Canadian Living: The Vegetarian Collection: Creative Meat-Free Dishes That Nourish and Inspire - Softcover

Alison was 30 when she knew she wanted to be a writer when she grew up. Not long after, she accepted an offer from an editor at Harlequin. If there’s a better career than romance writing to be had, she doesn’t want to know about it, as penning lusty tales from her backyard is the best way she's found to convince her pack of rescue dogs they have her full attention.

Apple Fennel Celery Salad

Prep: 8 minutes
Makes: 6 to 8 serving

1 cup (250 ml) thinly sliced fennel
1 cup (250 ml) sliced celery
1 cup (250 ml) red seedless grapes, halved
2 Red Delicious apples, peeled and chopped
1/2 cup (125 ml) chopped toasted walnuts

Poppy Seed Dressing
1/2 cup (125 ml) Balkan-style plain yogurt
2 tbsp (30 ml) liquid honey
4 tsp (20 ml) lemon juice
1 tsp (5 ml) Dijon mustard
1/2 tsp (2 ml) poppy seeds
Pinch salt
Pinch paprika

Poppy Seed Dressing: In large bowl, whisk together yogurt, honey, lemon juice, mustard, poppy seeds, salt and paprika until smooth. Add fennel, celery, grapes and apple; toss to coat. Serve sprinkled with walnuts.
Black Bean Quesadillas

Prep: 20 minutes
Cook: 25 minutes
Makes: 4 Servings

2 tsp (10 ml) vegetable oil
1 onion, chopped
1 sweet green pepper, diced
1 tbsp (15 ml) chili powder
1/2 tsp (2 ml) ground cumin
1/4 tsp (1 ml) each salt and pepper
1 can (19 oz/540 ml) black beans, drained and rinsed
1 cup (250 ml) salsa
1/2 cup (125 ml) cooked corn kernels
4 large (10-inch/25 cm) flour tortillas
2 cups (500 ml) shredded old Cheddar cheese
1/2 cup (125 ml) light sour cream
1/4 cup (60 ml) diced pickled jalapeno peppers (optional)

In large skillet, heat oil over medium heat; fry onion, green pepper, chili powder, cumin, salt and pepper, stirring occasionally, until onion is softened, about 8 minutes. Add black beans, salsa and corn; cook, stirring often, until heated through, about 5 minutes. Evenly spoon bean mixture over half of each
tortilla; sprinkle with cheese. Fold uncovered half over top and press lightly. Bake on greased large baking sheet in 425°F (220°C) oven, turning once, until golden, 10 to 15 minutes. Cut into wedges; serve with sour cream, and jalapenos (if using).
Cider-Glazed Roasted Vegetables

Prep: 20 minutes
Cook: 1 1/4 hours
Makes: 8 to 10 servings

1 rutabaga (2 lb/1kg), peeled and cut into 3/4-inch (2 cm) cubes
4 parsnips (1 lb/500 g), peeled and cut into 1-inch (2.5 cm) cubes
1 cup (250 ml) apple cider
1/4 cup (60 ml) butter, melted
4 tsp (20 ml) minced fresh thyme
1 tsp (5 ml) salt
1/2 tsp (2 ml) pepper
3 leeks (white and light green parts only), cut into 1-inch (2.5 cm) thick rounds
2 sweet red peppers, cut into 2-inch (5 cm) pieces
1 large bulb fennel, trimmed and cut into 2-inch (5 cm) pieces
1 head garlic, separated into cloves and peeled

Toss together rutabaga, parsnips and half each of the cider, butter, thyme, salt and pepper. Spread in greased 13- x 9-inch (3 L) glass baking dish or small roasting pan. Cover with foil; roast in 425°F (220°C) oven for 15 minutes. Meanwhile, toss together leeks, red peppers, fennel, garlic and remaining cider, butter, thyme, salt and pepper. Spread in separate same-sized greased baking dish or roasting pan; cover with foil. Add to oven; roast for 30 minutes. Uncover both pans; stir vegetables. Roast, stirring occasionally, until tender, golden and almost no juices remain, about 30 minutes.