Recipe

Apple Beet Salad With Lemon Tamari Vinaigrette

Step 1: In a food processor or blender, blend all ingredients except beets and apples, until emulsified.

Step 2: In a bowl, toss apples and beets together with vinaigrette. Marinate for at least 30 minutes in refrigerator.

Baked Hazelnut “Cheese”

Step 1: Preheat oven to 350°F.

Step 2: Drain hazelnuts, reserving soaking liquid. In a food processor or blender, purée hazelnuts with remainder of ingredients. Add reserved soaking liquid if mix is too dry.

Step 3: Blend until it just comes together, like an extremely wet dough.

Step 4: On a lightly oiled baking sheet, crumble or drop the cheese in small chunks and bake for 10 minutes, until firm to the touch and slightly golden.

Sesame Mustard

Step 1: In a food processor or blender, purée all ingredients until smooth.

To plate, place a small amount of mixed greens on a plate. Top with about 1/3 cup apples and beets. Spoon Sesame Mustard around perimeter of plate and sprinkle Hazelnut Cheese over apples and beets.

See more recipes from Mérida Anderson.

Reprinted with permission from Mérida Anderson’s Vegan Secret Supper (2013 Arsenal Pulp Press).