**Vegan Parisian Chocolate Mousse *This turned out to be very rich and dense.

I think I would add some soy milk next time. Good for cheesecake/cake filling. Two 12-oz.-boxes firm silken tofu 10 oz finely chopped bittersweet chocolate 2-6+ Tb agave/maple syrup [2 TB if eat alone, 6+ TB if cake filling] [DO NOT use Honey or will be runny] 1 tsp vanilla extract 3-4 TB milk (opt if too dense in blender) 1. Melt chocolate 10 ounces of chocolate over double boiler. 2. Drain water from tofu. Place tofu, agave/maple syrup and melted chocolate in food processor and mix until well combined and smooth. 3. Refrigerate for at least 1 hour to firm. **Trial #1: [Mousse was not as dense as I thought (coz mistakenly used 1 box (15 oz.) of firm tofu instead of 2). Not runny. Kinda soft, unlike the firmer cheesecake mousse filling of Cheesecake Factory. Not sweet enough for cake filling (need to increase to 3-4 T maple syrup) but sweet enough to eat alone.] **Trial #2: Used the required 2 boxes of firm tofu. Was very dense so had to add @ 3-4Tb ricemilk so blender doesnt stop working. Used honey and filling was very runny! Could use 1-2Tb more sweetener. Better texture this time, more like a filling than Trial #1. Chocolate Cheesecake Crust c maple c. oil c. cocoa 1 c. flour tsp vanilla 1. 2. Combine all ingredients. Mix wholly Press into greased pan bottom. Prick with fork. Bake 10 mins at 375.

Vegan Whipped Topping *Maybe the amount of sugar could be reduced even further, but the texture was so nice and fluffy that I wouldnt mess with the proportions too much. c soy milk 1 teaspoon barley/corn/potato starch 2/3 c vegan margarine, in room temperature 6-7 Tb granulated sugar 1 teaspoon vanilla extract 1 teaspoon vanilla sugar Pour all but 2 tbs. of the milk into a small saucepan. Stir the starch into the remaining milk until all the lumps disappear, then pour mixture into the rest of the milk. Bring to a boil, then simmer over medium heat until thickened. Remove from heat and cool to lukewarm. Cream butter and sugar together with a stand or hand mixer for 3-5 minutes, then add extracts. Continue to beat while adding cooled milk mixture, a little at a time, until fully incorporated, stopping to scrape down sides as necessary. Beat for 2-3 more minutes until light and fluffy. Powdered sugar may be added at this time to increase sweetness (or to thicken), if desired. **Dulce Sin Leche from Vegan Cupcakes Take Over the World * I have had these and they are excellent! 1/2 c full fat soymilk 1/4 c soy milk powder [opt] 1 TB arrowroot 1/4 c brown sugar [opt] 1/2 c brown rice syrup 1 tsp vanilla extract 1 tsp caramel extract (opt)

[1 TB potato starch] [1/2+ c. maple]

In a small saucepan, whisk together soy milk, soy milk powder, and arrowroot. Stir constantly over medium heat until arrowroot is cooked and mixture starts to thicken, about 4 minutes. Whisk in brown sugar at this point. Stir in brown rice syrup, turn up heat to medium high and bring to a gentle boil, then bring heat back down so mixture is at a low simmer, all the while stirring constantly. Cook until mixture is reduced, about 10 minutes. Sauce will have a thick consistency, like cake batter. Whisk in vanilla and caramel extract(optional) and remove from heat. **Trial 1: Not too sweet. Actually needed more sweetener. Sticky in a light way. Kids liked it. Made about a cup. Condensed Milk (Slow-Cook Method): 1. Put 3 cups liquid soymilk/rice milk in a saucepan. 2. Add 1/2 cup sugar or equivalent. 3. Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup. 4. Add vanilla to taste, and a pinch of salt. 5.Cool. Store in jar in fridge.

**Carol Fensters Easy, Moist Chocolaty Chocolate Cake This cake is moist & chocolaty. This is one of my personal favorites. Ive never met anyone who could tell its wheat-free. 1. In small saucepan, bring to boil c. water or soy/ricemilk [to make chocolate creamierI prefer milk] [6 Tb cocoa + 7 Tb sweetener + c. oil] Remove from heat & continue stirring until syrup is smooth.

2. In a mixer, cream 1 c. butter/16 Tb oil c. sweetener 3. Pour in chocolate syrup & (optional) 1 tsp vanilla. Mix until smooth. 4. Add 1/3 c. cocoa powder 2 c. rice flour 1 tsp baking soda 1 tsp baking powder or [1/4 tsp BS + COT or tsp vinegar] Blend on low speed. 5. Slowly pour in 1 c. milk while mixer is mixing. Blend until smooth, scraping down the sides. 6. Pour batter into 2 med-sized, greased cake pans. Bake at 350 for 30 mins or until firm in the middle. 7. Remove & let cool for 30 minutes before inverting into cooling rack. Cool again until cakes at room temp. Frost. **Trial 1: Yummy. Moist, soft but not crumbly, and very dark-chocolaty even with a lot of soy/ricemilk. Just sweet enough. Really good with Yummy Easy Vegan Chocolate Frosting. **Yummy Easy Vegan Chocolate Frosting 1 cup margarine/oil 2 cups powdered sugar [2/3 c. x 2 maple syrup] [Decrease if use honey] 2 tablespoon vanilla 4 tablespoon soy milk 1/2 cup cocoa powder (or more) dash of salt Margarine should be at room temperature when being placed in bowl. Blend until mushy, and then add sweetener, salt, vanilla, chocolate and soymilk. You can add in more soymilk to make it a bit smoother/creamier but not too much. Spread on cake and enjoy. **Trial 1: Frosting had glossy finish, sticking just right to cake, chocolaty and right amount for a big sandwich cake. Lowered sweetener content from 3 c. to 2 c. and was sweet enough.

Tres Leche Cake 1. Sift together 1 3/4 c pastry flour 1 tsp. baking powder 1 tsp. baking soda 2. In a separate smaller bowl, whisk until blended. 1/2 tsp. sea salt 1/3 c Earth Balance margarine 1 c sugar 2/3 c water 2 T vanilla 1 T apple cider vinegar 3. Pour the wet mixture into the dry mixture. Whisk until smooth. 4. Pour the batter into a greased & floured an 8-inch cake pan. Bake 350 for 30 to 40 minutes, or until a toothpick comes out clean. 5. Cool the cake in the pan for 5 to 10 minutes. Remove the cake from the pan and allow to cool. 6. Cut the cooled cake in half horizontally so that it forms two thinner cakes and place the bottom half back into the pan. Milk Mixture:. 1. In a medium saucepan, whisk together until smooth. 2 T cream of coconut 2 T coconut milk 2 c soy milk 2 c nondairy whipping cream Stir occasionally, bring the "milk" mixture to a boil. (The "milk" mixture has to reach a full boil prior to being poured over the cake; otherwise it will not soak into the cake.) 2. Using a small cup, pour the hot "milk" mixture over the bottom half of the cake, press with a spatula until the "milk" is absorbed, and then add a little more milk. Replace the top half of the cake and pour the "milk" over the cake. Gently press the top with a spatula until the "milk" is absorbed. Add a little more "milk" and press with the spatula until the remaining "milk" is almost absorbed. Let the cake soak for at least 30 minutes. After the cake is cool, refrigerate until ready for garnishing. 3. Can add berries decoratively. Keep refrigerated. Toffee 1 1/2 lb raw cane sugar 2 oz ground almonds 1 oz vegan margarine 1/4 pint soya milk 1. Combine all the ingredients in a saucepan and heat gently whilst stirring continually until the mixture comes to the boil. Continue boiling and stirring over a medium heat for about 7 minutes. 2. Remove from the heat and beat the mixture until it thickens. 3. Pour into a well greased shallow tin and smooth the top with a knife. Leave to cool, marking into squares before it sets hard. Break into individual pieces when cold. Creme Caramel Flan Sugar Syrup: [or maple syrup]?? 5 tablespoons brown sugar 3 tablespoons water Bring the water and sugar to a boil in a small saucepan with a heavy bottom, over low heat. Simmer uncovered for 5 minutes. Remove from the heat. Flan: 2/3 c medium-firm (or firm or extra firm all work) silken tofu, crumbled 2 T sugar 1 T of the above syrup Pinch of salt 1 c coconut milk 1 1/2 c soy/almond milk 3/4 tsp agar powder or 1 1/2 T agar flakes Working quickly, place in the blender the tofu, 1 tablespoon of hot Syrup, 2 tablespoons sugar, coconut extract and salt. Set this aside and pour the remaining syrup evenly into 6 custard molds. Rotate each one to coat the base and sides with the syrup. Set aside. Into the same saucepan pour the milks and the agar. Bring this quickly to a boil, stirring constantly, then reduce heat and simmer for 5 minutes. Continue stirring. Add this hot milk mixture to the ingredients in the blender and immediately blend it to a smooth cream. (BE CAREFUL!! Hot liquids will blow the top off your blender if it's more than 1/2 full!) Stir down the bubbles. Pour the blended mixture into the coated molds, and skim off any remaining foam. Cover the molds with plastic wrap, and refrigerate them until serving time. To unmold the Flans: Dip the bottom of each mold briefly into boiling water, then remove the plastic wrap and turn upside down on a dessert plate. The pudding should slide out easily. Pour any syrup left in the bottom of the mold over the pudding.