Ingredients (use vegan versions):
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. Enjoy!
Serves: 2
By iveggies Add comment
Ingredients (use vegan versions):
Place dry ingredients in a bowl and mix well. Mix wet ingredients together and add to dry. Place in an 8" round, slightly greased, spring form pan.
Topping: 1/2 cup chopped walnuts (or nut of your choice) 1/2 tsp cinnamon 2 Tbsp rice syrup or maple syrup 1 tsp unrefined corn oil
Mix together and spread evenly over cake. (You may have to wet fingers to spread mixture evenly.)
Bake at 350F for 40-45 minutes. Cool and serve.
(This recipe works equally well with pears. Just add 1 tsp ginger to cake and 1/2 tsp ginger to topping.)
Instead of above topping, spread with favourite jam or apple butter and put nuts in cake.
Calories: 236/slice Fat: 13 grams
Rather fatty, just eat with a low fat meal.
Enjoy!!
Serves: 12
By iveggies Add comment
Ingredients (use vegan versions):
Mix apple juice and ice cream in blender. Add cinnamon. Pour into glass. Simple, easy, and delicious!
Serves: 1
Preparation time: 5 minutes
By iveggies Add comment
Ingredients (use vegan versions):
Preheat oven to 350. Mix together the bannans, vegan sugar, cinnamon, vanilla, apple sauce, and baking soda. Mix in flour, then mix in oats. At this point, consistentcy should be thick and gewy. If isn't (size of bannans may be a reason) add mor flour or oats until gewy. Then add nuts, raisins, and chips. Place dough on a cookie sheet and put in the oven. The bigger the cookies the better. Cook about 10-15 min. Or until golden brown. UMMMMM. Great for the holidays, or in your lunch.
Serves: 12-24
Preparation time: 20 min
By iveggies Add comment
Ingredients (use vegan versions):
Slice the bananas lengthwise into 1/4 inch strips. On a plate, drop a few tablespoons of flour, and lightly roll the bananas in the flour. Sprinkle with plenty of cinnamon and vegan sugar on both sides. Heat a tablespoon or two of oil in a non-stick pan. Fry the bananas on both sides until golden brown. Sprinkle with a little more cinnamon and vegan sugar, and serve hot. Be prepared to make more!
TIP: This is really easy to make if you keep a cinnamon-vegan sugar blend in an old spice jar. This is also handy for late night cinnamon toast urges.
Preparation time: 5-10 min.
Serves:
By iveggies Add comment
Ingredients (use vegan versions):
Combine carob chips and peanut butter in large saucepan over medium low heat, add soy milk and stir occasionally until completely melted. Add remaining ingredients and pour into 9x13 casserole lined with foil or plastic wrap. Chill. When firm, remove and cut into pieces. Serve, or store airtight in refrigerator until ready to serve. This may be frozen, and kept for months, but I have never been able to keep it long enough to do this, it is consumed very rapidly.
Makes: 30 pieces
Preparation time: 20 min
Serves:
By iveggies Add comment
Ingredients (use vegan versions):
Blend almonds and soymilk in blender until smooth, add tofu, and process until very smooth. Add pineapple and spices, process to combine and let set for 20-30 minutes to soften pineapple. Puree until smooth and creamy. Pour into baked pie shell or graham cracker crust. Chill.
Serves: 8
Preparation time: 30 minutes
By iveggies Add comment
Ingredients (use vegan versions):
Cream margarine in food processor. Add basil leaves until chopped. Gradually add vegan sugar. Turn into mixing bowl. Sift dry ingredients into butter mixture and mix well. Drop by rounded tsp. onto oiled cookie sheet and bake at 375 degrees F. for 10-12 mins.
Makes: 3-4 dozen
Preparation time: 30 mins.
Serves:
By iveggies Add comment
Ingredients (use vegan versions):
In a heavy saucepan, simmer all ingredients over medium heat for 15 minutes, stirring occasionally. The mincemeat will keep, covered and refrigerated, for approximately 1 week. Put this vegetarian mincemeat in a pretty jar or crock and give it to friends and family with a sweet tooth. It can be heated and served plain or can be used as an ice cream topping, as a pie filling (this recipe will fill 1 pie), or as an unusual stuffing for acorn squash.
Serves: 4
By iveggies Add comment
Ingredients (use vegan versions):
Bring fruit juice and bulghur to a boil. Let boil for 2 minutes. Take off heat, stir in berries. Let sit till juice is absorbed. Eat hot, warm or cold.
Notes:
1) If you're going to use cranberries, I would also add a sweetener
2) Fruit juices that work well - pear, apple, cranberry, etc..
3) Instead of bulghur, you can try other flavorful grains - millet, brown rice, whatever. Just use the appropriate amount of fruit juice to cook the grain.
4) A little cinnamon, nutmeg, allspice, ground clove, cardamom would make tasty additions
5) Dried fruit instead or with the fresh fruit is great
6) Serve with vanilla or plain soy yogurt, if desired.
Serves: varies
Preparation time: 20 minutes
By iveggies Add comment