PEI Liquor - Celebrate Fall 2019

RECIPES

EASY LUNCHES Add all the other ingredients and mix well. Season with salt and pepper to taste and serve warm. Directions: Prepare the couscous: Place the couscous in a medium metal bowl. In a medium saucepan, bring the orange juice to a simmer over medium heat. Once the liquid is simmering, pour it over the couscous and stir. Let stand for 30 minutes, until cooled to room temperature.

VEGAN AUTUMN DINNERS

Moroccan Spiced Pumpkin and Lentil Ragout From page 14 Serves 6-8 1 tablespoon olive or coconut oil 1 medium white or yellow onion, chopped 6 cloves of garlic, minced 2 teaspoons cumin 1 teaspoon cinnamon ¼ tsp ground cloves 1/4 teaspoon cayenne pepper 1 (28 ounce) can crushed tomatoes 2 cups vegetable broth

Saffron Rice Stuffed Sweet Peppers From page 13 Makes 8 Peppers

4 cups cubed cooking pumpkin 1 cup brown lentils, rinsed well Salt and pepper to taste Chopped cilantro to garnish

6 cups water or vegetable stock pinch of saffron threads 2 tsp salt 4 Tbsp olive oil 1 medium spanish onion 2 cloves garlic, minced 3 c white long grain rice 5 tomatoes, seeded and diced Salt and pepper, to taste

Creamy Roasted Garlic and Cauliflower Soup From page 23 Serves 4 1 bulb of fresh garlic 1 yellow, onion, rough chopped 1 head of cauliflower 1 Tbsp olive oil 1 tsp dried thyme 500 ml chicken or vegetable stock ½ cup full fat sour cream or greek yogurt 1 cup grated mild cheddar cheese Salt and pepper to taste Directions: Line a baking sheet with parchment paper and preheat your oven to 375F. Cut the cauliflower into 1-inch chuncks (use the stem too) and break the garlic into individual cloves with the skin still on. Spread the cauli- flower, onion and garlic onto the prepared baking sheet, drizzle with olive oil and thyme and sprin- kle generously with salt and pepper. Bake for 30 minutes. Let cool slightly, then peel the garlic and discard the skins. Place the cooked veggies in a medium pot, then add the stock, cheese and sour cream. Bring to a bare simmer over low heat and then use a stick blender to puree the soup. Season to taste with salt and pepper and enjoy hot.

Directions: Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook for about 5 minutes, until the onion is soft. Next, stir in the spices and cook for a minute until spices are fragrant. Add the tomatoes, pumpkin, lentils, and some salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until the pumpkin is tender and lentils are fully cooked.

Directions: Combine the water or stock, 2 teaspoons salt and saffron in a medium saucepan over high heat and simmer until the threads open and the stock turns bright yellow, about 5 minutes. Turn off the heat and keep the pot on the stove to keep warm. Add the oil to a medium saucepan over medium high heat, add onion and saute until soft. Add the rice and garlic and stir to coat with the oil. Add the warm saffron broth to the rice, bring to a boil, cover and reduce heat to medium-low. Cook until the rice is tender and all the liquid is absorbed, about 15 to 20 minutes. Stir in the chopped tomatoes. Cut the tops off of 8 bell peppers and use a spoon to scoop out the ribs and seeds. Fill the peppers up with the cooked rice, place the tops back on and place in a greased casserole. Bake in a 350F oven for 30-35 minutes, until the peppers are soft. Serve warm.

Sprinkle with fresh chopped cilantro and serve right away.

Orange and Pomegranate Warm Couscous Salad From page 15 Makes 2L, serves 8-10

2 cups instant couscous 1 ½ cups orange juice 1 small red onion, sliced thinly 2 cups chopped parsley 2 cups drained and rinsed canned chickpeas 1 large pomegranate (just the arils) ½ cup extra virgin olive oil

1 lemon, juice and zest Salt and pepper to taste

44 CELEBRATE FALL 2019

*Limited Time Offers from August 28 - October 8