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 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.

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.

Yield: 4 scones

Ingredients:

for the scones:

• 1/2 AP flour
• 1/2 cup wholewheat flour
• 1/8 cup sugar
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon sage, dried or minced fresh
• 4 tablespoons vegan margarine, cold
• 1/2 cup toasted walnuts, chopped
• 1/4 cup soy milk
• 1/4 cup soy yogurt

for the maple glaze:

• 1/3 cup powdered sugar
• 2 tablespoons maple syrup
• 1 teaspoon soy milk or soy yogurt

Directions:

to make the scones:

1. Heat the oven to 425 F.
2. Chop and toast the walnuts in a dry frying pan. Be careful to stir them and not to let them burn. When they are light golden brown, remove from the frying pan.
3. Place in a large mixing bowl, the 2 flours, baking powder, baking soda, salt and sugar.
4. Add the vegan margarine in small chunks.
5. Using a fork or your hands blend the margarine into the dry ingredients. The texture will resemble sand.
6. Add the walnuts and sage and mix.
7. Add the soy milk and soy yogurt and blend to a soft dough.
8. Place the dough on a lightly floured surface and need or fold 2-3 times to make an even consistency.
9. Form the dough in a circle.
10. Put the dough on a parchment lined cookie sheet.
11. Using a sharp knife, cut the circle in fourths.
12. Bake the scones in the oven for 20 minutes or until lightly browned and firm to the touch.

meanwhile make the glaze:

1. Place the powdered sugar in a small bowl.
2. Add 2 tablespoons of maple syrup and stir to blend.
3. If the mixture is too thick, add a bit more maple syrup.
4. Add the 1 teaspoon of soy milk or soy yogurt to make it smoother and creamy.
5. In general it is a thick glaze.
6. When the scones are done, remove from the oven and allow to slightly cook.
7. Drizzle the glaze over the tops and serve warm.

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.

Serving Size: 4

Ingredients:

• 1 cup water
• 2 teaspoons vanilla
• 2-3 tablespoon sugar
• 1 & 1/2 cups prepared chestnuts, chopped
• 2 apples
• 1 tablespoon vegan margarine
• 1 lemon or lime juice
• 1 tablespoon agave
• pinch salt
• 1 tablespoon sugar
• pinch cinnamon

Directions:

1. Warm the water in a small saucepan.
2. Add the vanilla and 2 tablespoons sugar as well as the chopped chestnuts.
3. Cook the mixture on a low heat.
4. Cut the apples in half, remove the seeds and core.
5. Melt the vegan margarine in a frying pan.
6. Place the apples, cut side down in the melted margarine and cook the apples for 10 minutes to soften.
7. Puree the chestnuts to make a soft, smooth puree.
8. Season to taste with a pinch of salt and possibly another tablespoon of sugar or agave.
9. Remove the apples from the frying pan.
10. Zest the outside of the lemon or lime and squeeze the juice.
11. Mix the lemon and zest with the agave syrup.
12. Add the 1 tablespoon of sugar to the pan and cook to caramelize the sugar.
13. Return the apples to the pan and lightly dredge the apples through the caramelized sugar to coat the top of the apple. Place the apple on a plate to serve and dust with cinnamon.
14. Fill the hollow where the core and seeds had been with the chestnut mixture.
15. Drizzle the lemon zested syrup over the top or around the plate and serve warm.

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.

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:

• 2 lb. parsnips, peeled and cut into chunks
• 2 fl.oz. Madeira or Dry Sherry
• 4fl.oz. soy cream
• 2 ounces vegan margarine or olive oil
• salt and ‘white’ black pepper
• 2o oz walnuts, chopped

Directions:

1. Preheat the oven to 375 F / 190 C and grease a shallow ovenproof dish.
2. Place the parsnips in a large saucepan, cover with water bring to a boil then simmer for 5-10 minutes or until soft,
3. Drain the parsnips well , and place in a large mixing bowl together with the Madeira or sherry, vegan soy cream and half of the vegan margarine. Season with salt and ‘white’ pepper.
4. Transfer to the greased dish, dot with the remaining vegan margarine and sprinkle walnuts over the top.
5. Bake for 20 minutes until browned.
6. Serve hot.

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.