Serve this as a side dish or a dessert, it works both ways! The pine nuts and fennel add an Italian flair to baked apples. It’s a fresh take on a classic, and not sticky-sweet.
I am excited to give away a copy of Wild About Greens by vegan author and illustrator Nava Atlas. I was fortunate to connect with Nava through the Cookies for Cody online bake sale. She was delightful and so is this book. SWEEPSTAKES IS NOW CLOSED.
On Friday I showed you how to make soy-free vegan chorizo from quinoa (quinrizo). Today’s recipe uses that quinrizo to make a tasty, hearty chorizo-potato-fennel hash that’s perfect for Meatless Monday, and is Husband Tested and Approved. Fennel adds some sweetness and is a nice counterpoint to the spiciness of the quinrizo.