1/2 C. pumpkin, cooked and mashed
1/2 C. plain soy yogurt
1/2 C. natural spiced apple cider
1/2 C. vanilla flavored soy milk
1/2 C. raisins (boiled in 1/4 cup water)
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 C. chopped nuts

Add to above and mix 3-1/4 C soft whole wheat bread cubes.
Mix together. Bake 30 min. at 350 degrees. Serves 3-4

Tofu Dessert Topping

1/4 lb. soft tofu
1 T olive oil (cold pressed)
2 T maple syrup or honey
1/2 tsp vanilla
1/4 - 1/2 tsp lemon juice
dash of sea salt

Blend until smooth. Chill and serve like whipped cream.

Chocolate Tofu Ice Cream

10 oz. pkg. of extra firm tofu -- cut into chunks and frozen
Shave frozen tofu in blender or food processor.
3 T plain low fat yogurt
1 inch vanilla bean
2 T Hershey's cocoa
2 T natural sugar
1 tsp flax seed oil.

Process in blender/food processor. Yields two (2) servings soft ice cream.

Wakame Miso Soup

One Serving
1 cup spring water
1 inch wakame sea vegetable cut finely
1 pinch sea salt

Cook at slow boil for 5 minutes, then add 1/4 cup finely chopped vegetable "scraps" (carrot ends, cauliflower leaves and stems, broccoli stems, kale stems, etc.)

Avoid putting too many carrots or onions in because they steal the flavor show.

Cook 3 to 5 minutes then add 3/4 tsp. aged, dark, organic and unpasteurized miso
--dissolve in a small amount of soup liquid and cook 3 minutes - Do NOT overcook!!

Garnish with fresh chopped green onion, chives, parsley, etc.