Vegans Take the Great Food Blogger Cookie Swap

As I posted previously, I took part in The Great Food Blogger Cookie Swap this year. The idea is to bake 3 dozen cookies and send them to 3 assigned food bloggers. In return, you get a dozen cookies each from 3 other food bloggers, secret Santa style. 

I sent Cranberry Almond Cookies to food bloggers at The Yummy Year Project, Rosewater and Thyme, and Healthy Kitschy Vegan. I hope they were enjoyed and there will be a post of that recipe coming up.


Now, on to the cookies that I was lucky enough to receive. Unfortunately one of my secret cookie santas never sent a batch so I only have two to show you today. Fortunately, they were so good that it makes up for the missing batch!

The first batch to arrive was Biscoff No Bake cookies from Tanya at Vegan Faith. They so thoughtfully came in a cute holiday tin.

The second batch to arrive was from Rachel at My Naturally Frugal Family. Rachel was so excited that she forgot to add information about the cookies, or herself! Luckily she found me here and posted all of her (and the cookie) info in a comment on the Thanksgiving post. (I will update this when everyone posts their recipes.) 

I hope that everyone who participated enjoyed all of their cookies! 

Update: Today I received a package from the post office mailed on December 3rd! Bad post office. The lovely Marly from Namely Marly sent the most adorable confetti cookies. They were delicious, pretty and cute all rolled into one sprinkly cookie. They also came in a very pretty box. Thank you Marly!

Fall Favorites: Cranberry Almond Cookies

 


As a vegan participating in a non-vegan cookie swap, I wasn't sure what to expect. It seems that there were (just) enough vegans who participated that we were able to have a vegan "section" of the swap. I decided to make the first recipe I ever created on my own, Cranberry Almond Cookies. One of my friends once said of them, "They taste like Fall". I have two versions of this cookie, one is a lower fat version and the other makes incredibly chewy delicious cookies. Since my cookie recipients were sure to be getting three dozen cookies in total, I opted for the lower fat version which tastes a little more cakey than the chewy cookies. I'm also hoping that they shipped well. A little side note, if you're ever happen to be looking for a cookie to go with red wine, these are the ones.

Sooo, I forgot to take a picture of my cookies before I sent them. I hope that The Yummy Year Project, to whom I sent one of the batches, doesn't mind my pilfering her picture of my cookies. Plus she took a great picture!

Cranberry Almond Cookies (makes 12-18 cookies)
1/2 cup DARK brown sugar (or light brown sugar and added molasses)
1/4 cup Granulated sugar
3/4 cup All purpose flour
1/4 tsp Baking powder
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/2 tsp Vanilla Extract
1/4 tsp Almond Extract
For the lower fat version: Use 5-6 Tbsp oil (I use Canola) and 4-5 Tbsp Apple Sauce. There should be 10 Tbsp of liquid in total.

For the full fat chewy version: Use 10 Tbsp oil (again, I use Canola)
1/3 cup of Dried Cranberries
1/4 cup of Slivered Almonds

- Combine and mix all of the dry ingredients. *If you're making the chewy version of the cookie you may want to dissolve the sugar in the oil first.
- Create a well and add in liquid ingredients.
- Mix well.
- Fold in the dried cranberries and slivered almonds.
- Bake on a cookie sheet, on parchment paper, at 300-325 degrees Fahrenheit
* For the lower fat cookies bake for 14-17 minutes. For the chewy cookies bake for 10-13 minutes.

Thanksgiving 2011

I'm a little late on the Thanksgiving post. I was not even going to bother but apparently some super awesome people read this blog and actually asked to see it. This year I didn't make anything original although I did create a pumpkin pecan pie that was way too rich by taking pieces of different recipes. Some people liked it, some people didn't.

I did manage to make a few things that were so successful that I never even got any pictures. You can check out fantastic pictures of those on the blogs linked here. Those would be C'est La Vegan's Goat Cheese which I added liquid smoke to and Killer Bunnies, Inc's Cashew Truffles. The cashew truffles included Raspberry (added raspberry jam), plain chocolate, and Rocky Road (added Dandies Marshmallows and rolled in chopped peanuts).  For the main course I made Field Roast Celebration Roast with C'est La Vegan's "Poultry" gravy. So now that I'm looking at this, I see that most of what I made for Thanksgiving was not photographed. I'm such a slacker. Here's what I made that was photographed (click on the pics for a better look):

Vegan Dad's Pumpkin Pull-Apart Rolls
Vegan Dad is one of my absolute favorite vegan blogs. Last year I made his apple cider tofu for Thanksgiving and it was amazing.

 And these are the pumpkin rolls on my pretty new dishes...

 

I took The PPK's Pumkin Cheesecake recipe and substituted Vanilla Wafers for graham crackers and Bryanna's Vegan Pumpkin Pie as sub for the Cheesecake. So mainly I just used the Pecan topping from the PPK on Bryanna's pumpkin pie. It didn't go over well with some people. It was really rich, a little to much so for myself but some people seemed to like it.

And by special request from my sister, Raw Food for Real People's Raspberry Cacao Cheezecake.

 People tested, cat approved (actually cat rejected). I think she just wanted to be on the internets.

  Until next year...

Baked Ziti

I have just been so neglectful of my little blog. I could make excuses about how busy life has been but really, I eat every day so how can I make excuses? I made some awesome foods for Thanksgiving so expect some new posts coming soon. Now onto the ziti!

I grew up in a town with a very large Italian population, so suffice it to say that going out for Italian food was a common occurrence in my childhood. I really missed stuffed shells until I found Rising Moon and ravioli until I found SoyBoy. I never found a store bought baked ziti so I had to find a way to make my own. Ok well I don't eat any of those very often but it is a special treat when I get some good old Italian pasta dishes.

This dish isn't necessarily fast but it's pretty easy. I make a big batch of vegan ricotta and use it for different dishes over the next 1 1/2-2 weeks.  That is probably the most time consuming item to make, aside from bake time.

For 2-4 Servings of Baked Ziti:

1 1/2-2 cups (dry) of cooked ziti pasta
8 oz Tomato Sauce (store bought or homemade)
6-8 oz Vegan Ricotta (see recipe below)
4 oz Daiya Mozzarella Cheese (or any brand that you like)
2 Tbsp Vegan Parmesan Cheese (1 part ground sesame seeds, 1 part nutritional yeast)



*Preheat your oven to 375F.
*Cook the pasta as directed on the package. Drain well and place in a medium mixing bowl. add in the tomato sauce, vegan ricotta, and vegan mozzarella. Mix well using a rubber spatula.
*Lightly grease/spray a baking dish and place the mixture into the dish.
*Sprinkle the vegan parmesan on top and bake for 25-30 minutes.

Vegan Ricotta 
1/2 cup Raw Cashews (soaked for a minimum of 2 hours to overnight)
1/4 cup fresh lemon juice (slightly less if bottled)
2 Tbsp Olive Oil
2 Cloves of Garlic
1 lb of Firm Tofu (I like the texture of Nasoya Light Firm Tofu for this recipe)
1 1/2 tsp dried basil
1 1/2 tsp salt

*In a food processor add the cashews, lemon juice, olive oil and garlic. Blend until creamy.
*Add remaining ingredients to food processor and blend until creamy again.
How easy is that?!

The 1st Annual Great Food Blogger Cookie Swap is being hosted by Love & Olive Oil and The Little Kitchen. Join me vegans!

(I will have to find my camera battery charger soon)

Any votes on what kinds of cookies I should bake for my lucky recipients?

#fbcookieswap

Update: Oh boy, I got my matches and these people are real food bloggers. They have amazing websites, really. Fingers crossed that I can hang with the big boys so to speak.

Surprise!

I couldn't leave you with that ugly picture of tofu scramble so I'm giving you Surprise Cookies. I'm hardly a fan of Martha Stewart but she has some good recipes and tips. I saw a posting of this one and had to make it, particularly because I wanted to use my Sweet & Sara vanilla marshmallows for something fun before I ate them all. I had to act fast. Without further ado, I give you Surprise Cookies!

A little about marshmallows. I think most people know that they are not vegetarian due to the gelatin in marshmallows. If you want to find out what gelatin is really made of, click the link. Otherwise just take my word for it that they are not vegetarian.

Candy, including marshmallows, are among them most difficult foodstuffs to make. Therefore, I highly recommend using store bought marshmallows. There are two brands that I am aware of. Sweet and Sara marshmallows taste more like big, dense, homemade marshmallows and they are local so they are easier for me to get. Dandies are fantastic marshmallows that taste like the mini-marshmallows that you ate as a kid.

For the Surprise Cookies, I used Sweet and Sara marshmallows. Martha's recipe calls for cutting a large marshmallow in half so I cut the large Sweet and Sara marshmallows in half. If I make these again, I may try for a whole marshmallow because I think you lose that taste a little bit with half. Of course I'll update the post when I do because I know you are all just hanging on the edge of your seat waiting.

Really, these could not be easier to make.

A couple of tips:
*I used direct substitutions for butter, eggs, and milk using Earth Balance, Ener-G Egg Replacer, and Soy Milk.
*Keep the marshmallows at room temperature before baking.
*If your frosting topping is runny, add in more confectioners sugar to stiffen it up.

 

 

Enjoy!

My Food Isn't Pretty

I haven't been posting much because what I've been eating, although healthy and easy to make, isn't necessarily pretty to look at. Case in point...

Tofu Scramble with an Avocado & Sun-dried Tomato Spread
(also store bought veggie sausage which I think I've had twice in my life)

 Also you don't want to see pictures of a salad, that I eat everyday, consisting of lettuce, carrots, tofu chunks, and dried cranberries.

Have no fear, I have a backlog of desserts and fun things to post. Plus, it's fall! My favorite time of the year to cook and bake.

Do You Miss TooToos Too?

I really miss Too Toos. Why did Tofutti stop making them? I finally decided to take matters into my own hands and create some at home vegan ice cream sandwiches. After buying Vice Cream (ages ago) I discovered that you need an ice cream maker to use the book. Both apartment living and the fact that I don't eat ice cream often make purchasing an ice cream machine a luxury I do not need. So, my vegan ice cream sandwiches use store bought vegan ice cream. But the chocolate cookies are my very special recipe that I spent many years perfecting. While you can use store bought cookies I recommend using fresh baked chocolate chip cookies.

Here's one of my favorite chocolate chip cookie recipes:

1/2 cup firmly packed brown sugar
1/3 cup granulated white sugar
1 cup all purpose flour, sifted
3/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons water, room temperature
1 teaspoon vanilla
1/3 cup vegetable oil
1 cup semisweet chocolate chips
 
Preheat your oven to 300 degrees F.

Mix all dry ingredients together and create a well in the bowl. Place the wet ingredients in the well and mix. Add in chocolate chips.

Line your baking sheet with parchment paper. Drop cookies on the sheet with at least 1 inch between the cookies. Bake for about 14 minutes depending on the size of your oven. When I make these in my convection oven it only takes about 8 or 9 minutes but in my stove it takes about 14 minutes.

Let the cookies cool completely and add your choice of vegan ice creams between two of the cookies to make a delicious vegan ice cream sandwich.

MIA + Worldwide Vegan Bake Sales

I've been MIA for a while, I started a new job and I'm looking for a new apartment so life has been busy. I hope to be posting about new yummy vegan foods soon. In the time since I last wrote I've converted two people to liking vegan food. They won't become vegan but they've gone for vegan options when we've gone out to dinners.

In other news, worldwide vegan bake sales are in full swing. Today is the Long Island vegan bake sale at 3 Brothers in RVC and on May 1st you can find the NYC vegan bake sale at MooShoes. There are a few others around NYC and you can find that info, along with info on other world wide vegan bake sales, at http://www.veganbakesale.org/veganbakesale/vbs-where.html

Enjoy!

Sweet Dreams

Peanut Butter Chocolate Pillows

Link to Recipe & Instructions

I have been seeing these all over the place lately so I decided it was time to make them now. I followed the recipe almost exactly except that I cut the recipe in half and baked them at 315 degrees Fahrenheit for 12 minutes. They're a little bit time consuming but you really can't mess them up. It took me about a half hour from the start until I put them in the oven. One tip to make note of is that if you keep the dough at room temperature or slightly warm before you bake them there will be fewer cracks in the cookie when they're finished baking. 

Step 1 - Mix the chocolate cookie dough

Step 2 - Mix the peanut butter cookie dough

Step 3 - Roll the dough into a ball

 Step 4 - Bake and let cool before eating

Raw Option - I came up with 13 cookies so I tried the last one raw. It was quite good and would be an excellent option for raw dessert.

The only problem with these is that now I want to eat them ALL!

The entire batch is 60 WW points, or about 5 a piece. "Pricey" but well worth it.

Enjoy!

Savory Casserole

Tonight I just experimented in making a casserole, not measuring terribly carefully, and it turned out to be tremendous. I was not expecting that. So I will give you my approximations for measurements but I don't think it matters all that much. Aren't casseroles really just about throwing things you like, that go together, in a dish and baking it?  Also, in case you haven't noticed I really love mushrooms and onions. Like, a lot.
P.S. I'm noticing a pattern in my foods looking not so attractive but they taste so good.

Chopped Onions - approx 1/3 cup
Portobello Mushroom Slices - approx 1 cup
Tofu - approx 1/4 block
Nutritional Yeast - as much as you'd like, I used probably about 2 Tbsp
Vegan Cheddar Cheese - I used approx 1.5 oz Daiya
Dash of Salt for flavor
Seasoned Packaged Tofu Meat substitute - I used Field Roast Tomato Flavor slices (2) but it would work well with any "deli" slices, fakin bacon, or soysage just for a little flavor.

In frying pan with either nonstick spray or oil, saute the onions. After a few minutes add in the mushrooms and saute for a few more minutes. Crumble the tofu and toss into the pan along with the nutritional yeast, salt, and meat substitute. Saute for another minute or two. Toss in the vegan cheese, stir in quickly and move it right to the casserole dish. Sprinkle some vegan cheese on top if you like. Bake at 400 degrees Fahrenheit for about 15 minutes.

Easy Apps

These weren't plated well, I fully admit it, but they tasted delicious. They're incredibly quick and easy to make.

Lightlife Smart Strips with Thai Kitchen Peanut Satay Sauce

The chik'n strips can be grilled in a nonstick pan or baked in an oven. I heated up the peanut satay sauce but I don't think it's necessary.  (Total 2 points) One thing to watch for in Asian sauces is "fish sauce". It is always listed in one form or another in packaged sauces. In restaurants you should ask your server if they can make the dish without fish sauce. That's a trap that I fell into quite a bit when I first switched to a vegan diet.


Gardein Chipolte Lime Crispy Fingers with Mock-A-Mole

Pictured is two crispy fingers cut up into bite size pieces and mock-a-mole that browned a bit while I was working on all of this. I started with Bethenny Frankel's Mock-A-Mole recipe and pared it down for simplicity. I used equal parts avocado and cup(s) of canned peas and then threw in some of my favorite seasonings (onion powder, garlic powder, lime juice, paprika, and salt). Of course if you have the time or the ingredients in your house use fresh ingredients, if not then packaged works just fine. (5 points-the crispy fingers are two points a piece but a small amount of mock-a-mole is just one point.)

Enjoy!

Watching It

I haven't fallen off the face of the earth; I'm still here. Through Thanksgiving I had been making loads of delicious foods for my little blog here but my hips can't take it anymore. So, I've started Weight Watchers. I've always been pretty against the program because they teach portion control (which I've never had a problem with) but they don't teach people how to become healthy eaters. A couple of weeks ago they changed their program and now most fruits and veggies are "free", meaning they don't come out of your daily points allocation. Now I'm giving it a try, we'll see how it goes. Let's face it, how many people want to see pictures of salads and not-so-attractive foods? I know I don't, so I haven't been writing. Today I decided to start it up again and I'm going to keep the posts to easy vegan meals but they'll be more healthy and I'll try to add in some fun extra things such as products that I like.

Recently I discovered the Gardein Mandarin Orange Crispy Chick'n. I know, I'm Gardein obsessed but some of the food is sooo good. This shicken is no exception.  Add some onions when grilling for a little and serve over a 1/4 cup of wild rice and you have a great meal (5 points for any of you other WW-ers out there). The whole thing takes no more than 10 minutes to make. I also try to make a bunch of rice at a time so that I have it cooked and waiting in my fridge. I threw my rice into the pan for the last 10 seconds or so and it turned out quite nice. The mandarin orange chick'n would be great in a stir fry as well. I find stir fry a little tough to do without oil so I've avoided it thus far but I'm sure I'll get there.

Dreamy Creamy Chick'n

Today is the last day of Vegan Mofo so it calls for a special dish. When I went to graduate school and lost my healthy eating habits, this was one of the dishes that I came up with for special occasions because it is just so over the top...but totally worth it. The pictures are old because I've only made it two or three times but you'll get the idea.

Ingredients

1 Package (4 pieces) of Gardein™ chick’n scallopini

¼ cup Tofutti® Better than Sour Cream 

  (Can be replaced with a ¼ cup ground cashews for a slightly healthier version)

¼ cup Soy Milk (I used Lite Original Silk)

¼ cup Nutritional Yeast (Amount can be cut down by up to half, depending on personal taste)

1 tsp Garlic Powder

1 tsp Onion Powder

Salt and Pepper to taste

4 oz Daiya Italian Blend /mozzarella style “cheese”™

 

Crispy Cheesy Garnish -  1 oz Daiya Italian Blend /mozzarella style “cheese”™

Directions

Slightly defrost Gardein™ chick’n scallopini so that it’s easier to work with; put in microwave for about 30 seconds. Set aside.

In a bowl, mix Tofutti® Better than Sour Cream, Soy Milk, Nutritional Yeast, Garlic Powder, Onion Powder, Salt and Pepper. (Add more Soy Milk for desired consistency)

Moderately coat the Gardein™ chick’n scallopini with the mixture. There will be a lot of the mixture left over to use as a sauce on final dish.

Press ½ oz of the Daiya cheese on each side of each “chick’n”.

Grease cookie sheet/oven tray and place the coated “chick’n” on the sheet.

Evenly place the 1 oz Daiya cheese on the tray as well in its own section so that it does not melt into the chick’n. (or place on separate tray)

Bake at 350⁰ for 10 minutes, flip “chick’n”. Remove the Crispy Cheesy Garnish when it stops bubbling and starts browning.  Bake the “chick’n” for another 5 minutes. (Time/Temperature may need to be adjusted depending on your oven, mine cooks particularly hot.)

Remove “chick’n”, place on plate, spoon remainder of sauce over “chick’n”.  (sauce can be used hot or cold)

Place Crispy Cheesy Garnish on the “chick’n” and serve. 

Notes

If using cashews in place of Tofutti® Better than Sour Cream, grind in food processor. Heat soy milk and mix the sauce in the blender rather than a bowl.

The dish is very creamy. The amount of Daiya can be reduced or the dish can be made without the Daiya at all if it is too creamy for your taste.

Ground sesame seeds can be added for a slightly more “Parmesan” taste. Soy milk will need to be increased. 

Vegan Thanksgiving Round-Up

I hope everyone enjoyed their Thanksgiving, regardless of what you were doing or who you were with. My family was giving me a hard time about taking the foodie pictures so I had to snap a couple of pics very quickly on the sly and they didn't always turn out well. So, I apologize in advance for some of the pictures. Here was my Vegan Thanksgiving...

First, I made bread

Two main courses:
Seitan en Croute with Madeira Sauce

and Vegan Dad's Maple Apple Cider Tofu with Stuffing (although I just used my cranberry sauce as a topping instead of his chutney which looks delish).

I have to say, this was absolutely amazing. I will definitely be making it again!

Cranberry Sauce

Sweet Potatoes (which were made by my mom) with Glazed Pecans that I jarred.

And for Dessert...

My famous apple pie. Quite frankly, the pictures don't do it justice. I'm just sayin.

and Pumpkin Bread

I hope you enjoyed seeing what I ate as much as I enjoyed eating it. My family ate everything except my main course. My weight watchers devotee mamma made some grilled asparagus that was vegan but I don't have any pix.  Hey, it's a start!

Thanksgiving Part 5: Sides

Traditional Thanksgiving sides are really easy to make vegan.

Substitutes:

Butter == Earth Balance
Chicken stock == Vegetable stock OR there are vegetarian bouillon cubes that are meant to taste like chicken stock
Sausage == vegetarian sausage such as Lightlife Smart Sausage
Sour Cream == Tofutti Sour Cream (I use this for dip)
Marshmallows == Dandies (taste like store bought marshmallows) or Sweet and Sara marshmallows (taste more like homemade marshmallows)
    *I will be putting glazed pecans on my sweet potatoes instead of
      marshmallows. They're incredibly easy to make.

If there's anything that I left off the list, please feel free to leave a comment and I will do my best to get back to you with a veg*n substitute.

Here's a recipe for a delicious cranberry sauce that I made yesterday for my family's Thanksgiving.

APPLE CIDER CRANBERRY SAUCE

12 oz Cranberries
1 cup of Vegan Granulated Sugar
1 cup of Apple Cider
Clementine zest and approximately 1-2 tbsp Clementine juice


In a sauce pot over medium heat, combine a dash of clementine zest and juice, cider, and sugar. When the sugar is dissolved stir in the cranberries. You will know the sauce is done when all of the cranberries pop. It usually takes 10-12 minutes.

Really I just wanted to do something a little more exciting than the traditional sugar/water/cranberries - cranberry sauce. I <3 apple cider and thought it would be a good combination. A lot of people will use orange juice instead of water so it occurred to me that a bit of clementine would be a nice touch.

Stay tuned for my Thanksgiving round-up after the dinner.

Have a Happy Thanksgiving!

Thanksgiving Part 4: Desserts (part deux)

I mentioned in my last post that I make apple pie every Thanksgiving. You'd have to kill me to get my apple pie recipe. However, I can give you some tips on pie crusts that you can use on any pie and tips on making apple pies. You can use the crust for pecan pie, pumpkin pie, or any other pie that you'd like to make this holiday.

A few quick tips on apple pie. First, use more tart apples. I know, it's counter intuitive but sweet apples are just not as good in pies as tart apples are. Second, and this is probably a matter of personal preference, slice your apples thin. If your recipe calls for an apple cut into 1/8ths, cut them into 1/16ths. If you're using an apple corer you can slice through once, hold the apple together with your hand and then shift the corer to split the slices in half (but move your hand before you press down on the corer again). My final tip for apple pie is that crumb top pies always seem to be much more loved than the traditional pies. Use Earth Balance for your crumb top instead of butter. I will admit it takes a bit longer but it's worth it to keep the pie vegan.

On pie crusts... pie crusts always have 3 or 4 basic ingredients so there's nothing super special that you can put in them to make them more awesome than the next crust. So why do some taste so much better than others? It's all in the technique. First, keep the water and the margarine ice cold. Second, when mixing the dough don't mix thoroughly. Keep chunks of margarine something along the size of a walnut. Third, once you've mixed the dough (not thoroughly), wrap it up and refrigerate it for about 30-45 minutes to let it settle. My final tip is that if you're new to making pie crusts from scratch you should look for a step by step instructional video online. I'm sure there are a zillion out there.

Stay tuned, post-Thanksgiving you'll see pictures of my apple pie in my fancy new pie dish.

Thanksgiving Part 3: Desserts

Desserts are my favorite part of Thanksgiving! Shocker, I know. I'm not much of a cook but I'm a terrific baker if I do say so myself. Sure I've experimented with a recipe or two that hasn't turned out well and then didn't have the time to make something new so I served it anyway :) Some of you may have been fortunate enough to be the recipient of those dishes. But I digress.

For a number of years now I have been in charge of Thanksgiving dessert at my house and everyone happily gobbles up my vegan treats. Apple pie and apple cake are traditions at our holiday meal but I usually try to add something else to the mix. I have been debating, for a while now, what my new dessert will be this Thanksgiving and I think I've found it.

Yesterday I went to Michaels to see if I could come up with something I wanted to package cookies in for holiday host(ess) gifts...and then I ended up buying half the store. Isn't that the way every trip to Michaels goes? This trip I ventured into a section of the store that I avoid like the plague at this time of the year, the Seasonal section. *queue the horror movie music*   I guess they're already looking to get rid of the Thanksgiving gear!? Probably because Christmas prep starts in September now. I found a super sweet fall red ceramic pie dish and almost wanted to die. Then I came across the cutest 5"x3" ceramic loaf dishes in fall colors. They were $1. Yes, $1. There's nothing that I like better than a good bargain. So I bought three of them, one brown, one yellow, and one green. I would imagine there were other colors but this is what was left at my store. I decided that I would use them to make mini loaves of bread instead of rolls. THEN I decided that I would also use them to make a dessert, Pumpkin Bread!

I came home and found a recipe for the bread so I decided to do a little test run. I cut the recipe by 4, which actually turned out to be too much for the loaf dish, I should have cut it by 5. After I made it I thought this would be a great option for people who don't like their desserts too sweet.

And for those that do like their desserts sweet, a simple sugar glaze on top will do. You can use a small amount of tofutti cream cheese or margarine and soy milk, and lots of powdered sugar.

EXTREME CLOSE-UP!

Stay tuned for Desserts Part Deux....