the heat and let cool.
CHOCOLATE CRÃME
Makes: 2 1/4 cups
Â
INGREDIENTS
Â
1 1/4 cups
chocolate chips
1 (12-ounce) package
firm silken aseptic tofu,
at room temperature
2 tablespoons
brown rice syrup
or agave nectar
1/4 teaspoon
vanilla extract
Â
DIRECTIONS
Â
In a double boiler over barely simmering water, melt the chocolate until smooth, stirring often. If you donât have a double boiler, put 1 to 2 inches of water in a pot and place a heatproof bowl over it, making sure the bottom of the bowl is suspended over the water.
Â
In the bowl of a food processor or blender, crumble the tofu. Blend for about 30 seconds, until fairly smooth. Add the melted chocolate, brown rice syrup, and vanilla and blend until well incorporated, scraping down the bowl or canister as needed. Transfer the crème to a container and chill in the refrigerator for at least 1 hour.
RASPBERRY CRÃME
Makes: 2 cups
Â
INGREDIENTS
Â
1 (12-ounce) package
aseptic firm tofu
1 cup
fresh or thawed
frozen raspberries
1/3 cup
organic granulated sugar
1/2 teaspoon
vanilla extract
Â
DIRECTIONS
Â
In a food processor or blender, combine the tofu, raspberries, sugar, and vanilla. Puree, scraping down the sides of the bowl, for about 2 minutes, until smooth. Transfer to a container and chill in the refrigerator for at least 1 hour.
COCONUT CREAM TOPPING
Makes: 1 cup
An all-purpose cream topping to woo your friends and family.
Â
INGREDIENTS
Â
1 (13 1/2 -ounce) can
regular coconut milk (not low-fat),
refrigerated for at least 3 hours
1/2 cup
powdered sugar
1/2 teaspoon
vanilla extract
Â
DIRECTIONS
Â
Chill a bowl and the beaters from an electric mixer in the freezer for 15 minutes. Remove the coconut milk from the refrigerator and remove the entire lid from the can. Scoop out the coconut cream from the can (do not include the liquid) and add to the chilled bowl. Add the powdered sugar and vanilla and whip until creamy. Store in the refrigerator. Serve cold.
BERRY COMPOTE
Makes: 2 cups
Â
INGREDIENTS
Â
2 teaspoons
cornstarch
1/4 cup
organic granulated sugar
2 cups
mixed berries, roughly chopped
2 tablespoons
water
Â
DIRECTIONS
Â
In a medium pot, combine the cornstarch and sugar and whisk until any lumps are gone. Add the berries and water and cook on medium heat, stirring often, until the berries release their juices and the sugar dissolves. Once the mixture begins to bubble and spit, reduce the heat to medium-low and continue to stir for about 10 minutes, until the berries break down and the compote begins to thicken. You can crush the berries with a potato masher if youâd like it to be less chunky. Once the mixture coats the back of a spoon and the cornstarch and sugar are well dissolved, remove from the heat.
CREAM CHEESE FROSTING
Makes: 1 1/4 to 1 1/2 cups
Â
INGREDIENTS
Â
1/2 (8-ounce) container
soy cream cheese
2 tablespoons
margarine, at room temperature
1/2 teaspoon
vanilla extract
1 to 1 1/2 cups
powdered sugar, sifted
Â
DIRECTIONS
Â
In a medium bowl, using an electric mixer, combine the cream cheese and margarine until smooth. Add the vanilla and mix in. Add the powdered sugar, 1/2 cup at a time, until the frosting is the desired sweetness and consistency.
CINNAMON CREAM CHEESE FROSTING
Makes: 1 1/4 to 1 1/2 cups
Â
INGREDIENTS
Â
1 (8-ounce) container
soy cream cheese, at room
temperature
2 tablespoons
margarine, at room temperature
2 to 3 cups
powdered sugar
1 to 2 teaspoons
ground cinnamon
1 tablespoon
nondairy milk
Â
DIRECTIONS
Â
In a medium bowl, using an electric mixer, blend the cream cheese and margarine together until smooth. Sift 1 cup powdered sugar and 1 teaspoon cinnamon into the cream cheese mixture, blending until smooth. Gradually add the milk and the remaining sugar and cinnamon until a smooth but spreadable mixture is achieved. The cinnamon flavor becomes more prominent as the
CHOCOLATE CRÃME
Makes: 2 1/4 cups
Â
INGREDIENTS
Â
1 1/4 cups
chocolate chips
1 (12-ounce) package
firm silken aseptic tofu,
at room temperature
2 tablespoons
brown rice syrup
or agave nectar
1/4 teaspoon
vanilla extract
Â
DIRECTIONS
Â
In a double boiler over barely simmering water, melt the chocolate until smooth, stirring often. If you donât have a double boiler, put 1 to 2 inches of water in a pot and place a heatproof bowl over it, making sure the bottom of the bowl is suspended over the water.
Â
In the bowl of a food processor or blender, crumble the tofu. Blend for about 30 seconds, until fairly smooth. Add the melted chocolate, brown rice syrup, and vanilla and blend until well incorporated, scraping down the bowl or canister as needed. Transfer the crème to a container and chill in the refrigerator for at least 1 hour.
RASPBERRY CRÃME
Makes: 2 cups
Â
INGREDIENTS
Â
1 (12-ounce) package
aseptic firm tofu
1 cup
fresh or thawed
frozen raspberries
1/3 cup
organic granulated sugar
1/2 teaspoon
vanilla extract
Â
DIRECTIONS
Â
In a food processor or blender, combine the tofu, raspberries, sugar, and vanilla. Puree, scraping down the sides of the bowl, for about 2 minutes, until smooth. Transfer to a container and chill in the refrigerator for at least 1 hour.
COCONUT CREAM TOPPING
Makes: 1 cup
An all-purpose cream topping to woo your friends and family.
Â
INGREDIENTS
Â
1 (13 1/2 -ounce) can
regular coconut milk (not low-fat),
refrigerated for at least 3 hours
1/2 cup
powdered sugar
1/2 teaspoon
vanilla extract
Â
DIRECTIONS
Â
Chill a bowl and the beaters from an electric mixer in the freezer for 15 minutes. Remove the coconut milk from the refrigerator and remove the entire lid from the can. Scoop out the coconut cream from the can (do not include the liquid) and add to the chilled bowl. Add the powdered sugar and vanilla and whip until creamy. Store in the refrigerator. Serve cold.
BERRY COMPOTE
Makes: 2 cups
Â
INGREDIENTS
Â
2 teaspoons
cornstarch
1/4 cup
organic granulated sugar
2 cups
mixed berries, roughly chopped
2 tablespoons
water
Â
DIRECTIONS
Â
In a medium pot, combine the cornstarch and sugar and whisk until any lumps are gone. Add the berries and water and cook on medium heat, stirring often, until the berries release their juices and the sugar dissolves. Once the mixture begins to bubble and spit, reduce the heat to medium-low and continue to stir for about 10 minutes, until the berries break down and the compote begins to thicken. You can crush the berries with a potato masher if youâd like it to be less chunky. Once the mixture coats the back of a spoon and the cornstarch and sugar are well dissolved, remove from the heat.
CREAM CHEESE FROSTING
Makes: 1 1/4 to 1 1/2 cups
Â
INGREDIENTS
Â
1/2 (8-ounce) container
soy cream cheese
2 tablespoons
margarine, at room temperature
1/2 teaspoon
vanilla extract
1 to 1 1/2 cups
powdered sugar, sifted
Â
DIRECTIONS
Â
In a medium bowl, using an electric mixer, combine the cream cheese and margarine until smooth. Add the vanilla and mix in. Add the powdered sugar, 1/2 cup at a time, until the frosting is the desired sweetness and consistency.
CINNAMON CREAM CHEESE FROSTING
Makes: 1 1/4 to 1 1/2 cups
Â
INGREDIENTS
Â
1 (8-ounce) container
soy cream cheese, at room
temperature
2 tablespoons
margarine, at room temperature
2 to 3 cups
powdered sugar
1 to 2 teaspoons
ground cinnamon
1 tablespoon
nondairy milk
Â
DIRECTIONS
Â
In a medium bowl, using an electric mixer, blend the cream cheese and margarine together until smooth. Sift 1 cup powdered sugar and 1 teaspoon cinnamon into the cream cheese mixture, blending until smooth. Gradually add the milk and the remaining sugar and cinnamon until a smooth but spreadable mixture is achieved. The cinnamon flavor becomes more prominent as the
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