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This recipe comes from cooking instructor, author and television personality Paulette Mitchell. She has 10 cookbooks to her credit, including The Complete Soy Cookbook, and most recently A Beautiful Bowl of Soup. She is best known for her quick-to-prepare gourmet recipes, which includes this ridiculously simple pudding. Use real maple syrup for the best flavor. Ingredients 1 (12.3-ounce) package silken firm tofu, mashed ⅓ cup pure maple syrup ⅓ cup unsweetened cocoa powder 1 teaspoon pure vanilla extract Dash of ground cinnamon Water, as needed Whole fresh strawberries or raspberries for garnish Instructions Combine tofu, syrup, cocoa powder, vanilla, and cinnamon in a food processor or blender; process until very smooth and creamy. Add water as needed. Pour pudding into individual dessert cups. Cover and refrigerate for at least 1 hour before serving. Garnish with strawberries or raspberries. Notes Yield: 4 servings Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; Iron 1.4mg; Sodium 227mg; Calcium 20mg

This recipe is from the test kitchen experts with Premier Harvest. It uses Soy Anytime, “crunchy soy and rice granules.” They’re definitely crunchy and behave a little like flour, breadcrumbs, wheat germ or finely chopped, nuts all at the same time. They’re relatively tasteless making them as good in savory dishes as sweet ones, as in these cookies. The granules come in a 10-ounce canister with a handy pour or shake spout. Check them out at your local super or order online at www.premierharvest.com. Ingredients ½ cup butter 1 cup packed brown sugar 1 egg1 teaspoon vanilla ¾ cup flour 1 teaspoon baking powder ¼ teaspoon salt 1½ teaspoons cinnamon 1½ cups Premier Harvest Soy Anytime Instructions Preheat oven to 325 degrees. Beat butter, sugar, egg and vanilla until creamy. Add flour, baking powder, salt and cinnamon; stir well. Add Premier Harvest Soy Anytime; stir well. Drop dough by tablespoons, about 3 inches apart, onto greased cookie sheets. Flatten slightly.Bake 10-12 minutes. Notes Yield: 2 dozen cookies. Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; Iron 1.4mg; Sodium 227mg; Calcium 20mg

Cake Ingredients 3 cups grated carrots ½ cup soy flour 1 ½ cake flour 1 ¼ cup soy oil 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt ½ cup raisins 1 cup pecans, toasted and chopped 1 teaspoon cinnamon ¼ teaspoon mace ¼ teaspoon cloves 1 ½ cup sugar 4 large eggs 1 orange – zested 1/3 crushed pineapple Frosting Ingredients ½ cup sweet cream butter 16 ounces soy cream cheese, softened 10 ounces white chocolate, melted Juice from orange, strained 2 t. pure vanilla Cake Instructions 3 – 9 inch pans buttered and floured. Sift all dry ingredients together on a piece of wax paper.In your mixing bowl beat eggs, oil and orange zest. Slowly fold in dry ingredients. Drain pineapple, add now with your raisins and toasted chopped pecans. Divide in your cake pans. Bake at 350 degress for 25 to 30 minutes or until done. Let cool for 15 minutes on a cake rack. Then use another rack and turn out on rack. Let cool completely before frosting. I always place a soft kitchen towel slightly damp over each layer so they don’t dry out while they cool. Keep in the refrigerator. Frosting Instructions Cream butter and soy cream cheese. Slowly pour in melted white chocolate. Mix. Now add orange juice and vanilla. Beat until smooth. By Joyce Larson

Ingredients 3/4 cup all-purpose flour 1/4 cup soy flour 1/4 cup light brown sugar 1 teaspoon shredded lime peel 1/2 teaspoon ground ginger 1/2 cup butter 2 tablespoons finely chopped toasted soy nuts Instructions Preheat oven to 375°F. In a medium mixing bowl combine all-purpose flour, soy flour, brown sugar, lime peel and ginger. Cut in butter until mixture resembles fine crumbs. Stir in chopped soy nuts. Form mixture into a ball and knead until blended. On a lightly floured surface roll dough to 1/8" thickness. Using a 2inch round or scalloped cutter, cut dough. Place rounds 1 inch apart on ungreased cookie sheets. Bake 6 to 7 minutes or until edges are golden. Cool on cookie sheet 2 minutes. Transfer to wire rack. Store tightly covered. Notes Makes 24 cookies

You can substitute soymilk in place of regular milk in most any pudding recipes. Ingredients 2 tablespoons butter 1 cup evaporated fat-free milk, divided 3/4 cup packed dark brown sugar 2 cups plain or vanilla soymilk 3 tablespoons cornstarch 1/8 teaspoon salt 3 large egg yolks 11/2 teaspoons vanilla extract Instructions Melt the butter in a 3-quart heavy saucepan over medium heat. Add 1/4 cup evaporated milk and brown sugar, stirring constantly; cook 2 minutes. Bring to a boil, and cook 30 seconds. Remove from heat. Heat soy milk in a heavy saucepan over medium-high heat; cook until tiny bubbles form around edge (do not boil). Remove from heat.Combine 3/4 cup evaporated milk, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk. Gradually add hot milk.Stir hot milk mixture into brown sugar mixture.Cook over medium heat until mixture comes to a boil, stirring constantly; cook 1 minute. Remove from heat; stir in vanilla. Spoon 1/2 cup pudding into each of 6 (6-ounce) ramekins. Cover surface of pudding with plastic wrap; chill 3 hours or until pudding is set. Notes Yield: 6 servings Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; IRON 1.4mg; Sodium 227mg; Calcium 20mg;

This cake is from Didi Emmons, author of the award-winning Entertaining for a Veggie Planet, and the best selling Vegetarian Planet. She is the chef at Veggie Planet, a restaurant in Cambridge, Massachusetts. Didi has tasted a lot of vegan cakes and thinks this is one of the very best, which is why it’s so popular at her restaurant. It contains no eggs or dairy products. Most any fruit will work in this cake; sliced peaches, strawberries, and blueberries can all take the place of the cranberries. And as a bonus, the cake lasts and lasts, maybe 10 days wrapped in plastic wrap in the fridge. Ingredients ⅔ cup organic canola oil 1½ cups brown sugar, divided 1 cup soy milk 2½ cups all-purpose flour 2 teaspoons baking powder 1 teaspooon baking soda 2 teaspoons cinnamon or nutmeg 2 teaspoons ground cardamom ½ teaspoon salt 2¼ cups tart minced apples or 3 ripe mashed bananas 1¼ cups cranberries, fresh or frozen1 cup walnuts Instructions Preheat oven to 375 degrees. Oil or spray a 10-inch cake pan with oil. Combine oil,11/4 cups brown sugar, and soy milk in a large bowl; stir well.In another bowl, combine the flour, and remaining ingredients; stir well.Add the flour mixture to the oil mixture and slowly stir until the flour mixture is incorporated, the mixture will be fairly dry. Do not over stir. Transfer the batter to the prepared pan; sprinkle with the remaining ¼ cup brown sugar.Bake about 50 minutes to an hour, or until a knife inserted in center is clean. Let cool 15 minutes, remove from pan. Notes Yield: 16 servings Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; Iron 1.4mg; Sodium 227mg; Calcium 20mg

Ingredients ½ cup brown sugar ¾ cup cake flour 2 tablespoon bread flour ½ cup soy flour 2teaspoons cinnamon 1 tablespoon baking powder ½ cup roasted soy nuts (chopped) 1 tablespoon baking soda ½ cup margarine 1/8 teaspoon salt 1 cup granulated sugar 1½ teaspoon vanilla ½ cup soft tofu 1 cup soy sour cream 4 eggs 1½ cups bread flour Instructions Blend brown sugar, 2 tablespoons bread flour, cinnamon and soynuts together until Crumbly; set aside. Cream margarine and granulated sugar together. Gradually blend in tofu and eggs.Sift together flours, baking powder, baking soda and salt.Blend into creamed mixture along with vanilla. Blend in soy sour cream. Spread ⅓ of the batter evenly in a 9-by-9-inch greased pan. Sprinkle ½ of the crumb topping evenly over the batter. Gently spoon the remaining 2/3 of the batter over the crumb layer. Top with the remaining crumb topping.Bake in 350-degree oven for 35-40 minutes. Notes Note: 1 cup of thin-sliced apples can be sprinkled over the first addition of crumbs. Yields: 9 servings. Nutrional analysis: One serving equals 491.14 Calories; 19.32 g Fat (4.56 g Saturated Fat); 94.0 mg Cholesterol; 970.12 mg Sodium; 69.73 g Carbohydrate; 2.04 g Fiber; 11.45 g total Protein; 5.5 g soy protein

Ingredients 2 tbsp. soy margarine 6 cups sliced Jonathan or other pie apples ¼ cup sugar 1 8-oz. pkg. refrigerated crescent roll dough Cinnamon Vanilla Sauce Instructions In a large skillet melt margarine. Stir in apples and sugar.Cook, stirring occasionally until apples are just tender. Cool slightly.Unroll crescent rolls and place spoke fashion in a 12-inch pizza pan.Press together to form a solid crust.Spoon the cooked apples evenly on top of dough.Sprinkle with cinnamon.Bake in a 375° oven to 20 minutes or until crust is golden.Serve warm or cooled with Vanilla Sauce. Vanilla Sauce Instructions Whisk together 4-serving pkg. vanilla instant pudding mix with ¾ cup vanilla soy milk and ¾ cup milk until smooth.Let stand at least 10 minutes.

Ingredients 200g soy butter 1 cup caster sugar 2 teas lemon rind grated 4 separated eggs 2¼ c (280g) AP flour ⅓ c soy flour (35g) 1 teas baking powder 1 teas bicarbonate of soda 200g vanilla soy yogurt Lemon syrup 2 teas grated lemon peel 1 large strip lemon rind ½ c lemon juice ¾ c castor sugar 1 fresh lemon leaf, optional Instructions Preheat the oven to 350. Lightly grease a 22cm spring form and line the base with baking paper. Beat the soy butter sugar and lemon rind until light and creamy. Add the egg yolks one at a time. Transfer to a large bowl. Sift in the flours, baking powder and soda. Fold into the creamed mixture in thirds. Beat the egg whites until firm, but not stiff. Fold in a small amount, then the total into the mix.Spoon in the bake tin and smooth the surface. Bake for 50 minutes or until a skewer comes out clean. Cover with foil the last 15minutes if the surface is browning too much. Leave in the tin and place on a metal tray. Insert small holes all over the surface of the cake with a thin skewer.For the lemon syrup, combine the rinds and juice, sugar, lemon leaf and ¼ c water in a small sauce pan. Stir over low heat until sugar is dissolved. Boil for 10 minutes without stirring. Remove the lemon strip and leaf and reserve. Pour the hot syrup over the warm cake and leave the 20 minutes to allow the syrup to absorb. Remove the cake form the tin and garnish with lemon strip and leaf.

Ingredients 3/4 cup soy butter spread, softened 1 1/2 cups granulated sugar 3 large eggs 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1/2 cup soy flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons. baking soda 1/2 teaspoon cinnamon 1/2 teaspoon salt 3 medium ripe bananas, mashed 1/4 cup soymilk 1/4 cup buttermilk 1 cup mini semi-sweet chocolate pieces Chocolate Glaze Instructions Preheat oven to 350°F. Grease and lightly flour a 10" fluted tube pan. In a large mixing bowl beat soy spread, sugar, eggs, and vanilla until smooth.Stir in mashed bananas, soymilk, and buttermilk until blended.In a separate bowl stir together flour, soy flour, baking powder, baking soda, cinnamon, and salt.Stir into banana mixture.Stir in the chocolate chips.Turn into prepared pan and bake 50 to 60 minutes or until a wooden pick inserted in the center of the cake comes out clean.Cool for 10 minutes and turn out of pan on to wire rack. Cool completely. Spread with Chocolate Glaze. Chocolate Glaze Instructions In a small saucepan heat 2 tablespoons sugar and 2 tablespoons water until boiling and sugar is dissolved.Remove from heat.Add the 1/2 cup mini semi-sweet chocolate pieces and stir until smooth.Spread on cake. Notes Makes 12 to 16 servings

Ingredients 1 1/2 cups soymilk 4 ounces dark or bitter-sweet chocolate, chopped 1/4 cup sugar 3/4 cup egg substitute 1 cup fresh or frozen blueberries 1/3 cup chopped pecans Whipped soy topping 1/4 cup textured soy protein Instructions In a medium saucepan over low heat cook soymilk, chopped chocolate, and sugar until chocolate is just melted, stirring constantly. Whisk to blend. Remove from heat and cool 10 minutes. Whisk in egg substitute.Place six 6-ounce custard cups in a large baking pan. Divide the blueberries and pecans among the 6 cups. Pour the chocolate mixture into the cups. Add boiling water to the baking pan about half way up sides of cups. Bake in a 325°F over 30 to 35 minutes or until knife inserted near center comes our clean. Remove cups from water and chill. Serve topped with whipped topping and sprinkle with textured soy protein. Notes Makes 6 servings.

Ingredients 1 cup butter ¾ cup flour ¼ cup soy flour 1 cup brown sugar 1 teaspoon baking soda 1½ cups old-fashioned oatmeal 1½ cups Texurized Soy Protein 1 ½ cups red and green M & M’s 1 cup chopped walnuts or pecans 1 box Brownie Fudge Mix Water and eggs according to directions on box Instructions Preheat oven to 350 F In a small bowl place butter, microwave on High for 1-2 minutes until melted. In a large mixing bowl add the next 8 ingredients and mix well. Add melted butter and mix well. Mixture should be crumbly. Reserve 2 cups of the oatmeal mixture and set aside. In a well-greased jellyroll pan, place remaining oatmeal mixture and pat into an even layer.In a medium-mixing bowl, add brownie mix; add water and eggs according to box, mix well.Pour brownie mix on top of oatmeal mixture, smooth to an even layer.Evenly sprinkle the remaining oatmeal mixture over the brownie mixture. Bake for 35 minutes or until a toothpick comes out clean.Cool on rack for 10 minutes, cut into 32 squares. Notes Yield: 32 bar cookies