Tofu

This vegan chocolate crème is a luxurious filling or topping for any cake. It produces a great custardlike quality thanks to the silken tofu. Add 1 or 2 tablespoons of your favorite liqueur to flavor this versatile filling. Try Amaretto, Frangelico, or Grand Marnier, for a special treat.

This is a wonderful all-purpose topping for cakes, fresh fruit, granola, and more. Though the taste is rich and velvety, it’s actually low fat and packed with protein as an added bonus.

Here’s a delectable custard-style filling that’s low-fat and dairy-free. It’s delicious piped into the center of a cupcake for a creamy citrus surprise.

This light version of an old favorite tastes like the real deal, only better—no sugar.

To achieve a rich chocolate taste, use a high-quality cocoa powder.

This is a delectably creamy vegan pie with a deep, rich chocolate almond flavor. I love it topped with soy whipped cream. This dessert will satisfy the most discerning chocoholic—guaranteed.

This delicious vegan pie was another wildly popular dessert at my market bakery. The crumbly oat crust goes great with the cool, creamy filling. And, if awesome taste is not enough to tempt you, it’s quick and easy to prepare.

This blueberry topping can also be used over ice cream or yogurt.

This is a new take on an old favorite. Dates add great flavor and texture to the creamy spiced filling in this vegan pie. The nutty pecan crust is the perfect contrast to the velvety smooth pumpkin filling. Don’t wait until Thanksgiving to try this one!

This low-fat vegan cake is incredibly delicious served warm from the oven and topped with a cool lemon tofu crème. Using fresh ginger makes a great difference in its taste. I prefer this cake without the nuts and raisins, but others enjoy the texture and sweetness they add. Either way, this flavorful cake is sure to become a favorite of yours

This is a special vegan cake that’s an impressive dessert for dinner guests. The custard and fruit make a delightful topping that’s fat-free and looks like you toiled for hours over it.

A most flavorful flourless cake that’s airy light in texture but rich and intense in taste.

I’m not a fan of commercial protein bars. In my opinion, they’re too sweet, more like candy than food. But I do love the idea of portable snacks packed with nutrition. So I decided to make my own and fill them with lots of protein, fiber, and a mild sweetness derived from agave nectar and dried fruit. All my gym buddies love them. They’re a great on-the-go snack or even breakfast in a pinch. Substitute almond butter for the peanut butter to change it up a bit.

This is the best vegan banana bread ever—super moist and deliciously sweet from the dates.

The filling for these crêpes is made with mirin, a Japanese cooking wine made from sweet brown rice. You can find it at health food stores, Asian food stores, and possibly your local supermarket. This is a fabulous vegan dish, ideal for brunch.

These muffins are loaded with good-for-you veggies, fruits, and seeds—and they’re vegan, too. The silken tofu replaces the dairy and eggs, and adds moistness and protein for a tasty breakfast or afternoon snack.

When I was growing up, coleslaw was pretty one-dimensional. It didn’t matter where you went, German deli, Greek diner, it was all pretty much the same: cold cabbage drowned in mayo with a few slivers of carrot for coloring and maybe a few celery seeds. These days, slaw has gotten an extreme makeover, and there are now more versions to choose from. This concoction is both warm and sweet and serves as a great base for salmon, chicken, tofu, or tempeh. Sautéing the onions, red cabbage, and carrots in a little brown rice vinegar, tamari, and ginger makes it easy to eat and mighty flavorful.

What’s the first thing you think of when somebody says, “Let’s get Thai food”? Most of my friends have an involuntary response: they start to sweat. Many people think that Thai food is hot, hot, hot. Well, maybe not, not, not. True, some Thai food can set off smoke detectors. But real Thai cooking emphasizes distinctive flavor combinations regardless of the heat. This soup, a takeoff on traditional Thai tom kha gai (a chicken soup), uses coconut milk, which is very soothing to the nerves. The ginger aids digestion, while the lime brightens up the overall flavor. The result is a soup guaranteed to jump-start even the most jaded taste buds.

This refreshing cold soup is one that I often serve to summer company.

Cheddar-Oat Griddle Biscuits (page 153) provide a nice contrast to the mild flavor of this pleasant summer soup. Or try it with Garlic Croutons (page 159), if you’d prefer a little crunch.