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Serves 5 Ingredients 1/2 cup chocolate coated espresso beans 1 (12-ounce) package firm silken tofu 1/4 cup strong brewed espresso 1/4 cup sugar 1/8 teaspoon salt 1/2 Tablespoon lemon juice 10 ¼-½ inch thick disks of vanilla sponge cake (the disks should be roughly the size of the inside of 6-ounce tall juice or parfait glasses) Espresso or Kahlua (optional) Cocoa powder to garnish Chocolate coated espresso beans to garnish Instructions In food processor, grind chocolate coated espresso beans until finely ground. Add tofu, espresso, sugar, lemon juice and salt. Blend until smooth and reserve. Place a sponge cake circle in the bottom of each glass. Drizzle cake with a few drops of espresso or Kahlua. Spoon several tablespoons of coffee- tofu mixture over cake. Place another sponge cake circle on top of the coffee tofu mixture. Spoon remaining coffee- tofu mixture into shot, to reach almost to the top of the shotcontainers. Chill for at least 30 minutes. To serve, sprinkle tops of the shots with cocoa powder and top with a chocolate coated espresso bean. To serve Sprinkle tops of the shots with cocoa powder and top with a chocolate coated espresso bean. Delish!

Ingredients ½ cup soy flour (35% protein) ½ cup all-purpose flour ¼ cup powdered sugar ½ teaspoon baking powder Pinch salt 1 cup semi sweet chocolate chips, divided ¼ cup soy oil3 tablespoons water 1 teaspoon vanilla extract1teaspoon sugar ¼ teaspoon cinnamon Instructions Preheat oven to 350°F/Sift soy flour, all-purpose flour, powdered sugar, baking powder and salt into medium mixing bowl. Stir in ½ cup of the chocolate chips. Melt the second ½ cup of chocolate chips in microwave or in bowl over hot water. Stir in oil, water and vanilla. Stir melted chocolate mixture into flour mixture until well blended. Using a 1-ounce cookie scoop, or by rounded teaspoonsful, drop cookies onto parchment or silicone lined baking sheet. Using back of a fork, press down twice to create a criss cross pattern.In small bowl stir sugar and cinnamon together. Sprinkle a pinch over each cookie. Bake 10 minutes. Remove from baking sheet. Let cook 2minutes, then transfer to a rack to cool completely.This recipe has 0% cholesterolIt is almost vegan. The chocolate does have a small amount of milk product in it. Notes Notes: You can blend the soy oil with olive oil depending how much of a background olive oil flavor you like. Yield Makes 12 cookies

Ingredients 1 cup butter, softened 1 cup firmly packed brown sugar 1 egg yolk 1 teaspoon vanilla ¼ teaspoon salt 1 1/2 cups all purpose flour ½ cup soy flour 2 to 4 4-ounce milk chocolate bars (2 to 3 large bars) bars milk chocolate, melted ¾ cup chopped soy nuts Instructions Preheat oven to 325°F. In large mixing bowl, cream butter until light. Add sugar, egg yolk, vanilla and salt and beat until well blended. Add all-purpose flour and soy flour and mix well. Spread evenly in a lightly greased 10-x15-x2-inch pan. Bake at 325 degrees for 12-15 minutes. (Watch carefully because cookies brown quickly.) Let cool for about 5 minutes. Spread with melted chocolate. Sprinkle with chopped nuts. Cool completely. Cut into bars. Notes Makes about 4 dozen bars

Ingredients ½ pound silken tofu ½ cup soybean oil 1½ cups sugar 1 tablespoon vanilla ½ cup cocoa powder 1 tablespoon soymilk 3 cups flour 1 teaspoon salt 1 teaspoon baking soda Instructions Preheat oven to 350 degrees. Blend silken tofu and soybean oil in blender until smooth, then pour into medium mixing bowl. Add sugar, vanilla, cocoa powder, and soymilk to tofu mixture.In a separate bowl, mix together flour, salt and baking soda. Add dry ingredients to wet ingredients. Mix well. The dough should be fairly stiff. Roll into 1½ inch balls. Roll in sugar until coated. Place on cookie sheet 1½ inches apart. Bake for 12 to 13 minutes. Cool on a wire rack. Notes Yield: 36 cookies

Crust Ingredients 2 cups graham crumbs ½ cup soy nuts – roasted / salted ½ cup butter ¾ teaspoon salt ¼ cup sugar Filling Ingredients 8 ounces cream cheese 2 Tablespoons maple syrup 2 teaspoons vanilla1 cup sugar 1 cup canned pumpkin ⅛ teaspoon ground clove 1 teaspoon Saigon cinnamon, ground Dash of cardamom, ground ½ teaspoon freshly ground nutmeg 4 medium eggs ¼ teaspoon salt Topping Ingredients 1 cup whipping cream mixed with 2 tablespoons maple syrup for topping 16 ounces silken tofu Instructions Preheat oven to 325 degrees. To prepare crust, mix graham crackers, soy nuts, and butter in a food processor until it resembles moist crumbs. Press into small tart pans or larger tart pans. Reverse ½ cup of crumb mixture to sprinkle on top of cheesecake. Bake in over for 4 minutes. Remove and cool.Use the food processor to mix the cream cheese and the next 11 ingredients. When adding the eggs add them one at a time. Process until blended.Pour into the crumb lined pans. Bake 30 – 35 minutes for small pans or 50 to 55 minutes for large pans or until center is almost set. Cool before removing bottom of the pan. Refrigerate for 4 hours.

Serves 12 Cathe Olson’s dessert entry features a tasty cheesecake flavored ice cream that gets served in a graham cracker crust and topped with pureed raspberries. You will need an ice cream maker to prepare this treat. Ingredients 1 large lemon1 package (12 ounces) firm silken tofu1 package (8 ounces) soy cream cheese ½ cup soymilk 2/3 cup agave nectar2 teaspoons vanilla extract Graham Cracker Crust 1 ½ cup graham cracker crumbs (10 crackers) 3 tablespoons agave nectar or maple syrup 3 tablespoons soy oil Raspberry Sauce 2 cups raspberries or 1 bag (10 or 12 ounces) frozen unsweetened raspberries, thawed3 tablespoons agave nectar Instructions Prepare Lemon Cheesecake Ice Cream. Zest and juice lemon into food processor bowl along with remaining Ice Cream ingredients. Process until smooth. Chill thoroughly, ideally 2 hours. Freeze in ice cream maker according to manufacturer’s directions until firm. Meanwhile, prepare Graham Cracker Crust. In medium bowl or food processor mix crackers, sweetener and oil until blended. Press onto bottom and up sides of 9-inch pie plate or springform pan. Freeze for 15 minutes to chill completely. Pour Lemon Cheesecake Ice Cream into chilled crust. Cover tightly with parchment paper, plastic wrap or foil. Freeze at least 3 hours. Prepare Raspberry Sauce by blending raspberries and sweetener in blender or food processor. Strain, if desired.To serve, let Cheesecake stand at room temperature for 15 minutes. Cut wedges and top with Raspberry Sauce. By Cathe Olson

Ingredients 1 ¼ cups all purpose flour ¼ cup soy flour ½ cup baking cocoa 1 teaspoon baking soda 1 teaspoon baking powder 1 cup dairy free semi-sweet chocolate chips ½ cup cherry preserves 1 cup granulated sugar 1 teaspoon almond extract 1 ½ cups plain soy milk ½ cup soy oil 2/3 cup cherry preserves, reserved for glazing after the cake has baked Instructions Preheat the oven to 350° Fahrenheit and lightly grease an 8x8 baking pan. Measure the all purpose flour, soy flour, baking cocoa, baking soda, baking powder, and chocolate chips into a medium sized mixing bowl and incorporate. In a separate bowl combine the half cup of cherry preserves, granulated sugar, almond extract, soy milk, and soy oil and stir. Add the wet ingredients to the dry ingredients and mix until well incorporated. Pour the batter into the greased 8x8 pan and bake for forty-five minutes or until a toothpick comes out clean. While the cake is still warm, spread the 2/3 cup of reserved cherry preserves on top of the cake. Allow cake to cool and serve. Notes 12 servings

by JL Fields from Vegan for Her: The Woman’s Guide to Being Healthy & Fit on a Plant-Based Diet Ingredients 32 ounces (4 cups) low-sodium vegetable broth (low-sodium is very important!) 1 cup yellow onion, diced coarsely 1 tablespoon fresh garlic, chopped in big chunks 1 block (14 ounces) soft tofu (NOT silken!), pressed and drained 4 cups kale, loosely packed 1/4 cup yellow miso A few pieces of raw kale, for garnish Instructions Bring vegetable stock, onion and garlic to a boil in a large saucepan. Cube the pressed tofu, add it to the saucepan, and bring back to a boil. Add kale (torn into large pieces), stir, cover and simmer on low for 5 minutes. Remove saucepan from heat and stir in miso - it's okay if it doesn't all dissolve because you will soon be blending it. Transfer soup from the saucepan to a high-speed blender (I used a Vitamix), cover tightly, and blend for 30 seconds to a minute, 3 cups at a time (you do not want to put more than 3 cups of hot liquid in a blender at one time - trust me!) Spoon into a bowl and top with a few pieces of raw kale, as garnish. Enjoy this hot, creamy soup! Notes With just six ingredients, you will be enjoying a delicious, super-healthy soup in 20 minutes! Be sure to use a low-sodium vegetable broth, since the miso has a very salty flavor.

It’s easy to move away from the “meat as the center of the plate” attitude when you focus on fresh, globally inspired dishes, like these spicy tacos. You won’t even miss the beef when you cook up this quick dish, sure to please the entire family. Pair it with Tortilla Soup to balance out your meal. Best of all: save leftover taco filling and reheat for a speedy, easy lunch the next day. Recipe from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, ©Sharon Palmer 2014. Reprinted with permission from the publisher, The Experiment. Available wherever books are sold. www.sharonpalmer.com Ingredients 8 ounces (227 g) extra firm tofu, drained and pressed for best results 1 teaspoon extra virgin olive oil 1½ cups (105 g) finely chopped mushrooms (e.g., white, baby portobello) 2 green onions, white and green parts, diced 1 medium garlic clove, minced2 tablespoons prepared salsa, plus . cup (130 g) for serving 1 teaspoon low-sodium taco seasoning (see page 345) 1 teaspoon reduced sodium soy sauce One 15-ounce (425 g) can black beans, no salt added, rinsed and drained (or 1¾ cups cooked) 2 cups (72 g) packed leafy greens 2 medium tomatoes, diced 1 medium avocado, peeled, cored, and sliced into 8 pieces Eight 6-inch (23 g) whole grain tortillas (e.g., corn, whole wheat) 1 cup (112 g) shredded plant-based cheese, optional Plant-based sour cream, optional Instructions Shred the tofu with a grater or in a food processor (with shredding attachment). Heat the olive oil in a large skillet over medium heat and add the shredded tofu, mushrooms, green onions, and garlic. Sauté for 2 minutes. Add the salsa, taco seasoning, and soy sauce. Sauté for an additional 5 to 7 minutes, until the mushrooms are tender. Meanwhile, heat the black beans in the microwave or on the stovetop over medium heat until warm. Arrange the greens, tomatoes, and avocado on a platter. Warm the tortillas in the microwave or in a hot skillet for 30 seconds. To assemble the tacos: Fill each tortilla with about ¼ cup of the tofu-mushroom mixture, ¼ cup of black beans, ¼ cup of greens, 3 tablespoons chopped tomato, 1 slice of avocado, 2 tablespoons of plant-based cheese, a dollop of plant-based sour cream (if desired), and 1 tablespoon of salsa. Note: Store the leftover taco filling in an airtight container in the refrigerator for up to 2 days. Reheat for a few minutes in the microwave or a small skillet and serve with the remaining ingredients, as suggested. Notes Per Serving: 244 calories, 10 g protein, 31 g carbohydrate, 10 g fat, 2 g saturated fat, 7 g fiber, 2 g sugar, 430 mg sodiumStar Nutrients: folate (13% DV), vitamin A (11% DV), vitamin C (14% DV), vitamin K (13% DV), calcium (13% DV), iron (11% DV), potassium (12% DV) By by Sharon Palmer, The Plant-Powered Dietitian

Ingredients ½ cup soy flour (35% protein) ½ cup all-purpose flour ¼ cup powdered sugar ½ teaspoon baking powder Pinch salt 1 cup semi sweet chocolate chips, divided ¼ cup soy oil 3 tablespoons water1 teaspoon vanilla extract1teaspoon sugar ¼ teaspoon cinnamon Instructions Preheat oven to 350°F/Sift soy flour, all-purpose flour, powdered sugar, baking powder and salt into medium mixing bowl. Stir in ½ cup of the chocolate chips. Melt the second ½ cup of chocolate chips in microwave or in bowl over hot water. Stir in oil, water and vanilla. Stir melted chocolate mixture into flour mixture until well blended. Using a 1-ounce cookie scoop, or by rounded teaspoonsful, drop cookies onto parchment or silicone lined baking sheet. Using back of a fork, press down twice to create a criss cross pattern.In small bowl stir sugar and cinnamon together. Sprinkle a pinch over each cookie. Bake 10 minutes. Remove from baking sheet. Let cook 2minutes, then transfer to a rack to cool completely.This recipe has 0% cholesterolIt is almost vegan. The chocolate does have a small amount of milk product in it. Notes Notes: You can blend the soy oil with olive oil depending how much of a background olive oil flavor you like. Yield Makes 12 cookies

Do you have an air fryer? This recipe is for you! Basic Tofu 1 package extra-firm tofu 1 teaspoon sesame oil 4 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 1 teaspoon ground ginger 2 teaspoons coating mix (I like to mix brown rice flour with corn starch; or corn and potato starch; or just use two teaspoons corn starch)1 teaspoon ground ginger Mongolian Sauce ¼ cup low-sodium soy sauce ¼ cup water ⅛ cup sugar3 cloves garlic, minced ¼ teaspoon ground ginger Instructions for the basic Tofu Press and drain tofu. I highly recommend freezing water packed tofu immediately after purchasing. Thaw the night before you plan to use it. The next morning, press and drain it (it will take no time at all because of the freezing / thawing process). Cut the block of tofu into cubes.In a small bowl, whisk oil, soy sauce, rice vinegar and ground ginger together. Pour over the cubed tofu in an airtight container and chill to marinate. Ideally, let it marinade all day (8 hours). Drain marinated tofu and transfer to a medium bowl. Whisk together the coating mix and remaining ground ginger. Sprinkle over the drained tofu and gently toss with tongs, coating all pieces of tofu. Transfer tofu to the air fryer.Set the air fryer to 350F degrees and cook for 20 minutes. Shake at 10 minutes. Instructions for the Monglian Sauce While the tofu is cooking in the air fryer, mix all sauce ingredients together in a saucepan. bring to an easy boil on medium-high heat. Then immediately reduce heat to low and simmer, stirring occasionally. When the tofu is done, transfer to the sauce pan, gently folding the tofu in the sauce until all cubes are coated. You can serve right away or cover and leave on low for about five minutes. Notes Serve with rice and steamed veggies! Yield Serves 4

Serves 6 Ingredients 1 1/2 cups cooked or canned black soybeans (or tan soybeans) 1 clove garlic 2 tablespoons chopped onion 2 tablespoons lemon juice 1 teaspoon cumin 1/2 teaspoon smoked paprika (or other paprika) 1/4 teaspoon cayenne pepper 1 1/2 tablespoons sesame tahini 1/2 teaspoon salt Broth from soybeans (cooked or canned), as needed for consistency Instructions Combine everything but the broth in a food processor. Pulse to a creamy consistency, adding broth, as needed to thin it out. Notes Recipe video: http://thesoyfoodscouncil.com/video-black-soybean-hummus/ By JL Fields