vegan, makes 3-4 servings

Ingredients:
1 cup arborio rice
3+ cups of mushroom or vegetable broth

Harvest Mix:
1 small apple, diced
1/2 onion, chopped
1 1/2 cups butternut squash, diced
1/2 cup carrot or sweet potato, diced (or use more squash)
1/2 cup celery, chopped
about 1 Tbsp of fresh mixed herbs: fresh thyme + chopped rosemary + chopped sage
1 Tbsp extra virgin olive oil or safflower oil
salt + pepper to taste

also:
1/3 cup sliced almonds
fresh sage
non-dairy (plain) creamer or milk (warmed - optional)

Directions:

1. In a large saute or sauce pan, add the risotto rice and 1 cup of the broth. Turn heat to medium high and bring to a boil. When boiling, begin to stir the rice with a large spoon or spatula. Keep stirring casually until the liquid has absorbed. Add in the remaining amount of broth in splashes as you keep stirring - until all the rice has absorbed the
liquid. Now do a taste test of the rice. It should be velvety and tender when ready, so if the inside still tastes al dente, add in a few more splashes of broth. Keep adding until the rice is as tender as you'd like it.

2. While your rice is cooking, you can do your harvest mix. You can either roast all these ingredients in the over (400 degrees for about 20 minutes) - or you can saute them in 1 Tbsp of olive oil. Whichever method you use, just cook until tender and ready to eat.

3. When both your rice and harvest mix components are cooked, you will not combine them to serve. Per one serving: add 1 cup of the risotto to a saute pan, over medium heat. Add in the almonds and fold well. Add in one fresh sage leaf torn into pieces. Fold well. Lastly, gently fold in 1/2 cup of the harvest mix. Allow to warm a bit then transfer to serving plate. Top with another spoonful of harvest mix and some fresh sage and almonds to garnish! Pepper on top is nice too. Add a splash of warmed non-dairy milk or creamer over top if desired.

This dish is best served on a warmed shallow bowl. 

lunchboxbunch.com

Ingredients:
3 cups rolled organic oats (not instant or quick cook)
1 cup sliced or slivered almonds or whole almonds, rough chopped
1/2 cup raw pumpkin seeds
1/2 cup cashew pieces
3 tablespoons golden flaxseeds
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1/4 cup Earth Balance® Sweet Cinnamon Organic Culinary Spread
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1/2 cup chopped dried apples
1/2 cup golden raisins

Directions:

1.Preheat oven to 300°F.

2.In a large bowl, mix together oats, almonds, pumpkin seeds, cashews and flaxseeds.

3.In a small saucepan, heat applesauce, maple syrup, Sweet Cinnamon Organic Culinary Spread, cinnamon, ginger, and salt over low heat, stirring until everything is melted and combined into a sauce.

4.Mix the applesauce mixture in with the dry ingredients, tossing to evenly coat.

5.Spread the mixture on a parchment paper-lined baking sheet (use two if necessary).

6.Bake 45 minutes, stirring every 15 minutes, until the granola turns golden brown.

7.Remove from oven, cool completely and break up any large chunks. Stir in dried fruit. Store in an airtight container and enjoy within one month.

earthbalance.com

Makes 3–4 servings

Ingredients:
1 cup quinoa, rinsed well 
2 cups unfiltered apple juice
Pinch sea salt
Pinch ground cinnamon
1 pint fresh blueberries 
1 pint fresh raspberries 
 ½ cup coarsely chopped walnuts, pecans (or other nuts)

Directions:

1. Place quinoa and apple juice in a sauce pan over medium heat.

2. When the quinoa boils, add salt and cinnamon, cover, reduce heat, and bring to a boil. Cook over low heat for 15–20 minutes, until the quinoa has absorbed all the juice.

3. While the quinoa is hot, stir in the berries and nuts. Serve hot.

christinacooks.com

Ingredients:
Yield: 4-6 servings
2 cups dry green lentils
1 sweet onion, diced
3 garlic cloves, minced
1 sweet apple, peeled and diced
1 medium sweet potato, peeled and diced small*
14-oz can diced tomatoes (about 1.5 cups)
2.5 tbsp pure maple syrup
2 tbsp blackstrap molasses
2 tsp regular mustard
1/2-1 tsp fine grain sea salt + ground pepper, to taste
1-2.5 tbsp apple cider vinegar, to taste

Directions:

1. Rinse and drain lentils. In a large oven-safe pot or Dutch oven*, add lentils along with 4 cups of water. Turn heat to high and bring to a boil. Reduce heat to low-medium and simmer for about 30 minutes, uncovered, stirring often. Add more water if necessary. Lentils are ready when they are just tender (but not mushy) and most of the water is absorbed.

2. Preheat oven to 375F. Add onion, garlic, apple, sweet potato, tomatoes (with juice), maple syrup, blackstrap molasses, mustard, salt, and pepper to the pot with the lentils. Stir well to combine. Add half of the apple cider vinegar (you’ll add the rest later if desired).

3. Cover with lid (or tin foil in a pinch) and bake at 375 for 20-25 minutes. Remove from oven, uncover, and stir. Bake for another 8-12 minutes, uncovered, until the sweet potato is tender. Stir in the rest of the apple cider vinegar if desired and season with salt and pepper to taste before serving.

4. Serve over toasted bread or with a salad.

ohsheglows.com