DESSERTS

Banana Bread

1 and 1/2 cups wheat flour

2 tsp Ener-G egg replacer

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup sugar

3 tbsp oil

4 tbsp water

1 tbsp orange juice concentrate

1 tsp vanilla

1 cup mashed banana

1/2 cup coarsely chopped walnuts

Mix dry ingredients and add wet ingrediets. Mix 1 and 1/2 minutes, then pour into 1lb pan and bake 40 minutes at 350 degrees.

Orange Pie

3/4 cup sugar

1/2 cup all purpose flour

1/4 teaspoon salt

1 and 1/4 cups water

2 tablespoons margarine

1/4 cup soy milk

2-3 tablespoons grated orange peel

1/2 teaspoon grated lemon peel

2 tablespoons lemon juice

1 pastry crust, baked

In a saucepan, combine sugar, flour, and salt and 1 cup of the water. Cook and stir over medium high heat until thickened and bubbly, adding rest of water gradually. Add margarine and soy milk. Cook and stir until smooth, a few minutes. Remove from heat and add lemon and orange peel. Stir in juices. Cool on wire rack and then chill. Top with sweet cream topping (below) and slices of orange.

Sweet Cream Topping

1/2 lb firm tofu

1/4 cup confectioner's sugar

1/4 cup vegetable oil

1 tsp vanilla extract

1/2 tsp lemon juice

1/8 tsp salt

Combine in blender and mix until smooth. Chill.

Source: Cooking with PETA Edited by PETA. Book Publishing Company, 1997.

Tofu Strawberry Parfait

10 ounces soft tofu

2 ripe bananas

1/4 cup maple syrup

1 tsp lemon juice

1/2 tsp vanilla extract

1/2 cup frozen strawberries (or you can use whatever fruit you like)

In a blender, combine tofu, bananas, maple syrup, lemon juice, and vanilla. Layer in glasses or parfait cups 2 tsp strawberries with 1/4 cup tofu mixture, repeating until you've used it all. Chill.

Cinnamon and Molasses Cookies

2 tbsp black molasses

4 tbsp margarine

1 cup all purpose flour

1/4 tsp baking soda

1/2 tsp ground ginger

1 tsp ground cinnamon

1/4 cup brown sugar

1 tbsp ground almonds

1 cup confectioner's suger (for glaze)

Heat molasses with butter until it just begins to melt. Mix dry ingredients (except confectioner's sugar) and add wet ingredients to form a soft dough. Roll it out and stamp out cookies with cookie cutters or a tin can. Place on lightly greased baking sheet, chill 15 minutes, and bake at 375 degrees for 15 minutes. To glaze, mix confectioner's sugar with a little warm water and drizzle on top of cooled cookies.

Source: The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Christine Ingram and Roz Denny. Hermes House, 1999.

Sour Cherry Almond Crunch Cake

1 12-16 oz can pitted sour cherries

1 cup all purpose flour

1/3 cup sugar

1/2 tsp each baking powder and baking soda

1/4 tsp salt

1/2 stick margarine

1/2 tsp almond extract

1/2 cup soft tofu

Topping

3/4 cup toasted chopped almonds

1/3 cup flour

1/3 cup brown sugar

1/2 stick margarine

Drain and dry cherries. Mix flour, sugar, baking powder, baking soda, and salt in a large bowl. Rub in butter with fingers until coarse crumbs form. Mix almond extract with tofu, add to flour mixture and stir with fork to form a soft dough. Spread dough in ungreased 8 inch square baking pan. Scatter cherries on top. Mix topping ingredients and sprinkle over cherries. Bake at 400 degrees for 30-35 minutes.