again well so that all the pieces have been seasoned with the dressing. Peel the pear slice along the core and chop the slices into small pieces.
13. Add the pear pieces to the salad and mix.
14. Serve the salad cooled, but at room temperature.

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.

Serving Size: 4

Ingredients:

for the dressing:

• 4 tablespoons walnut or pumpkin seed oil
• 1 lemon, juiced
• 1 tablespoon sweet grainy mustard
• 1 tablespoon fresh ginger, grated
• 1-2 tablespoons syrup (maple, agave, or fruit)
• pinch salt and pepper
• 1 tablespoon Thai sweet spicy sauce (optional)

for the salad:

• 1 & 1/2 cups pumpkin or winter squash, peeled and grated
• 1 & 1/2 cups apple chopped
• 1/4 cup raisins
• 1/4 cup walnuts, chopped
• red chicory or radicchio

Directions:

to mix the dressing:

1. Place the oil, mustard, syrup, ginger and lemon juice in a cup or small bowl.
2. Mix well.
3. Add the salt and pepper and Thai sauce if desired.

to make the salad:

1. Peel and grate the pumpkin or winter squash.
2. Place the grated pumpkin in a bowl.
3. Chop the apple in small pieces or optionally grate.
4. Add the apple pieces to the grated pumpkin.
5. Add the raisins and stir to mix.
6. Chop the walnut pieces.
7. Add most of the walnut pieces to the salad, reserving a few pieces as garnish.
8. Add the dressing to the salad and mix well.
9. Clean the red chicory or radicchio and separate the leaves.
10. Place a leaf on each salad plate as a cup to hold the salad.
11. Fill the leaf with the salad.
12. Top with a few walnut pieces and optionally garnish with a parsley leaf or chervil leaf.

Serving Size: 4

Ingredients:

• 4 baby pumpkins
• 2 apples
• 8 chestnuts pre-prepared
• handful raisins
• handful dried cranberries
• 1 teaspoon cinnamon
• 1 tablespoon sugar
• 1 tablespoon vegan margarine
• hot water
• date caramel sauce (recipe)

Directions:

1. Carefully using a knife cut a circle around the stem of the pumpkin about 1/4-1/3 of the way away from the stem to remove the stem and a bit of the top portion of the pumpkin.
2. Using a melon baller or spoon, scoop out the seeds and stringy parts. (I save he seeds to plant next year’s pumpkins).
3. If your apples are organic, then cut them in small pieces, discarding the core and seeds. Otherwise, peel the apple and cut in small pieces.
4. Place the apple pieces in a bowl.
5. Cut the prepared chestnuts in small pieces and add to the apple pieces.
6. Add the raisins and dried cranberries.
7. Mix the sugar and cinnamon together, sprinkle over the fruit mixture and mix well.
8. You will need about 2 cups of fruit mixture for the 4 small pumpkins, depending upon their size.
9. Spoon the fruit mixture into each of the small pumpkins.
10. Put a small dollop of vegan margarine on top of the fuit mixture so that as it melts it mixes with the fruit and pumpkin.
11. Place the pumpkins in a baking dish that has a lid. Don’t forget to put the pumpkin tops in there also.
12. Put the baking dish in the oven.
13. Add the water to a level 1/3-1/2 way up the pumpkins and put the lid on the baking dish.
14. Cook the pumpkins at around 415 F / 213 C for about an hour or until the pumpkins are soft and can be easily pierced with a sharp knife.
15. Meanwhile prepare the salty date caramel sauce. (see recipe)
16. When the pumpkins are done, carefully remove the baking dish from the oven. 
Using a slotted spoon or slotted utensil, carefully lift the pumpkins from the hot water and place on individual plates.
17. Allow the pumpkins to slight cool before serving.
18. We enjoyed the pumpkins with the salty date caramel sauce on top.

Serving Size: 4

Ingredients:

• 1 head cauliflower, cut in florets
• 2 tablespoons olive oil
• 1/2 cup raisins
• 1/4 cup sunflower seeds or pine nuts, toasted
• 1 – 1 & 1/2 cups red lentils
• 2-3 cups vegetable bouillon
• 3-4 tablespoons white balsamic vinegar
• 2 tablespoons oil
• 1/4 teaspoon ground coriander
• pepper

Directions:

1. Prepare the cauliflower by cutting away the stem, cut or break the cauliflower into bite-sized florets and place the pieces in an oven-proof dish to roast.
2. Drizzle the olive oil over the cauliflower pieces and place in a preheated (425 F/218 C) oven to roast.
3. Roast the cauliflower 20-25 minutes until lightly toasty brown in places.

1. Meanwhile, chop the onion.
2. Heat the oil in a medium saucepan or soup pot.
3. Add the onions and saute until they become glassy.
4. Add the lentils and lightly cook to infuse the flavors.
5. Make the vegetable bouillon using the water and a vegetable bouillon cube.
6. Add the vegetable bouillon to the lentils and add the raisins and ground coriander.
7. Bring the mixture to a boil, then turn the heat down to simmer.
8. Add the balsamic vinegar to the lentils and when soft, remove from the heat.
9. If there is extra liquid still in the lentils then drain it off, or use a slotted spoon to place the lentils on a serving plate.
10. Toast the sunflower seeds or pine nuts in a dry frying pan.
11. Add the toasted seeds to the lentils and mix.
12. Serve the steamed cauliflower on a bed of the marinated lentils.
13. We garnished with a few more sunflower seeds, if you wish, chopped coriander would also be nice.

Yield: one 9″ pie

Ingredients:

for the filling:

• 4 cups rhubarb, cut in 1 inch pieces
• 1 cup raisins, I used golden raisins
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• splash lemon juice

for the crust:

• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 4-6 tbs. ice water
• 3 tbs. white sugar
• 1 cup vegetable shortening, vegan margarine or coconut fat

Directions:

to make the dough:

1. In a large bowl, combine flour, salt and sugar.
2. Cut shortening into remaining flour mixture until it looks like coarse sand.
3. Blend in the water 1 tablespoon at a time, usually 4 or 5 tablespoons is enough.
4. Wrap dough and chill in a refrigerator.

to make the filling:

1. Place the rhubarb pieces and raisins in a large bowl.
2. Sprinkle in the sugar and mix lightly.
3. Mix the cornstarch, cinnamon, and lemon juice and pour over the rhubarb and raisins, mix lightly to coat all of the fruit.

to make the pie:

1. Preheat the oven to 400 F / 204 C .
2. Divide the dough into 2 pieces one about 2/3 and the other 1/3 for a lattice top pie. If you want a full cover pie, then divide 50/50.
3. Roll the dough out on a lightly floured work space.
4. Place one of the rolled out pie doughs in a 9 inch pie pan.
5. Prick the dough on the bottom part of the pan in a few places here and there with a fork.
6. Pour the filling in and gently level off the top.
7. For a lattice top:
   - Slice the rolled out dough in thin strips.
   - Lay the strips on top forming a lattice.
   If you are making a full top:
   - Place the other piece of dough on top, crimp the edges to seal and cut a few openings for the steam to evaporate.
8. Place the pie on a cookie sheet in case it bubbles over, you don’t want a messy oven.
9. Bake in the oven for 40 minutes or until the crust is golden brown.
10. Remove the baked pie and allow to cool down for at least 10 minutes so that the filling “sets”. Otherwise, it is too hot to eat, and the filling will be a bit too liquid.

Yield: 6 double waffles

Ingredients:
for the waffles:

• 1 & 1/2 cups flour
• 3/4 cup finely grated carrots
• 1 & 1/2 teaspoons cinnamon
• 1 teaspoon cardamom
• 1 & 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons brown sugar
• 2 egg replacements (like No Egg by Orgran)
• 1 cup soy milk
• 1 teaspoon vinegar
• 2 tablespoons vegetable oil

for the maple raisin syrup:

• 1/2 cup raisins
• 1 cup boiling water
• 2 tablespoons maple syrup
• pinch of cinnamon (optional)
• 1 teaspoon corn starch to thicken

Directions:

Make the syrup first.

to make the maple raisin syrup:

1. Bring a cup of water to boil and put the raisins in. Remove from the heat and allow the raisins to swell.
2. Shortly before serving the waffles, mix the cornstarch with a bit of water. Add to the raisin water and once again heat.
3. Add the maple syrup and stir until the mixture has thickened and become clear.

to make the waffles:

1. Peel and grate the carrots
2. Mix the flour, cinnamon, cardamom, baking powder, baking soda, brown sugar and sat in a large bowl.
3. In a separate mix the vegan egg replacements with the oil.
4. Add the vinegar to the soy milk to make a vegan soy “buttermilk”.
5. Add the vegan soy milk to the oil and egg replacement and mix well.
6. Add the wet ingredients to the dry and mix well.
7. Fold in the carrots.
8. If the batter is too thick, add a bit more soy milk.
9. Preheat the waffle iron.
10. When the waffle iron is 200 F / 92 C  or the indicating light is green, spray the iron plates with cooking oil and spoon the batter onto the plate.
11. Cook for 4 minutes or until golden brown.
12. When the waffle is ready, serve or keep warm in the oven until all the waffles are ready.
13. Serve the waffles with the raisin syrup poured over the top.

Note:

adapted from http://www.vegetariantimes.com/recipes/9648

Ingredients:

• 1/2 cup molasses
• 1 cup applesauce
• 1/2 teaspoon cloves
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 & 3/4 cup flour
• 2 tablespoons ginger
• 1/3 cup walnuts (optional), chopped
• 1/4 cup raisins (optional)

for the frosting:

• 1/2 cup vegan margarine, room temperature
• 2 cups powdered sugar
• 2 lemons, juiced

Directions:

Preheat the oven to 350 F / 177 C.
Combine the molasses and the applesauce in a large bowl.
Combine the remaining ingredients in a 2nd bowl, including the chopped walnuts, if using.
Grease an 8 inch square baking pan.

Mix the applesauce-molasses mixture into the dry ingredients and stir until evenly moistened.
Don’t over mix as it will beat out the air.
Pour into the greased baking pan.
Bake in the oven for 35-45 minutes or until the cake springs back when touched.

to make the frosting:
Blend the margarine and powdered sugar together, I use a fork.
One tablespoon at a time, add the lemon juice until it is a smooth, yet thick frosting.
Allow the cake to completely cool before frosting.

We found this recipe at the Virginia Apples website. We did not do the microwave as we prefer to cook on the stove top. We cooked the rice traditionally and added a bit of curry powder to the water while the rice was cooking. We then sauteed the onion with curry powder and added the apples sauteing until hey were soft. Mixing them into the rice gently, and at last the raisins that had been soaking. We used a mild curry powder. The dish was a lovely addition to our meal and we look forward to enjoying it throughout the fall. This would even be a good recipe for Thanksgiving or Christmas dinner.

There are many versions of the salad. This one comes from I love the finger lakes. Everything about it was delicious, I wouldn’t change a thing. It makes a lot, so we are looking forward to having leftovers for lunch tomorrow, it will probably be even better after it’s seasoned overnight.