Belila Vegan Friendly Recipes

Steps:

• Soak the wheat berries overnight in water to cover. Drain the next morning.
• Combine the wheat berries with 3 cups of fresh water; bring to a boil.
• Reduce heat, cover and simmer 1 hour or until the skins split. Drain.
• In the same pot heat the milk (or milk substitute) with the honey, cinnamon or piece of cinnamon stick and nutmeg. Gently heat until the spices start to become fragrant.
• Remove pan from the burner and stir in the vanilla extract and orange flower water. Note: if you used a piece of whole cinnamon stick remove it now.
• Stir in the cooked wheat berries and heat through if necessary. Or, as we did: spoon a serving of the wheat berries into a bowl and pour milk all around.
• Garnish the wheat berries with diced apple, powdered sugar or a drizzle of honey and the almonds.

Steps:

• Heat the oil in a large saucepan over medium heat, add the onion and garlic and cook until the onion is soft and translucent.
• Slightly lower the heat. Add the tomatoes, sage, and flat-leaf parsley and cover. Cook for 5 minutes.
• Pour in the vegetable stock. Bring to a boil, reduce the heat, cover, and let simmer for 30 minutes.
• Season to taste with salt and pepper.
• Add the macaroni, carrot, celery, and northern beans and simmer for 10-15 minutes, or until the macaroni is somewhat tender.
• Stir in the peas and cook for another 5 minutes.
• Stir in the parmesan cheese.
• If serving with bread like hunks of garlic bread or ciabattas, place the bread in individual serving bowls and let stand for a few minutes and serve with plenty of extra parmesan cheese.
• I thought it went nice with some fresh-baked garlic bread!