It was easy to make. I didn’t have apple cider, so I used apple juice instead. It tasted great anyhow. I hope you try the recipe and enjoy it as much as we did.
Recipe: http://www.wheatfreemeatfree.com/kale-apple-shitake-risotto/

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.

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.

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.

It was quick and easy to make and very satisfying. The flavors were lovely. We did not have the pickled lemon, just used fresh. We’re looking forward to the spring when we  can have fresh favas from the garden and will be enjoying this recipe more often.

This is a very hearty and filling meal. We really enjoyed the flavors. I didn’t have any quinoa on hand, so I made confetti couscous using orange bell pepper. We will be having this tasty meal again. We hope you give this recipe a try and enjoy it as much as we did.

Ingredients:

for the Italian TVP Balls:

• 1 cup tvp
• 1 teaspoon vegetable bouillon powder
• pinch salt pinch garlic powder
• 1 tablespoon tamari or soy sauce
• 1 onion, chopped
• 1/2 cup dried bread crumbs
• 1 cup boiling water

for the Italian tomato sauce:

• 1 can crushed tomatoes
• 1 onion, chopped
• 1-2 tablespoons oil
• pinch salt
• pinch garlic powder
• 1 teaspoon Italian herbs
• splash lemon juice
• splash Tabasco (optional)

for the meal:

• 1 package frozen chopped spinach
• 1&1/2 cups rice
• 1-2 tablespoons oil to fry the tvp balls
• chopped black olives as garnish

Directions:

to prepare the Italian tvp balls:

1. Place the cup of tvp in a medium large bowl.
2. Add the seasonings and chopped onion.
3. Add the boiling water and put a plate or lid on top and allow the tvp to swell. (5 minutes)
4. As the tvp becomes soft add the bread crumbs and stir well to mix. It may need a bit more hot water. Stir again, and the mixture will become a sturdy mass.
5. When the tvp mixture is cool enough to handle, form balls.
6. We got about 20 balls about the size of golf balls or walnuts.

to prepare the rice:

1. Bring 3 cups of lightly salted water to boil.
2. Add the rice and cook until the liquid is absorbed and the rice is soft. When done, place a lid on top and set aside.

to make the Italian tvp balls:

1. Fry the Italian tvp balls in 1-2 tablespoons of oil.
2. Heat the oil in a large frying pan.
3. Place the formed balls in the oil and fry lightly until golden brown.

to make the tomato sauce:

1. Heat 1 tablespoon oil in a pan.
2. Saute the chopped onion until glassy.
3. Add the can of crushed tomatoes.
4. Add the Italian seasonings.
5. Season to taste with additional salt and pepper, and Tabasco as desired.

In a small saucepan, heat the spinach.

to serve:

1. Place a generous amount of rice on a plate.
2. Add a nice layer of tomato sauce.
3. Top with 3 or 4 tvp balls and a few spoonfuls of the spinach here and there.
4. Sprinkle chopped black lives as a garnish.

Serving Size: 4

Ingredients:

• 1 can artichoke hearts, drained, halved and quartered
• 1 cup pecans, toasted
• 1 cup large couscous (e.g. ptitim, also known as Israeli couscous or Jerusalem couscous)
• 2 & 1/2 cups water
• 1 vegetable bouillon cube
• 2 cups rucola or argula leaves, trimmed and hoped
• 2 pints cherry tomatoes, halved
• 2 shallots, thinly sliced
• simple herbed vinaigrette
• 2 tablespoons fine olive oil
• 3 tablespoons raspberry vinegar or other fine vinegar
• 1-2 teaspoons mixed Italian herbs

Directions:

1. Bring the water and vegetable bouillon cube to a boil.
2. Add the large couscous balls and cook.
3. Once the liquid has almost completely evaporated, put a lid on the pot and remove from the heat. Allow the couscous to absorb the rest of the liquid and cool.
4. Dry roast the pecans in a frying pan. Be careful to watch that they do not burn. Remove from the pan and set aside.
5. Slice the shallots and halve the cherry tomatoes.
6. Clean the rucola and chop roughly.
7. Slice the artichokes in quarters.
8. The cooled couscous may stick together, either separate with a fork, or place in a colander and rise under cool water. Shake dry.
9. Place the couscous in a large serving bowl.
10. Add the sliced shallots, chopped rucola and halved tomatoes.
11. Add the artichoke pieces.
12. Mix the herbed vinaigrette.
13. Pour over the salad and mix gently.
14. Sprinkle the pecans on top and lightly mix a few into the salad as well.
15. Enjoy the salad cold or at room temperature.

This salad has a nice mixture of mint and parsley, with a wonderful dressing using apple juice. It was easy to veganize, by using agave instead of honey.We also added pomegranate seeds for texture and color. This was a quick and easy recipe to make, full of flavor and very healthy.

Serving Size: 4

Ingredients:

• 1 cup red rice
• 1 tablespoon oil
• 3 cups water and a bit of salt for the water
• 3 cups Romanesco broccoli florets
• 12 ounces tofu
• 1 tablespoon of oil for frying the tofu

for the sauce:

• 1/4 cup fine olive oil
• 3 tablespoons sunflower seeds
• 1 large clove garlic, sliced
• 1 lime juiced
• pinch sea salt
• 1/4 teaspoon vegetable bouillon powder
• 1-2 cups fresh coriander or cilantro, washed
• 1/4 teaspoon cayenne
• 2-3 tablespoons nutritional yeast

Directions:

Heat the oil in a large pot and add the red rice.
Cook the rice until it begins it becomes transparent, then add the water and salt.
Bring to a boil, then turn the heat down to a soft simmer.
It usually takes about 20-30 minutes to cook this rice so that it is soft.
After 20 minutes, check the rice, if it is soft, and most of the water cooked off, then remove it from the heat and place a lid on it to further absorb the rest of the water.
If the rice is still a bit hard and crunchy, add a bit more water and continue cooking until the rice is soft. Then remove from the heat and place a lid on it.

Meanwhile, dry the tofu with paper towels, and cut into small pieces.
Heat the oil and fry the tofu pieces a light golden brown on each side.
Remove from the oil and drain on paper towels.

At the same time:
Cut the Romanesco in florets and steam until al dente. About 8 minutes or so depending on the size of the florets. Check with a fork.

to make the sauce:
Put the olive oil in a blender.
Add the lime juice, garlic and sunflower seeds.
Pulse the blender to create a smooth pureed mixture.
When the mixture is blended.
Add the coriander or cilantro, the salt and vegetable bouillon and cayenne.
Pulse again to create a smooth mixture.
Add the nutritional yeast and blend again.
Season to taste.

to serve the meal:
Place a generous amount of red rice on individual plates.
Add some of the tofu pieces and some Romanesco florets.
Drizzle the sauce over the meal and possibly sprinkle a few sunflower seeds as garnish.