Cran-orange Sweet Potaotes

My sister has an aversion to sweet potatoes.... but not these!

Bake 3 large sweet potatoes at 350 for 60-75 minutes.  (I usually cut them in chunks so they bake a bit faster and then wrap them in foil).

After they have cooled, peel the sweet potatoes.  Slice them into a casserole dish  and sprinkle liberally with dried cranberries. If you add the dried cranberries after each layer of sweet potatoes, you will have them spread nicely throughout the dish.

Orange Topping:

6 oz, orange juice concentrate
1/3 cup pure maple syrup
1/3 cup olive oil
1/4 cup water
6 pitted dates
1 tsp salt

Place all ingredients in a blender or bullet.  Blend until smooth.  Pour over sweet potatoes.  Cover dish with lid or foil.

Bake at 350 for 1 hour. 

Samoa Carob Brownie Bites

These little gems are .... very yummy!  One of my taste testers said "I can hardly believe that these are carob and vegan!"  Give them a try!


Brownie Part:

In a large bowl place:

1 3/4 cups whole wheat flour
1 3/4 cups all purpose flour

1/2 tsp. baking soda

1 tsp. salt

Mix together with a whisk.

Either in a microwaveable bowl or a kettle place:

1/2 cup carob powder

1/2 cup carob chips

2/3 cup coconut oil

1 cup hot water

1/2 cup postum, roma, etc.

Heat together until melted  and smooth.  (Either in microwave or on stove top.)

Then add to carob mixture:

1/4 cup ground flax

2 cup natural sweetener (succanat, coconut sugar, etc)

1 T. vanilla

Mix well.  Add wet mixture to dry mixture.    Mix well.

Spoon into muffin tins lined with paper liners.  For fudgey brownies, bake 8-9 minutes at 350 degrees.  Bake a little longer if you want them to be more cakey.  There should be enough batter for 24 brownie bites.


Caramel:

In a saucepan, place:

1  can coconut milk
1 cup natual sugar

Cook on medium heat for about 20 minutes.  Add 2 tsp. vanilla and 1/2 tsp. caramel flavoring (optional)

Toast 2 cups of unsweetened coconut until nicely browned.  (WATCH CAREFULLY)

Stir the coconut into caramel.


Assembly:

Spoon the caramel coconut mixture onto the brownie bites.  Drizzle with melted carob chips.  If your carob chips are too thick, thin with a teaspoon or so of coconut oil.

Pumpkin Oatmeal Cookies

Dry ingredients:

1 1/2 cup whole wheat flour
1/2 cup all purpose flour
1 1/3 cups quick oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp. cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped walnuts

Wet ingredients:

1 cup coconut sugar
1/2 cup olive oil
2 T. molasses
1 1/4 cup cooked pumpkin
1 tsp. vanilla
1 rounded T ground flax seeds

Directions:

Mix dry ingredients together in a large bowl.

Combine wet ingredients - either in a blender or in a bowl with an immersion blender.

Add the smooth wet ingredients to the dry ingredients and stir until well combined.

Drop spoonful of batter into turbinado sugar and roll.  This is messy because the dough is soft.  You can skip this step, but the sugar on the outside, gives the cookie a very nice outside finish.
Place onto a parchment lined baking sheet and flatten with your fingers.
Bake at 350 for 16 minutes.

Carob Bundt Cake

1 c. whole wheat flour
2/3 c. all purpose flour
1 1/2 c. sucanat
1/2 c. carob powder
1 1/2 tsp baking soda
1/2 tsp. baking powder
1 tsp. salt
1/2 c. coconut oil
2 T flax seeds, ground
1 3/4 c. non-dairy milk (soy, nut, etc.)
1 tsp. vanilla extract
1/4 c. Roma or similar product

Sift the first seven ingredients together.  Combine the ground flax, milk, vanilla and Roma.  Pour this mixture into the dry ingredients.  Add the coconut oil, also.  Mix at low speed for 1 minute.  Beat on med/high speed for three minutes.  Pour into a prepared bundt pan and bake at 350 for 50-55 minutes, or until toothpick comes out clean.  After cake is cooled, frost with Carob Frosting and sprinkle with chopped nuts, if desired.

Carob Frosting

 2 T. carob powder
 2 T. Roma
 2 T. cornstarch
 1/2 c. sucanat
 1/4 tsp. salt

Mix together in a small saucepan. Then add 2 T. coconut oil; 1 tsp. vanilla; and 1 cup water in increments.  Cook until it boils and gets thick.  If it gets lumpy, beat it with a blender stick!

Carob Brownie Bites

In a large bowl place:

1 3/4 cups flour (either all whole wheat or half whole wheat & half all purpose flour)

1/4 tsp. baking soda

1/2 tsp. salt

Mix together with a whisk.

Either in a microwaveable bowl or a kettle place:

1/3 cup carob powder

1/4 cup carob chips

1/3 cup coconut oil

1/2 cup hot water

1/4 cup postum, roma, etc.

Heat together until melted & smooth.  (Either in microwave or on stove top.)

Then add to carob mixture:

2 T ground flax

1 cup succanat

2 tsp. vanilla

Mix well.  Add wet mixture to dry mixture.  Also add 1/2 cup chopped walnuts.  Mix well.

Spoon into greased muffin tins.  For fudgey brownies, bake 9-10 minutes at 350 degrees.  Bake a little longer if you want them to be more cakey.

Easy Peasy Lemon Bars

I'm rather pleased with this one -- I ate something like this, liked it, and adapted it and here it is!!!!


1 cup whole wheat flour

2 ½ cups quick oats

1 cup sucanat

½ tsp. Baking soda

1/4 tsp. Salt

1 cup coconut

1 cup of chopped nuts (pecans or walnuts)

Mix well.


Add:

2/3 c. oil

1 tsp. Vanilla


Mix again. Press 2/3 of this into a 9x13 pan that’s been prepared. (Don’t eat the rest – save it for the next step!) Bake for 10 min.

Meanwhile, in a small bowl place

1 can coconut milk

1/4 c. lemon juice

1/4 c. honey or maple syrup

1 T. Cornstarch

1 tsp. Lemon flavor

a few drops of yellow food coloring

Whisk together well –make sure cornstarch gets mixed in.

After crust is baked, pour this mixture over the top. Crumble on the rest of the oatmeal mixture on the top. Bake for 25 min.

Chocolate Donuts

1 cup non-dairy milk
1 tsp. lemon juice
2 tsp. vanilla extract
3 T. pure maple syrup
1/4. c. succanat
2 T. olive oil
1 cup whole wheat flour
1 cup all purpose flour
1/4 cup dark chocolate cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp. baking soda
1/4 cup vegan chocolate chips

Add the lemon juice to the milk and stir briefly, then let it sit for a bit.  In a medium size bowl, place the vanilla, syrup, succanat and oil.  Add the milk and whisk until smooth.  In a sifter or sieve, place the flours, cocoa, salt, baking powder and soda.  Sift into the liquid ingredients.  Add chips.  Mix until combined.

Spoon into 2 prepared donut pans -- this recipe will make 12 donuts.  Bake at 350 for 15 minutes.  For the infamous breakfast, I let them cool for a bit and then swished them in a turbinado sugar/cinnamon "powdered sugar" that I made by grinding the sugar in a coffee grinder until it was the desired texture.

A note about the pans -- I got mine at Walmart -- they are Wilton pans.  Each pan makes 6 donuts.  I have another mini-donut pan (non-Wilton)  that I don't like as well.  They tend to stick and it's harder to work with the small size.  My baking assistant is partial to this one, tho'.

Rosemary and Roasted Garlic Potato Soup

This is a very unique spin on potato soup. Rather yummy, if I must say so myself. My taster testers gave it their stamp of approval -- so here it is for publication!!

6-8 medium potatoes
2-3 cloves of garlic, minced
1-2 T. olive oil
1 T plus 1 teaspoon Tones Rosemary Garlic Seasoning
3/4 cup raw cashews
4-5 cups water
3 T. nutritional yeast
1 T. onion powder
2 tsp. salt

Peel the potatoes and dice small. (You can use a food processor for this step). Heat olive oil in an electric skillet. Add the diced potatoes and garlic. Cook and stir until the potatoes start to brown. Mix in 1 tablespoon of the R/G seasoning. In a blender, place the cashews, 1 tsp. R-G seasoning, nut. yeast, onion powder, salt and 1 cup of water. Blend until smooth. Pour 2 cups of water over the potatoes and simmer until soft (but not mush). Add another cup of water and at least 1/3 of the potato mixture to the blender. Blend again until smooth. Pour this into the potato mixture and stir to combine. If the soup is thicker than you want, add more water. Heat to bubbly and serve.
(If you dice the potatoes in the food processor, you will have pretty small pieces. My children like it better that way. But if you enjoy bigger chunks in your soup, just chop by hand & you'll be good to go! It's good, either way.)

Carob Mint Roll

This combination is uniquely mine... but I definitely need to give credit to the Brackett ladies for guidance with the Whipped Topping and I totally borrowed their Carob Sauce! Also, just a warning -- the whipped topping will need to be made before hand, so it has a chance to chill and be rebeat.

CAKE ROLL

2 1/4 tsp. dry egg replacer

3 T. ground flax

Whisk together a bit to blend. Add 3/4 cup of hot water. Whisk again.

Add:

1 cups sucanat

3/4 cup applesauce
1 T lemon juice

1 tsp. vanilla

2-3T Roma

Go ahead -- whisk it again!

In a sifter or sieve, place:
1/2 c. whole wheat flour
3/4 c. all purpose flour
1 1/2 T. corn starch
1 1/2 T. baking powder
1/4 tsp. salt
1/3 c. carob powder

Sift and add to the wet ingredients. Mix until well blended. Pour into jelly roll pan that is lined with parchment. Bake at 375 for 15-18 min.

Turn out onto a towel sprinkled with powdered sugar. (I make my own with turbinado sugar - 2 c. sugar & 1/2 c. cornstarch. Blend in blender)

Roll it up from one of the narrow ends. Place on a wire rack to cool.

Whipped Topping (from Seven Secrets Cookbook)

1 cup water

1 rounded T agar flakes (or 2 rounded tsp. agar powder) (it's important that it's rounded)

1/2 c. raw cashew nuts

1/3 c. honey or 1/2 cup turbinado sugar

1/2 tsp. salt

1 tsp. vanilla

1/2 tsp coconut extract (opt -- but leave it out for this dessert)

1/4 tsp. xanthan gum

1 12oz. can coconut milk

Stir together the agar and water and bring to a boil, stirring constantly. Reduce heat and simmer for 1-2 minutes.

Place everything else into the blender. Add the agar mixture. Blend on high until smooth. Chill it well --either in a large, shallow container to cool it quickly. Or just stick the blender in the fridge over night. Then you won't have to wash the blender twice! Once the mixture is WELL chilled, re-blend. This is very important! Wa-la! Now you have whipped topping. This is a VERY nice topping. I had some reservations the first time -- but it works like a charm and tastes amazing and it's not full of all manner of nasty stuff!

Take 1 1/2 - 2 cups of whipped topping and add 1/2 tsp. mint flavoring and some green food coloring. Mix in well. The rest of the topping can be used for another dessert or frozen for later.

Once the cake roll is cool - spread it with the mint topping. Chill well.

Before serving -- slice the roll and drizzle with Carob Sauce. I put mine into a squeeze bottle to make this easier. Enjoy!

CAROB SAUCE

1/2 c. date pieces

1/2 c. honey

1/2. c hot water

1/4 c. cashew nuts

2 T carob powder

1 tsp. vanilla

1/2 tsp. Roma

1/2 tsp. salt

Blend until smooth. Chill

Creamy Tomato Soup

Again, this is a favorite of my children. Cooking for them is a joy-- but especially so when they attack healthy food with gusto. Here is a "Campbells " taste in a healthier format. This recipe was "borrowed & tweaked" from the Guilt-free Gourmet by Vicki & Gina Griffin

Tomato Soup

In a blender, place:

1 c. raw cashews
1 1/2 T. onion powder
2 T. nutritional yeast
1 tsp. salt
1/2 tsp. dried basil
a pinch of oregano
1 cup water
3 T. honey

Blend well. Add 1/2 cup potato flakes or buds. Blend briefly again.

In a kettle, heat 1 large can of tomato juice. Add the cashew mixture & whisk together. Heat until hot on low heat.

This works well warmed in a crock pot.

Breakfast Casserole

When this is on the breakfast menu, one of my girls is ecstatic. She absolutely loves it!





In a medium size bowl, place:
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
3 T. nutritional yeast
2 tsp liquid smoke
1/2 tsp. turmeric
1 T. tahini

Mix together until smooth. Add 1 cup of soymilk, a little at a time. Then stir in 1/2 cup dry potato flakes. Set aside to let it thicken.


In the bottom of a prepared 9 X 13 pan place frozen hashbrowns & soft bread cubes, at least an inch thick. Sprinkle with a vegetarian sausage or bacon of your choice.


Into the first mixture, crumble 16 oz. of firm tofu. Stir to mix. Spread over hashbrowns and bread.

Add more sausage or bacon if you like.
Cover with foil and refrigerate over night. Bake for at 350 degress for 1 hour -- 30" with foil on; 30" with foil off.

Drizzle with Cheezie sauce before serving.

Another option is to use a cheese substitute like Daiyo. I have done it that way & it works just fine. But, I think I prefer the Cheezie Sauce. My girls gobble it up either way!

Cheezie Sauce

4 oz. jar of pimento
1 cup raw cashew pieces
1 T. onion powder
1 tsp. garlic powder
3 T. nutritional yeast
1/2 tsp. salt
1-2 T. lemon juice
1/3 cup quick oats
1 1/2 cups hot water

Blend all together in blender until smooth & thick. We like to add about a tsp. of liquid smoke to this sauce, as well. Gives it a great smoked taste & goes nice with the casserole. I often divide the sauce into 2 containers and put smoke seasoning in some of it and taco seasoning in the remainder.

Creamy Pumpkin Flan Cake

To make this dessert, you really need a flan pan such as this one from Pampered Chef

Cake layer:

1 c. canned or cooked pumpkin
1/3 c. oil
3/4 c. Succanat
1/4 c. soy milk
1/4 c. ground flax
1 tsp vanilla
3/4 c. all purpose flour
1/2 c. whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
a sprinkle of cloves, nutmeg & ginger
1/4 tsp. salt

Mix the pumpkin, oil, succanat, milk, flax and vanilla together in a bowl. In a sieve or sifter, place the flours, baking powder, soda, spices & salt. Sift dry ingredients into the pumpkin mixture.
Preheat oven to 350 and prepare pan -- spray with cooking spray & cover the center section of the pan with parchment paper. Pour the batter into the pan. Smooth. Bake for about 25 minutes or until a toothpick comes out clean when inserted into the cake. Tip cake out of the pan onto a wire rack to cool.

Pumpkin Cream Cheese Filling

1 T. vegan gelatin
1 c. hot water
1 cup raw cashews
1 cup dates
1/4 c. coconut oil
1 T vanilla
1/4 cup pure maple syrup
1/4 cup lemon juice
1/2 cup pumpkin

Blend the first 4 ingredients. Add remaining ingredients. Blend all together until very smooth. If it's too thick to blend gradually add a little more water. Place in a container, cover & chill.

Caramel Topping:

Cook one 12 oz can of coconut milk with 1 cup of unrefined sweetener (sucanat, etc) for about 30 minutes over medium heat. Add 2 T. of flour & 1 tsp. vanilla. Stir until smooth. Cool.

After the cake is cool, spread the Pumkin filling into the depression in cake. Drizzle with Caramel Topping (you won't need the whole recipe, so you can use the rest for another purpose -- like dipping your finger into it & licking!) Garnish cake with chopped, roasted pecans.

Caponata (Eggplant Salad)

2 cloves garlic, minced
diced onion
1 green or red pepper, diced
1 med. eggplant, peeled and diced
1 16oz can tomatoes (draining them is optional)
2 tsp. honey
2 T. lemon juice
1 T. fresh parsley (optional)
salt to taste

Saute veggies together in olive oil/water until soft. Add the tomatoes. Simmer for about 15 minutes. Remove from heat and add the honey, lemon juice & salt. Allow rest time to blend flavors. It is best eaten at room temperature or cold. Yummy on crusty bread.

Frosting, Frosting, Frosting

I think one of my biggest challenges is frosting. How to make it yummy and healthy at the same time. I've been on a quest... and I think I now have a couple of winners!


Lemony Cream Cheese Frosting

1 T. vegan gelatin
1 c. hot water
1 cup raw cashews
1 cup dates
1/4 c. coconut oil
1 T vanilla
1/4 cup pure maple syrup
1/4 cup lemon juice

Blend the first 4 ingredients. Add remaining ingredients. Blend all together until very smooth. If it's too thick to blend gradually add a little more water. Place in a container, cover & chill. This is enough to frost a 11 x 14 cake. I spread it on the cake before serving. Works great for carrot or pumpkin cake. (See earlier posts for the cake recipes)

Peanut Butter Frosting

1 T. vegan gelatin
1 c. hot water
1 cup raw cashews
1 cup dates
1/4 c. coconut oil
1 T vanilla
1/2 cup pure maple syrup
1/3 cup peanut butter

Blend the first 4 ingredients. Add remaining ingredients. Blend all together until very smooth. If it's too thick to blend gradually add a little more water. Place in a container, cover & chill. This is enough to frost a 11 x 14 cake. I spread it on the cake before serving. Works great for carob cake.

Fruit arrangements

Want a really healthy, sweet treat for a special occasion?? Fruit arrangements are kind of a popular option these days. I have met with success twice -- I am far from a professional at this -- but with some metal cookie cutters and other kitchen gadgets, wooden skewers and toothpicks, it's not hard. Kind of fun. Give it a try! My diabetic boss was on the "impossible to please" list for any kind of a sweet treat until I tried this! Made him a "melon cake" for his birthday. He liked it so much that he made one for his wife for HER birthday. (My boss is a dentist -- that's why there are teeth on the cake!)

Cowboy Cookies

Borrowed this from Isa & Terry and tweaked it...

2 cups quick oats
2 cups whole wheat flour
½ tsp. Baking powder
1 tsp baking soda
½ tsp. Salt

Place all in a bowl and mix thoroughly.

2/3 c. olive oil
1 ½ c. sucanat
½ c. soy milk
1 T ground flax seeds
1 tsp. Vanilla

Place all of these ingredients in another bowl. Let rest a bit so that the sucanat melts. It will then stir together nicely. Go ahead and dump the dry mix into this wet mixture. Stir together.

Add:

1 cup carob chips
1 cup shredded coconut
1 cup walnuts or pecans.

Preheat oven to 350. Line cookie sheets with parchment. Scoop cookies out onto parchment lined cookie sheet. Flatten a bit with the back of a spoon or with your hand. Bake 12-15 min.
Cool on a wire rack.

AFRICAN PEANUT SOUP

This isn't a dessert... but it's vegan & it's a delight! Danielle, this is for you!

onion (I use dried)
garlic
green and red pepper

Chop veggies and saute in olive oil. Add:

1 quart canned tomatoes
6 cups vegetable broth
1/2 c. raw brown rice

Cook until the rice is tender.

Add:

1 cup of roasted, unsalted peanuts blended in 1 cup of additional veg. broth
OR
2/3 cup creamy peanut butter
cayenne pepper to taste (1/8 tsp.?)

Heat through.

Pumpkin Pie Bars

Another pumpkin recipe for you to try!!!


Crust:
2 c. quick oats
1 1/2 c. whole wheat flour
½ c. ground nuts (optional)
1/2 tsp. salt
2 tsp. Vanilla
1/2 c. olive oil
1/2 c. Maple syrup or honey

Mix dry ingredients together. Mix wet ingredients together. Add wet to dry & mix. Prepare 9x13 pan. Reserve about 1 cup of the mixture. Press the remainder into pan. Bake at 350 for 10-12 min.

While it’s baking, make the filling:

2 cups of pumpkin
1 pkg Morinu tofu
1 tsp. Cinnamon
sprinkle of nutmeg, ginger & cloves
3/4 cup sucanat

Pour the filling onto the crust. Cover with remaining crust mixture. Bake for at least 30 min. until browned & set.

It's fall, ya'all!

That means it's time for some treats using those "fall things"... pumpkin, apples, apples, pumpkin. So here goes....

Pumpkin Cookies

1 cup canned pumpkin
1/2 c. nonhydrogenated margarine
3/4 c. sucanat
1 tsp. vanilla
3/4 c. all purpose flour
3/4 c. whole wheat flour
1/4 c. oat flour (make your own by whirring rolled oats in the blender)
2 T. cornstarch
1 tsp cinnamon
a sprinkle of ginger, nutmeg & cloves
1/2 tsp baking powder
1/2 tsp. salt

Start out by cooking the pumpkin on low for about 45 min. to reduce it to 1/2 c. Cool.

Cream the margarine & sucanat together in a large bowl. Mix in the pumpkin and vanilla.

Place all the dry ingredients in a sieve. Sift into pumpkin mixture. Mix well. Spoon onto cookie sheets and flatten with your hand. Bake for 10-12 min. at 350 degrees.


Applesauce Softies

1 1/3 c. unsweetened applesauce
1/3 c. oil
3/4 c. sucanat
1 tsp. vanilla
1 c. whole wheat flour
3/4 c. all purp. flour
1 T. cornstarch
1 tsp cinnamon
a sprinkle of nutmeg & cloves
1/2 tsp. baking soda
1/4 tsp. salt

Another reduction recipe! (But they are worth it). Cook the applesauce in a saucepan on low until you have 2/3 c. (about 25 min.) OR -- cook in a crock pot all night with the lid off! When it's about done, add 1 c. raisins. This will soften the raisins and thicken the applesauce even more.

Mix the oil, sucanat & vanilla together in a large bowl. Stir in the cooled applesauce. Sift in the flours, cornstarch, spices, soda and salt. Mix to form a soft dough. Scoop into mounds on a prepared cookie sheet. Flatten. Bake at 350 degrees. (Soft cookies 8-10 min; more crispy cookie 10-13 min.)

PUMPKIN CAKE ROLL

(Took this for potluck today... my testers were all smiles! They are such willing tasters, too.)

1 1/2 tsp. egg replacer
2 T flax
1 c. sucanat
2/3 c. pumpkin puree
1 T lemon juice
3/4 c. all purpose flour
1 T. cornstarch
1/2 tsp. cinnamon
a sprinkle of nutmeg & ginger
1/2 tsp. salt
1 T baking powder
ground cane sugar to sprinkle on towel

Oil a jelly roll pan. Cover with parchment. Spray again.

Put egg replacer and flax in a bowl. Add 1/3 c. hot water. Mix well. Add sucanat, lemon juice and pumpkin. In a sieve, place the flour, cornstarch, spices, salt, and baking powder. Sift into pumpkin mixture. Stir in well.

Spread batter into prepared pan. Bake at 375 for 15-18 min. Allow to cool briefly. Flip cake onto towel dusted with sugar. Start at one end and roll it up. Place on wire rack to cool. Once it's cool, spread with filling. Re-roll and chill. Slice in one inch slices and enjoy!

It's Not Cream Cheese Filling

1/2 c. dates
1/2 c. cashews
1 tsp. vanilla
1/2 c. very hot water
2 T. coconut oil
6 oz. Morinu extra-firm tofu
2 T. lemon juice
2 T. pure maple syrup
2 tsp. Ko-jel

Place dates, cashews, vanilla and water in blender. Blend very well. Add coconut oil,tofu, lemon juice and syrup. Blend until well incorporated. Add the Ko-jel and mix in. Allow this to cool before spreading it on the cake.

Cat's Chocolate Mint Something

(aka Sandy's Layered Dessert)

This is being posted for my church friends that act as my taste testers on a weekly basis! Thanks!

Crust:
2 c. quick oats
1 1/2 c. whole wheat flour
½ c. ground nuts (optional)
1/2 tsp. salt
2 tsp. Vanilla
1/2 c. olive oil
1/2 c. Maple syrup or honey

Mix dry ingredients together. Mix wet ingredients together. Add wet to dry & mix. Prepare 9x13 pan. Press into pan. Bake at 350 for 10-12 min. Cool.

SECOND LAYER

In a blender place:

1 c. pitted dates

1 c. hot water

1/2. c raw cashews

Allow to sit a few minutes. Blend until smooth.

Add:

1 c. additional water

1 tsp vanilla

1 tsp mint flavoring

1/4 tsp. salt

1 c. carob chips

1/4 maple syrup

1 pkg or 4 1/2 tsp. of vegan gelatin

Blend well & pour over cooled crust

THIRD LAYER

1 pkg Soyatoo whipped topping with a little green food coloring & 1/2 tsp mint flavoring added. Whip according to directions.

OR

1 12 oz pkg firm silken tofu

3 T oil

2 tsp. vanilla

1/2 tsp. mint flavoring

1/3 c. honey or maple syrup

green food coloring (optional)

Blend well. Spread over carob pudding layer.

Sprinkle with chopped carob chips.