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.

Serving Size: 4

Ingredients:

for the coconut pudding:

• 1/2 cup flaked coconut
• 1 -14 ounce can coconut milk
• 6 tablespoons cornstarch
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• spray oil for the custard cups
• 1 mango
• 3-4 kiwis
• spring of mint, lemon verbena or stevia as optional extra garnish

Directions:

1. Oil 4 individual custard cups.
2. Heat a frying pan and lightly toast the coconut. Stir constantly as the coconut browns very quickly. (We used non-sweetened coconut, as that as all we can get. You can also use the sweetened if you want. If so I would put 1/2 as much sugar in the coconut milk.)
3. Put 1/2 cup of the coconut milk into a small bowl.
4. Add the cornstarch and mix well.
5. Put the rest of the can of coconut milk in a medium saucepan and heat.
6. Add the sugar and stir to blend.
7. Stir over a medium heat until the sugar is dissolved.
8. Slowly add the coconut milk that had been mixed with the cornstarch.
9. Stir well and add the vanilla.
10. Continue stirring vigorously as the mixture cooks. Do not let it boil.
11. Add in the toasted coconut and continue stirring.
12. As it cooks, it becomes quite thick. While stirring, the mixture will come away from the sides of the pan. It will be about 6-8 minutes of cooking and stirring.
13. When it is very thick, spoon the pudding into the 4 individual custard cup.
14. Allow to cool and place in the refrigerator until ready to serve.
15. It should be hardened in 2-3 hours.

to make the purees:

1. Slice the sides of the mango away from the stone. Peel the skin, reserve 1/4 of the mango to slice as garnishing pieces.
2. Cut the mango in pieces, place in a small bowl and puree.
3. If the mango is not very ripe, you may want to add sweetener of some sort. You can use pear juice, agave syrup, a sweet white wine or powdered sugar.
4. Peel the kiwis.
5. Save 1 kiwi to slice for garnishing, puree the rest of the kiwis in a separate bowl from the mango.

To serve the dessert:

1. Peel and thinly slice the remaining piece of mango.
2. Slice the kiwi in thin slices.
3. Un-mold the coconut pudding by “running” a knife around the edge of the custard cup. Or, you can set the cup in a bowl of very hot water for a minute and then un-mold. Un-mold by turning the cup upside down on top of a plate.
4. Spoon a 1-2 tablespoons of mango puree over the coconut.
5. Place 1-2 tablespoons of the kiwi puree on the other side, and garnish with slices of kiwi and mango.
6. We placed a small sprig of stevia leaves on top also as a garnish.

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.

Serving Size: 8

Yield: 1 10″ pie

Ingredients:

for the filing:

• 1 large fresh pineapple
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2-3 tablespoons apple pectin or vegan jam pectin
• 1 teaspoon grated lemon peel
• 1/8 teaspoon cinnamon or ginger
• 1 1/2 cups water

for the crust:

• 2/3 cup toasted ground walnuts
• 3/4 cup vegan vanilla wafer crumbs or digestive biscuits
• 1 Tbsp. sugar
• 4 Tbsp. melted vegan margarine

for the kiwi sauce:

• 5 kiwis
• 2 tablespoons sugar (depending on ripeness of the kiwis)
• 1 tablespoon cornstarch
• splash lemon juice

Directions:

To make the filling:

1. Remove the top from the pineapple.
2. Cut off the shell and the bottom, remove any other outer pieces.
3. Slice the pineapple over a bowl so that you can catch the juices as you are preparing it. If the core is soft, you can use some of it as well, if it is hard, then remove. Cut the pineapple into chunks.
4. Combine sugar, cornstarch, lemon peel and cinnamon in large saucepan.
5. Cook, stirring constantly until clear and thick.
6. Remove from heat.
7. Add pineapple chunks.
8. Using an immersion blender puree the ingredients slightly.
9. I did not want a complete puree but a rather chunky mixture, so just a couple of whizzes was enough.
10. Using a bit of mixture in a small bowl, mix the pectin to a smooth mass then add to the filling.
11. Return to the heat and stir until thick and clear.
12. I used the pectin as I did not believe the cornstarch was enough to gel the pie completely.

To make the crust:

1. Toast ground walnuts on shallow pan for 10 to 15 minutes at 325 F /162 C, stirring occasionally.
2. Using a food processors to turn the cookies (vegan wafers or digestive biscuits) into crumbs.
3. Combine the cookie crumbs, walnuts, sugar and melted vegan margarine.
4. Press into 10″ pie plate.
5. Bake at 400 F / 204 C for 8 minutes.
6. Let it cool.
7. Spoon the pineapple filling in cooled crust.
8. Chill at least 4 hours or overnight.

For the kiwi sauce:

1. Peel the kiwis.
2. Slice one to use as decorations.
3. Cut the rest of the kiwis into small pieces.
4. Put in a small sauce pan.
5. Add the sugar.
6. Allow to sit for a few minutes to draw the juices.
7. Mix the lemon juice and cornstarch and add to the kiwi mixture.
8. Heat the kiwi mixture and stir until the mixture has become thick and clear.
9. It will have chunks of kiwi.
10. If you do not want the sauce to be chunky, then you can mash it further with a fork, or puree it.
11. If you wish to have just the green sauce, then put the mixture through a sieve to remove the black seeds.
12. Garnish the pineapple pie with slices of kiwis and serve the sauce over slices.

Notes:

I was pleased with the texture of the pie. It was a firm filling and not at all runny.

Adapted from http://www.cooks.com/rec/doc/0,1937,147181-249192,00.html

Yield: 9″ pie or tart

Ingredients:

for the crust:

• 100 grams walnuts, shelled
• 125 grams flour
• 60 grams sugar
• 60 grams soy margarine, cold cut into pieces
• 1 tsp. egg replacement
• 3-4 Tbs. cold water
• 1/2 tsp. cinnamon
• salt

for the filling:

• 2 cups plain soy yogurt, liquid, drained
• 3 limes, zest and juice
• 4 Tbs. powdered sugar
• 1 tsp. vanilla
• 2 tsp. corn starch
• 2 Tbs. vegan pudding powder (e.g. Custard Powder from Orgran)

for the topping:

• 3-4 ripe kiwis, peeled and thinly sliced
• car jam as lemon verbina, apricot, apple or lime as glaze (optional)

Directions:

For the crust:

1. Grind the walnuts to the consistency of flour using a food processor or coffee grinder.
2. Add the flour egg replacement and cinnamon.
3. Pinch in the cold soy margarine margarine pieces and mix well, until the mixture becomes as a crumbly sand.
4. Add the water and mix well to form a dough.
5. Preheat the oven to 395 (F).
6. Roll the dough out on a floured surface, and place in a well greased pie pan or tart form.
7. Prick the bottom and sides of the dough with a fork.
8. Put a layer of baking parchment in the pie and fill with beans or rice, to “blind bake” the pie.
9. Blind bake the pie for 10-15 minutes, remove from the oven, take the beans or rice and baking parchemnt out, and return the pie shell to bake for 10 minutes longer or until golden brown.
10. Remove from the oven and allow to cool.
11. Meanwhile, make the lime custard. Place the soy yogurt in a cheesecloth or other finely woven cloth and drain the excess liquid.
12. When the excess liquid is drained, put the soy yogurt in a small sauce pan.
13. Dissolve the corn starch and the custard powder in the lime juice, add to the soy yogurt, stir well to mix.
14. Add the powdered sugar and vanilla and lime zest.
15. Heat the soy yogurt to a soft boil, while stirring.
16. Cook until it becomes thick and as a custard.
17. In a small saucepan, melt 2-3 tablespoons of clear jam with a tablespoon of water to make a thick sauce. This can be apple jam, apricot jam, ginger jam, citron melissa jam, whatever is clear.
18. Meanwhile, peel 3-4 kiwis and slice thinly.
19. Pour the lime custard into the baked pie crust.
20. Place the kiwis on top of the lime custard.
21. Using a pastry brush or spoon, brush a thin layer of jam over the kiwis as a glaze.
22. Place the pie in the refrigerator for at least 1 hour to set.

Serving Size: 4

Ingredients:

• 2 cups vanilla soy yogurt
• 1 cup sliced mango
• 1 cup sliced and peeled papaya
• 1 tablespoon pina colada mix
• 1/4 cups kiwi
• 1/2 cups ice

Directions:

Place ingredients in a blender and puree until smooth.

Notes:

adapted from http://www.bustersrecipes.com/…

Busters recipes has a lot of great smoothies that are very easy to veganize. This was just one, but the Mexican smoothie, the Spiced date smoothie and the tangerine dreams smoothie all sound really great too.