Heat olive oil in a large skillet over medium heat. Add onion, celery and pinch of red pepper flakes and sauté until translucent. Add the mushrooms, garlic, splash of red wine, a couple Tbsp fresh herbs, and pinch sea salt and continue to cook a few minutes more until mushroom start to cook down. Add the apples (reserving a few slices), vinegar, maple, and spices and cook a few minutes more.
Take off the heat and stir in the quinoa, lentils, hazelnuts and cranberry. Season to taste with sea salt and black pepper. Add vegetable broth, if needed, 2 Tbsp at a time, until mixture is slightly moist.
Transfer to a large baking dish. Add the remaining apple slices and top with more fresh herbs. Bake for 15- 20 minutes, until heated through. Turn oven up to broil and cook 5 minutes longer to crisp the top, watching close to be certain not to burn.
We were honored to be a part of #DowEmerge #dayofgivingback and deeply appreciate your help to build new growing beds at #HopeFarmsHTX which will be powerful in our work to #TeachEmpowerInspireHealthyEating Come back and see us @mary_draves and #Vegout2019 when you get home.
Take the #vegOut2019 challenge with me! 30 different vegetables in 30 days. Can do multiple veggies in 1 meal or 1 veggie per day. Doesn't matter how... just get it in!! #healthIsWealth https://t.co/wBalBrjQPx