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Apple Sauce

Ingredients (use vegan versions):

* Apples add some strawberries and blueberries if you want a tropical taste
* cinnamon and any other spices you enjoy
* organic brown and plain vegan sugar

Directions:

Core and skin the apples
boil a pot of water and put the apples
and other fruit in and boil for 10-15 mins.
take the fruit out and blend with
sugars and spices.

You can have it warm or cold, works
well in recipes as well!

Serves: Many

Preparation time: 15 min

Cranberry Sauce

Ingredients (use vegan versions):

* 12 oz. bag fresh or frozen cranberries
* 1/3 cup orange juice
* 1/3 cup vinegar
* 1/3 cup vegan sugar
* 2 tablespoons grated fresh ginger
* grated rind of an orange

Directions:

Wash and remove stems from cranberries.

In a pot, boil orange juice, vinegar
(preferably what you soak your fresh
ginger in), vegan sugar, ginger, orange rind.

When boiling add cranberries and
cover, simmer until berries have
popped.

Serve chilled.

Serves: 6

Preparation time: 20 - 30 minutes

Ginger Mint Fruit Salad

Ingredients (use vegan versions):

* 1 lime
* 1 tablespoon/15 mL fresh ginger, minced
* 1 tablespoon/15 mL fresh mint, minced
* 3 kiwis
* 2 oranges
* 2 peaches
* 1-2 apples
* 1 grapefruit
* 1 mango
* 1/2 pineapple

Directions:

In a small bowl, squeeze the juice
from the lime, add ginger and mint.
Set aside.

Chop all fruit (I like to
leave the fruit unpeeled when possible
for texture and nutritional value). Combine in a bowl with lime mixture
and let it sit for at least 15 min,
tossing occasionally.

Garnish with
mint leaves.

Serves: 6

Preparation time: 25 min

Barley Fruit Salad

Ingredients (use vegan versions):

* 3 cups water
* 1 cup quick cooking barley
* 1/3 cup raisins
* 5 apricot halves, cut into slivers
* 1 sweet apple (I use gala), cut into thin slices
* 1-2 cups sliced strawberries (I like them in small wedges)
* juice of 1/2 a lemon
* juice of 1/2 a lime
* 1 tablespoon agave nectar or vegan maple syrup (adds depth, but optional)
* 2 tablespoons vegan brown sugar, or to taste (can also use aspartame sweetener)
* 4-5 fresh mint leaves, torn into small pieces
* lemon and lime zest, for garnish (optional)

Directions:

Bring water to a boil and add barley.
cover and lower heat, simmer 10 minutes
or until done (still slightly
chewy, kind of like aldente pasta). Add
raisins in the last three minutes of
cooking. drain, set aside and allow to
cool.

In a small bowl, whisk together the
citrus juices and nectar or syrup until
incorporated. Add vegan sugar and whisk,
adjust amounts to taste.

In a separate bowl, toss barley with
fruit and mint. Pour dressing over
salad (make sure the apple slices are
covered!!).

Allow to cool 1 hour or overnight (its
much better overnight). Garnish with
zest.

*This salad is so wonderful! It has a
depth of flavor that reminds me of
summer in the Bahamas, and the barley
gets a pretty pink color from the
strawberries. Don’t be afraid to adjust
the ingredients, they are only minor
suggestions!

Serves: 4

Preparation time: 15 minutes plus setting time

Yummy Baked Apples

Ingredients (use vegan versions):

* small Apples
* mixed nuts or any type of filling you enjoy!
* organic Sugar
* organic Brown Sugar
* cinnamon

Directions:

Pre-heat oven to 350.

Mix the nuts and sugar together in a
small bowl.

Core Apples, Skin about an inch around
the hole.

Put the nuts and sugar in the middle
where the hole is.

Bake for 35 mins or until they are soft
when poked with a knife.

Dash cinnamon on top, and add more
sugar if you please.

Preparation time: 10 min

Amazing Blueberry Pie

Ingredients (use vegan versions):

* unbaked 9″ pie crust
* 1/4 cup flour
* 1/4 vegan sugar
* 4 cups of fresh blueberries
* 3/4 vegan sugar
* 3 tablespoons flour
* the equivalent for 1 egg *
* 2 teaspoons lemon juice
* 4 teaspoons Silk creamer

Directions:

Heat oven at 350 degrees Fahrenheit.

Mix 1/4 flour with 1/4 vegan sugar and place
at the bottom of the pie crust.

Pour in the blueberries, to about 1/4″
to the top of the crust.

In a mixing bowl, combine the
remaining ingredients and mix well.
(If you do not have Silk creamer, you
can use regular soy or rice milk, but the
recipe will be a little more liquid.)

Pour the mixture over the blueberries.

Place at the center of the oven, and
bake for 30 to 40 minutes, depending on
your oven. The top of the pie should be
golden and crispy.

Allow to cool for at least 20 minutes
before serving.

* Ideally, you should use egg replacer.
but if you do not have egg replacer, you
can use one of the following.

1/4 cup soft tofu

or

2 tablespoons water + 1 tablespoon oil + 2 teaspoons
baking powder mixed well

Serves: 4

Preparation time: 50 min

Peanut Butter Microwave Apples

Ingredients (use vegan versions):

* granny smith apples (the sour ones)
* natural peanut butter
* vanilla
* vegan sugar
* vegan soymilk
* vegan cereal (in flakes)

Directions:

Peel and slice apples into slivers.
Sprinkle vegan sugar and vanilla on top.
Microwave 1.5 minutes and stir in
peanut butter and crushed cereal (I
used flax seed flakes) to coat
apples. Microwave another 30 seconds,
or until the peanut butter melts. Add
a touch of soy milk and it’s done!

This recipe stems from always having
to adapt recipes to microwaves, being
a vegan student at a school with no
vegan food in the meal plan.

Preparation time: 5 min

Baked Apples

Ingredients (use vegan versions):

* 2 cored apples (Johnathon’s are the best)
* pinch of cinnamon

Directions:

Take cored apples and cut them in half. Then take a tray and put them
in the oven at 350F for 15 minutes. Take them out of the oven and then
Put a pinch of cinnamon on each apple.

Serves: 2

Fruit Shake

Ingredients (use vegan versions):

* 1 apple
* 4 strawberries
* 1 banana
* 3 cups of vegan soymilk (I use westbree vinilla)

Directions:

Put apple, strawberries and the banana in the blender then add the
soymilk. You can use other fruits to like watermelon.

Serves: 2

Preparation time: 5 min

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