A filling, super- yummy smoothie in which the tofu is totally undetectable! I like to whip it up, keep it in the fridge at work and sip on it all afternoon. If you let it refrigerate, it thickens up. MMmmm.
These were originally, in Louise Hagler's "Tofu Cookery", named chocolate chip bars- however, when we modified the recipe a bit, they turned out more cakey. So, let it suffice to call them squares! They may be lower fat, but they are *really* good.
I can't quite think of the proper adjective for this cheeze recipe... it's wonderful mixed into calzones, dolloped on pizzas, baked on enchiladas. Did I mention it also makes terrific vegan cheese fries? Try it! (Thank you, John Robbins- from May All Be Fed.)
These cookies have come a long way. From my mom's stained old copy of Company's Coming "Kids Cooking", now they're an ubiquitous, veganized family favorite. The cherries are my personal addition. I mean, you can use JUST plain ol' chocolate chips, but come on... :-)
Have ingredients, will invent smoothie. When I've there's so much food around that I can't decide what to have for breakfast, innovation is always the best option. Feel free to play with measurements to suit your taste.
This breakfast came together for me when I had an abundance of uber-healthful ingredients on hand: yogurt with enzymes, cinnamon and fresh blueberries beaming with antioxidants, omega-3 rich walnuts... try subbing your own choice of fruits, play with amounts, and enjoy.