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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Dipping Sticks Recipe

Ingredients:
  • 1 container extra firm tofu
  • 1/4 cup corn meal
  • 2-3 tablespoon nutritional yeast
  • 1 teaspoon salt (optional)
  • soy sauce (optional)
Directions:

After draining and lightly pressing tofu to get rid of excess moisture, slice tofu into French fry shape. They should be about 1/2″ wide and 2″ long. If they are too big they won’t stay together when they are dipped.
On a plate or in a shallow bowl mix together corn meal and yeast (salt is optional) and either dip tofu sticks in soy sauce then roll in the corn meal mixture or go straight to the corn meal and skip the soy sauce. I use soy sauce only occasionally and some times use teriyaki sauce in place of it and that usually makes them just a little more crispy.
Place them on a baking sheet that has been sprayed with a little oil and bake at 350 for 15 minutes, turn over and bake for 15 minutes. These can be pan fried but I like being able to put them all in the oven and walk away, and it’s more healthy baking them.
Let cool and serve with any dipping sauce like marinara, mustard, ketchup, soy-ranch, or anything you’ve got laying around. My kids love them and I love giving them to them, they are so cheap and easy to make.
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Flaxen Cereal Bars recipe

Ingredients:
  • 5 cups vegan rice crisp cereal
  • 1 cup vegan corn or rice syrup
  • 1 cup vegan brown sugar
  • 1 teaspoon vanilla
  • 1 cup ground flax seed
  • 1 cup vegan peanut butter
Directions:

Mix peanut butter, syrup and vegan sugar. Warm till fairly runny, do not boil. Stir in flax and vanilla. Pour mixture over cereal and mix. Press into oiled 9×13 pan. I used Earth Balance spread to oil the pan, and to help press the mixture down.
Definitely not low calorie, but a great way to get the kids to eat their flax. I did not use natural peanut butter, but I think I will try it next time as they are sweet.
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