Pumpkin Risotto

• Pumpkin cut into ½-inch cubes (4½ cups), cooked, or roasted at 400F/200C for 15-20 minutes until soft
• 1 onion finely chopped
• 3 Tablespoons balsamic vinegar syrup
• 4 cups vegetable broth
• 1 cup of soy, almond or oat milk
• 6 cloves garlic, minced
• 2 cups dry short grain brown/white rice, Sushi or Arborio rice
• ¼ cup chopped fresh parsley
• 2 teaspoons chopped fresh sage
• Sea salt and freshly ground black pepper, to taste

1. In a large saucepan heat broth until simmering. And keep the kettle with hot water nearby.
2. In a big pot cook onions and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
3. Cook rice separately using vegetable broth instead of water according to the instruction on the package.
4. In the blender combine roasted pumpkin, cooked onions, garlic, plant milk, balsamic vinegar and mix until creamy consistency.
5. Fold in pumpkin puree into the cooked rice, mix well adding some of the parsley, and sage. Season with salt and pepper.
6.  Top with additional chopped fresh parsley and sage.

                                                                    No bake apple crumble

• ½ cup walnuts
• 2 pitted Medjool dates chopped
• 4 apples, peeled and diced
• 1 tablespoon lemon juice
• 1 cup unsweetened apple sauce (store bought or homemade)
• 1 cup raisins
• ¼ teaspoon cinnamon
• ¼ teaspoon ground nutmeg

1. Blend the walnuts and dates in a food processor to make crumble topping. Put into a bowl and set aside.
2. Mix the 4 peeled, diced apples with 1 tablespoon of lemon juice, and set aside in a bowl.
3. Next, in a blender mix apple sauce, raisins, cinnamon, and nutmeg. Then add this mixture with the sliced apples.
4. To serve, spoon into dessert dishes and sprinkle with the date-nut crumble topping. Can be served over the oatmeal for delicious breakfast.