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Mocha Dream Pie

Ingredients (use vegan versions):

* 2 Packages of Mori-Nu soft silken tofu
* 2 Packages of Mori-Nu Mates Chocolate flavor
* 2 tablespoons instant espresso powder
* 2 tablespoons water
* 1 vegan graham cracker crust (or whatever crust you wish, but make sure a regular crust is baked and cooled first)

Directions:

Combine the water & espresso powder till powder
is dissolved. then mix the powdered mates,
tofu and espresso laced water well, for about two
minutes or until they are well blended and creamy.
Pour into pie crust and chill for about 2-4 hours
or overnight. delicious. I sometimes like to add
some grated vegan chocolate to the top before
serving.

Serves: 6

Preparation time: 10 min

Awesome Chocolate Cookies

Ingredients (use vegan versions):

* 3/4 cup non-hydrogenated vegan margarine
* 1 cup unrefined vegan sugar
* 1 egg equivalent
* 1 teaspoon vanilla
* 1 1/4 cup whole wheat pastry flour
* 1/3 - 1/2 cup cocoa
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon sea salt
* 1 cup any kind of vegan chips (peanut butter are awesome)

Directions:

Preheat oven to 350. Mix margarine and vegan sugar until creamy.
Add “egg” and vanilla. In a separate bowl, blend flour,
cocoa, soda, and baking powder. Add dry mixture to wet
mixture and mix until everything is well blended. Stir in
the chips. Form balls and smash them down a little bit on
an ungreased cookie sheet. Bake for 7-9 minutes until the
tops are no longer gooey.

It’s really important to use the purest, most unprocessed,
organic ingredients you can find. It makes a huge
difference in the way the cookies taste and the way they
make you feel.

Fudgy Cake with Chocolate Sauce

Ingredients (use vegan versions):

* 1-1/2 cups soy flour
* 2 teaspoons baking soda
* 1 cup vegan sugar
* 1/2 cup unsweetened cocoa powder
* 4 ounces soft-medium, silken tofu
* 1-1/2 cup vegan soymilk
* 1 tablespoon walnut or canola oil
* 1 teaspoon vanilla extract
* 2 tablespoons coffee liquor (Once when I was out of vanilla I used 2 tablespoons of liqueur and the cake came out great.)

Directions:

Stir together the soy flour, baking soda, sweetener, and
cocoa powder in a medium bowl.

Puree in blender until smooth the tofu, soy milk, oil, and
vanilla extract.

Stir tofu mixture into dry ingredients just until blended.
Batter will be very stiff. Scrape into greased 8×8 pan and
bake for 20 minutes in oven, until top springs back when
touched and/or toothpick comes out clean. Don’t overbake or
your cake will be too dry. When cooled to room temperature
cut into squares and serve as is or top with Chocolate
Pudding Sauce.

Chocolate Pudding Sauce

Puree in blender

8 ounces soft tofu

1-1/4 cups soy milk

1 cup unsweetened cocoa powder

1/2 - 3/4 cup maple syrup

1-4 tablespoons coffee liquor

1 teaspoon orange, or vanilla extract

1/2 - 1 cup pecans or walnuts, chopped and lightly toasted, then ground

You’ll end up with something that looks like chunky nut butter.
You must add the nuts to make
the pudding as the sauce won’t be thick enough without
them.

Cook sauce over medium heat for 5-10 minutes until slightly
thickened. If you continue cooking for 10-15 more minutes
you’ll end up with a chocolate pudding, which is really
good too. You decide which type of dessert you want.

Serves: 9

Preparation time: 30 min

Incredible Chocolate Pie

Ingredients (use vegan versions):

* 1 1/4 pounds soft tofu
* 3/4 cup semi-sweet chocolate chips, melted
* Sliced kiwi, strawberries, and/or raspberries
* 25 vegan chocolate sandwich cookies
* 1/3 cup non-hydrogenated vegan margarine, melted

Directions:

CRUST: Break up cookies by hand, then in a food processor, grind
the cookies into crumbs. Pour into a mixing bowl, add the
melted magarine, and stir. Press the mixture into a 9-inch
pie plate. Refridgerate for 30 minutes before filling.

FILLING: In a blender, puree the tofu to a smooth paste. Add the
melted chocolate and blend thoroughly. Pour into pie crust
and chill for at least 2 hours. Garnish with the sliced
fruit before serving.

Serves: 6 - 8

Preparation time: 30 min

Delicious Apple Cake

Ingredients (use vegan versions):

* 2 cups chopped apples w/skin
* 1 cup vegan brown sugar
* 1/4 cup oil (canola, peanut, etc.)
* 1/4 cup chopped walnuts
* 1/4 cup raisins
* 1 teaspoon vanilla
* 1/3 cup applesauce
* 1 cup whole wheat flour
* 1 teaspoon baking powder
* 1/2 teaspoon cinnamon
* 1/4 teaspoon salt

Directions:

Mix oil, vegan sugar, and applesauce. Add rest
of ingredients and mix well. Pour into 8
x 8 cake pan. Bake at 350 degrees for 45
minutes.

Serves: 6 - 8

Preparation time: 1 hour

Oatmeal and Carob Chip Cookies

Ingredients (use vegan versions):

* 3/4 cup Turbinado vegan sugar
* 1/4 cup molasses
* 1/2 cup vegan butter/vegan margarine, softened
* 1/3 cup mashed banana
* 1 1/4 cup soy flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon cinnamon
* 1/2 teaspoon vanilla extract
* 1 1/2 cup rolled oats
* 1/2 cup carob chips

Directions:

Preheat oven to 350 degrees.

Mix vegan sugar, molasses and butter.

Add vanilla and mashed banana.

Add soy flour, baking soda, and
cinnamon and mix well.

Stir in oats and carob chips.

Drop by rounded teaspoon onto
ungreased cookie sheet and bake for
about 12-15 minutes or until dark
golden brown.

Let cool on cookie sheet
for 1 minute, then remove.

Note: The dough doesn’t taste nearly
as good as the end product!

Serves: about 16

Preparation time: about 20 min

Brownies

Ingredients (use vegan versions):

* 2 cups flour (I use enriched and whole wheat)
* 1 cup water
* 1 cup vegan brown sugar
* 1 cup vegan sugar
* 1 teaspoon salt
* 1 teaspoon vanilla extract
* 3/4 cup baking cocoa
* 1/2 cup oil - preferably vegetable oil
* 1/2 teaspoon baking powder
* 1/2 cup chopped nuts (optional)
* 1/2 cup vegan chocolate chips (optional)

Directions:

1. Boil water and 1/2 cup of the flour
over low heat, stirring constantly,
until it reaches the consistency of a
thin gluey paste. Remove from heat and
let cool completely.

2. Mix vegan sugar, salt, vanilla, cocoa and
oil. Then add the rest flour-water
mixture. Mix well.

3. Add the remaining 1 1/2 cups of
flour, baking powder and the nuts or
chocolate chips, if you choose to add
those.

4. Spread mixture into a greased 11 x
7″ pan. Bake at 350 for 25 minutes, or
until a knife can be inserted and come
out clean.

Easy Blueberry Pie

Ingredients (use vegan versions):

• 3 1/2 cup blueberries
• 2 tablespoon corn starch
• 1 1/2 cup vegan sugar
• 1 baked 8 inch pie shell
• juice of 1/2 orange

Directions:

Cook 2 c. blueberries in 1 1/2 c. water for 5 minutes. Add vegan sugar and
orange juice, and cook another 5 minutes. Combine corn starch and 1/4
cup cold water, and add to cooked blueberries. Stir until thickened.
Cool. Pour into pie shell, and cover with remaining blueberries.
Refrigerate.

Fried Banana Pudding

Ingredients (use vegan versions):

* 2 bananas
* 1/2 cup shredded coconut
* 1/2 cup unbleached flour
* 1 teaspoon corn starch
* cinnamon
* corn oil

Directions:

Peel and slice bananas into slightly
diagonal slices of varying lengths. Mix
flour, corn starch, and cinnamon (I like to use plenty) on a plate. Heat oil
in a good-sized frying pan (the bigger,
the more banana slices you can do at
once, therefore the faster it’ll go).

Place banana slices in flour mixture,
making sure both sides get covered. You
don’t want it to be too thickly layered;
as long as it sticks, you’re good to go.
Fry banana in the pan; sprinkle
liberally with coconut and keep adding
more as the bananas eat it up. If you
want, you can add more cinnamon as you
go, too. Flip banana slices when they
start to brown on the bottom. When both
sides are browned and bananas are mushy,
you’re done!

Optionally, toast some extra coconut in
a hot, dry pan and sprinkle over the
top, and/or drizzle with a tasty syrup.
It would be excellent with some vegan
soy ice cream.

If you want to indulge, make it for
breakfast, but it’s definitely a dessert!

Serves: 2

Preparation time: 10 min

Pumpkin Dandies

Ingredients (use vegan versions):

• 1 cup Libby’s solid pack pumpkin
• 1 cup vegan sugar
• 1 1/4 cup flaked coconut, lightly packed
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Finely chopped walnuts or pecans
• Red or green candied cherries, optional

Directions:

Mix 1st 5 ingred. well in a large heavy saucepan. Cook over medium
high, stirring constantly, 15-20 min. It is done when it is very
thick and leaves side of pan, forming a ball in the center as you
stir. Turn onto a buttered baking sheet. Cover loosely with foil or
plastic wrap. Let cool completely. Lightly butter hands. Shape
candy into balls. Roll in nuts. Top with cherry half if desired
(yuk!). Cover, store in refrigerator. Yield 2 1/2 dozen. Vary by
stirring 1 c. crushed 100% natural cereal into cooked candy before
cooling and shaping.

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