Fennel Orange Salad with Beets

Fennel Orange Salad PinThis Fennel Orange Salad with Beets is one of Amelia’s fresh and delicious specialties. She loves to make this cold salad for us on a hot summer day.

Fennel is one of my favorite veggies. It smells like liquorice but it’s a vegetable! How is that even possible! Combined with the orange and beets, this salad smells and tastes like candy!

It’s great all by itself, but it’s even better served over arugula or your favorite leafy greens.

The beets are a nice addition and lend more sweetness to the salad. They take about 45 minutes to boil and need to cool for 10 to 15 minutes before you can peel them so keep that in mind when you’re planning your meal time.

Remember to zest the orange before you peel it. That’s a lot easier than trying to zest a peel.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Cranberry Sauce

Vegan Cranberry SauceYou don’t need turkey to enjoy this delicious vegan cranberry sauce. It’s the prefect companion for your vegan holiday meals, especially our Vegan Wellington or a Gardein Holiday Roast.

By cooking fresh cranberries with Granny Smith apples, orange juice, orange zest and lots of sugar, you get a deliciously tart and sweet vegan cranberry sauce. Your tastebuds will dance with excitement and your family will know it can’t possibly be from a can.

You may be tempted to add more liquid to the sauce when you first add the cranberries, but resist the urge. The cranberries are full of juice that will be released when they pop.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.