Apples are great any time of the year. They are full of vitamins and minerals and are just great eaten as they are. But during this chilly, or downright cold, time of year, warm apples really hit the spot. Vegan Scalloped Apples make a wonderful side dish to warm you up after a cold day.

Vegan Scalloped Apples

Ingredients:

• 1 tablespoon light vegetable oil or light olive oil
• 4 medium apples
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 1 medium orange

Directions:

1. Slice apples in half, and then into quarters. Cut out the seeds and slice quarters into thin slices.
2. Heat oil over medium heat in medium size skillet.
3. Add apples to skillet and cook until apples become golden and tender, about 15 - 20 minutes.
4. Sprinkle cornstarch over apples and stir until cornstarch is dissolved.
5. Cook an additional 1-2 minutes.
6. Sprinkle sugar over apples and stir.
7. Slice orange in half and squeeze the juice from each half over apples and stir until sugar is dissolved.
8. Cook an additional 1-2 minutes.
9. Serve while hot.

Corn is a favorite in our house. My youngest loves to shove fistfuls of it in his mouth. Although corn on its own is yummy, it’s fun to dress it up from time to time. Vegan Lime Corn is a great way to jazz up a great staple. This recipe is very mild, but if you like things spicy add some extra chili powder. If you don’t like cilantro, leave it out.

Vegan Lime Corn Recipe

Ingredients:

• 1 tablespoon olive oil
• 3 green onions chopped, white and green parts divided
• 1 can whole kernel corn drained
• 1/4 teaspoon plus 1 dash ground cumin
• 1/4 teaspoon plus 1 dash mild chili powder
• Salt
• Ground black pepper
• 1 lime
• 1 bunch fresh cillantro finely chopped (optional)

Directions:

1. Heat olive oil in medium size skillet over medium-low heat.
2. Add white parts of butter and cook until tender, about 2-3 minutes.
3. Add corn and stir.
4. Add cumin, chili powder, salt and pepper and stir.
5. Allow to cook over low heat 8 minutes, stirring occasionally.
6. Taste it to make sure it’s spicy enough for you. Add more seasonings if needed.
7. Zest lime over pan and stir.
8. Add green parts of green onion and stir.
9. Cook another 3-4 minutes stirring occasionally.
10. If using cilantro, place in bottom of serving bowl.
11. Squeeze lime juice into pan and stir.
12. Cook another 2-3 minutes.
13. Pour corn into serving bowl over cilantro and stir until cilantro is incorporated.
14. Enjoy!!

Here is a Vegan recipe for cornbread that has gotten some great reviews.   Enjoy!

Vegan Cornbread Recipe

Ingredients:

• 1 tablespoon refined coconut oil, melted or safflower oil, plus a little more for the baking pan
• 1 1/2 cups yellow cornmeal
• 1 1/4 cups whole wheat pastry flour
• 3/4 cup evaporated natural cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 cups soymilk
• 1/2 cup silken tofu

Directions:

1. Preheat oven to 425 degrees.
2. Oil a 13×9 inches baking pan, set aside.
3. Combine cornmeal, flour, sugar, baking powder, and salt in a bowl, set aside.
4. In blender, combine milk, tofu, and 1 tablespoon oil until smooth.
5. Stir the blended mixture into the cornmeal mixture then pour into the oiled baking pan.
6. Bake for about 20 min- until golden brown and edges start to pull away from the pan.
7. Let cool and pig out!

[Recipe Courtesy of Recipe Zaar]

This is a very simple and easy recipe. The best part is you can adjust the recipe for your family: add more veggies and less beans, use different veggies, or add different spices. Mix it up and make this recipe your own.

Vegan Navy Bean Soup

Ingredients:

• 1/2 lb. dry navy beans
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 medium onion, diced
• 1 tablespoon olive oil
• 2 cubes vegetable stock
• 8 cups water
• 1-2 drops of liquid smoke
• salt
• pepper

Directions:

1. Heat soup pot over medium heat.
2. Saute celery, carrot and onion in olive oil until onions are translucent.
3. Meanwhile, rinse Navy Beans.
4. Add navy beans, vegetable stock, water and liquid somke.
5. Salt and pepper to taste.
6. Bring to boil.
7. Reduce heat and simmer for 45 min to and hour or until beans are tender.

[Recipe courtesy of Vegweb.com]

This is an easy and simple dish that is full of nutrition. Pumpkin and carrots are full of Vitamins A & C and Folate. This dish has an Asian flavor and makes a great side dish or main dish when served with white rice. The orange and black color make it a great dish to serve in the fall, but Vegan Stir-Fried Pumpkin is great any time you can find fresh pumpkin.

Vegan Stir-Fried Pumpkin

Ingredients:

• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 4 cups cubed fresh pumpkin
• 1/2 cup grated carrot
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons black sesame seeds

Directions:

1. Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown.
2. Stir in the pumpkin, carrot, soy sauce, salt, and pepper; cook another 5 to 7 minutes, until pumpkin is tender.
3. Sprinkle with sesame seeds before serving.

[Recipe Courtesy of Allrecipes.com]