Recipes from: The Internet.

Berries and Cream

Ingredients:

1 1/2 cups sliced fresh strawberries
1 1/2 cups blueberries (or raspberries)
1 cup part-skim ricotta cheese
1 tablespoon evaporated skim milk
1 tablespoon white sugar
1 1/2 tablespoons Marsala wine
1 1/2 tablespoons toasted hazelnuts

Directions:

Layer the strawberries and blueberries in 6 individual serving dishes. Using an electric beater, whip together the ricotta cheese, milk, sugar and wine. Spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve. Serves: 6. Serving Size: ½ cup.

Apple Cinnamon Compote

Ingredients:

6 apples, cored & chunked

2 ripe bananas, mashed

2 Tbs. cornstarch

1/4-cup raisins

1/2 tsp. cinnamon, or to taste

Directions:

Mix all ingredients thoroughly. Put into baking dish and bake at 350 for 35 minutes.

Serving suggestions: Spoon into stemmed glass dessert dishes or wide bowled wine glasses.

Variation: Serve unbaked. If served unbaked, serve soon after preparing before apples brown. Serves: 4-6

Autumn Baked Apples

Ingredients:

6 large cooking apples, peeled and cored

2 tablespoons orange marmalade or jelly

1/2 cup orange juice

Directions:

Preheat oven to 350 degrees. In a 3-quart casserole dish, place apples; dot with marmalade; then pour orange juice over apples. Cover and bake for 1 hour or until apples are soft. Stir to create the sauce. Serves: 2

Rice Pudding

Ingredients:

1/2 cup white rice

4 cups soymilk

2 teaspoons vanilla extract

1-teaspoon cinnamon

Dash of nutmeg

1/4-cup sugar

1/2-cup raisins

Directions:

Preheat oven to 275 degrees. Mix all ingredients in bowl and place in 1-1/2 quart lightly oiled ovenproof dish. Bake, uncovered, for 3 hours, or until the pudding sets.

Baked Tofu Cheesecake

Ingredients:

Crust:

10 wheat meal biscuits

Three quarters of a cup of vegetable margarine

1 teaspoon of vanilla essence

Filling:

1 tray of tofu (350g)

2 tablespoons golden syrup or maple syrup

Juice of half a lemon

Rind of half a lemon, grated

1-tablespoon tahini

1-teaspoon vanilla essence

Half a cup raisins or soaked sultanas (soak in orange or lemon juice)

Cinnamon topping

Directions:

Crush the biscuits finely and mix with melted margarine. Press into cheesecake tin. In a blender, combine the tofu, golden (or maple) syrup, lemon juice and rind, tahini and vanilla. Blend. Add raisins to the filling and spoon over the base. Sprinkle with cinnamon. Bake in a moderate oven for 25-30 minutes. Cool in oven. The cake is firmer if served two hours later.

Chocolate Peanut Butter Pie

Ingredients:

1 Graham cracker crust

21oz Firm Silken Tofu

1 cup Melted Vegan Chocolate

1-2 ripe bananas

3/4-cup peanut butter

2 tbsp maple syrup (optional)

Directions:

In a food processor, blend the tofu, chocolate and peanut butter. Add the maple syrup if you would like but it's plenty rich without it. Line the piecrust with sliced ripe banana. Pour the tofu mixture into the crust.

Chill for at least 2 hours. If you are talented enough you can decorate the top before chilling with melted chocolate, but it probably won't be around long enough for anyone to notice it.

The World's Best (and easiest) Chocolate Pudding

Some may find it on the sweet side, so you might consider cutting the sugar in half or mixing it with some unsweetened berries.

Ingredients:

1 10.5-ounce package lite silken tofu (firm), crumbled

2/3 cup unbleached cane sugar

1/3 cup unsweetened cocoa powder

2 teaspoons vanilla extract

Pinch of salt

Directions:

Place all the ingredients in a food processor fitted with a metal blade, and process until smooth, creamy, and thick. Transfer to a storage container and chill the pudding in the refrigerator until serving time. Yield: 1 1/2 cups

Applesauce Raisin Cake

Prepare a 9 X 13 or so pan with vegetable spray or oil lecithin mix. Preheat oven to 375 degrees Fahrenheit

Mix together:

2 cups whole-wheat flour

1tablespoon baking powder

1-teaspoon baking soda

1-tablespoon ground cinnamon

1/2-teaspoon ground nutmeg

1/4-teaspoon ground cloves

1/2-teaspoon salt

1-cup raisins

Into the blender till nearly smooth:

1-cup soy or rice milk

1-cup applesauce

2 small overripe (nearly black is best) bananas

1/2 cup chopped, pitted dates

3 teaspoons EnerG egg replacement

6 tablespoons water

2 small apples, diced, no need to peel

1/2 - 3/4 cups chopped walnuts

Toss apples into the flour mix, pour in the blended stuff, mix gently just until evenly mixed, pour into the prepared pan, smooth out the top, sprinkle nuts over all, and bake for about 30 minutes, or until sides begin to pull away from pan or a toothpick inserted in the middle comes out clean.

Note: this is pretty sweet as is, but if you have a real sweet tooth, add some maple syrup in place on the 6 tablespoons of water, or use vanilla flavored soy milk.

Carrot Cake with 'Cream Cheese' Frosting

Ingredients:

Cake:

2 C sugar

2 C flour

2 t cinnamon

2 t baking soda

1 t salt

Small pkg. flaked coconut

2 C shredded carrots

1 C chopped walnuts

1 C oil

3 egg replacements

2 t vanilla

1 (7-oz) can crushed pineapple, drained

Frosting:

1 pkg. vegan cream cheese

1/4 stick soy margarine

1/2 pound powdered sugar

Directions:

Mix sugar, flour, cinnamon, soda, and salt in large bowl. Set aside. In another bowl, mix coconut, carrots, and nuts. Add to dry ingredients. Add oil, egg replacers, vanilla, and pineapple. Mix and pour into greased 9x13 inch pan. Bake at 350F for 35-45 minutes, or until toothpick poked into middle comes out clean - it should be a little spongy. Wait until cool to frost. For the frosting, just whip the soft cream cheese and margarine with the powdered sugar.