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/

The dressing is quit important and we deviated a bit from the original. We made elderberry vinegar in the late summer and used that, we used walnut oil, and a sweet grainy mustard. We sweetened the dressing with agave so that the dressing was not to dark in color otherwise, we would have used elderberry syrup. The combination was delicious, and so nice to be eating fresh in winter. We hope you try this tasty salad that was published by the Vegetarian Times in March 2010.

We used red and yellow bell peppers, did not use any cheese or cheese alternatives, however did chop up some sun-dried tomatoes to add to the mixture and a dash of cayenne. It was very filling and easy to make.

Recipe: http://www.eatingwell.com/recipes/roasted_red_peppers_stuffed_with_kale_rice.html

We also made a light vinaigrette dressing from olive oil, lemon juice and some taco seasoning. Spelt or whole wheat tortillas were not available, so we used whole wheat pitas and also made pita sandwiches as well as wraps. The pita bread does not wrap well. I hope you give this nice recipe a try, it’s very tasty.

Serving Size: 4

Ingredients:

• 2 tablespoons olive oi
• 1 package gnocchi, (16 ounces)
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 6 cups chopped kale, large rid removed and leaves finely chopped
• 1 15-ounce can diced tomatoes
• 1 15-ounce can white beans, rinsed
• 1/4 teaspoon freshly ground pepper
• pinch Italian seasonings
• pinch cayenne or red pepper flakes

Directions:

1. Bring a pot of lightly salted water to boil for the gnocchi.
2. Prepare the kale.
3. Chop the onion and mice the garlic.
4. Heat the oil a large skillet.
5. Add the chopped onion and saute until glassy.
6. Add the minced garlic and lightly saute.
7. Add the prepared kale and cook until wilted.
8. Add the drained beans, canned tomatoes, Italian seasonings, cayenne and salt and pepper as desired.
9. Cook the gnocchi in the salted water – it only takes a few minutes until they are floating.
10. When the gnocchi are cooked (floating) drain off the water.
11. Serve the gnocchi with the kale and bean mixture, or mix the two altogether.

Notes:

As a short cut, one could also use beans in tomato sauce and of course, not drain them.
The recipe was adapted from
http://www.eatingwell.com/recipes/skillet_gnocchi_with_chard_white_beans.html

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.

The Lazy Smuf has a a great new recipe that we enjoyed today. We used red onions instead of the shallots, and sprinkled a few on top as garnish. I do hope you give it a try and enjoy it.

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.

Serving Size: 4

Ingredients:

• 1 lb. Brussels sprouts
• 1-2 pears, peeled and cut
• 1/3 cup walnuts, toasted and chopped
• 2 tablespoons walnut oil
• 1 tablespoon fine olive oil
• 1/2 teaspoon Dijon mustard
• 1 tablespoon sherry vinegar
• salt and pepper to taste
• Balsamic vinegar as garnish

Directions:

1. Cut the Brussels sprouts in half.
2. We preferred to steam them, but roasting is also good.
3. Chop the walnuts, and toast in a dry frying pan.
4. Prepare the sauce by mixing the oils, vinegar and mustard with sat and pepper.
5. Depending upon the size of the pears, you will need 1 large or 2 small-medium.
6. Peel the pears, and cut in medium bite sized chunks, discarding the seeds and core.
7. When the Brussels sprouts are cooked, place in a bowl, drizzle the sauce over and mix well.
8. Add the pear pieces and place in a serving dish.
9. Sprinkle the walnuts over the top and drizzle with balsamic vinegar.