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Ingredients 2 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ¾ cup shortening 2 cups sugar, divided 1 tablespoon vanilla 5 egg whites, room temperature 2/3 cup buttermilk 2/3 cup soymilk, plain 1/3 unsweetened cocoa powder 1 tablespoon soymilk Ganache Ingredients 7 ounces chocolate coating 9 ounces heavy cream 3 ounces white chocolate, melted Instructions In a medium bowl, combine flour, baking powder and baking soda. In a large mixing bowl, add shortening, beat on medium for 30 seconds (to incorporate air). Add 1 2/3 cups sugar and vanilla; beat until combined. Alternately add flour mixture and buttermilk and soy milk. Beat after each addition just until combined.In another medium mixing bowl, add egg whites, beat on medium until soft peaks form. Gradually add remaining sugar, beating on medium to high, until stiff peaks form. Gently fold half of the egg whites into batter mixture. Fold in the remaining egg whites into same mixture. Spoon half of batter (approx. 3 ¼ cups) into a bowl. Sift cocoa powder over remaining batter. Stir in the tablespoon of milk. For bombe shaped cakes, you will need 6 ounce dome silicone molds. Place batter into 2 different piping bags. Start by piping chocolate batter into the center of the mold. Next, pipe the white cake batter around the chocolate. Repeat this process on the next layer, but reverse the colors (white on top of previous chocolate layer and chocolate on top of the previous white layer). Limit yourself to 2 layers or the cake will rise above the dome mold.Bake in 350˚F convection oven* for approximately 12 minutes or until it bounces back after you touch it (spongy). Cool. Trim bottoms off bombes so they are able to lay flat, set aside. To make ganache, in a medium bowl add coating chocolate, place over a pan of boiling water, stir until melted.Remove from heat. Fold in heavy cream. Cool slightly. Coat bombes with ganache. Drizzle with melted white chocolate. Notes Yield: 16 bombes*Conventional oven, bake at 375˚ for 12-15 minutes.

Soy Pumpkin Custard Ice Cream Ingredients 1 ½ cups sugar 1 tablespoon cinnamon 1 teaspoon nutmeg 2 teaspoon vanilla paste 2 pie pumpkins 10 egg yolks 6 cups soy creamer Churro Ingredients Vegetable oil for frying 1 cup water 4 ounces butter 1/4 teaspoon salt 1 cup flour 3 eggs 1 cup sugar 1 teaspoon ground cinnamon Soy Pumpkin Custard Ice Cream Directions Preheat oven 400° F. In a medium bowl, mix sugar, cinnamon, nutmeg and vanilla together in bowl. Cut pie pumpkins in half, scoop out all of the seeds. Sprinkle inside of pumpkins with 3 teaspoons of sugar mixture, let sit for 1 hour.Scrape sugar out of pumpkins, add to remaining sugar mixture. Add egg yolks to sugar mixture. Whisk yolks and sugar together until light and fluffy.Place pumpkins on a baking tray, bake at 400° F oven for 30-45 minutes or until soft.In a large saucepan, add soy creamer, bring to a simmer, remove from heat. Slowly whisk sugar mixture into creamer until combined. Return to burner, and cook on medium heat until mixture coats back of wooden spoon.Scoop flesh out of roasted pumpkins, add to ice cream base. Blend mixture until smooth and then strain. Allow to cool. Freeze in ice cream machine according to machine instructions. Serve with churros. Churro Directions Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360° F. In a 3-quart saucepan, heat water, butter and salt to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Add eggs all at once and beat. Continue beating until smooth.Spoon mixture into a piping tube with large star tip. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. In a medium bowl, add the sugar and cinnamon, mix together. Roll churros in the cinnamon sugar. Serve with Pumpkin Custard Ice Cream. Notes Soy Pumpkin Custard Ice Cream Yield: 8 to 10 servings. Churro Yield: 6 servings By Chef George Formaro, Gateway Market & Cafe

Enjoy the flavors of chocolate covered cherries in this pie without the painstaking process of actually dipping cherries in chocolate. Just prepare the filling in the food processor, pour into the crust and refrigerate. A traditional pie crust or a chocolate wafer cookie crust would also be delicious with the chocolate covered cherry cheesecake filling. Ingredients 1 (12 oz.) box firm silken tofu ¼ cup cocoa powder ¼ cup sugar ½ cup chocolate chips, melted ½ teaspoon almond extract1 prepared graham cracker crust 1 (12 oz.) package frozen dark sweet cherries, thawed and drained, divided' 1 cup non-dairy whipped topping Instructions Add tofu to a food processor. Puree until smooth. Add cocoa powder, sugar, melted chocolate chips, and almond extract. Process until mixture is smooth.Pour 1/3 of the tofu mixture into the pie crust. Reserve 16 cherries for garnish, slice remaining cherries in half, place halved cherries evenly over the tofu mixture. Cover with remaining tofu mixture.Refrigerate for at least 4 hours before serving. Garnish each slice with whipped topping and reserved cherries. Notes Yield: 8 servings Calories: 270, Total Fat: 13g, Saturated Fat: 5g, Cholesterol: 0mg, Sodium: 100mg, Carbohydrates: 36g, Dietary Fiber: 2g. Sugar: 24g, Protein: 6g

Serve these mini pies at your next party and your guests will be asking to take the recipe home. These mini pies are full of the sophisticated flavors of lemon and rosemary, but are deceptively simple to make. Prepare the filling ahead of time and right before your guests arrive fill the mini fillo shells, top with whipped topping and a sprinkle of lemon zest. The crisp shell and creamy filling make for a perfect mouthful on a dessert buffet or at a party. Ingredients ¾ cup water 2 teaspoons chopped fresh rosemary+30 leaves for garnish 1 (3 oz.) box lemon flavored gelatin powder ¼ cup sugar 6 oz. vanilla flavored candy coating 1 (12 oz.) box firm silken tofu 2 (1.9 oz.) boxes frozen mini fillo shells (30 shells total), thawed 1 cup non-dairy whipped topping 2 teaspoons lemon zest Instructions In a small saucepan, over high heat bring ¾ water to a boil. Turn off heat, add 2 teaspoons chopped rosemary, let sit 5 minutes. Strain water and discard rosemary. Whisk in gelatin powder and sugar until dissolved, let cool to room temperature, about 10 minutes.Meanwhile melt candy coating according to package directions. Lay a 2 foot piece of waxed paper a clean counter top. Dip the bottom of each fillo shell in the candy coating, covering the shell halfway up the sides. Set on waxed paper to set.Add tofu to food processor, pulse until smooth, add lemon/rosemary syrup, and pulse until combined. Pour into a bowl , cover and refrigerate for at least 2 hours. Right before serving spoon 1 tablespoon filling into each fillo shell. Spoon 1 teaspoon whipped topping on top of each pie. Sprinkle lemon zest equally over pies and add one rosemary leaf to each mini pie Serve immediately. Notes Yield: 30 mini piesCalories: 70, Total Fat: 2.5g, Saturated Fat: 2.5g, Cholesterol: 0 mg, Sodium: 35mg, Carbohydrates: 10g, Dietary Fiber: 0g. Sugar: 8g, Protein: 1g

Graham Cracker Crust 2 cups graham crackers crumbs 1/3 cup sugar ½ cup margarine, melted Filling 12 ounces extra firm silken tofu 8 ounces tofutti cream cheese 1 - 6 ounce can frozen pineapple juice concentrate, thawed ½ teaspoon pineapple extract 1 small package instant vanilla and pie mix (not sugar free) 2 cups whipping cream whipped, divided 1 - 20 ounce can crushed pineapple, not drained 1 Tablespoon corn starch Garnish 8 ounce can of pineapple chunks, drained Instructions Preheat oven to 350F. In a small mixing bowl, add all crust ingredients; mix together. Press into 9 inch pie pan.Bake for 8 – 10 minutes. Remove from oven, let cool completely. In a blender, add tofu and cream cheese, process until smooth. In a medium mixing bowl, add tofu mixture, pineapple concentrate, blend well with electric mixer. Add pineapple extract and pudding, mix until smooth. Fold in 1 cup whipped cream. Spoon into graham cracker shell. Refrigerate. In small sauce pan, add undrained pineapple and cornstarch, stir until blended. Bring to simmer, stir until thickened. Cool, spread over tofu layer. Spread remaining whipped cream over top, garnish with pineapple chunks Chill overnight. Notes Yield: 8 servings

Ingredients 1 cup sugar ¼ cup margarine 1/3 cup soybean oil 2/3 cup soymilk 1 teaspoon vanilla 2 cups flour ¾ cup soy flour ½ cup cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt ½ cup semi-sweet chocolate chips ½ cup soynuts2 squares white confectionary coating Instructions Preheat oven to 350 F. In a medium mixing bowl, add margarine and sugar; cream together. Add oil, mix.Slowly stir in milk and vanilla; blend.I n separate medium mixing bowl, add dry ingredients, mix. Stir dry ingredients into the margarine mixture, mix. Add chips and nuts, blend lightly. Drop by generous spoonfuls onto a greased cookie sheet.Bake for 8-10 minutes. Cool. In a small microwave safe bowl, add coating, microwave for 30 seconds at a time until melted. Drizzle on top of cooled cookies. Let set-up. Notes Yield: 24 cookies

Ingredients 1 cup butter 1 cup sugar 2/3 cup brown sugar 1 cup Soynut butter 1 teaspoon vanilla extract 2 eggs ½ cup soy flour 1 ½ cups all purpose flour 1 teaspoon baking soda ½ teaspoon salt 1 cup oatmeal 2 cups semi- sweet chocolate chips ¼ cup chopped soynuts Instructions Preheat oven to 350°F. Lightly grease two cookie sheets.In a medium bowl, cream together the butter, sugar and brown sugar until smooth. Add soynut butter, vanilla and eggs, stir until well blended. In a small bowl, add soy flour, flour, baking soda, and salt; blend together. Add dry ingredients into the butter mixture, stir until dry ingredients are just moistened. Add remaining ingredients, mix until blended. Drop dough by tablespoons on cookie sheets. Bake for 10 minutes or until the edges start to brown.Remove from cookie sheet, cool. Notes Yield: approximately 3 dozen cookies

Ingredients 1 cup honey 1 Tablespoon orange juice 1 teaspoon salt 1/3 cup soybean oil 1 -12.3 ounce package firm silken tofu1 egg 1 teaspoon vanilla 2 cups soy flour 1 ½ cups all purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 2 cups peeled, diced apples 1 ¼ cups craisins ½ cup chopped walnuts Powdered sugar Instructions Preheat the oven to 350°F. Lightly grease cookie sheets. In a medium mixing bowl, add honey, orange juice, and salt; mix together. Add oil, blend in. Add tofu, vanilla egg; beat well.In a small bowl, sift together flour, baking soda, and cinnamon. Add to the honey oil mixture, stir well.Lightly stir in apples, craisins and nuts. Scoop dough with a small ice cream scoop onto cookie sheets. Bake for 15 minutes; remove from oven.Sprinkle with powdered sugar. Let cool.

Ingredients 6 - 8 ounce packages cream cheese or 3 pounds cream cheese, room temp 2 ½ cups sugar (24 ounces) 3 tablespoons ( 1 ½ ounces) cornstarch 3 tablespoons (1 ½ ounces) soymilk 2 tablespoons vanilla extract 1 ½ cups (12 ounces) sour cream 6 eggs Instructions Preheat oven to 275° F. In a mix beat cream cheese and sugar until soft. Add cornstarch and soymilk, vanilla extract, and sour creams. Add eggs one at a time. Pour into a half sheet pan that has been lined with parchment paper and sprayed. Bake for 1 hour turning the pan half way through. Cool to room temperature. Freeze overnight. Next day remove the cheese cake from the pan and portion 4x6. Ball up each cheesecake square and freeze again until needed. To serve, remove frozen cheesecake balls, skewer, and roll into seasoning if desired. (i.e. cinnamon sugar, cocoa powder, graham cracker crumbs).

Crust Ingredients Non Fat Graham Crackers (3 C crumbled) 4 T Melted Butter Filling Ingredients 1 pound silken tofu 1 C peanutbutter, natural 1 ripe bananaTopping if Desired: Dark chocolate, melted Instructions Process graham crackers in a cuisinart until sandy textured. Add melted butter and stir. Press into pie tins avoiding the sides of the tin. In a blender or cuisinart, add silken tofu, peanut butter and banana. Pulse until smooth. Pour over crust. If adding chocolate design, melt chocolate and pour in straight lines across the pie. Use a toothpick and pull it through each of the lines, starting from top to bottom of the pie tin. Freeze for 2 hours, slice and serve. If in the freezer for longer than 2 hours, remove and allow to thaw. By Carlene Thomas, RD, Carlene's Figments

Ingredients 6oz (170g) firm tofu, drained 1 large egg 1 1/2 tsp pure vanilla extract 3/4c coconut milk (carton) 1tsp + 1/2 tsp cinnamon 1/3c powdered stevia (adjust to your desired sweetness level) 1/3c (35g) coconut flour (I used Bob’s Red Mills) 1/2c (42g) SunWarrior Vanilla protein powder (can sub with whole wheat flour) 1/3c (30g) vanilla whey protein (can use all SunWarrior if you’d prefer) 1/2c (136g) pear butter 1oz (28g) slivered almonds Instructions DirectionsPre heat your oven to 350 degrees. Spray your baking pan with non stick spray. In your blender, combine your tofu, egg, coconut milk and vanilla extract. Blend well. In a bowl combine your dry ingredients: 1 tsp cinnamon, stevia, coconut flour and both protein powders. Whisk well. Combine your wet ingredients with your dry ingredients and mix well, forming a dough. Spread half of your dough on the bottom of your pan. Spread your pear butter over your dough. Sprinkle the almonds on your pear butter. Spread the remaining half of your dough evenly on top of the pear butter and almonds. Sprinkle the top with the remaining 1/2 tsp of cinnamon. Bake for ~50 minutes, or until the edges are slightly golden and the center is set. Remove the bars from the oven and allow to cool. Place the bars in the refrigerator for 4-6 hours before slicing.Serve with a dollop of greek yogurt on top, if desired. By Sarah, Ingredients Of A Fit Chick

Ingredients 1/2 cup flour of choice (I used all purpose) 1/4 tsp baking powder pinch salt 1/2 tsp cinnamon 1/2 tsp ginger 3 tbsp mori-nu silken firm tofu 1/4 cup pumpkin 1 tbsp ground flax 1 tbsp oil (I used coconut) 1 tsp vanilla extract 3 tbsp molasses 1 tbsp milk Instructions Preheat oven to 350F. Combine dry ingredients in a small bowl. Mix well.Blend together remaining ingredients in a blender. Once smooth, pour wet into dry and stir until well combined. Scoop batter into loaf pan and smooth on top.Bake for 10 minutes. Then remove pan from oven and let cool for at least an hour before serving. (Note: These bars taste even better if allowed to sit overnight) By Ruta Nonacs