Fruit is Naturally Vegan

Fruit makes a good appetizer or a good dessert

   Fruit is the instant breakfast, Lunch or Supper designed by our Creator.  Fruit
comes in a sterile package and is bio degradable.  Oh so good
for you and it is the original instant food.

Fruits are appetizers.   Their juicy, attractive appearance and flavor temp the appetite.  Food eaten whit relish is digested quickly.   The mouth's watering for a food means that the digestive juices are being stimulated.   This stimulation prepares the stomach for food so that digestion begins at once. 


In botany, a fruit is the seed-bearing structure in flowering plants formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate seeds. Edible fruits, in particular, have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition; in fact, humans and many animals have become dependent on fruits as a source of food. Accordingly, fruits account for a substantial fraction of the world's agricultural output, and some have acquired extensive cultural and symbolic meanings.


 Cranberry-Strawberry Mold
2 Can (12 oz.) frozen apple juice conc. thawed)
2 Cups fresh or frozen whole cranberries
1 1/2 Cups fresh or frozen whole strawberries
2 Sticks agar (or 1/2 cup agar flakes)
Directions:
Blend 1 can of concentrate with thawed strawberries and cranberries until smooth.
Pour into a saucepan with the second can of apple juice and 2 sticks of agar broken into pieces.
Bring to a full boil, stirring occasionally, and boil for 1 minute.   Pour into a nice looking glass dish, and chill.
Serve out of glass dish as it does not unmold well.

Cranberry Relish Salad
2 Tablespoons Agar Powder
3/4 Cup Hot water
3/4 Cup Pineapple juice
1 -2 Cups frozen strawberries (thawed)
1 20 oz. can unsweetened crushed pineapple
12 oz. bag of cranberries
2 Sweet apples with peeling
1 Orange washed and seeded (including peeling)
Sweetener is optional, if desired add a little honey, Stevia or sweetener of choice and to taste.
Directions:
Chop cranberries, apples and oranges, and strawberries, in food processor or a food grinder.  Put fruit in large bowl
Add canned pineapple to ground fruits.
Put Agar powder in the water and pineapple juice until dissolved, cook only to boiling point and slowly add to chopped fruit, stirring constantly.
Refrigerate before serving.   Keeps for about a week in refrigerator.
 


 Creamy Waldorf Salad
6 Fuji apples or Golden Delicious
1 Cup diced celery
1 Cup raisins
3/4 cups coarsely chopped walnuts
1 Cup Vegan Mayo or Vegan Sour Cream
1 Tablespoon fresh lemon juice
Directions:
Quarter and core apples.  Chop as for salad and place into a mixing bowl and toss with the fresh lemon juice to keep from turning brown.
Slice celery in thin, diagonal slices and add to apples.  Add remaining ingredients.  Serve as is or chilled.

Summer Fruit Salad
8 Cups cut up fresh summer fruits such as
Cantaloupe, honeydew, grapes, red and green, blueberries, strawberries, apricots, cherries.
1 1/2 Cups chilled apple or pineapple juice
2 - 3 Tablespoons Instant clear Jel
Directions:
Place fruit juice in blender with 2 Tablespoons Instant Clear Jel.   Turn on and blend briefly.   Let sit for about 5 minutes to thicken.
Turn on blender and add more Clear Jel if needed to make a thick sauce the consistency of pudding.  Sir into the fresh fruits and serve. 



Make a fruit salad today

Make a fruit salad today

Vegan Ice Cream and Frozen Desserts

Additional Information

 

Frozen Banana Ice Cream
Put frozen bananas through Champion Juicer using the blank screen.  Serve immediately for an easy frozen treat.
Note:  Use other fruits mixed with the bananas such as frozen strawberries etc.  Serve immediately does not stay frozen long.

Carob Ice Cream Parlor Sauce
1 Cup water
4 Tablespoons raw tahini
4 Tablespoons honey
3/4 Cup raw carob powder
1/2 Teaspoon vanilla
Pinch sea salt
Directions:
In a blender place water, tahini and blend.  Add honey and carob, 1/4 cup at a time.  Add vanilla and salt, blend.  Yield: 2 cups....keeps about 2 weeks in refrigerator.  Use also for frosting on brownies. 

Frozen Peanut Butter Pie
9 " Baked pie shell
1 12 oz package of Mori Nu Tofu
3/4 Cup natural peanut butter
1/2 Cup honey
1/4 Cup olive oil (opt.)
1 Teaspoon vanilla
1/8 Teaspoons salt
Directions:
Blend all ingredients except the pie shell.  Pour blended ingredients into the baked pie shell.  Freeze for several hours or over night.  Let thaw about 10 minutes before serving.

Pear Ice Cream
1 Cup water
1/2 Cup raw cashews
1/4 Teaspoon salt
1 Teaspoon vanilla
1/3 Cup Maple syrup
1 12 oz. package Organic Soft Tofu
1/4 Teaspoon Stevia
1/4 Teaspoon guar gum
Directions:
Place cashews and pears and juice in blender and blend until creamy.   Do not under blend.  Add remaining ingredients and blend well again.  Freeze according to one of the methods listed below:
First Method:  Put in ice cream maker and process until soft ice cream stage.
Second Method:  Pour mixture into a flat 9X12 inch dish and freeze.   Cut in strips after frozen and put them threw the food processor, blender or Champion Juice using the blank screen.  In will be necessary to add a little soy or tofu milk to help make it smooth if using blender or food processor.

Lime Parfait
2 avocados
Juice from 2 limes
1 - 2 Tablespoons agave
Directions:
Whip above ingredients in food processor until light and creamy. Fill tall parfait glass one-fourth full with this vibrant green cream.
Blend the next four ingredients and make a thin raspberry red layer over the green cream.
1 package frozen organic raspberries
¼ Cup fresh young coconut meat
¼-½ Cup coconut water
2 Tablespoons agave
Next Blend:
Meat from two young coconuts
½ - 1 cup coconut water
2 - 4 pitted room temperature dates
Make another layer in the parfait glass with the coconut cream
Finish filling the parfait glass with another layer of raspberry sauce and a final topping of coconut cream. Or make layers in any order or thickness that pleases your individual palate! Garnish with chopped nuts or slice kiwis or lime and place them around the rim.

Mango Smoothie Ice Cream
½ Package frozen mangos (or freeze cup-up pieces of 2 large mangos)
1/3 Cup almond milk
1 Large frozen banana
Directions:
Place all ingredients in the blender and blend until smooth adding liquid as necessary.

 Coconut Ice Cream
1 Can coconut milk
1 Cup water
1/2 Cup raw cashew nuts
1/2 Cup pitted dates
1/2 Cup honey
2 Teaspoons vanilla
1/2 Teaspoon salt
1/2 Teaspoon guar or xanthan gum
1 Tray ice cubes
water as needed to make 5 cups total mixture
Directions:
Blend all the ingredients (except ice cubes) in a blender until very smooth about 2 minutes.  There should be not grittiness when a drop of mixture is felt between your thumb and finger.
Add ice cubes and blend smooth .   Add more water as needed to make 5 cups total mixture.
pour into ice cream maker and freeze according to its directions.  Or pour into a shallow pan and freeze.   When ready to use, thaw slightly until just soft enough to cut into squares.   Place in a blender with enough soy milk to water to blend into the consistency  of soft ice cream.
Spoon into containers as soon as the mix is done (if the ice cream is left in an ice cream maker, some will freeze to the container and become hard.   Store in freezer until ready to use. 

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Healthy Vegan Cookie Recipes

  • Vegan Oatmeal Cookies
  • These cookies use whole grain flours, are full of fiber, high in protein, use good fat and low in sugar. And with the added zucchini have a little vegetable hidden from those picky eaters who like cookies.
  • Preheat oven to 350 degrees F
  • 1 Cup coconut oil 1 Cup honey + 1 Cup date sugar
  • 1 ½ Teaspoons vanilla 1 ½ Teaspoon lemon rind (Optional)
  • 1 ½ Teaspoons sea salt ½ Teaspoon powdered stevia
  • Cream the above ingredients, then add:
  • 1 Cup Whole wheat flour ½ Cup soy flour
  • ½ - 1 Cup water 2 cups of finely grated zucchini
  • Add:
  • 5 Cups quick cooking rolled oats ¾ Cup chopped nuts (optional)
  • ½ Cup raisins or dried cranberries 1 Teaspoon cinnamon 
  • Mix and drop by spoonful on a sprayed cookie sheet. Flatten slightly with a fork. Bake till light brown at 350 degrees or until golden. About 10-15 minute depending on your oven. Makes about 5 dozen cookies. Can be frozen



  • Polynesian Bars
  • Preheat oven 350 degrees
  • Crust:
  • 1 Cup millet flour 1 Cup oatmeal, dry
  • 2/3 Cup applesauce ¾ Cup unsweetened coconut
  • ½ Cup chopped nuts
  • 1. Mix all ingredients together with hands. This will make a crumb mixture.
  • 2. Press half of crust mixture into a 9” X 12” baking dish.
  • Filling:
  • 4 Cups chopped dates 2 Cups crushed pineapple (undrained)
  • ¾ Cup water
  • Directions:
  • 1. Put all filling ingredients in a pot except the vanilla and cook until thick.
  • 2. Add vanilla
  • 3. Spread filling mixture on the crust to the edges of the dish, completely covering the crust.
  • 4. Sprinkle remaining crust mixture over the filling.
  • 5. Bake at 350 degrees for about 30 minutes
  • 6. Cool and cut into squares.

Files coming soon.

Vegan Cakes & Frostings

Carob powder is made from  the locust pod. Carob is high in calcium.

 

No Added Fat Carob Cake
1 Cup date pieces                                            1 Cup honey
3/4 Cup hot water                                              1/2 Cup prunes
1/2 Cup applesauce                                         1 Tablespoon vanilla
1 Tablespoon vanilla                                        1/2 Cup carob powder
1 Teaspoon Pero, Roma or other coffee substitute
Blend the above ingredients until smooth in blender
1 Cup white cake flour                                       1 1/4 WW Pastry flour
2 Tablespoons Ener-G baking powder          3/4 Teaspoon salt
Mix the dry Ingredients in a mixing bowl.
Directions:
Preheat oven to 350 degrees and prepare two round 8 inch cake pans.  After the oven is heated........Mix the dry ingredients with the wet. May need up to another 1/2 cup of water.   Mixture should be soft but sift enough to hold its shape.  Place immediately in baking pans and into hot oven.  Bake 25 to 25 minutes.   Do not over bake.

Carob Frosting
2 Cups dates                                                    1/3 Cup carob powder
1/2 Cup honey                                                   1 Cup water
1 Teaspoon vanilla                                           1 Teaspoon Pero
2 Tablespoons peanut butter                         2 Pitted prunes
1/2 Teaspoon salt                    
Directions:
Blend all together in the blender until very smooth,  Spread on the cooled cake and sprinkle with chopped walnuts or coconut. _____________________________________________________
 



Basic Carob Cake (German Chocolate)
1/2 Cup Coconut oil                                       1/2 Cup maple syrup
2 Teaspoons lemon juice                             1 Teaspoon vanilla
1 Cup Sucanat                                                 3 Cups barley flour
1/2 C plus 2 Tbl. carob powder                    1 Teaspoon salt
4 Teaspoons Enger E baking powder        1/2 Teaspoon cinnamon
1 Tablespoons ground flax seed.                2 Cups Soymilk
Directions:
Preheat the oven to 350 degrees.   Oil two 8 inch round cake pans and set aside.
Mix the oil, syrup, Soymilk, lemon juice, and vanilla in a small bowl. Note: Heat the coconut oil, maple syrup and Soymilk, lemon juice, and vanilla in a small bowl so that the ingredients are liquid.  Add the flax seed and let it rest for a few minutes while you prepare the dry ingredients.
In a separate, large bowl, place the sugar and sift the flour, carob, baking powder, cinnamon and salt into the sugar (Sucanat).
Whisk the wet ingredients into the dry ingredients until well incorporated.Finish mixing with a spatula to scrape the sides of the bowl.   Pour the batter into the prepared pans.
Bake for 30 minutes or until a knife inserted in the center comes out clean.   Let cool for about 10 minutes, remove from the pans and let cool on a wire rack.

Pecan Frosting
1 Cup maple syrup                                1 Cup coconut, toasted
1/2 Teaspoon salt                                  1/2 Cup water
1 Cup pecans, chopped and toasted
2 Tablespoons cornstarch, mixed with 2 Tablespoons water.
Directions:
Toast coconut and pecans in a 350 degrees oven for a few minutes, check often it burns easily.
Bring to a boil water and maple syrup.   Add cornstarch mixture and stir until cornstarch mixture dissolves.   Remove from heat and add salt along with the toasted nuts and coconut.
Frost the cake while frosting is still slightly warm.

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Vegan Puddings & Sauces for Ice Cream

Healthy and easy ways to make toppings for your desserts

 
Carob Pudding

2 Tablespoons carob powder
1 Cup water
1 Teaspoon vanilla
10 Soaked and pitted dates
1 avocado
Directions:
In blender or food processor, combine the carob powder vanilla and water. While processor is running, slowly add dates and avocado until smooth.
Put pudding in pretty long stem glasses. Put a little pudding, then a few sliced strawberries ending with strawberries on top. 

Ice Cream Parlor Sauce
1 Cup water
4 Tablespoons tahini
4 Tablespoons honey
1/4 Cup carob powder
1/2 Teaspoon vanilla
pinch salt
Directions:
Place all ingredients in blender and blend until smooth.  Use over ice cream or use as frosting for brownies  or carob cake.
 

Make the ice cream parlor sauce to top not only your frozen banana ice cream but use it for a toppin

Make the ice cream parlor sauce to top not only your frozen banana ice cream but use it for a toppin