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.

FENNEL, BANANA, & FUSILLI SALAD WITH ORANGE YOGURT DRESSING

SERVES 1 LARGE OR 2 SMALL PORTIONS

FOR THE SALAD

1 cup (100 g) fusilli pasta

sea salt

1 fennel bulb.

1 large banana

1/2 apple

FOR THE DRESSING

3/4 cup (200 g) soy yogurt, or other

plant-based yogurt

6 tbsp. orange juice

2 tbsp. extra virgin olive oil

3 tbsp. orange vinegar, or white wine or herb vinegar

1/2–1 heaped tbsp. mild curry powder

1 1/2 tsp. sea salt

1/2 tsp. freshly ground black pepper

1⁄3 cup (50 g) pine nuts

small bunch of parsley

squeeze of lemon juice

NUTRITIONAL VALUES

Calories: 516kcal
Fat: 18.4g (2.6g S.Fat)
Carbs: 84g
Protein: 13.2g
Sugar: 26.3g
Sodium: 498mg

METHOD

To make the salad, cook the fusilli in salted water according to package directions (usually 8–10 minutes). Meanwhile, remove the fennel's tough core, cut off the stalks, and finely grate the bulb. The banana should be peeled and sliced. Peel the apple, remove the core, and finely grate it. Drain the pasta in a colander and rinse with cold water to stop the cooking process, then drain once more. Incorporate the fennel, banana, and apple.

In a small bowl, combine the yoghurt, orange juice, oil, vinegar, curry powder, salt, and pepper for the dressing. In a dry pan, toast the pine nuts until golden brown, then set aside to cool. Remove the leaves from the parsley stalks and finely chop them. Toss the pasta with the dressing, pine nuts, and parsley. Add lemon juice to taste, as well as salt and pepper to taste.