APPLE FENNEL SAUSAGE GRILL PACKETS

SERVES 4 PORTIONS

2 cups (230 g) thinly sliced fennel

2 cups (230 g) wedged green cabbage

2 cups (235 g) thinly sliced Pink Lady apples

1 1/2 cups (180 g) half-moon-sliced white onion

1 tbsp. (15 ml) olive oil

1 tsp. fennel seeds

1 tsp. salt

1/2 tsp. ground sage

1/2 tsp. black pepper

4 Seitan Sausages from Seitan Two Ways or store-bought

NUTRITIONAL VALUES

Calories: 195kcal
Fat: 11.4g (3g S.Fat)
Carbs: 17.9g
Protein: 7.1g
Sugar: 9g
Sodium: 815mg

METHOD

Place the fennel, cabbage, pink apples, and white onions in a large mixing bowl. Drizzle the oil over the mixture and toss to evenly coat. Sprinkle with the fennel seeds, salt, sage, and pepper. Toss the coin once more. Then, slice each sausage into 1/2-inch (1.25-cm) thick rounds. Toss it into the bowl to combine.

Tear off four 12 x 18-inch (30 x 46-cm) pieces of aluminium foil and lay them out. Place the sausage- veggie mixture in the centre of each of the four sheets. Fold the two long sides toward the centre and press the seam together until it reaches the filling. To seal the ends, fold the two short sides in twice.

Grill the packets for 5 minutes, then flip them over and cook for another 5 minutes. Allow two to three minutes before opening and serving.

SEMOLINA SLICE WITH APPLE & PEAR PURÉE

SERVES 1 LARGE PORTION

FOR THE PUREE

2 small apples

1 large pear

3-7 tsp. brown sugar

1 tsp. ground cinnamon

1 tbsp. raisins or rum raisins

FOR THE SEMOLINA SAUCE

1 cup (250ml) soy milk, or other plant-based milk

pinch of sea salt

1 cup (150 g) whole-wheat semolina

6 tbsp. vegan margarine

2–3 tbsp. brown sugar

SEPCIAL EQUIPMENT

8 inch (20cm) square or round cake pan

NUTRITIONAL VALUES

Calories: 1741kcal
Fat: 76.2g (11.7g S.Fat)
Carbs: 229.9g
Protein: 26.9g
Sugar: 105.7g
Sodium: 1172mg

METHOD

Peel the apples and pears, cut them into quarters, remove the cores, and finely chop. Place the fruit in a saucepan with 1–2 tbsp. water and bring to a boil over high heat, then cover and simmer over medium heat until it is disintegrating. Mash lightly with a fork or potato masher, season with sugar and cinnamon, and leave to simmer for another 5 minutes. Place aside.

To make the semolina slices, in a saucepan over high heat, bring the soy milk and salt to a boil. Slowly pour in the semolina, stirring constantly with a whisk. Simmer for a few minutes, then transfer to a cake pan and cool for about 30 minutes.

In a saucepan, melt 1 tablespoon margarine over medium heat. Using a knife, cut the semolina block into pieces. Place these in the pan and top with the remaining margarine. Fry the slices until golden brown and crispy on the inside, which can take up to 15 minutes. Fry until crisp on the other side, then flip. Sugar should be sprinkled on top. Sprinkle the raisins or rum raisins over the fruit purée if desired. Separately pack the purée and semolina slices for travel. Both are also delicious when served cold.

APPLE PIE SMOOTHIE BOWL

SERVES 2 PORTIONS

FOR THE APPLE PIE SMOOTHIE

1 1/2lb. (680 g) green apples, cored and chopped

2 frozen bananas, peeled

3 cups (90 g) packed fresh spinach

1 tsp. ground cinnamon

1 tsp. vanilla extract

Pinch of salt

2 tsp. maca powder (optional) Unsweetened non-dairy soy-free milk (optional)

FOR THE PIE TOPPING

1/4 cup (36 g) raw almonds

1/4 cup (45 g) dried dates, pitted

1/4 tsp. ground cinnamon

Pinch of salt

NUTRITIONAL VALUES

Calories: 1195kcal
Fat: 6.7g (0.6g S.Fat)
Carbs: 269.3g
Protein: 6.7g
Sugar: 81.1g
Sodium: 493mg

METHOD

TO MAKE THE SMOOTHIE In a blender, combine all the ingredients in the order listed. Firmly press the apple pieces into the pitcher, as they will produce the liquid required to purée the remaining ingredients. Blend until completely smooth. Add some soy-free non-dairy milk if you want a thinner consistency. Pour into two separate bowls and place in the freezer while you prepare the topping.

TO MAKE THE PIE TOPPING Pulse the almonds, dates, cinnamon, and salt in a food processor until they are small chunks. Serve with a shake over the top of each smoothie bowl.

APPLE CRANBERRY GRANOLA

SERVES 6 CUPS (580g)

2 cups (235 g) gluten-free rolled oats

1/2 cup (65 g) chopped raw almonds

1 cup (86 g) chopped dried apple rings

1/2 cup (65 g) dried cranberries

2 tbsp. (20 g) chia seeds

1/2 tsp. ground cinnamon

1/4 tsp. salt

1/3 cup (85 g) almond butter

1/3 cup (80 ml) maple syrup

1 tsp. vanilla extract

NUTRITIONAL VALUES

Calories: 287kcal
Fat: 8.5g (0.5g S.Fat)
Carbs: 47.3g
Protein: 8.2g
Sugar: 15.1g
Sodium: 100mg

METHOD

Preheat the oven to 350oF (180oC, or gas mark 4), and line a baking sheet with parchment paper. Toss together the oats, almonds, dried apple, cranberries, chia seeds, cinnamon, and salt in a large mixing bowl.

In a small mixing bowl, combine the almond butter, maple syrup, and vanilla extract. Pour the wet mixture over the dry mixture and fold together until evenly coated. Bake the granola for 10 to 12 minutes, stirring halfway through. When the granola has turned a light golden colour, it is done baking.

Allow the granola to cool for 10 minutes on a rack before breaking into smaller pieces. You can eat it immediately or store it in a jar or bag with a folded paper towel or moisture-absorbing packet. It will last for two to three weeks.

CARAMEL APPLE SLICES

SERVES 4 PORTIONS

1 lb. (455 g) tart apples of your choice

3 cups (700 ml) water

3 tbsp. (45 ml) lemon juice

1 recipe Date Caramel

2 bananas, peeled and sliced

1/2 cup (73 g) roasted salted peanuts, chopped

1/4 cup (44 g) soy-free, gluten-free vegan chocolate chips

1/4 cup (30 g) dried cranberries

NUTRITIONAL VALUES

Calories: 694kcal
Fat: 28.8g (5.6g S.Fat)
Carbs: 101.5g
Protein: 15g
Sugar: 47.4g
Sodium: 366mg

METHOD

To make "chips," core each apple and thinly slice it. To prevent browning, soak the slices in a large bowl filled with water and lemon juice as you cut.

Drain the apple slices and pat dry with a clean towel before serving. Divide the apples among four bowls, then drizzle with the Date Caramel and top with banana slices, peanuts, chocolate chips, and dried cranberries. Serve right away.