Desserts

1/3 cup raw cashews

½ cup cooked rice

½ cup dates

1/8 tsp. salt

1 tsp. vanilla

4 Tbs. flour

Water as needed to make smooth (about 2-1/2 cups )

2 bananas

Granola Crumb Crust

Blend all ingredients except bananas in blender. Place in saucepan on stove and boil, stirring constantly, until thick. Cool. Place 1 sliced banana in bottom of pre-baked crust, add the cooled filling, and top with another sliced banana.

2 cups water

1/2 cup carob powder (dark roasted is best)

1/2 cup ground raw cashew pieces or blanched almonds

1/3-1/2 cup pure maple syrup

3 Tbsp. arrowroot powder

1 tsp. real vanilla extract

1 tsp. slippery elm powder or guar gum

3-4 dashes sea salt

Optional: 10-16 drops peppermint flavouring

Optional: 1 tsp. instant coffee substitute

Blend all the ingredients thoroughly in a blender until smooth. Freeze the mixture solid. Cut into pieces and use a food processor or homogenizing juicer to chop it, soften it and mix it thoroughly for a smoother, more uniform texture. Re-freeze the ice cream, remove it from the freezer several minutes before serving to soften slightly, and enjoy. This vanilla ice cream has exquisite flavor. *You may substitute vanilla flavoring for real vanilla extract, but the flavor will not be quite as good.

1 cup cashew pieces

2-1/2 cups fruit juice

1 tsp. vanilla

3 Tbs. orange juice, optional

2 (or more) very ripe bananas

2 cups fruit

4-5 dates, optional

Lecithin OR guar gum OR cooked potato

Butter flavor, optional

Fresh mint, optional

Blend all ingredients on high until creamy (several minutes). You may use fresh or frozen fruit. Freeze in an ice cream freezer according to manufactures directions. Makes approximately 4 cups of ice cream.

VARIATIONS: substitute 1 cup cooked rice for the cashews. The rest is the same.

Combine ½ cup cooked rice and ½ cup cashew pieces. The rest is the same.

Substitute 1 package silken tofu for the cashews. The rest is the same.

Combine tofu, rice, and cashews as you please.

10 oz. (300 g) soft tofu

1/2-3/4 cup pure maple syrup

2 Tbsp. arrowroot powder

4-6 tsp. real vanilla

1 tsp. guar gum or slippery elm powder

Few dashes sea salt

Combine all the ingredients in a food processor or blender and freeze solid. Defrost for 5-10 minutes and use a food processor or homogenizing juicer to soften the mixture. Mix it again. Freeze a second time. Remove from the freezer a few minutes before serving. Add fruit or carob topping, granola or nuts if desired.

4 oz soft tofu

½ cup brown rice syrup or honey

3 Tbs. canola oil

1-1/2 tsp. vanilla extract

1 cup whole-wheat flour

½ tsp. each baking powder, baking soda, and salt

¾ tsp. nutmeg

54 whole almonds, optional Recipe Directions

Preheat oven to 350 degrees. In a blender, blend tofu, rice syrup, oil, and vanilla until smooth. Set aside.

Sift together dry ingredients. Stir in tofu mixture, and stir to combine. Drop by teaspoonfuls onto ungreased baking sheets.

Top with almonds.

Bake for 7 minutes, or until cookies are still puffy and have just begun to brown on the bottom. Makes about 4 dozen cookies.

3 cups granola, ground

2 tsp. coriander

3-4 Tbs. water

2 Tbs. rice or date syrup

4 oz tempeh

2 apples, peeled, cored and diced

½ cup raisins

½ cup currants

½ cup chopped dates

1/3 cup chopped pecans

½ cup pure maple syrup

½ cup orange juice

1 Tbs. grated orange peel 1 tsp. cinnamon

1 tsp. mace

1 orange juice pie crust

Steam tempeh for 20 minutes and then shred or dice finely. Stir tempeh and remaining filling ingredients together in a large saucepan. Bring to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat and set aside to cool.

Divide dough into 2 pieces, one slightly larger than the other. Place larger ball of dough onto a lightly

floured surface and roll into a 9" circle. Place larger circle of dough into an 8" pie plate. Spoon filling into crust.

Roll remaining ball of dough into an 8" circle and place on top of filling. Seal and crimp edges. Cut 3 or 4 steam vents in top.

Bake for 10 minutes. Reduce heat to 325 degrees and bake until crust is lightly browned, about 30 minutes. Cool before serving.

1-2/3 cups whole wheat pastry flour or all-purpose flour

¼ cup canola oil

¼ cup orange juice

20-oz can unsweetened crushed pineapple

1 cup chopped dates

1 cup blueberries

1 cup raspberries

¾ cup pistachio nuts, shelled and skinned

¼ cup water

3 Tbs. canola oil

2/3 cup brown rice syrup or honey

1 cup each brown rice flour and amaranth flour

½ tsp. each baking powder and baking soda

Preheat oven to 350 degrees. In a blender, grind nuts to a powder and put in a small bowl. Add water, oil, and syrup. Mix well.

In a large bowl, whisk together flour, baking powder, baking soda and five-spice powder. Stir in nut mixture to form a dough.

Form 1" balls and bake on ungreased cookie sheets for 8-10 minutes, or until lightly browned. Makes about 3 dozen cookies.

1 cup raisins

1 cup walnuts

1 tablespoon vegetable oil

1 cup sliced almonds

1 In a food processor combine raisins and walnuts. Process until they form a sticky ball.

2 Coat hands with oil and roll mixture into balls the size of large marbles, then coat with sliced almonds.

3 Cover and refrigerate for up to 3 days.

STRAWBERRY SLUSH

2 c crushed ice or fruit ice cubes (below)

3/4 cup apricot or pineapple juice

1/2 banana

2 Tbs. fresh or frozen strawberries

Blend all ingredients until smooth. Pour into dessert dishes or parfait glasses.

FRUIT ICE CUBES

2 c unsweetened pineapple juice

1 c strawberries

2 medium-ripe bananas

1/3 cup fresh lemon juice

Blend all ingredients until smooth. Pour into ice cube trays and freeze. Remove from trays and store in freezer bags. Use as ice cubes in punch or blend into fruit juice or soy or nut milk.