Blend together in a good blender and enjoy! (you might need to add more liquid if your blender has trouble blending.)

Puree in blender until frothy.

Blend together until frothy.

Liquefy in blender. Strain. Store in refrigerator. Shake before serving.

Combine ingredients in blender and blend until smooth

To serve, pour into a glass and top with a sprinkling of cinnamon. Yum!

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

Roasted red peppers give this spread smoky sweetness. You can substitute 1 1/2 cups bottled roasted red bell peppers. Serve with toasted bagel chips or raw vegetables.

Puree together rice and jam. Use as frosting on chocolate cake and brownies, and as topping for [vegan] frozen vanilla yogurt. Or mix an equal volume of this topping with [vegan] plain, non-fat yogurt for a sweet, creamy dessert. Yields enough to frost a 7 1/4 inch square pan of brownies.

Layer peaches in skillet, overlapping each layer. Add soymilk mixture to dry ingredients and mix until just combined. Pour batter over peaches. Bake ~35-40 minutes. Invert over serving plate. It is delicious served slightly warm with a bit of ff vanilla soy ice cream.

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup pumpkin pie filling — (canned–not just plain pumpkin)
1 cup unsweetened applesauce

After you’ve made it once or twice you can adjust the cocoa and sugar to suit your tastes. eg. I find that when I use Dutch processed (dark) cocoa, I need only 1 T of cocoa powder.

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

It is important to dissolve Emes in the boiling milk to activate it. Add the rest of the ingredients and whiz again, then add cold milk and whiz again. Pour into ice cube trays for freezing to make ice cream. After frozen, send cubes through a Champion Juicer or blender. Another option is to freeze in an ice cream maker.