Serving Size: 4

Ingredients:

• 4 carrots, julienned or shredded
• 3/4 cup pineapple cut in bite sized pieces
• 2 tablespoons fresh mint, minced
• 1/2 cup plain soy yogurt
• pinch cinnamon
• pinch cumin
• 1 teaspoon agave or maple syrup or pineapple juice

Directions:

• Prepare the carrots by peeling and the shredding or cutting as julienne strips.
• Drain the pineapple, or if using fresh, peel and cut.
• Add the pineapple pieces to the carrots and mix well.
• Puree 1 tablespoon of mint with the yogurt, syrup, cinnamon and cumin.
• Sprinkle the rest of the mint over the salad and mix well.

Notes:

Depending on how you prefer to serve the salad, you can mix the soy yogurt into the salad before hand and let it season, or if you prefer you can serve the dressing on the side for each to add as they wish.

Serving Size: 4

Ingredients:

for the tofu:

• 1 lb. tofu

for the marinade:

• 1/4 cup tamari or soy sauce
• 1/4 cup water to thin the marinade
• 1 lime or lemon
• pinch salt
• pinch garlic powder
• pinch ginger powder

for the crispy batter:

• 1/2 cup flour, separated
• 1/2 cups panko bread crumbs
• 1/2-3/4 cup coconut flakes (your choice as to sweetened or plain)
• light vegetable oil for frying
• light pinch of salt after cooking the tofu

for the chili mango cream:

• 1 large sweet ripe mango
• 1 canned pineapple ring
• 1/2 cup plain soy yogurt or soy cream cheese as Tofutti
• 3-4 tablespoons Thai Chili Sauce
• 1/2 jalapeno (optional)
• small pinch salt

Directions:

to prepare the tofu:

1. Drain and lightly pat the tofu dry.
2. Cut into large bite sized cubes.
3. Make the marinade and place the tofu pieces in the marinade to soak for 1/2 – 1 hour.
4. Meanwhile, make the mango chili cream.

to make the mango cream:

1. Slice the mango and discard the seed.
2. Peel the slices, and place in a blender or food processor.
3. Add the pineapple ring, soy yogurt or Tofutti and the Thai chili sauce.
4. If desired add 1/2 of a deseeded jalapeno.
5. Whizz the mixture to a smooth consistency.
6. Season to taste with salt.

when ready to make the meal:

1. Spread 1/4 cup of dry flour on a large plate.
2. Put 1/4 cup of flour in a shallow bowl and add enough water to form a thin paste.
3. Mix the panko and coconut in a 3rd shallow bowl.
4. Dredge each marinated tofu piece through the flour, evenly coating each piece.
5. Then dredge each piece through the flour ”paste”.
6. Finally dredge each piece though the panko/coconut mixture so that each side is covered with crumbs.
7. Heat a large frying pan with vegetable oil and lightly brown each side of the tofu pieces.
8. When golden, remove from the oil, drain on paper towels.
9. Lightly sprinkle a pinch of salt over the cooked tofu pieces.
10. The tofu pieces can be kept warm until ready to serve, in a moderate oven.

Serve the tofu poppers with a bowl of mango cream for dipping.

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:

• 4 cups vegetable juice
• 1/2 large papaya (about 2 cups)
• 4-5 large circles (slices) pineapple (about 2 cups of small pieces)
• 1 sweet bell pepper (we used a red one)
• 1 small zucchini (about 1 cup of small pieces)
• 1 Persian lime
• small pinch salt
• 1 teaspoon Cajun spice
• splash or 2 Tabasco
• cilantro or coriander as garnish

Directions:

1. Pour the vegetable juice into a large bowl.
2. Cut the papaya in half, remove the seeds, peel, cut into small pieces and add to the vegetable juice.
3. Slice 4 or 5 large circles from a fresh pineapple.
4. Cut the outside rind off. If the pineapple is very ripe, the inner core is also soft and can be used, therefor just cut into small cubes. If the core is hard, then remove the core and cut the ring into small cubes.
5. Add the pineapple pieces to the vegetable juice.
6. Seed and chop the bell pepper into very small pieces.
7. Add the bell pepper pieces to the vegetable juice.
8. Clean and slice the ends off the small zucchini, then cut into small cubes (should make about 1 cup).
9. Add the zucchini pieces.
10. Cut a large lime in half and squeeze both haves into the juice.
11. Season the juice, which is by now the gazpacho, with a small pinch of salt, 1 teaspoon of Cajun spices and a splash or 2 of Tabasco.
12. Serve the gazpacho garnished with some coriander or cilantro and a small piece of fresh pineapple.

Ingredients:

• 1 small pineapple or 1/2 a medium pineapple
• 1 can coconut milk
• 1 cup pineapple juice
• pinch nutmeg as optional garnish

Directions:

1. Cut off the top of the pineapple with the leaves and slice the pineapple in half, then cut away the outer rind and if the core is hard, then cut it away also. Sometimes when the pineapple is very ripe, the inner core can be sued as well.
2. Cut the pineapple into bite sized pieces so it is easier for the blender to puree.
3. Then repeat this for the other half of the pineapple if it is a small one.
4. Place the pineapple in a blender.
5. Add the pineapple juice and coconut milk and blend to a smooth consistency.
6. Taste the smoothie. We prefer smoothies that are not overly sweet, so it was fine this way. If you wish a sweeter smoothie you could add a bit of agave syrup.
7. We sprinkled the top of the smoothies with just a touch of nutmeg.

Notes:

It is still very cold outside (just around freezing in the days), so we did not add ice for a nice frosty cold smoothie. In the summertime, we will for sure. But this nice thick smoothie gave us a lovely reminder that summer will be coming.

This is an adaptation of a Thai recipe. Basically it’s the traditional Thai spicy peanut sauce, served on a small piece of pineapple with a touch of cilantro or coriander as a garnish. It was delicious and quick and easy to make. We used canned pineapple as it was all that was available at the time, but if you could use fresh pineapple I would suggest it and make larger bite sized pieces.

Ingredients:

• 3/4 cup sugar
• 1/2 cup vegan margarine, room temperature (not melted)
• 8 ounces pineapple pieces, crushed or minced
• 1 & 3/4 cups ap flour
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 2/3 cup hazelnuts, chopped
• 1 & 1/2 cup sweetened coconut flakes (divided 3/4 cup and then the rest to roll in)

Directions:

1. Preheat the oven to 350 F / 177 C.
2. Cream the vegan margarine with the sugar until light yellow and fluffy.
3. Add the pineapple and beat until well mixed.
4. Add the flour and baking powder and mix on low speed.
5. Stir in with a spoon the chopped hazelnuts and 3/4 cup of coconut flakes.
6. Mix to a blended batter.
7. Shape the dough into 1 inch balls and roll each ball in the rest of the coconut.
8. Place o a cookie sheet prepared with baking parchment. Bake or 15-18 minutes or until lightly browned on the top.
9. Remove from the oven and allow to cool.

Notes:

The batter was quite wet and sticky. I had problems forming the balls, so wound up taking a spoonful and rolling it in the coconut. It was messy, but worked fine. Place the cookies about 2 inches apart on the cookie sheet as they will spread somewhat. They really taste like paradise.

Serving Size: 4

Ingredients:

• 6 slices pineapple, cut in small pieces
• 1 tablespoon vegan margarine
• 2 tablespoons brown sugar
• 4 sheets frozen vegan puff pastry, thawed
• pinch granulated sugar for dusting

for the chamomile cream sauce:

• 1 & 1/2 cups vanilla soy milk
• 1 tablespoon cornstarch
• small pinch salt
• 1 cup water
• 1/2 cup sugar
• 1/4 cup dried chamomile flowers or alternatively 2 chamomile tea bags
• 2 tablespoons lemon juice
• optional very small knife-tip of cucurma as coloring

Directions:

to make the turnovers:

1. Preheat the oven to 370 F /188 C or whatever the instructions on the puff pastry package indicate.
2. Slice the pineapple rings in small pieces.
3. Heat the vegan margarine in a small frying pan.
4. Add the brown sugar.
5. When the sugar has dissolved into the butter, add the pineapple pieces and cook.
6. Stir so that the pineapple pieces are evenly coated with brown sugar.
7. As the sugar cooks, it caramelizes.
8. Remove from the heat and allow to cool.
9. Meanwhile, thaw 4 slices of vegan puff pastry.
10. Place 1 tablespoon of caramelized pineapple in the center of each pastry sheet, fold over and crimp the edges.
11. Place the pastries on a cookie sheet lined with baking parchment.
12. Brush the top with water or soy cream and dust with sugar.
13. Using a knife, lightly cut a few holes in the top of each turnover so the steam can be released.
14. Bake in the oven for 15-18 minutes or until golden brown.

to make the chamomile cream:

1. Bring the cup of water to boil, add the chamomile and sugar and boil for 2 minutes.
2. Add the lemon juice.
3. Remove from the heat and allow to cool.
4. After about 15 minutes, when the mixture is cooled, strain through a fine sieve.
5. Don’t wait too long, as the chamomile can get bitter if it is too strong.
6. Add the cornstarch to the cold soy milk.
7. Place in a sauce pan, and begin to heat.
8. Add the chamomile syrup and stir as the cream begins to thicken.
9. Season to taste with additional sugar, lemon or vanilla flavorings.

Serve the turnovers with the chamomile cream.

Yield: 8 slices

Ingredients:

• 8 slices bread, toasted
• 1 lb. tempeh, sliced in thin squares
• 1 can pineapple rings
• 1 jar vegan sandwich spread or vegan cheese
• 1 tablespoon oil
• 1 tablespoon tamari or soy sauce
• pinch sweet paprika powder as garnish
• 8 candied cherries as garnish

Directions:

1. Toast the bread in a toaster.
2. Slice the tempeh in 8 thin squares.
3. Warm the oil in a frying pan and braise the tempeh until golden brown on each side.
4. Remove from the heat, brush with the tamari sauce.
5. Drain 8 pineapple rings on a paper town, then lay in the warm frying pan to lightly brown and warm.
6. Once the bread is toasted, spread with vegan sandwich spread or vegan cheese.
7. Lay 1 tempeh slice on each slice of bread.
8. Top with the pineapple.
9. Dust with sweet paprika powder and place a cherry in the middle.

Yield: 4

Ingredients:

• 150 grams spicy tofu
• 1 carrot, grated
• 1 can pineapple chunks, drained
• 1/4 cup coconut flakes
• 1 scallion, cut in fine slices
• 3 tbs. soyanaise
• 2 tbs. hot curry powder
• cayenne pepper
• 1 teaspoon maple syrup or corn syrup
• splash lemon juice
• salt to taste

Directions:

1. Drain the pineapple and place the pieces in a bowl.
2. Add the spicy tofu pieces.
3. Peel and grate the carrot and add to the tofu.
4. Slice the scallion and add to the tofu mixture.
5. Add the coconut.
6. Make a dressing from the soyanaise, curry powder, maple syrup, lemon juice and season to taste with salt.
7. Serve in a bowl, garnished with extra coconut and a few mint leaves.