Crispy whole grain bread is topped with cream cheese, sesame seeds and Arame. The Arame is slightly sweetened with carrots and sake.
Ease:
super quick
Type:
entree
Prep Time:
15 minutes
Total Time:
20 minutes
Yield:
4 servings
Cook's notes
Arame is a very mild sea vegetable. It is not fishy, rubbery or slimy. It is a very pleasing vegetable with loads of nutrients and other health benefits. Clearspring has nutritional information.
If more mild Arame is desired, rinse and soak for about 15 minutes. Drain out soaking water. You will, however, lose nutrients this way.
Sake is a dry rice wine available at most grocery stores. It is excellent for sautéing most vegetables.
Neufchatel cream cheese tastes exactly like regular cream cheese but with 30% less fat. Unlike the conventional "Lite" cream cheeses, it has no chemicals and tastes really good. I recommend Organic Valley (circle U kosher) Neufchatel.
Un-hulled, brown sesame seeds have more iron and calcium than hulled (decorticated) sesame seeds. Nutrition Data
Ingredients
1 onion, diced
1/2 lb. baby carrots
1 T canola or safflower oil
1/4 c sake
1 oz arame
1 c water
2 T brown sesame seeds
Tamari or soy sauce to taste
8 slices hearty, whole grain bread well toasted. (It is best not to use a sweet bread or rye for this.)
6 -8 oz. Neufchatel
Steps
Simmer onion, carrots, oil, and sake in large, covered sauté pan for about 10 minutes. In the meantime, rinse arame.
Stir in Arame, and 1 c water and simmer for another 15 minutes. All of the water should be evaporated by this time. Turn off the flame and stir in sesame seeds and Tamari or soy sauce.
Spread cream cheese on toast and top with Arame mixture. Serve immediately as open face sandwich.
Millet is sweetened with either yams or Kabocha squash, seasoned with miso, sesame seeds and fresh ginger. Wine sautéed Arame and kidney beans round out the meal.
Ease:
super quick
Type:
entree
Prep Time:
15 minutes
Total Time:
20 minutes
Yield:
4 servings
Cook's notes
To bake Kabocha squash, rinse and pierce with a knife in several places and place on baking sheet in preheated, 375° F oven. (no convection.) Kabocha is done in about 40 minutes when it is very soft. You can very successfully use the auto oven for baking.
Arame is a very mild sea vegetable. It is not fishy, rubbery or slimy. It is a very pleasing vegetable with loads of nutrients and other health benefits. Clearspring has nutritional information.
If more mild Arame is desired, rinse and soak for about 15 minutes. Drain out soaking water. You will, however, lose nutrients this way.
Sake is a dry rice wine available at most grocery stores. It is excellent for sautéing most vegetables.
1 1/2T ginger will give you a hint of flavor. 3T is for real ginger lovers.
Ingredients
1 onion, diced
1/2 lb. baby carrots
1 T canola or safflower oil
1/4 c sake
1 oz Arame
1 c water
2 T brown, un-hulled sesame seeds
Tamari or soy sauce to taste
1 1/2 c millet
3 c water
1 1/2 T - 3T fresh, grated ginger root
1-25 oz can of kidney beans, rinsed and drained
4 small yams or 4 c kabocha squash, baked and cubed
5 T miso
Steps
Prepare millet by placing 3 c water and millet in a pot. Bring to a boil and reduce flame to a simmer. Millet is ready in about 10 minutes when it fluffs up and all of the water is absorbed.
Simmer onion, carrots, oil, and sake in large, covered sauté pan for about 10 minutes. In the meantime, rinse Arame.
Stir in Arame, and 1 c water and simmer for another 15 minutes. Turn off the flame and stir in sesame seeds and Tamari or soy sauce. All of the water should be evaporated by this time.
Mix millet,yams/kabocha, ginger, beans and miso together. Make sure that the miso is well blended in. Serve hot topped with Arame mixture.
Naturally sweetened by winter squash and coconut milk, this colorful stew is hearty with plenty of spinach, corn and beans.
Ease:
super quick
Type:
soup, entree
Prep Time:
15 minutes
Total Time:
15 minutes, once Kabocha is baked
Yield:
4 meal sized servings
Cook's notes
To bake Kabocha squash, rinse and pierce with a knife in several places and place on baking sheet in preheated, 375° F oven. (no convection.) Kabocha is done in about 40 minutes when it is very soft. You can very successfully use the auto oven for baking.
Ingredients
4 large, minced garlic cloves
1 onion, diced
4 stalks celery, diced
2 c water
3 1/2 c Kabocha squash, baked and peeled
1 T lemon juice
1-14 oz. can of pure coconut milk
1 T - 2T miso (optional)
cayenne pepper to taste
2 c frozen corn
10 oz. frozen spinach
1-25 oz. can garbanzo beans, rinsed and drained
Steps
In a large pot or Dutch oven, bring garlic, onion, celery and water to boil and simmer for about 10 minutes until vegetables are cooked.
In the meantime, peel and measure 3 1/2 cups squash. Mash squash with a fork or potato masher. Leave some chunks, about 1" square. Also, measure and thaw frozen vegetables.
Add squash to the vegetables, stirring until well blended. Reduce heat to lowest setting and add lemon juice and coconut milk. Any fat in the coconut milk will slowly melt, stir occasionally until thoroughly blended.
Roasted portabello mushrooms are smothered with lentils and buckwheat. Cumin and pine nuts lend a Middle Eastern flavor.
Ease:
super quick
Type:
entree
Prep Time:
15 minutes
Total Time:
30 minutes
Yield:
6 servings
Ingredients
6 very large portobello mushrooms
2 c green lentils
2 onions, diced
10 large garlic cloves, minced
10 stalks celery, diced
6 T ground cumin
2 c toasted buckwheat
8 c water
2/3 c pine nuts
Steps
Rinse portobellos and remove stems. Discard woody parts of the stem only. Bake on a jelly roll pan at 400° F for about 10 minutes or until portobellos are soft. Remove and set aside.
In a large, covered pot, bring lentils and 6 cups of water to a boil. Lower heat to slow boil and cook covered for 10 minutes. Add vegetables and cumin and continue cooking for another 5 minutes until lentils are almost soft. Stir in buckwheat and 2 cups of water and cook for another 7-10 minutes until the water is absorbed,buckwheat is fluffy and lentils are soft. Stir in pine nuts.
Slice cooked stems but leave the caps whole. Serve portobellos smooth side down, smothered with lentil mixture.
This simple dinner is golden, brown, beige, ivory and green. It is delicious because it includes sweet, salty,savory, crunchy, soft and chewy foods. The variation of flavors and colors is what makes it so pleasing.
Ease:
super quick
Type:
entree
Prep Time:
15 minutes
Total Time:
1 hour
Yield:
serves 4
Cook's notes
This is a great way to use up left over winter squash from pumpkin pie or soup.
There are many flavors of organic baked tofu available in the refrigerated section of all health food stores.
Ingredients
1 1/2 c hulled or pearled barley
4 1/2 c water
1 1/2 lb. Jerusalem artichokes, scrubbed and cut into 1 " - 1 1/2" pieces
1 1/2 T safflower or canola oil
1 1/2 c water
1 bouillon cube
2 t thyme
10 oz. frozen peas, thawed
4 c baked and peeled kabocha or blue hubbard squash
1 c chopped pecans
16 oz. baked tofu
Steps
To bake Kabocha squash, rinse and pierce with a knife in several places and place on baking sheet in preheated, 375° F oven. (no convection.) Kabocha is done in about 40 minutes when it is very soft. You can very successfully use the auto oven for baking.
Place barley and 4 1/2 c water in sauce pan and bring to a boil. Reduce heat and simmer until the water is absorbed and barley is tender, about 40 minutes.
Place Jerusalem artichokes in baking pan. Toss with oil and mix with 1 1/2c water and dissolve bouillon cube. Bake at 350° F for about 30 - 40 minutes until Jerusalem artichokes start to get tender. Remove from oven before they become mushy. Stir in thyme and peas.
Heat winter squash in microwave and sprinkle top with pecan pieces.
This is a dense bread with lots of cinnamon and sweet raisins.
Ease:
super quick
Type:
bread
Prep Time:
15 minutes
Total Time:
approximately 3 hours
Yield:
1 loaf
Cook's notes
If the ingredients are at room temperature, add warm water. If the ingredients are cold from the refrigerator, add hot water.
Ingredients
2 1/2 t yeast
3 c whole wheat flour
1 T steel-cut oats
2 T powdered milk
2 T cinnamon
3 T wheat gluten
2 T wheat germ
1 large egg
2 T yogurt
1 1/2 T canola or safflower oil
1 1/2 T honey
1 1/3 c warm or hot water
1 c packed raisins
Steps
Add all of the ingredients, except the raisins, to the bread machine according to manufacturer's instructions. Set the machine for manual baking.
Toward the end of the second kneading, add the raisins. Most bread machines signal you when it is time to add ingredients, such as raisins, that you do not want pureed.
After the second kneading, at your convenience, you can either remove the dough immediately or let it rise a second time in the machine.
Remove the dough from the bread machine and shape into a round loaf. Place the dough on a nonstick or lightly oiled cookie sheet. Cover with a towel and put it in a warm place to rise. Ideally, use a 110°F oven. Leave the dough to rise until it has doubled its size, 1/2 hour to an hour.
Preheat oven to convection bake 350°F. For a regular oven, preheat to 375°F.
Remove the towel and bake for 30 to 40 minutes.
When it is finished, the bread will be brown and make a hollow sound when you thump the bottom.
Crispy on top and bottom, this casserole is packed with lots of veggies, wild rice, brown rice, tofu, edamames and sesame seeds.
Ease:
super quick
Type:
entree
Prep Time:
15 minutes
Total Time:
1 1/4 hours
Yield:
6 -8 servings
Cook's notes
Un-hulled, brown sesame seeds have more iron and calcium than hulled (decorticated) sesame seeds. Nutrition Data
Ingredients
1 c wild rice
1 c short grain brown rice
5 c water
1 rounded cup frozen, shelled edamames
1 rounded cup frozen sweet corn
1 rounded cup frozen sweet peas
6 garlic cloves
1 onion
5 celery stalks
2 medium carrots (4 oz)
16 oz firm tofu
2/3 c sesame seeds
2 T soy sauce or tamari
Steps
Preheat oven to 375° F, no convection. Oil a large roasting pan, 2 - 9" x 13" baking pans or 2 jelly roll pans. Nonstick, no need to oil.
Bring rice and wild rice and water to a boil in a large, covered pot. Turn heat down to slow boil and cook, covered for about 25 minutes until only abut 1/2 inch of water is remaining. Turn off heat and let stand until the remainder of water is absorbed.
Thaw frozen vegetables. Place in large mixing bowl.
Mince garlic, onion and celery and carrots in a food processor. Add to mixing bowl.
Whirl tofu in food processor until creamy smooth. Add to mixing bowl.
Add rice to mixing bowl along with the remainder of ingredients. Stir until well mixed.
Spread evenly into roasting pan and bake for 50 minutes - 1 hour until bottom is crispy and top is beginning to brown. Broil for another 15 minutes until the top is well browned. (Leave the roasting pan on a center rack.) Remove from the oven and let stand for a few minutes to set.
Barley and plenty of veggies are seasoned with feta cheese, dill, mint, and a hint of lemon and orange peel. Raisins and feta cheese add a salty/sweet dimension to the complex flavor.
Ease:
average
Type:
entree
Prep Time:
25 minutes
Total Time:
1 hour
Yield:
8-10 servings
Cook's notes
Instead of grating the zest off of an orange, I get from Sun Organic dried orange zest in powdered form. It saves me a huge amount of time.
Ingredients
1 1/2 pearled or unhulled barley
5 c water
6 large garlic cloves
4 celery ribs
1 onion
10 oz frozen spinach
3 T fresh lemon juice
1/4 c dried dill (if using fresh, use 1/4 c packed.)
1/4 c dried mint (if using fresh, use 1/4 c packed.)
1/4 t orange peel
1/4 c whole wheat pastry flour
2T olive oil
1/2 c raisins, packed
4 eggs
8 oz feta cheese, crumbled
1 c dry roasted almonds finely chopped
Steps
Preheat oven to 375° F, no convection. Oil a large roasting pan, 2 - 9" x 13" baking pans or 2 jelly roll pans. Nonstick, no need to oil.
Bring barley and water to a boil in a large, covered pot. Turn heat down to slow boil and cook, covered for about 30 minutes until only abut 1/2 inch of water is remaining. Turn off heat and let stand until the remainder of water is absorbed. Leave standing until cool.
Meanwhile, mince garlic, celery, onion in food processor. Remove to a sauté pan.
Mince frozen spinach in food processor. Add spinach to the vegetables in the sauté pan.
Sauté vegetables for 15 minutes over medium heat. No need to add oil or water, the spinach should have enough liquid. Leave standing until cool.
In a large mixing bowl, combine cooked vegetables, cooked barley, and remainder of the ingredients except almonds.
Spread about 1/2 " thick into prepared pan/s. (If you are willing to take the time, you can also make conventional, round burgers by shaping into patties, about 3/4" thick and placing on cookie sheets.) Spray the top liberally or smear with 1 T oil.
Lots of carrots make these veggie burgers very sweet.
Ease:
super quick
Type:
entree
Prep Time:
15 minutes
Total Time:
About 1 hour 10 minutes
Yield:
4 - 6 servings
Cook's notes
To cook brown rice, place in saucepan, 2 c rice and 4 c water. Bring to a boil over high heat. Lower heat to maintain a low boil and cook covered until only abut 1/2 inch of water is remaining. Turn off heat and let stand until the remainder of water is absorbed. Leave standing until cool.
Ingredients
3 1/2 c cooked brown rice
1/2 lb. carrots
4 celery ribs
1 large onion
5 extra large eggs
2 T olive oil
1c whole wheat pastry flour
1 T safflower oil
Steps
Preheat oven to 375° F, no convection. Oil a large roasting pan, 2 - 9" x 13" baking pans or 2 jelly roll pans. Nonstick, no need to oil.
In food processor, finely chop carrots, celery and onion. In a large bowl, mix vegetables, rice, eggs, oil and flour.
Spread about 1/2 " thick into prepared pan/s. (If you are willing to take the time, you can also make conventional, round burgers by shaping into patties, about 3/4" thick and placing on cookie sheets.) Spray the top liberally or smear with 1 T oil.
Bake for 50 minutes or until bottom and sides are browned. Then, broil at 450°F for an additional 10 minutes until the top is crispy.
These veggie burgers freeze really well. Just freeze in an airtight container or bag. When ready to serve, thaw and place in 350° F oven until crisp and hot.
Crisp burgers filled with a plethora of of vegetables and brown rice.
Ease:
average
Type:
entree
Prep Time:
20 minutes
Total Time:
About 1 hour 10 minutes
Yield:
4 - 6 servings
Cook's notes
To cook brown rice, place in saucepan, 2 c rice and 4 c water. Bring to a boil over high heat. Lower heat to medium to maintain a low boil until only abut 1/2 inch of water is remaining. Turn off heat and let stand until the remainder of water is absorbed.
Ingredients
3 1/2 c cooked brown rice
1/2 lb. or 4 carrots
4 celery ribs
1 large onion
5 extra large eggs
2 T olive oil
5 oz. frozen spinach
5 oz. frozen corn
5 oz. frozen peas
5 oz. shelled edamames
1c whole wheat pastry flour
1 T safflower oil
Steps
Preheat oven to 375° F, no convection. Oil a large roasting pan, 2 - 9" x 13" baking pans or 2 jelly roll pans. Nonstick, no need to oil.
In food processor, finely chop carrots, celery and onion and frozen spinach. Transfer to a large mixing bowl and mix with remaining vegetables, rice, eggs, oil and flour.
Spread about 1/2 " thick into prepared pan/s. (If you are willing to take the time, you can also make conventional, round burgers by shaping into patties, about 3/4" thick and placing on cookie sheets.) Spray the top liberally or smear with 1 T oil.
Bake for 50 minutes or until bottom and sides are browned. Then, broil at 450°F for an additional 10 minutes until the top is crispy.
These veggie burgers freeze really well. Just freeze in an airtight container or bag. When ready to serve, thaw and place in 350° F oven until crisp and hot.
The quartet is made up of almonds, carob, cardamom and dates. They make a heavenly flavor together!
Ease:
super quick
Type:
breakfast, snack, dessert
Prep Time:
10 minutes
Total Time:
50 minutes
Yield:
6 servings
Ingredients
1/2 c date sugar
2 3/4 c rolled oats
3/4 c date pieces
1t cardamom
1/4 c roasted carob powder
1/2 c chopped almonds
3 extra large eggs
1 t almond extract
1 T canola or safflower oil
3 1/3 c low-fat milk
Steps
Preheat oven to 350° F, convection or regular bake.
In a 9"x 13" nonstick baking pan, combine date sugar, rolled oats, date pieces, cardamom, carob and almonds.
In a mixing bowl beat eggs, almond extract, oil and milk together.
Add wet ingredients to the baking pan and mix until thoroughly blended. Scrape down the sides and make sure that the ingredients are evenly spread in the pan. Bake for 30-40 minutes until set but not dry.
This Vegan Kugel is a noodle pudding, sweetened with applesauce and raisins and surrounded by a vegan creamy custard.
Ease:
average
Type:
breakfast, entree
Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Yield:
8 servings
Cook's notes
Make sure to use pure applesauce with no additives or sugar.
I usually do not use salt in most of my recipes. However, the tofu has to have a bit of salt to acquire that cheese-like flavor.
Please do not confuse the types of tofu. To achieve the correct texture, you need both firm and super firm as called for in the recipe.
Instead of grating the zest off of a lemon, I get dried lemon peel in granulated form. It saves me a huge amount of time. You can get it at natural food stores or at Frontier Co-op
Ingredients
8 oz. whole wheat or brown rice pasta, cooked according to package
12 oz. firm tofu
1c applesauce
2T barley malt
1 c rice dream
1 1/2 t vanilla
1 t cinnamon
1/2t nutmeg
1/4 t lemon zest
1 t salt
12 oz. super firm tofu
1 1/2 c raisins
Steps
Preheat oven to 350° F. Oil 9" x 13" pan, no need to oil nonstick.
In food processor, whirl firm tofu until smooth. Add to the processor the remainder of the ingredients except the super firm tofu, raisins and pasta. Whirl until smooth. Add the super firm tofu and whirl until super firm tofu gets the texture of ricotta cheese.
Spread the pasta and raisins evenly in the prepared pan. Pour in the tofu mixture. Stir to mix and spread evenly.
Bake for 50 - 60 minutes until the top is brown and the center is firm.
Honey and coconut are the dominant flavors in this sweet pudding.
Ease:
super quick
Type:
breakfast, snack, dessert
Prep Time:
10 minutes
Total Time:
about 1 hour 10 minutes
Yield:
8 servings
Cook's notes
For some reason, rice milk does not work with this recipe so please make sure to use the soy milk.
Ingredients
3/4 c millet
1/3 c scant honey
1 c coconut (use only natural with no additives or sweeteners)
3 3/4 c unsweetened soy milk
1 1/2 t vanilla
Steps
Preheat oven to 350° F no convection.
In a 9"x 13" nonstick baking pan, combine millet, honey, coconut well in the baking pan. Mix soy milk and vanilla. Pour over millet mixture. Make sure that the the mixture is spread evenly in the pan.
Bake until all of the liquid is absorbed, about 1 - 1 1/4 hours.
Noodle kugel is a pudding of noodles, sweetened with applesauce and raisins, surrounded by a creamy custard.
Ease:
super quick
Type:
breakfast, entree
Prep Time:
15 minutes
Total Time:
1 hour 20 minutes
Yield:
8 servings
Cook's notes
Make sure to use pure applesauce with no additives or sugar.
Ingredients
8 oz. whole wheat pasta, cooked according to package
3 eggs beaten
1 1/2 c applesauce
1 c plain yogurt
1 c cottage cheese
1 c milk
1 T vanilla
1 T canola or safflower oil
1 1/2 t cinnamon
1/2 t nutmeg
1 c raisins, packed
Steps
Preheat oven to 350° F. Oil 9" x 13" pan, no need to oil nonstick.
Whisk together all of the ingredients except the raisins and pasta in a bowl.
Spread the pasta and raisins evenly in the prepared pan. Pour in the custard mixture. Stir to spread evenly.
Bake for 50 - 60 minutes until the top is brown and the center is firm.
Honey and coconut are the dominant flavors in this sweet pudding.
Ease:
super quick
Type:
breakfast, snack, dessert
Prep Time:
10 minutes
Total Time:
about 1 hour 10 minutes
Yield:
8 servings
Ingredients
3/4 c millet
1/4 c honey
1 c coconut (use only unsweetened with no additives)
4 c milk
2 t vanilla
Steps
Preheat oven to 350° F no convection.
In a 9"x 13" nonstick baking pan, combine millet, honey, coconut well in the baking pan. Mix milk and vanilla. Pour over millet mixture. Make sure that the the mixture is spread evenly in the pan.
Bake until all of the liquid is absorbed, about 1 - 1 1/4 hours.
Bread Pudding is sweet, custard-like and has lots of cinnamon. The walnuts add a delicious, contrasting flavor and crunch. It is almost like cinnamon raisin French toast.
Ease:
super quick
Type:
breakfast, snack, dessert, brunch
Prep Time:
15 minutes
Total Time:
50 minutes
Yield:
8-10 servings
Cook's notes
I like to use Food For Life Ezekiel 4:9 Cinnamon Raisin Bread or Food For Life Cinnamon Raisin English Muffins. Both are Chaf K kosher.
Ingredients
3 cups packed whole wheat raisin bread torn into 1" pieces
3 extra large eggs beaten
3 c nonfat or low fat milk
1/3 c date sugar
2 1/2 t cinnamon
2 t vanilla extract
1/2 c raisins, packed
1/2 c chopped walnuts
Steps
Preheat oven, convection or bake, to 350*F. Place torn bread pieces evenly into 9" x 13" baking pan. Stir in raisins and walnuts.
Pour the remainder of ingredients into the pan. Stir well and make sure that the mixture is spread evenly in the pan.
Bake for about 30 minutes then check the bread pudding. It is finished when it is firm but not dry. For a firmer, crunchy top bread pudding, you can let it bake for up to 45 minutes.
Serve warm.
Leftover bread pudding will keep well in the refrigerator for just under a week. It freezes very well.
Warm spices and pumpkin blended in a creamy, low fat cheesecake.
Ease:
average
Type:
breakfast, snack, dessert
Prep Time:
40 minutes
Total Time:
1 hour 40 minutes
Yield:
8 - 10 servings
Cook's notes
Please do not confuse firm tofu with silken, super firm or any other type of tofu. Firm is softer than super firm and slightly firmer than regular.
Both Horizon (circle U kosher) and Organic Valley (circle U kosher) make Neufchatel that tastes exactly like regular cream cheese. Unlike the conventional "Lite" cream cheeses, they have no chemicals and taste really good.
You can bake the butternut squash and the yams at the same time. Wash the butternut, pierce the skin in several places with a knife, and place, on pie or pizza pan, in the oven. Scrub the yams, removing any blemishes and pierce the skins with a knife. Place them directly on the rack in the oven. Heat oven to 375° F, no convection, (no need to preheat) and bake on middle rack for 1 to 1 1/2 hours depending upon the size of the yams and butternut. Place a piece of foil on a rack under the rack holding the butternut and yams. This will catch the dripping yam syrup. Yams are done when they are soft and dripping syrup. Butternut is done when soft and browned in places.
Do not throw away the yam peels! This is the sweetest, most nutritious part of the yams. They are great to eat by themselves (cook's perks) or to add to soup or chili.
Extra butternut squash and yams can be peeled and frozen. It can then be used for soups or more pumpkin pie. I like to freeze it in plastic bags in 1 1/3 c portions. To use, simply thaw (it will become watery) and add squash/yams and water to your recipe.
Sucanat is pure crystalized, unrefined, cane juice made by Wholesome Sweeteners. It contains all of the original molasses and, therefore, all of the vitamins and minerals.
I like to use the organic blackstrap molasses made by Wholesome Sweeteners. It has loads of minerals, no chemicals, and is a bit sweeter than other molasses.
Ingredients
Crust:
2 1/4 c pecan halves
3 T Sucanuat
Filling:
12 oz. firm tofu, room temperature
1 large egg
1 1/4 t cinnamon
1/2 teaspoon cloves
1/2 t ground ginger
1/4 t nutmeg
1 T + 1 t organic molasses
2 T + 1 t Sucanat
1/2 c butternut squash, baked and peeled, room temperature
1/4 c yam, baked and peeled, room temperature
12 oz. cream cheese, room temperature
Steps
Preheat oven to 350° F. Whirl pecans and Sucanat in a food processor until finely minced and just beginning to turn slightly sticky. You do not want pecan butter! Evenly press into a 9" springform pan.
Whirl tofu in food processor until smooth. Add egg and whirl until absolutely creamy smooth, scraping down sides often.
Soften cream cheese by micro waving for a few seconds. Place in a large mixing bowl and beat on low just until smooth. Add spices, molasses and Sucanat and beat on low just until blended, scraping down sides. Add squash and yam and beat on low just until blended, scraping down sides. Add tofu mixture and beat just until blended. Do not over beat as the cake will be less creamy.
Evenly spread batter into prepared springform pan.
Bake at 350° F for 1/2 hour, then reduce the heat to 325° F and bake for approximately 1/2 hour. Cake is finished when edges are set but middle still jiggles slightly.
Prop the oven door open with a wooden spoon and let cool for about 1 hour in the open oven. Remove from oven and let stand until cool to the touch. Refrigerate for at least 12 hours before serving. Serve cold.
3 c water
1 T canola or safflower oil
1 onion diced
5 celery ribs sliced in 1/2" thick
5 garlic cloves diced
6 c blue hubbard or kabocha squash
2 bouillon cubes
3/4 t nutmeg
1/4 t allspice
4 c milk or rice dream
Steps
Pierce squash and bake whole, in baking pan, on 375 ° F until squash is soft, about 40 minutes - 1 hour.
Place water, oil, celery, onion and garlic and bouillon cubes in large pot or Dutch oven over medium heat. Cook for about 10 minutes until vegetables begin to get tender.
In the meantime peel and measure the squash.
Add squash, spices and milk or rice dream and mix well. Make sure that the bouillon cube is entirely dissolved.
