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.

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.

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.

In general it has mild flavors that do come together to make a very tasty meal. The recipe was simple to veganize by substituting vegan cheese for the feta. Her blog is bi-lingal, just scroll down for the English version.

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.

We basically used her recipe, although we did not have fresh asparagus, so used our regular vegetable mixture, the one we usually use for our paella recipe. We really enjoyed the meal, although found it to be a bit on the mild side, so we added some sambal oelek, each as they wished at the table.  We will make this again, as it is  a nice alternative to our favorite paella which we often enjoy through the year.

We baked the beets first. Once they had cooled enough to handle, we sliced them and then cut the the slices with a snowflake cookie cutter to make a special treat for the holidays. That could even be a fun task for kids to do. We used fresh cranberry sauce as an added garnish, although that was not so needed. I would also suggest a pinch of salt to the sauce. This makes a very nice side dish, no matter what time of the year.