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Layered Key Lime Cheese Cake

Ingredients (use vegan versions):

* 3 packages Tofutti “cream cheese”
* 4 boxes Mori Nu extra firm silken lite tofu (or regular)
* 2 packs Mori Nu mates vanilla pudding mix, divided
* EnerG Egg replacer = 4 eggs, divided
* 1 cup pure vegan maple syrup, divided
* 1/3 cup key lime juice (or any strong juice if you want, lemon, rasp….)
* 2 cups crushed grahams or vanilla cookies (I used Mi-Del vanilla snaps)
* 1/2 cup melted earth balance
* medium springform pan

Directions:

Preheat oven to 350.

Place cookies and vegan margarine in a bowl
and mix well. Press into the bottom of your springform
pan and bake for 10 minutes, let cool.

Bowl #1: beat cream cheese, 1/2 pudding
mix, 1/2 “eggs” and 1/2 maple syrup.
Pour into the bottom of your pan, bake
for 10 minutes and remove.

Bowl #2: beat tofu in a food processor
until smooth. Mix with lime juice,
pudding mix and maple syrup. For definition
between layers, add green food coloring.
Pour on top of the cheese cake layer, and
bake for an additional 45 minutes or
until top begins to swell and crack.

Shut oven off and let cool for 30
minutes.

Chill for 3 hours prior to serving.

** Variations, substitute 1-2 tablespoons Knudsens
raspberry or cherry concentrate (not
juice, small jar) and cut up berries for
the lime juice**

Dairy Free Chocolate Cake

Ingredients (use vegan versions):

* Cake:
* 150ml/6floz espresso coffee
* 75ml/3floz water
* 75g/3oz vegan caster sugar
* 75g/3oz vegan non-hydrogenated margarine
* 200g/7oz plain unbleached flour
* 1tsp bicarbonate of soda
* 25g/1oz cocoa
* 3tbsp soya milk
* 1/2 teaspoon vanilla essence
* Icing:
* 75g/3oz vegan chocolate
* 25g/1oz vegan margarine
* 275g/9oz vegan icing sugar

Directions:

(The ingredients are listed in english metric/imperial mesurements.)

Pre heat oven:180oC/350F(gas mark6)
Grease a 20cm/8in round cake tin.
Put coffee, water, margerine, vegan sugar and syrup in a pan and
heat stirring until suger dissolves.
Simmer for 5 mins.
stir in dry ingrediants and beat well.
Stir in the soya milk and vanilla essence
Put in tin and bake for 25 mins. until set.
slice in half and allow to cool
To make icing, Place chocolate and mararine(+3tbsp) in a
bowl or pan and place over another pan of boiling water
until melted.
Stir well until amalgamated then beat in dry icing vegan sugar.
allow to cool slightly then sandwich cake together with
icing.
Spread the remaining icing over cake.
Top with raspberries or chocolate curls.
(delicous served warm with vegan ice cream)

Serves: 12

Preparation time: 40 min

Low Fat Wheat-Free Carob Brownies

Ingredients (use vegan versions):

* 1 large, very ripe banana
* 1/3 cup soya flour
* 2/3 cup porridge oats
* 4 tablespoon pure vegan maple syrup
* Egg replacer equivalent of 2 eggs (I use Orgran No Egg)
* 1/2 teaspoon vanilla essence
* 4 tablespoon pure carob syrup (pekmez)
* 1/2 cup carob powder
* pinch of salt
* 1/4 cup chopped walnuts
* 1/8 cup sultanas or raisins
* 1/2 tablespoon tahini

Directions:

Pre-heat oven to 180 (350)

Use a hand blender to blend the oats
into a powder/flour.
Mash the banana in a large mixing
bowl. Add all the other ingredients
and mix well. The mixture
should be sticky but not too wet.
Depending on the size/ripeness of the
banana and the type of egg replacer
you use, you may need to adjust
wet/dry ingredients to achieve the
correct texture.

Spoon the mixture equally between 18
paper cake cases and bake for 20-25
minutes. Leave to cool and enjoy!

Approx. nutritional info per brownie
(natural fluctuation will occur) :

65 Calories, 2g fat (0.2g saturated),
11.4g carbohydrates, 1.6g protein,
2.2g fibre

Also contains lots of B vitamins,
magnesium (19mg), phosphorus (36mg)
and calcium (24mg)!

Serves: 18 brownies

Preparation time: 45 min including cooking time

Dirt Cake Dessert

Ingredients (use vegan versions):

* 1/2 cup earth balance/soy non-hydrogenated vegan margarine
* 1 1/2 cup powdered vegan sugar
* 8 oz. soy cream cheese
* 2 small boxes instant vanilla pudding
* 1 BIG container of Hip Whip
* 1 12 oz bag chocolate chips (melted)
* 20 oz. Newman-O’s cookies (crushed w/food processor)
* vegan gummy worms or bears
* flower pot (plastic)
* shovel
* fake flowers

Directions:

Beat soy margarine, cream cheese and
powdered sugar together until creamy.

Stir together already made instant
vanilla pudding with Hip Whip. Add
cream cheese mixture and blend. Stir
in melted chocolate chips until no more
white is seen.

Place some of the crushed cookies on
bottom of flower pot, then layer with
pudding mixture, then more cookies, and
more pudding, and finally end with
cookies and place gummy worms/bears in
the pudding and on top of the cookies.
Put fake flowers and shovel in pot.

Let set in fridge 3-4 hours before
serving.

WALLA! a GREAT dessert. As a note..it
doesn’t work as well using chocolate
pudding..it taste better with the
chocolate chips added, but you could
probably do it either way. This kind
of taste like chocolate mousse.

Preparation time: 15 min

Not Baked Cinnamon Apple

Ingredients (use vegan versions):

* 1 apple
* Cinnamon and Sugar
* 1 cup low-fat granola (vegan - check ing.)

Directions:

Peel and core apple. Cut into long slices and put in a small microwavable dish. Fill 1/4
to 1/2 with water. Put in granola and sprinkle generously with cinnamon and vegan sugar. Mix
around evenly. Set in microwave on high for about 2 minutes or until apple is cooked.
This taste so delicious warm.

Serves: 1

Preparation time: 5 min

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.

Low Fat Fruit Cake

Ingredients (use vegan versions):

* substitute for 2 egg whites
* 2 cups wholewheat flour
* 1 tin crushed pinapple - complete with juice
* 1 mushy banana - any ripeness as long as it isn’t green
* 1 scoop dark raisins (about 2 cups I think)
* 2+ tablespoons mollasses (Modify to your own taste)
* spices - 2 or 3 of your favorite cake spices - I use nutmeg,
cinnamon and ginger
* 2 spoons of baking powder

Directions:

Prepare a 7-8 inch loose bottomed cake tin and preheat oven to approx
400.

Put the flour in a mixing bowl (don’t add the baking powder yet). Add
the pinnapple and its juice. (This is why you don’t add the powder: they
react too quickly, all the fiz gets mixed out of the cake, and it
comes out a little flatter). Break the banana into chunks and add to
the flour and pinnaple. Mash the banana roughly with your mixing spoon,
mix together, add egg substitute and enough water to get a thick batter
(very thick or the fruit will sink). Add the mollasses and spices.
When these are mixed in, add the raisins. Then add the baking powder,
and as soon as you have it mixed in pour it straight into the tin.
Smooth the surface and put into the oven. You have to be quick with the
baking powder and not mix too much - just enough to get it
distributed. If you spend too long, again you risk all the fizz
getting knocked out of the cake.

Bake for about 40 minutes - its done when a knife stuck into the cake
comes out looking clean. My only trouble with this cake is that it
tends to stick to my rather old and cheep bakeware. This makes a very
moist cake that has been kept for up to a week - it should last longer
but somehow ours never stays around long enough to find out.

Banana Fritters

Ingredients (use vegan versions):

* yellow bananas - at least one per person!
* vegetable oil
* cinnamon
* vegan sugar
* flour

Directions:

Slice the bananas lengthwise into 1/4 inch strips. On a
plate, drop a few tablespoons of flour, and lightly roll the
bananas in the flour. Sprinkle with plenty of cinnamon and
vegan sugar on both sides. Heat a tablespoon or two of oil in a
non-stick pan. Fry the bananas on both sides until golden
brown. Sprinkle with a little more cinnamon and vegan sugar, and
serve hot. Be prepared to make more!

TIP: This is really easy to make if you keep a
cinnamon-vegan sugar blend in an old spice jar. This is also
handy for late night cinnamon toast urges.

Preparation time: 5 - 10 min

Baked Bananas with Yummy Sauce

Ingredients (use vegan versions):

* 2 bananas
* 1/2 cup pineapple juice
* 1 tablespoon vegan brown sugar
* 1/2 tablespoon corn starch
* approx 1 tablespoon shredded coconut (optional)

Directions:

In a saucepan, combine the pineapple juice and brown vegan sugar,
and heat to simmering. On the side, mix the corn starch
with a small amount of cold water, then add it to the
simmering juice mixture. Stir continuously until the sauce
thickens (about 2 minutes).

When the sauce is ready, place peeled bananas in the bottom
of a greased loaf pan. Pour the sauce over the bananas,
then sprinkle the shredded coconut over top. Bake at 350F
for 30 minutes.

Serve hot, preferably with some non-dairy ice cream.

Serves: 2

Preparation time: prep: 10 min, bake: 30 mins

Blueberry Scones

Ingredients (use vegan versions):

* 1/2 cup granulated vegan sugar
* 3 tablespoon cold non-hydrogenated vegan margarine
* Ener-G Egg Replacer (equivalent to one egg)
* 1 cup all purpose flour
* 1 1/2 teaspoon baking powder
* 1/3 cup vegan sour cream (or vegan plain yogurt)
* 1/2 cup fresh or frozen blueberries

Directions:

In a food processor, combine vegan sugar, margarine, egg
replacer and vanilla; pulse on and off just until the
mixture is crumbly. Add flour, baking powder and vegan sour
cream; pulse on and off just until everything is combined.
Stir in the blueberries.

Drop the batter on baking sheet in 8-10 equal amounts.

Bake in centre of the oven for 12-15 minutes or until scones are golden.

Serves: 8 - 10 scones

Preparation time: 20 min

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