Witchin’ in the Kitchen at the Bubbling Cauldron

Ingredients (use vegan versions):

6-8 medium sized sweet apples
1 large tart apple
1 large sweet potato, peeled and cubed
1/2 cup raisins
1/2 cup walnuts
4 tablespoon apple cider
1/2 to 1 tablespoon vegan maple syrup
pinch of cinnamon
granola
Directions:
Steam the sweet potato cubes until they can be pierced easily with a fork, but not mushy. While they are steaming, chop up apples into small cubes (leaving the skin on.) After the potatoes have cooled, mix them in to the apples. In a separate bowl, mix the apple cider, maple syrup and cinnamon.

Pour the cider mixture over the apples and sweet potatoes. Sprinkle on the raisins and walnuts and stir. Let it chill in the fridge for a few minutes and top with granola of your choice when ready to serve.

Feel free to experiment when the portions and the ingredients according to what you have around the house!

Serves: 8

SOURCE: www.vegweb.com/food/salad/5228.shtml

1/4 c Bulgur
1/4 c Millet
1/4 c Quinoa, rinsed
1/4 c Dried cranberries, or blueberries, or raisins
1/2 c Parsley, chopped
1/4 c Celery, chopped
1/4 c Sweet red pepper, chopped
1/4 c Apple, peeled and chopped

VINAIGRETTE
2 tb Lemon juice
2 tb Garlic clive, minced
1 ts Dijon mustard
1/4 ts Salt
Pepper

In large bowl, pour 1 cup boiling water over bulgur. Cover and let stand for 30 minutes; fluff with fork.

Meanwhile, in saucepan, bring 1-1/2 cups water to boil; add millet and reduce heat to medium. Simmer, covered, for 5 minutes. Add quinoa; simmer, covered, for 12 minutes or until water is absorbed.

In separate saucepan, bring 1/2 cup water to boil; add cranberries and boil for 4 minutes or until cranberries are plump and water is reduced to 1/4 cup. Drain, reserving water.

Add millet, quinoa, parsley, celery, red pepper, apple and cranberries to bulgur.

( serves 4 )

Source unknown

1 c. quinoa
2 c. water
1/2 c. fresh corn (cooked) or frozen corn (defrosted)
1/2 c. cucumber, diced
1/3 c. celery, chopped
1/4 c. black olives, diced (or use black beans)
1/2 c. artichoke hearts, chopped
1/3 c. green onions, chopped
1/2 c. mild salsa or (1/3 c. chopped tomato, 1/4 c. diced onion, 1/3 c. fresh cilantro)

Dressing:
1/2 tsp. salt
3 T. olive oil
1/3 c. white wine vinegar

1. Boil 2 c. water. Rinse quinoa in strainer thoroughly (not in a colander! Holes are too big!) Place quinoa in boiling water, cover and simmer for 20 mins or until grain is fluffed and water is absorbed. Cool.

2. Toss cooled quinoa with remaining vegetables. Mix vinegar, oil, and salt together. Toss lightly with salad. Refrigerate an hour before serving. Lasts 5 days in the fridge.

SOURCE: unknown

This is a family favorite. I’ve subbed soy bacon bits instead of bacon.

Broccoli Salad

2 handfuls of broccoli flowerets
2 cups of red grapes, cut in half (raisins might be used too)
1 onion, chopped
1 handful sliced almonds
2 slices of bacon, cooked and crumbled

Combine in a large serving bowl and toss with dressing

Dressing

1 cup mayonaise
1/3 cup sugar (I sub honey)
1 Tblsp poppy seeds
1 Tblsp balsamic vinegar

Mix well and pour over salad, toss to combine. Chill overnight for best flavor.

1/2 cup apple juice
2 T. tahini
1 T. maple syrup
1 T. apple cider vinegar
pinch of cinnamon
2 cups carrots, shredded
1 orange, peeled, cut into segments, and each segment cut into three pieces
1/3 cup currants
1/4 cup sunflower seeds
1/4 cup freshly chopped parsley

In a blender or food processor, combine the apple juice, tahini, maple syrup, vinegar, and cinnamon, and process for 1 minute or until smooth and creamy. In a bowl, place the remaining ingredients, pour the dressing over the top, and toss gently to combine. Store in the refrigerator.

Serves 3-4

http://www.veganchef.com/carrotcurrant.htm

800 g fresh spinach leaves
100 g pignoli (pine kernels/nuts)
100 g raisins or sultanas
lemon vinaigrette

Soak the raisins in warm water for half an hour, drain and dry. Wash the spinach in cold water several times, dry and chop. Place them in a salad bowl and dress with a lemon vinaigrette. Let it rest half an hour then and mix in the the pignoli and raisins.