Ingredients (use vegan versions):

• 2/3 cup popcorn kernels
• 1/2 cup oil (I use Canola)
• 1/3 to 1/2 cup organic vegan sugar
• lots of salt (to taste)

Directions:

Heat oil in a soup-sized pot on medium.
Add kernels. When the first kernel pops,
add sugar and stir. Put the top on the pot
and turn down the heat. Shake constantly.
Alternate – shake, heat, shake, heat. There
is a bit of a science to this since you want to
pop the corn without burning the sugar (I am
still figuring this out). When it’s done,
liberally shake on some salt. Warning: very
hot.

Serves: 4

Preparation time: 20 min

Ingredients (use vegan versions):

• 2 tablespoon non-hydrogenated vegan margarine
• 2 big or 4 little apples
• 1/2 cup vegan sugar
• juice of half a lemon
• 2 tablespoon vanilla extract
• 4 tablespoon cinnamon, or enough to cover apples
• a few scoops of whatever fake ice cream you like, I personally prefer the Soy Almond Pecan flavor for this recipe

Directions:

Melt margarine in pan on medium heat.
After slightly melted, spread around
sliced, peeled, and cored apples evenly
on butter. Cook for a minute on medium
heat. Cover apples in sugar (don’t just
dump the sugar in the pan and
stir…COVER the apples!) Stir and mix
well and cook for about two minutes.
Add vanilla. Cook another minute. Add
cinnamon. Cook 5 minutes. Add lemon
juice. Cook until everything mixes well
and the apples are nice and soft. Pour
over a scoop of “ice cream” and eat hot.

Serves: 3

Preparation time: 20 minutes

Ingredients (use vegan versions):

• 1 carrot, washed, peeled
• 1/3 cup peanut butter

Directions:

Take 1/3 cup peanut butter and put on
a plate or in a bowl. Then take your
washed, peeled carrot, dip it in the
peanut butter, and enjoy! (This is a
good way to get kids to enjoy carrots.
Or adults for that matter.)

Serves: 1

Preparation time: 2 min

Ingredients (use vegan versions):

• 1 1/2 cups all-purpose flour
• 2/3 cup milk substitute
• 2 tablespoons reduced fat creamy or crunchy peanut butter
• 2 teaspoons baking powder
• 1 teaspoon vegan sugar
• 1 teaspoon salt
• 2 tablespoons sunflower seeds

Directions:

Heat oven to 400 degrees F. Spray a cookie sheet with nonstick spray.
Mix all ingredients in medium bowl until soft dough forms.
Knead the dough for one minute (or less, but at least 10 times). Divide dough in half.
Roll one half of the dough onto a lightly floured surface and form into a rectangle 8″ by 12″. Cut into 8 lengthwise 1″ strips. Fold each strip over once so that it is narrower. Pinch the edges to seal. Fold into a pretzel shape and place seam side down on the cookie sheet. Repeat with other half of dough.
Sprinkle the pretzels with sunflower seeds, then bake in 400 degree oven for 18-25 minutes or until golden brown.

Serves: 16

Preparation time: 30 minutes

Nutrition Information: (per pretzel): 60 calories; 0.75g. fat (0g. saturated)

Ingredients (use vegan versions):

• Peanut Butter
• Syrup (maple or rice or fruit…)
• raisins
• Vegan chocolate chips

Directions:

Put enough peanut butter into a bowl as would be a serving size-about 3 spoonfuls.
Pour just enough syrup over it so it’s covered-as you would a pancake.
Mix in raisins and chocolate chips.
Stir until the syrup and peanut butter are blended.
Eat and enjoy.

Serves: 1

Preparation time: few min.