Vegeterian Tips: If you are going to a gathering with all your meat lover friends such as a barbeque or pig roast, bring your own veggie burger to place on the grill. You can also make your own veggie kabobs with fresh vegetables and tofu. Just make sure to bring enough, as most people will want to try and probably like what you are eating!

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

Directions:

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

[tubepress mode='tag', tagValue='Gina']

Vegeterian Tips: If you know you are going to be eating at a certain restaurant on Saturday night, call ahead and ask if they offer any vegetarian entrees. If the answer is no, ask if something can be prepared for your dietary needs. Most likely, the answer will be yes.

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

Directions:

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

Serves: 6-8

Preparation time: 20 minutes

[tubepress mode='tag', tagValue='Linguistic Peach Salsa']

Vegeterian Tips: It s true ladies and gentleman! Certain fast food restaurants are now offering veggie burgers, as well as salads. While most of the salads may come with chicken or meat, you can ask them to leave it off. Just be careful of the dressings, as most have tons of sugar and calories. You also have baked potatoes, or fruit and yogurt options.

Ingredients (use vegan versions):

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

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!

Serves: many!

Preparation time: 10 mins

[tubepress mode='tag', tagValue='Yummy Baked Apples']

Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.

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 suga

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!

Serves: Many

Preparation time: 15 mins

[tubepress mode='tag', tagValue='Apple Sauce']

Vegeterian Tips: Make it a goal to eat at least one piece of raw fruit or a handful of raw vegetables every dayI try to eat an apple first thing in the morning to get it out of the way.

Ingredients (use vegan versions):

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

Directions:

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

[tubepress mode='tag', tagValue='How do ya like them apples?']

Vegeterian Tips: Make sure to befriend your waiter or waitress. Be polite, friendly, and remember to leave a big tip. Servers have access to your food before you do, and they have information that you don t. So make sure to be nice and you will get everything you want!

Ingredients (use vegan versions):

• 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.

Serves: varies

Preparation time: 5 mi

[tubepress mode='tag', tagValue='Peanut Butter Microwave Apples']

Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.

Ingredients (use vegan versions):

• 3 cups wate
• 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.

*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

[tubepress mode='tag', tagValue='Barley Fruit Salad']

Vegeterian Tips: Most Chinese restaurants have many vegetarian options, and some use tofu or fake meat. Otherwise, try rice, soup, and spring rolls or other appetizers to form a great meal. Just remember to ask for no MSG to stay healthy.

Ingredients (use vegan versions):

• 12 oz. bag fresh or frozen cranberries
• 1/3 cup orange juice
• 1/3 cup vinega
• 1/3 cup vegan suga
• 2 tablespoons grated fresh ginge
• 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.

Serve chilled.

Serves: 6

Preparation time: 20-30 minutes

[tubepress mode='tag', tagValue='Alison''s Cranberry Sauce']

Vegeterian Tips: Most restaurants nowadays have vegetarian options available right on the menu. If not, ask your server if there is something that can be made for you. If you are at a more upscale restaurant, the chef will most likely be willing to whip up something for you, as it shows their talents and feeds their ego.

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

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.

Serves: 6

Preparation time: 25 mi

[tubepress mode='tag', tagValue='Ginger Mint Fruit Salad']

Vegeterian Tips: Order different side orders such as various vegetables, beans, rice or potatoes. Meatless appetizers can also be served as a part of your dinner. Just make sure to let your server know that all of those dishes will be acting as your main course and to have him or her bring out one big plate for you to eat off of. You may just have the best meal on the table, but it s up to you to allow those meat eaters eat off your plate, since you can t eat off theirs!

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

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.

Serves: 8

Preparation time: 30

[tubepress mode='tag', tagValue='Pink Pillows']