RECENT RECIPES

MUELSI

Ingredients
3 cups rolled oats
3 cups apple juice*
1/2 cup raisins
¼ cup shredded coconut
1 tbsp cardamom
½ cup walnuts (finely or coarsely chopped)

Method
Mix all ingredients in a baking dish. Cover and refrigerate overnight. In the morning, serve with unsweetened rice, soy or nut milk. Enjoy with fresh fruit.

*may substitute 1 cup water if you don’t want your oatmeal too sweet

Serves 6

RED ONION-SUNFLOWER DIP

Ingredients
½ red onion
Fresh Rosemary
½ tsp salt or chicken-style seasoning
2 tbsp water (Extra water as needed)
1 cup sunflower seeds

Method
Heat the water and add everything except the sunflower seeds. When the onions turn clear, add mixture to a blender with ¼ cup water (more for desired consistency). Blend until creamy. May also leave it chunky if you like that texture.

Serve warm as a spread on crackers, bread, savory pancakes, wraps or pizza*

*On cooked pizza dough or savory pancakes or crepes, spread a thin layer of dip and put homemade spaghetti sauce or pizza sauce on top. Enjoy.

HARVEST NUT ROAST

Ingredients
2 cups celery, chopped
2 medium onions, chopped
½ cup walnuts, chopped
½ cup pecan or sunflower meal
1 tsp basil leaves
1 tsp salt
2 cups soy or rice milk
½ tsp sage
2 cups fresh bread crumbs (preferably Italian flavored)

Method
Sauté celery and onions in a small amount (1 tbsp water). Combine all ingredients, folding in breadcrumbs last. Place in oiled or non-stick loaf tin or casserole dish. Bake at 350 degrees for 45 minutes. Loaf may need to be covered with foil near the end of baking if top begins to get two brown.*

Serve with gravy.

*if this happens, spread BBQ sauce or tomato paste on top.