Desserts

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Dr. Fuhrman's Blueberry/Flax Yogurt

Fresh Berry Granita

6 cups assorted fresh berries (blueberries, raspberries)
1/2 cup sugar
1/3 cup fresh orange juice
6 sprigs fresh mint
2 tsp orange zest

1. Puree berries and 1/4 cup water in food processor until smooth. Strain puree through fine mesh strainer, discard seeds and solids, set aside.
    

2. In medium saucepan, bring sugar,1/2 cup water, orange juice, mint and orange zest to a boil over high heat. Reduce heat to medium and stir until sugar dissolves. Simmer 7 minutes or until mixture is reduced to a syrup. Remove from heat and discard mint. Stir syrup into berry puree. Pour into 8x8" pan or baking dish. Cover and freeze overnight.
    

3. Using a fork, scrape granita into flakes. Garnish with mint and fresh berries and serve.

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Pumpkin Custard Pie

Makes one nine inch pie

1 nine inch pie crust (see recipe below)
1/2 cup sugar or other sweetener
4 tablespoons cornstarch
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1/2 tsp salt
1 15-oz can solid pack pumpkin
1 1/2 cups soy milk or rice milk

Preheat the oven to 350 degrees. In a large bowl, stir together the cornstarch, spices, and salt. Blend in the pumpkin and soy/rice milk, then pour into a 9 inch crust and bake about 45 minutes. Cook before cutting.

Fat Free Pie Crust

Makes one 9 inch crust

1 cup Grapenuts cereal
1/4 cup apple juice concentrate (undiluted)

Preheat oven to 350 degrees. Mix the Grapenuts and apple juice concentrate and pat into a 9-in pan. Bake for 8 minutes before filling.

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Pumpkin Raisin Cookies

- from Fat Free & Easy by Jennifer Raymond

Makes 36 3-in cookies

These plump, moist cookies are easy to make and delicious.

3 cups whole wheat pastry flour
3/4 cup sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg

1 15-oz can solid pack pumpkin (about 2 cups)
1/2 cup molasses
1 cup soy milk, rice milk, or water
1 cup raisins

Preheat oven to 350 degrees. Mix the dry ingredients together in one bowl, and the pumpkin, molasses, milk or water in another. Combine the two mixtures then stir in the raisins. Drop by tablespoonfuls onto a baking sheet. Bake 15 minutes, until lightly browned. Remove from baking sheet with a spatula and place on a rack to cool. Once cooled, store in an airtight container in the refrigerator.

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Gingerbread Cookies

-by Mike Anderson

Makes about 48 cookies

2 1/4 cups whole wheat pastry flour
1/3 cup molasses
1/3 cup water
1/2 cup maple syrup
1 1/2 tsp baking soda
1 tsp powdered ginger
1 tsp cinnamon

Mix the maple syrup, ginger, cinnamon and baking soda in a large bowl. Add the molasses and water and mix well. Add 1 cup of flour and mix well. Mix in enough of the remaining flour to make very stiff dough. Preheat oven to 275 degrees. Dust 2-3 nonstick baking sheets with flour. On a floured surface, roll a portion of the dough with a flour-dusted rolling pin to a very fine thickness, about 1/16 inch thickness. Cut the dough into shapes with a flour-dusted cookie cutters or a flour-dusted knife. Transfer cookies to the baking sheets. Bake until the edges are dry and the centers give just slightly when pressed, about 20 minutes. Allow to cool on a baking sheet for 5 minutes and then transfer with a spatula to a wire rack to cool. Once cookies are cooled, store them in an airtight container.

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Very Berry Lemon Cake

- from Dr. Neal Pinckney

2/3 c soy milk
2 T lemon juice
1 1/2 c whole wheat pastry flour
1/2 c oat flour
1/2 c sugar or other sweetener (Succanat)
4 t baking powder
1 t dried grated lemon rind (or 1 T fresh)
1 T EnerG egg replacer + 4 T water, whipped to foam
1 1/2 c fresh or frozen berries (see Hint below)

Topping:
1/4 c quick cooking oats
1 T toasted wheat germ
1/8 t ground nutmeg
2 t honey

To make the topping, combine the oats, wheat germ, and nutmeg. Stir in the honey until the mixture is moist and crumbly. Set aside.

Preheat oven to 350 degrees. Combine the milk and lemon juice, and set aside. Combine the flours, sweetener, baking powder, and lemon rind, and stir to mix well. Stir in the lemon juice mixture and egg replacer. Fold in the berries. Spread the batter evenly in an 8-inch nonstick baking pan and sprinkle with the topping. Bake 35 to 40 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.

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Chocolate Torte

- From "Fat Free & Easy" by Jennifer Raymond

Serves 12

In a medium saucepan, stir together the following ingredients:

1 cup couscous
1 cup sugar
1/4 cup cocoa
1/4 tsp salt
2 1/2 cups water

Bring to a simmer and cook over medium heat until thickened, about 7 minutes. Spread in the bottom of an ungreased 9-in springform pan.

In another pan, combine the following ingredients:

1/2 cup sugar
5 T cornstarch
3 T cocoa
2 cups soy milk

Whisk smooth, then cook over medium heat, stirring constantly until a very thick pudding forms. Spread evenly over the top of the couscous mixture.

Chill completely before serving.

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Zucchini Chocolate Cake

from Ann Esselstyn

2 cups zucchini, grated
1/2 cup very ripe banana or 1 jar prune baby food
2 tsp vanilla extract
2 cups whole wheat pastry flour
3/4 cup sugar
1/3 cup cocoa
1 1/2 tsp baking soda
confectioner's sugar

Preheat oven to 350 degrees. In a large bowl, combine zucchini, banana, vanilla, and 1 T of water. In a medium bowl, stir together flour, sugar, cocoa, and baking soda. Add dry ingredients to wet ingredients and mix until well blended. Batter will be very stiff.

Spread batter in a 9x13 inch baking dish, preferably nonstick. Bake until a toothpick in the center comes out clean (about 35 minutes). Cool and dust with confectioner's sugar before slicing.

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Very EASY Blueberry Cobbler

2/3 cup whole wheat pastry flour
1 1/2 tsp baking powder
2/3 cup oat milk, multigrain milk, or no-fat rice milk
1 T vanilla
3 T honey
2 cups blueberries

Preheat the oven to 350 degrees. Combine flour baking powder in a small bowl. Combine vanilla, "milk" and honey in a measuring cup and stir; then add to the flour and mix until smooth. Don't worry if the batter is quite runny. Pour the batter into a nonstick 8-inch square pan. Sprinkle the berries on top. Bake for 45 minutes or until lightly browned.

A few tablespoons of any sorbet is delicious with this.

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Summer Melon Supreme

3/4 cup water
1/2 cup sugar
2 tsp finely shredded lemon peel
4 tsp lemon juice
2 tsp finely grated fresh ginger
4 cups watermelon, cantaloupe and honeydew balls

Optional:

1/3 cup flaked coconut or sliced toasted almonds

Procedure:

Syrup: In a small saucepan combine water, sugar, lemon juice and ginger. Bring to a boil over a medium heat then reduce to a simmer uncovered for three minutes. Remove from heat, stir in lemon peel. Cool to room temperature. Strain if desired but the lemon and ginger add texture.

Pour syrup over melon balls. Stir gently to coat and chill for 24 hours. Place desired amount into serving dish and top with toasted almonds or shredded coconuts.

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Banana Peanut Butter Cookies

1 cup silken tofu
4 cups turbinado sugar
3 t ener-g egg
5 cups white whole wheat flour
1/4 t ground ginger
1 t baking powder
1 t baking soda
1 3/4 t salt
30 oz. banana
1/2 cup chopped peanuts
1 cup peanut butter

Process tofu, peanut butter and vegan sugar in mixing bowl. Add egg substitute and process. Add banana to vegan sugar mixture and process. In a separate mixing bowl, stir together the flour, baking powder, baking soda, spices, and salt. Add banana mixture into flour mixture. Stir well, but do not over beat. Fold in peanuts, and vanilla. Drop by tablespoon onto a non-stick cookie sheet. Bake for 15-20 minutes or until golden brown at 350 degrees.

Serves a whole lot! This makes about 40 cookies - you may want to cut this recipe in half.

Preparation time 15-20 minutes.

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Chocolate Cupcakes or Cake

Makes 1 dozen cupcakes or 1 Bundt cake

1 1/3 cups unbleached white whole wheat pastry flour
1 t baking powder
1 t baking soda
1/2 t salt
3 T flaxseeds
1/2 cup water
1 cup Sucant
1/2 package lite silken firm tofu
3 T coffee or liquid coffee substitute (Inka or Pero mixed with water) or water
1 T white vinegar
6 T cocoa powder
1 t vanilla extract

Preheat oven to 325 degrees. In a medium size bowl, combine flour, baking powder and soda and salt. Stir well. Grind flax seeds in a blender. Add the remaining ingredients except chocolate chips and blend. Quickly combine blended mixture with the flour mixture. This must be done quickly. Fill muffin cups halfway with batter or pour mixture into a cake pan. This does not work in a flat cake pan. Bake for 20-25 minutes for cupcakes or 45 minutes for cake, until a toothpick comes out clean. Cool on a rack. Serve frosted or not.

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Roasted Bosc Pears

1 ripe pear
1 lemon
2 T dark brown sugar
2 T sugar
1/8 t cinnamon
1 pinch cardamom
1 pinch nutmeg
1/8 t allspice
1/8 t ground ginger
1/2 vanilla bean
1/8 t orange zest
1 1/2 t orange juice
2 T apple cider
1 1/2 t dark rum

Peel, halve and core the pear, then squeeze lemon juice on top to keep the halves from browning. Place in a plastic bowl and set aside. Clean the seeds from the vanilla bean. Combine the seeds, sugars and spices, then pour half of the mixture over the pears and rub in gently. Cover the bowl and rest at room temperature for 2 hours. Preheat oven to 400 degrees. In a saute pan, with the butter, cook the pear halves with the cut side facing down. When the pears become lightly browned, remove them from the pan and place them in a oven-proof dish with the pan juices. In the bowl that was used to marinate the pears, whisk together the orange zest, orange juice and apple cider. Pour half of the liquid onto the pears and sprinkle with remaining spice mixture. Cook pears in the oven, until tender to the tip of a fork. Check occasionally to make sure sugar does not burn. Use a clean saute pan to warm the remaining liquid. Adjust to taste with the rum. Remove the pears from the oven. Pour the heated sauce over the top and serve.

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Sweet Potato Pudding

Makes about 1 1/2 cups

1 cup cooked sweet potato or yam mashed smooth
1/2 cup water
1/3 cup rolled oats
1 T maple syrup
1/4 t cinnamon

Combine all ingredients in a blender and blend until smooth. Chill overnight and serve with a dusting of cinnamon on top. Adding raisins or diced spiced apples to this dish would be a nice touch too.

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Basic Spice Cake

Dry ingredients:

1 T ground flaxseeds
3/4 c whole wheat pastry flour
3/4 c unbleached white flour
1 1/2 t baking powder
1 t baking soda
1 t cinnamon
1 t nutmeg
1/2 t salt

Wet ingredients:

1/2 c maple syrup
3/4 c soy milk
6 T corn syrup
1 1/2 t cider vinegar
1 T vanilla extract

Combine soy milk and ground flax seed in blender and mix on high for 30 seconds. Sift together dry ingredients into a bowl. Add rest of wet ingredients to blender and mix for 30 seconds. Add wet ingredients to dry ingredients and mix well. Pour into 9 inch nonstick round cake pan cook for 25 to 30 minutes and test with a toothpick into the center and ensure that it comes out clean with no wet batter on it. Allow to cool for 1 hour.

Top with a simple icing as follows: Take 2 cups of powdered sugar, 1 teaspoon vanilla and add maple syrup while whisking together until thick and spreadable.

Note: Any pan will do, even muffin pans as long as it is nonstick and the batter is about 1 1/2 inch deep when poured. Any deeper and you may have to add to cooking time. Muffins will cook faster.

You may add raisins, nuts, and/or cranberries, to this mix.

Add 1 teaspoon of ground cloves to add more spice, and replace corn syrup with 1/2 cup applesauce.

Sprinkle course ground sugar on top to form a sweet crust if you like.

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Vegan Crème Brulee

1 lb silken tofu
4 T vanilla vegan soymilk
3/4 cup organic sugar (or evaporated cane juice)
Extra sugar for dusting
1 tsp cinnamon
2 T cornstarch
dash of salt

Preheat oven to 350 degrees. Press tofu until a little, not a lot, of water, leaches out. Place tofu and all other ingredients (except for reserved 2 tablespoons of sugar) into a blender and blend until a smooth, creamy texture is created. It should be the consistency of a thin pudding. Pour into custard cups or a pie plate and bake in a water bath until the tofu mixture browns a little and a knife inserted in the middle comes out clean. Remove mixture from water bath and sprinkle reserved sugar on top generously. Place under a hot broiler until the sugar melts and turns caramel colored. Allow sugar to harden.

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Banana Cake

Serves 8

4 ripe bananas
2 cups whole wheat pastry flour
1 1/2 tsp baking soda
1 cup maple syrup
1/3 cup applesauce
1/4 cup water
1 tsp vanilla extract

Preheat oven to 350. Mix flour and baking soda in a bowl. In a large bowl, beat maple syrup and applesauce together. Add bananas and mash them. Stir in water and vanilla, mix thoroughly. Add flour mixture, chopped walnuts and stir to mix. Spread in a non-stick 9-inch square baking pan. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.

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Oatmeal Raisin Cookies

Makes roughly 30 cookies - 350 degree oven

1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups cooked regular oatmeal
1/2 cup granulated sugar
1/2 cup light brown sugar, packed firmly
1 cup raisins
1/4 cup fruit puree

Substitution for 1 egg (1 T of ground flax to 2 T of warm water mixed til slightly thick)

1/4 cup soymilk

Combine flour, baking soda, salt, cinnamon, and nutmeg in large mixing bowl. In another bowl, combine oatmeal, sugar, brown sugar, raisins, fruit puree, egg substitute and soymilk. Stir both together until no lumps are found. Bake 8 minutes or so.

Per serving: 110 calories, 65 mg sodium

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Yummy, Quick & Easy Banana/Oat Bars

Serves 8
Prep time: 10 minutes

2 cups quick oats (not instant)
1/4 cup chopped walnuts
1/2 cup shredded coconut
1/2 cup raisins or chopped dates
2 large ripe bananas, mashed
1/4 cup unsweetened applesauce, optional
1 tablespoon date sugar, optional

Preheat oven to 350 degrees. Mix ingredients together in a large bowl. Press dough in a 9x9" baking pan and bake for 30 minutes. Cool on wire rack. When cool, slice into squares or bars and serve.

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Marinated Winterberries with Cinnamon Honey Whip

Marinated Berries:
1 pint of strawberries washed and sliced
1 pint of blackberries washed
1 pint raspberries washed
1 pint blueberries washed
2 t cinnamon
1/4 cup maple syrup
1/8 cup sugar (add bit more if preferred)

Mix all ingredients together and allow to chill overnight, stirring occasionally. Some of the berries will start to break down due to the marinating and the stirring. This is good because the few bits of ruptured fruit will add to the coating of the berries.

Honey Cinnamon Whip:
2 12oz packages firm silken tofu
2 T honey
2 t cinnamon
2 t real vanilla extract
1/4 cup sugar

Mix silken tofu in blender until it becomes smooth like a loose pudding. Scrape down the sides of the blender with a rubber spatula to ensure all tofu is mixed. Place tofu in a mixing bowl and fold in rest of ingredients. Cover and chill overnight. Mixture will thicken slightly. Serve berries in wine glass or flute with a dollop of the honey cinnamon whip on top and garnish with a mint leaf sprig.

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Chocolate Mousse

by Ann Esselstyn

1 package "Lite" silken Soft tofu
1/3 cup maple syrup, honey, or sugar
2 T cocoa powder
1 t vanilla extract

Puree all ingredients until smooth. Refrigerate or freeze 2 hours before use. Serves 3-4

Variations: 1. Add 1/4 teaspoon peppermint extract and garnish with a mint leaf. 2. Instead of maple syrup use 2 T raspberry syrup, 1 T honey, 1/4 cup frozen raspberries and blend.

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Bread Pudding

You may add apples or fresh raspberries or blueberries in place of the raisins.

2 quarts soy milk
2 T pure vanilla extract
4 oz corn starch
2 cups sugar
1 T cinnamon
4 lbs cubed bread
3/4 cup brown sugar
1/2 lb raisins

In a large saucepot mix 1 quart of soy milk with the vanilla, corn starch, sugar and cinnamon. Mix well so that all ingredients are well incorporated. Turn the heat on medium high and stir constantly until mixture becomes very thick. Remove mixture from stove and allow to cool slightly for 30 minutes. In a large bowl, fold together the bread and raisins with 1 quart of the soymilk and allow bread to soften a bit. Combine both mixtures together and mix well. Put mixture into baking dish so that the mixture is 2 1/2 " thick, packed in evenly. Sprinkle brown sugar over the top evenly and bake in a 400 degree oven for 1 hour.

Note: mixture will fluff when cooking.

Remove from oven and let sit for 30 minutes. Mixture will shrink as it cools.

Yield: 12 servings

Note: Use firm type bread like a whole wheat, Portuguese, or multi-grain.

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Gingered Green Tea Granita - Submitted by Natalie Taylor

4 cups water
1/2 cup granulated sugar
1 Tbsp gingerroot, grated fresh
4 bags green tea or equivalent loose

In saucepan, combine water, sugar, and ginger. Bring to a boil. Add tea. Cover and let stand for 10 minutes.

Strain mixture into 8-inch cake pan. Freeze for 2h. Stir. Return to freezer for another 3h, or until mixture is slushy but not frozen solid. (if it freezes, leave out for 5- 10 minutes and mash with a spoon) Spoon into dessert bowls.

(To make gingered green tea, peel gingerroot before grating and omit freezing step)

Serves: 4

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Dr. Fuhrman's Blueberry/Flax Yogurt

2 cups fresh or frozen blueberries
3/4 cup soy milk
1 tablespoon flax seeds
3 medjoll dates or 6 deglet noor dates

Blend until smooth in blender or Vitamix.

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Dr. Fuhrman's Patriotic Salad

1 cup fresh or frozen blueberries
1 cup fresh or frozen strawberries
6-12 lettuce leaves
1 banana
1/2 cup soy milk

Blend banana and soy milk to make topping. Arrange berries and lettuce leaves in bowl. Pour topping over fruit and serve.

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Fruit Plate

One whole grapefruit or two oranges
One box of blueberries
One box of strawberries
Lettuce (optional)

Arrange on a plate and serve.

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Frozen Banana Fluff or Strawberry Freeze

1 banana per person

Peel and freeze ripe bananas in a plastic bag or kitchenware.

1/4 cup vanilla soy milk
dash vanilla extract, optional

Place the soy milk in the food processor, with the S blade in place. Turn the machine on and drop in small slices of frozen banana, one by one. Ground flax seeds can be added to the top at the time of serving. The same recipe can be made with other frozen fruit. Try one cup of organic frozen strawberries, and 1/2 banana per person.

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Vegan Chocolate Cake (oil free) - Submitted by Erin Connolly

2 1/2 cups self-rising whole-wheat flour
1/2 cup pure cocoa powder (unsweetened)
3 Tbsp. baking powder
3-4 drops of pure vanilla extract (or 1 tsp. ground vanilla bean)
9 Tbsp. unsweetened applesauce or prune puree
1 1/4 cups water
Sifted cocoa powder, nuts, unsweetened fruit preserves, and fruit for topping (if desired)

Preheat the oven to 325. Line an 8" cake pan with parchment paper. Spread a thin layer of applesauce (prune puree) on the parchment (to help prevent sticking). You may use sunflower oil to grease the pan and then place the parchment over that, if you desire. This will not add oil to the cake, but make it easier for you to remove the cake from the pan.

Sift flour, cocoa and baking powder in a large mixing bowl. Add vanilla. Gradually beat in applesauce (or prune puree). Gradually add the water to produce a smooth mixture the consistency of a thick batter.

Pour the cake batter into the prepared pan and smooth with the back of a spoon. Bake for approximately 35 minutes or until cake tester placed in the center comes out clean. Remove from the oven, leaving in the pan for 5 minutes before turning onto a wire cooling rack. When cooled, you may garnish with cocoa powder, nuts and fruits to taste.

Alternatively, you can slice the cake in half to make 2 equal layers and spread unsweetened, whole fruit preserves in between the layers and on top, then garnish however you desire.

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Berry Cobbler

from Fat Free and Easy by Jennifer Raymond
- submitted by Ann Esselstyn

Berry Mixture:
5-6 cups fresh or frozen berries (boysenberries, blackberries, raspberries, or a mixture)
3 Tbsp whole wheat pastry flour
1/2 cup sugar or less

Topping:
1 cup whole wheat pastry flour
2 Tbsp sugar
1 1/2 cup tsp baking powder
1/4 tsp salt
2/3 cup no fat soymilk or no fat rice milk, or oat milk, etc.

Spread the berries in a 9 x 9 inch baking dish and mix in 3 Tbsp of flour and 1/2 cup of sugar. Place them in the oven and turn it on to 375 degrees. Leave the berries in the oven until they are hot, for about 15 minutes.

While the berries are heating, prepare the topping. Mix 1 cup of flour and 2 Tbsp of sugar with the baking powder and salt. Add the soy milk, etc. and stir until the batter is smooth. Spread evenly over the hot berries (don't worry if they're not completely covered), then bake until golden brown, 25 to 30 minutes.

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Tasty Truffles

- Submitted by Natalie Taylor

8 oz vegan cream cheese
2 cups vegan chocolate chips (semisweet, bittersweet, whatever you like)
2 cups vegan powdered sugar

Optional:
more chocolate chips or almond bark to coat, chopped nuts, coconut, cocoa, flavored liqueur, etc.

1. Blend vegan cream cheese and powered sugar, slowly adding the sugar to the cream cheese (I use a food processor...I suppose you could try a blender if you don't mind powdered clothing...)

2. Melt the chocolate chips in a double boiler or microwave.

3. Add the melted chips to the cream cheese mixture. blend until it's all mixed in.

4. If you want, put half of the mixture in a glass bowl and refrigerate that, and then add a tablespoon or more of flavored liqueur (hazelnut is nice) to the remaining mixture and blend a little bit longer.

5. Put the mixture in the refrigerator for about an hour.

6. Roll the mixture with your hands into little balls.

7. Roll the balls in the chopped nuts, coconut, cocoa, etc, get imaginative!

8. Refrigerate until you feel like eating them...mmmm

9. Can also melt some more chocolate chips or almond bark and dip the truffles in that and refrigerate, then they have a hard "coat" over them.

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Easy Rice Pudding

- Submitted by Natalie Taylor

3 cups cooked white rice (the standard 1 c. rice/2 c. water)
3 cups regular soy milk
2/3 cup Sucanat sugar
2 Tbsp vegan margarine (such as Willow Run)
1 tsp vanilla extract
ground cinnamon

Combine rice, soy milk, sugar, margarine and vanilla in a medium-sized sauce pan and bring to a boil. Reduce to a simmer, stirring often for about 25 minutes until liquid is absorbed and pudding has thickened. Serve in dessert cups and sprinkle with cinnamon.

Serves: 4-6

Preparation time: 25 minutes

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- Submitted by Natalie Taylor

1 pkg silken firm tofu
8 oz soy cream cheese
1/2 cup key lime juice
2 tsp grated lime rind
2 pkgs Mori-Nu Mates vanilla pudding mix
1 Tbsp liquid sweetener (to taste)
1 prepared 9" or so pastry or graham pie crust

Drain any excess water from the tofu. Blend tofu and lime juice in a processor (may be too stiff for your blender) until creamy and smooth. Add the rest of the ingredients, except crust (!), and blend again until smooth. Pour the mixture into the crust and chill 2-3 hours or until firm.

Serves: 6-8

Preparation time: 20 min

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- Submitted by Natalie Taylor

Crust:
1/4 cup granulated sugar
5 Tbsp vegan margarine
1 cup all purpose flour

Filling:
1 1/3 cups applesauce
3/4 cup granulated sugar
zest and juice of two fresh juicy lemons (three if on the dry side)
1 tsp real vanilla
1/2 tsp baking powder
1/8 tsp salt
3 Tbsp all purpose flour
powdered sugar (optional)

Preheat oven to 350. Combine crust ingredients and press into 8 X 8 inch pan. Bake for 15 minutes. Add the remainder of the ingredients (through flour) and mix together. Pour over the crust, and bake 20 minutes more, or until set. Cool. Sift powdered sugar on top, if you'd like.

Fancier version: Add a layer of vegan cream cheese mixed with a little powdered sugar over the baked crust before you pour in the filling. (You may have to cool the crust a bit before spreading the layer out.)

Serves: Makes 16 squares

Preparation time: 40 minutes

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- Submitted by Jill Nussinow

1 cup Sucanat
1/2 cup water
2/3 cup unsweetened Dutch cocoa
2 12.3 oz packages firm or extra firm silken tofu
1 Tbsp vanilla
pinch of salt
1/2 tsp cinnamon (optional)

Mix the sugar and water in a small saucepan, and stir over high heat until the sugar is dissolved. Stir in the cocoa until a paste forms. Blend the tofu, vanilla and salt in a food processor or blender. Add the cocoa paste and cinnamon, if using, and process until very smooth. Pour into 4 pudding dishes or goblets, cover and chill for several hours. Chill and serve, garnished with strawberries, bananas or kiwis.

Serves: 6-8

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