Serving Size: 4

Ingredients:

• 1- 8 ounce can pineapple slices (reserve 1 ring as garnish)
• 1 cup soy yogurt
• 1 cup pineapple juice
• 1 cup blackcurrant juice or syrup
• 1 medium banana
• ice cubes (optional)
• mint leaves or lemon balm as optional garnish

Directions:

1. Place all ingredients in a blender and blend until smooth.
2. Pour into glasses and garnish with a piece of pineapple and a sprig of green.

Note:

We made our own blackcurrant syrup using fresh blackcurrants from our garden.
Inspired by http://recipes.sparkpeople.com/recipe-detail.asp?recipe=27590

Serving Size: 4

Ingredients:

• 1 cup vanilla soy yogurt
• 1 cup pumpkin puree, chilled
• 1 cup orange juice
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1 ripe banana
• dash of ground cinnamon as optional garnish

Directions:

1. Put the soy yogurt, pumpkin puree and orange juice in a blender and whiz to a smooth consistency.
2. Add the spices and banana and whiz once again.
3. Season to taste with additional seasonings if you feel they are needed.
4. Garnish with a bit of cinnamon and enjoy!

Yield: 3-4

Ingredients:

• 1 cup stewed rhubarb (cooled)
• 1 banana
• 1 cup plain soy yogurt
• splash lemon juice
• 1/2 teaspoon ground cinnamon

For the stewed rhubarb:

• 1 & 1/2 cups chopped rhubarb
• 4 ounces sugar (or less to taste)
• 1/4 cup water

Directions:

To make the stewed rhubarb:

1. Place the rhubarb in a small saucepan.
2. Add the sugar and water and bring to a boil.
3. Watch it careful and stir so that it does not boil over.
4. When the rhubarb has broken down, remove from the heat and allow to cool.

To make the smoothie:

1. Place the cooled stewed rhubarb in a blender.
2. Add the banana (peeled and in chunks).
3. Add the soy yogurt.
4. Blend to a smooth consistency.
5. Add the splash of lemon juice and the cinnamon and pulse once again.
6. If you wish a thinner smoothie, you can add some ice cubes or soy milk.
7. Garnish by sprinkling with cinnamon, and add perhaps a twig of lemon balm.

Ingredients:

• 1 banana, peeled and chopped
• 3 kiwi, peeled and sliced
• 1 cup pears, chopped
• 1/2 cup vanilla soy milk
• 1/2 cup pear juice
• splash of lemon juice (optional)
• 2 tablespoons agave syrup

Directions:

1. Place the banana pieces, chopped pears and kiwis in a blender.
2. Add the pear juice, vanilla soy milk, and agave syrup and blend to a smoothie consistence.
3. Taste the smoothie, you may want to add a splash of lemon juice, and optionally a bit more pear juice or agave to sweeten.

Please, give the recipe a try as it is really tasty. It’s easy to veganize by using maple syrup instead of honey and change the butter to vegan margarine. Otherwise the recipe is vegan. We used a pumpkin but either butternut squash or pumpkin work well. And, please use a lime not a lemon.

We enjoyed this nice fruit salad for dinner this evening. It was very tasty and easy to make. I followed instructions for the most part, although I did cut the fruit differently, and used Belgian endive as the greens. I made the dressing according to instructions, but added some poppy seeds. It was very good and we look forward to enjoying it again.

It is very sour and usually will be found sweetened. People of India and Indonesia add chili pepper or cayenne with it, making it sweet yet hot. We enjoyed this recipe from recipezaar last weekend. It only took a little adaptation to be vegan using vegan margarine rather than butter. I did add cayenne to the sauce as well.

Yield: 12

Ingredients:

• 2 cups fresh rhubarb, cut in pieces
• 3 medium bananas
• 2 Tbs. sugar
• 2 Tbs. lemon juice
• 1/4-1/2 cup water
• 12 vegan puff pastry sheets, thawed

Directions:

To make the filling:

1. Place the cut rhubarb with 2 tablespoons of sugar and about 1/4-1/2 cup of water ina saucepan and heat.
2. Cook the rhubarb until it breaks down.
3. Cut the bananas in pieces, add to the rhubarb with the lemon juice and continue cooking.
4. remove from the heat when the bananas have soften and mix well.
5. Taste, and possibly add a bit more sugar or lemon juice.

To make the windmills:

1. Preheat the oven to 428 F / 220 C.
2. Thaw the puff pastry sheets and place them on a baking parchment lined cookie sheet.
3. Using a knife, carefully cut each corner in half almost to the center, but not completely.
4. Place a dollop of the rhubarb banana jam in the center area that has not been cut.
5. Bring each of the 4 right sides of the cut corners to the center of the windmill.
6. Place the tips so that they overlap at the center.
7. Optionally you can brush the pastry with water and sprinkle sugar over the pastry.
8. Bake for 15 minutes or until golden and puffed.
9. Allow to cool before removing from the cookie sheet.

Notes:

These windmills are very easy to make and kids would have fun making them. Of course you can fill them with any sort of jam.
The recipe amkes a lot of jam. If you don’t want to make 12 windmills, of course you can use the jam for other recipes.

Yield: 4

Ingredients:

• 2 cups pumpkin or butternut squash, chopped
• 1 banana
• 1/2 leek, white part only
• 1 clove garlic, minced
• 1 inch ginger, peeled and grated
• 2 pinches cumin
• 1/2-3/4 cup apple juice
• 2-3 Tbs. almond flour
• thyme
• salt

Directions:

1. Chop the pumpkin into small pieces, or grate.
2. Slice the leek into small rings.
3. Mince the garlic.
4. Place in a blender with the apple juice and puree to a smooth consistency.
5. Add the seasonings and taste.
6. Add the almond flour to thicken.
7. Depending on what you like, season with more slat, a dash of cayenne or more cumin.
8. You can make the soup thinner with more apple juice.

Notes:

I combined ingredients from both of the recipes at Gone Raw. As my husband is allergic to raw apples, I did not put the raw apples in as one of the recipes suggests, however did use fresh organic apple juice which seems to be o.k. for him. I would suggest that you don’t make this too far in advanced from serving, as because of the banana, the soup becomes darker and stronger with banana flavor.

adapted from http://goneraw.com/node/14393 and http://goneraw.com/recipe/apple-butternut-squash-soup

Serving Size: 4

Ingredients:

for the crepes

• 1 cup gram (chick pea) flour
• 1 cup white AP flour
• 3&1/4 cups water
• 2 Tbs. vegetable oil
• 1/2 tsp. salt
• 1 Tbs. sugar

for the filling and sauce

• 2 bananas, sliced in rounds
• 2 Tbs. peanut butter
• 1 vegan dark chocolate candy bar, broken in pieces
• 2 tsp. vegetable oil

Directions:

To make the crepes:

1. Whisk all the crepe ingredients together.
2. Pour through a sieve to collect any flour stones. and prepare the bananas and chocolate.

Prepare the filling/sauce:

1. Slice the bananas.
2. Place the chocolate bar with the 2 tsp. oil in bowl suited for the microwave and heat for 2 minutes or until soft.
3. Mix the melted chocolate with the oil to a smooth and liquid consistency.

To make the crepes:

1. Pour 1/3 of a cupful into a well heated non stick crepe pan.
2. Tip the pan to spread the batter evenly.
3. Batter should have thin coverage.
4. Let the crepe cook until it is loose when you shake the pan.
5. Flip with a spatula.
6. Continue cooking for 1 minute longer.
7. Spread each crepe with some peanut butter.
8. Place a few slices of banana on the peanut buter and fold the crepe over.
9. Place on n individual serving plate and drizzle the chocolate over.