Blueberry and Banana Muffins

1 1/2 cups all purpose flour
1/2 cup sugar
1/4 cup oat bran
2 teaspoons baking powder
1/2 teaspoon salt

1 cup mashed ripe bananas (about 3)
1/2 cup plain ZENSOY soy milk
1 large egg
2 tablespoons vegetable oil
2 teaspoons fresh lemon juice
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries, unthawed (6 to 7 ounces)
Preheat oven to 400°F. Line 12 muffin cups with paper liners. Combine flour, sugar, oat bran, baking powder, and salt in medium bowl; whisk to blend.

Place mashed bananas in large bowl. Stir in soy milk, egg, oil, and lemon juice. Mix in dry ingredients, then blueberries. Divide batter among muffin papers. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto rack and cool 10 minutes. Serve warm or at room temperature.

Makes 12.
Bon Appétit
August 2005

Guiltless super smoothie

Tofu, soy milk and bananas give this terrific smoothie a rich, luscious texture. You’ll think you’re drinking a milkshake, when in fact this drink contains just 180 calories and only 2 grams of fat. Pineapples and strawberries boost the vitamin-C content, which helps to prevent hardening of the arteries.

1 cup quartered fresh strawberries
1/2 cup ZENSOY vanilla soy milk
1/3 cup soft tofu
1 frozen banana, sliced
2 tablespoons frozen pineapple juice concentrate

Combine the strawberries, soy milk, and tofu in a blender. Add the banana and pineapple concentrate. Blend until smooth.

Source: Super Smoothies, Mary Corpening Barber and Sara Corpening Whiteford, Chronicle Books

Pumpkin Tartuffo Sundae

1 pint ZENSOY soy milk
1 pint non-dairy whipped topping
1 vanilla bean, split lengthwise
1 cup pureed canned pumpkin
1 cup sugar substitute
8 egg whites

Heat soy milk and non-dairy topping with vanilla bean. Allow to steep, remove bean, scrape seeds and add back to milk. Add pumpkin puree.

Combine sugar and egg whites. Temper over low flame and add back to milk mixture. Cook mixture, stirring constantly until thick. Place in freezer, stirring until mixture hardens, then freeze overnight.

Serve with whipped non-dairy topping and sugarless candy garnish.

Source: John Lachetti

Chocolate Shooting Stars with Strawberry Coulis

1/2 cup Dutch cocoa
2 cups whole wheat pastry flour
2 tablespoons baking powder
2 tablespoons baking soda
1 teaspoon sea salt
1 cup maple syrup
1 cup corn oil
6 ounces tofu, pressed dry
3/4 cup ZENSOY vanilla soy milk
1 tablespoon pure vanilla extract
1 tablespoon orange juice
1 cup non-dairy, grain-sweetened chocolate chips

Preheat oven to 350 degrees. In a large bowl, sift cocoa, pastry flour, baking powder, baking soda, and sea salt. In a blender, combine maple syrup, corn oil, tofu, soy milk, vanilla extract and orange juice. Blend until the mixture achieves a smooth and even consistency. Add the wet ingredients to the sifted dry ones. Spoon the batter into oiled a floured star-shaped individual cake pans, filling them no more than 3/4 of the way full. Place about 10 chocolate chips in the center of the batter in the mold to form a “gooey” center. Bake the cakes for 15 to 18 minutes.

Glaze:

1 cup Dutch cocoa
1 cup maple syrup
1/4 cup corn oil
1/4 cup ZENSOY vanilla soy milk
2 tablespoons pure vanilla extract
Strawberry Coulis, recipe follows

Sift the cocoa. Whisk it together with maple syrup, corn oil and vanilla. On a low flame, stirring constantly, heat for 3 to 5 minutes. Refrigerate until glaze cools.

Strawberry Coulis:

2 cups of fresh strawberries, hulled or thawed frozen strawberries (12 ounces)
2 tablespoons of maple syrup, unless you have freshly picked berries in season
2 tablespoons of organic apple juice, plus additional as needed to thin sauce
2 teaspoons of Grand Marnier, or your favorite orange liqueur
Fresh strawberry slices for garnish

In a food processor combine the strawberries, maple syrup, and apple juice. Process until mixture is smooth, being careful not to over-process the berries or they will discolor. Add more apple juice as necessary if sauce is too thick.

Strain mixture through a fine sieve into a nonreactive bowl. Stir in the liqueur. This coulis will keep in the refrigerator for up to 3 days.

Yield: 1 1/2 cups

Source: Rachel Gitlin