RECIPES4

THE BEST CAROB FUDGE PIE (Barbara Kerr)

In a blender combine:

1/2 cup pure maple syrup 2 tsp pure vanilla

1 tbs Roma (non-caffeubated coffee substitute

As soon as Roma is dissolved, add:

1 12.3 oz box firm Mori-Nu Silken tofu

Blend until silky smooth. Over a low heat in a thick bottomed sauce pan

melt: 3 cyo favorite carob chipps or barley malt sweetened chips

When chips are melted, add to blender and blend, stopping 2 or 3 times to
stir contents down. When completely blended, just put your blender in
the refrigerator while you wait for the Graham cracker Crust to become
completely cool. When crust is cool, spoon in filling and refrigerate.
This pie is very rich and needs to be served very cold. Cut into small pieces.

Graham Cracker Crust

8 large squares any brand of honey flavored health graham crackers crushed.

Add to crushed grahams:

2 tbs pure maple syrup

3 tbs canola oil

Mix well. Press into 9" pie plate going up sides and bake @ 350 degrees for 12 minutes. Allow to cool completely before adding filling. This crust is very crunchy.

HOLIDAY CRUNCH SALAD (Barbara Kerr)

4 cup broccoli, 1" pieces 4 cup cauliflower, 1" pieces

2 cup cherry tomatoes, cut in half (could cube plum tomatoes)

1 1/2 cup Nayonaise Vege Dressing (Use your own tofunnaise)

2 tbs honey 2 tbs lemon juice

Sprinkle of paprika for top of salad after it has been tossed.
Put veggies into a large bowl. Mix up rest of ingredients and pour over
the vegetables. toss well to coat. Sprinkle with paprika and serve.

HOT STRAWBERRY CIDER (Barbara Kerr)

8 cup cider 1 tsp whole cloves

4 inches stick cinnamon 1 lb bag frozen strawberries

Bring above ingredients to a boil. Reduce to low heat and simmer
uncovered for 10 minutes. Pour cider through a fine strainer to remove
berry pulp. Serve hot.

This is a beautiful red color.

CHILLED LEMON CHEESECAKE FILLING (Paula & Curtis Eakins)

2 10.5 oz. pkgs Mori-Nu silken tofu, extra firm

3 fresh lemons, juice only

2 tbsp honey or fructose

1 4 oz pkg lemon instant pudding

In a food processor place tofu, lemon juice and honey or fructose and mix
well until smooth. Add lemon pudding mix and blend until mixture becomes smooth again.

Place in a prepared crust and chill for about 4 hours. To get a cheesecake texture, freeze for 3 hours, thaw slightly before cutting and serve with favorite fruit topping.
Serves: 6-8.

PUMPKIN PIE & CRUST (Barbara Kerr)

1 1/4 cups pure maple syrup 1 tsp cinnamon

2 tsp pure vanilla 1/2 tsp salt

1 sm. can solid pack pumpkin 1 1/2 cup mashed silken firm

Mori-Nu tofu

Filling: Blend all above ingredients and pour into pie shell.
* * * * * * * * * * * * * * *
1 1/4 cup quick oats 3/4 tsp salt

(blended into flour) 1/4 cup oil

1 cup whole wheat pastry flour 1/2 cup cold water

Crust: Blend dry ingredients. Add oil and cold water, mix. Roll out dough. Place in pie pan. Pour in filling and bake at 350 degrees for 1 hr. 10 min. Cool and serve.

JEFF'S CHEESELESS CHEESE (Jeff & Nancy Riedesel)

1/2 cup Tahini 1 cup hot water

1 tbs Emes unflavored gel 1 4 oz jar pimentos

1 tsp garlic & onion powder 2 tbs Baco Bits (opt)

3 tbs. Nutritional yeast flakes 1 tbs lemon juice (my addition)

Blend well until smooth and thick. Will thicken more as it chills. Great topping for pizza buns, shepherd's pie, chili chip dip (just add a jalapeno pepper to cheese for zest).