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

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...enjoy!!

Serves: Many

Preparation time: 6 min

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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

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

Serves: 6-8

Preparation time: 20 minutes

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Yummy Baked Apples

Ingredients (use vegan versions):

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

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.

Enjoy! Good warm or cold!

Serves: many!

Preparation time: 10 mins

By iveggies Add comment

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

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 mins

By iveggies Add comment

How do ya like them apples?

Ingredients (use vegan versions):

• 1 apple *any kind will do*
• 2-3 teaspoons of non-hydrogenated vegan margarine
• vegan brown sugar
• cinnamon

Take your apple and core it, but leave an inch or so at the bottom of the apple to keep all the ingredients inside.

Put margarine, brown vegan sugar *how ever much you feel you want*, and a dash of cinnamon inside the now cored apple. Place apple inside a microwave safe bowl.

Place in microwave for 2 to 3 minutes or until apple is soft and butter has been melted.

CAREFUL: This will be hot! Let cool then eat with a fork. Dipping the apple in the juices at bottom of bowl. yum!

Serves: 1

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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)

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!

I don't have nutritional information.

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.

Serves: varies

Preparation time: 5 min

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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)

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

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Alison’s 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

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

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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

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

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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

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

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