Ingredients (use vegan versions):

• 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

Serves: 4

Preparation time: 50 minutes

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

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 min

Ingredients (use vegan versions):

• 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.

Serve chilled.

Serves: 6

Preparation time: 20-30 minutes

Ingredients (use vegan versions):

• 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.

*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