Blueberry Pie recipe

Ingredients:

• 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

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Pink Pillows Recipe

Ingredients:

• 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.

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Ginger Mint Fruit Salad Recipe

Ingredients:

• 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.

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Cranberry Sauce Recipe

Ingredients:

• 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.

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Barley Fruit Salad Recipe

Ingredients:

• 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.

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Peanut Butter Microwave Apples Recipe

Ingredients:

• 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!
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.

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Apple Sauce Recipe

Ingredients:

• 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!

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Yummy Baked Apples Recipe

Ingredients:

• 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.
Enjoy! Good warm or cold!

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Linguistic Peach Salsa Recipe

Ingredients:

• 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.

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