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Fruit Mush

Ingredients (use vegan versions):

* 2 pints of raspberries
* 1 can of pineapple chunks
* 1 pint blueberries
* 2 bananas
* 1 cup of strawberries
* 1/2 cup of vegan sugar (more or less to taste)
* any other fruit to taste

Directions:

Cut strawberries into quarters. Put
raspberries, blueberries, strawberries,
and vegan sugar in bowl, mix carefully. Put
bowl in fridge for 30 minutes. Remove
bowl, mash fruit into sauce. Leave
chunks if desired. Slice bananas, add.
Add pineapples. Mix together. Eat by
itself, or over ice cream, bananas,
pancakes, cakes, just about anything.

Variation 1: add one half part orange
juice, one half part fruit mush in
blender, blend for smoothie.

Variation 2: add corn syrup (1:4 corn
syrup: smoothie) to smoothie and freeze
for sorbet.

Preparation time: 5 minutes work, 30 minutes waiting

Grape Jelly

Ingredients (use vegan versions):

* grapes
* vegan sugar

Directions:

I got this recipe from a friend who is in her 80’s, and it
was handed down from her grandmother. Use as many grapes as
you want, leaving on the stems. The chemicals from the
stems make it jell.

Wash and clean grapes, leaving on stems. Do not shake the
water from the grapes. Place grapes in a sauce pan and
bring to a boil, cooking only with the water that clings to
the grapes from being washed.

Drain through cheese cloth to get juice. Measure the juice
and place in a pan along with 3 cups of vegan sugar for every 2
cups of juice.

Boil for one minute.

Skim and pour into jars.

Peach Soup

Ingredients (use vegan versions):

* 2-3 medium peaches slightly under-ripe, chopped into wedges
* 3 cups of orange juice
* 2 tablespoon non-hydrogenated vegan margarine, cut into small chunks
* pinch nutmeg and cinnamon
* red raspberries

Directions:

Simmer the orange juice over medium
heat for about 10 minutes, or until
reduced by about one-third. Add
the margarine until sauce takes on
a “gravy”-like consistency (coat the
back of your spoon with the sauce and
drag your finger through it - if the
finger trail stays, the sauce is thick
enough). Add the peaches and cook until
soft, about five minutes, depending on
ripeness. Ladle into serving bowls.
Garnish with a pinch of cinnamon and
nutmeg, and a few raspberries, and
serve warm.

Serves: 2

Preparation time: 15 min

Pineapple Strawberry Sauce

Ingredients (use vegan versions):

* 2 cans (8 oz) pineapple, crushed (in juice), undrained
* 1 pkg (10 oz) frozen strawberries, thawed, pureed
* 1/4 cup granulated vegan sugar
* 4 teaspoon cornstarch
* 1 lemon, juiced and peel grated

Directions:

Combine pineapple, strawberries, vegan sugar, cornstarch, 1 teaspoon lemon
peel and 1 tablespoon lemon juice in a large saucepan. Cook, stirring
until sauce boils and thickens. Cool. Makes 8 Servings.

Serve over ice cream.

Orange Berry Sorbet

Ingredients (use vegan versions):

* 1 cup Wax Orchards Rasberry Berry Spread
* 1/4 cup concentrated orange juice
* 3/4 cup apple juice

Directions:

Blend and freeze, stirring occasionally, or use a small
crank freezer. This refreshing raspberry-orange blend is a
favorite at Wax Orchards!

Exchange Per Serving: 1 fruit. Calories: 70.

Serves: 4

Preparation time: less than 1 hour

Fruit Fantasy

Ingredients (use vegan versions):

* 1 banana (not frozen)
* 1 apple
* 1 orange
* 2 handfuls grapes
* 3 strawberries (frozen)
* 8 ice cubes

Directions:

Wash, cut fruit and place in blender (we use a Vita-Mix).
Add ice and blend on high for 2-3 minutes. Makes a
wonderfully refreshing whole fruit drink. We vary some
fruits seasonally for different tastes.

Serves: 3

Preparation time: 10 min

Fluff

Ingredients (use vegan versions):

* 5 bananas
* 1/8-1/4 cup raw carob powder
* 1 cup dates, pitted and chopped
* 1 young coconut

Directions:

1. Slice the bananas into thin pieces.

2. Freeze the banana; I do at least 15
hours.

3. Open up the young coconut and put
the water into a bowl, scrape the meat
out, chop that up and put it in the
same bowl. Then, throw the dates in
the bowl to soak for a while. maybe an
hour or two.

4. After the bananas are frozen:
put the date/coconut mixture in the
food processor and blend away until it
is smooth.

5. Add the carob powder and blend away
again until it’s all mixed together.

6. Add the bananas, you can thaw them
for 5 minutes…I usually don’t. Start
processing away.

It turns into this fluffy chocolate-
type mousse.

Gina

Ingredients (use vegan versions):

* cored apples- as many as you want
* vegan sugar- as much as you like
* 2 teaspoons of brown vegan sugar per apple
* 2 tablespoons of water per apple
* raisins- handful

Directions:

First you must core the middle of the
apples. make sure there are no seeds or
hard stuff left in the middle. so the
apple should have a big hole in it now.
I peel the skin off the apples as well
but you don’t need to. In a small bowl
squeeze your apples in. the hole should
be vertical. (you don’t want to have to
much room for the apples..if your using
one apple put it in a very very small
bowl so its touching all sides..like a
condiment bowl) fill the middle of the
apple with sugar and the brown sugar
all the way to the top of the apple so
its over flowing. put the water in the
bowl as well so its around the apple
and throw in the raisins..put in
microwave on high for one minute
depending on your microwave..keep an
eye on these babies!! when there done
the sugar should have magically
disappeared.

Serves: Many

Preparation time: 6 min

Pink Pillows

Ingredients (use vegan versions):

* 1 box vegan filo dough (I use Filo Factory)
* 1 pound strawberries (clean and cut into 1/2 inch slices)
* 1 package raspberry or blueberry (1/2 pint?) or 2 large peaches, sliced and peeled
* 1-2 containers tofutti “better than cream vegan cheese”
* raw cane vegan sugar
* earth balance spread

Directions:

Preheat oven to 350.

Take out a pastry sheet and lay it on a
dry work surface. Spread a medium thick layer of vegan cream cheese in center in the
shape of a
square with a border of a few inches around. Sprinkle with a pinch vegan sugar and layer
some fruit on it.

Fold in the corners, and if you can,
pinch the seams.

Put a bit of Earth Balance (margarine) on your
finger and dab it on the crust. Sprinkle
with a pinch of vegan sugar.

Place on a “greased” cookie sheet, and
bake until golden brown (15-25 min).

Eat warm with vanilla soy ice cream.

Serves: 8

Preparation time: 30 min

Linguistic Peach Salsa

Ingredients (use vegan versions):

* 4 peeled and diced fresh peaches or nectarines
* 2 ounces black currants
* 2 ounces diced red Bermuda onion
* a sprinkle cayenne pepper
* 1 to 2 tablespoons fresh lemon juice

Directions:

Combine all ingredients. Refrigerate
several hours. Serve with warm
tortilla, burrito, or pita quarters.

Serves: 6 - 8

Preparation time: 20 min

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