Ingredients (use vegan versions):

• 2 pints of raspberries
• 1 can of pineapple chunks
• 1 pint blueberries
• 2 bananas
• 1 cup of strawberries
• 1/2 cup of vegan sugar (more or less to taste)
• any other fruit to taste

Directions:

Cut strawberries into quarters. Put
raspberries, blueberries, strawberries,
and vegan sugar in bowl, mix carefully. Put
bowl in fridge for 30 minutes. Remove
bowl, mash fruit into sauce. Leave
chunks if desired. Slice bananas, add.
Add pineapples. Mix together. Eat by
itself, or over ice cream, bananas,
pancakes, cakes, just about anything.

Variation 1: add one half part orange
juice, one half part fruit mush in
blender, blend for smoothie.

variation 2: add corn syrup (1:4 corn
syrup: smoothie) to smoothie and freeze
for sorbet

Serves: depends on how you eat it

Preparation time: 5 minutes work, 30 minutes waiting

Ingredients (use vegan versions):

• 1 can refried beans (approx 400g)
• 1 can Mexibeans/Chilli Beans (approx 400g)
• 1 jar salsa (300g) – any variety depending on your taste
• 1 small can corn kernals
• 1 onion, finely chopped (if you wish)

Directions:

If you’re using the onion, fry it in a small
amount of water, or vegetable stock until soft.

Add the refried beans, the mexibeans, salsa and
corn.

Stir together until combined and heat until
warmed through.

Serve over your favourite corn chips and top
with guacamole and vegan sour cream.

Note: The Voluptuous Vegan has a good recipe for
Shallot Sour Cream which is delicious.

To Make Guacamole: Roughly mash an avocado in a
bowl, add the juice of 1/2 lemon, 1 finely
chopped ripe tomato, 2 finely sliced shallots
and 1 tbs of chopped fresh cilantro (or 1 tsp of
dried coriander). Mix until combined.

Serves: 4

Preparation time: 20 min

Ingredients (use vegan versions):

• 1 med. pie pumpkin (3 lrg. acorn squash, 1/2 Hubbard, etc.)
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 2 – 4 chipotle peppers
• 2 tablespoon cumin, toasted & ground
• 2 tablespoon epazote
• 1 tablespoon sage
• salt & pepper
• 3 large potatoes, pared & diced
• water to cover
• 2 cup corn, fresh or frozen
• 1 cup toasted pine nuts
• 1/4 cup chopped cilantro

Directions:

Chop pumpkin in half, clean,
and bake on tray with water in
oven at 400 deg. F. for 1 hour.
Remove, cool, and scrape flesh
out, including browned parts.
Chop.

Clean and soak chilies. Drain.
Chop.

Lightly caramelize onion. Add
garlic and saute. Add 3/4 of
the
chilies, the rest of the spices,
potato, pumpkin, and water to
cover. Simmer 1/2 hour or
until potatoes are done.

Blend (not food process!) the
soup in batches and return to
pot.
Add the last chili pieces, the
corn and the pine nuts.
Simmer
10 min.

Spoon into large soup bowls.
Add a large dollop of chevre
and
gently swirl it in. Sprinkle
with cilantro.

Serve with winter greens
salad with olive
oil/lemon/oregano/roasted
garlic vinaigrette, corn-rye
sourdough vegan bread & some vegan beer.
Fall at it’s
best!

Serves: 6

Preparation time: 2 hr

Ingredients (use vegan versions):

• 1 piece of vegan pita bread
• kale, raw
• apple (a good, tart granny smith is great)
• corn chips
• cayenne pepper hot sauce

Directions:

Cut pita in half. Cut apple in thin slices and place in pita. Stuff with kale. Add corn
chips and pepper sauce to taste.

This is usually a very messy sandwich, as it tends to fall apart. But it is an odd, and
very tasty way to get your dose of leafy green veggies, in my opinion.

Serves: 1

Preparation time: 5 minutes

Ingredients (use vegan versions):

• corn tortillas
• 2 medium onions, chopt
• 6 garlic cloves, minced
• 3 jalapenos, chopt
• 4 serrano chiles, chopt
• 4-5 tomatoes, chopt
• 2 red bell peppers, chopt
• 1 can enchilada sauce
• 1 can low-fat refried black beans
• 1 lb. tofu (firm, lite) cut into cubes
• vegan “sour cream”

Directions:

Saute onions, garlic, chiles and jalapenos in a little water
in a skillet until soft. Add peppers and cook 2-4 minutes.
Add tofu and tomatoes and cook until almost all the liquid
is gone (15 min).

In a rectangular baking dish, spread 1/2 can of enchilada
sauce. Line with a layer of tortillas. Spread half the can
of beans. Spoon 1/2 of the tofu mixture on top. Repeat
layering.

Bake 30 min at 375 degrees. Serve with vegan “sour cream”. Enjoy!

Serves: 6-8

Preparation time: 1 hour