When ready to serve, split figs and place on dessert dishes. Top with chilled cream.

1 ripe mango, cubed
2 cups cubed seedless watermelon

1/2 pineapple, peeled and chopped
1 banana, peeled and sliced …

Mix all ingredients well. I used a plastic container, with top, and shake like a palm tree during Hurricane Andrew. This drink is wonderful cold, but served steaming hot, it’s pure heaven.

This is from my book “Soyfoods Cooking for a Positive Menopause”.

From the Taste of Tofu volume in the Quick and Easy Cookbook series, by Yukiko Moriyama (c) 1988.

From The Power of Your Plate by Neal D. Barnard, M.D.

As a poor vegan college student, I have to be creative. I just reached the culmination of my cooking achievements with this cream cheese. I have to share it with someone, I hope someone out there likes it.

Source:
“soyfoods.com newsletter 12-21-2001”

Blend all ingredients in food processor until smooth. Let chill in the refrigerator for at least 1 hour.

To serve, scoop pudding into 4 serving bowls, and spoon ginger syrup over each.

I originally used about 2 cups of basil and the final product didn’t seem quite basil flavored enough for me and tossed another cup in at the end. Then it was perfect. (Makes about 1 1/2- 2 cups)

Traditional Caesar dressings are primarily oil, but why drench a fat-free green salad in oil? This delicious dressing makes enough for two BIG salads, and also makes a good dip for raw veggies.

This was in a “Mother’s Day Brunch” menu in Cooking Light. I was very impressed! I changed cheese to soy cheese, but other than that, I thought it was great that they were using tofu!

This is the basic recipe I started out using many years ago, but since then I kind of “wing it” and probably use more nutritional yeast than flour.