PUMPKIN PIE

1 unbaked 9" pastry crust
3/4 lb. tofu
1 (16 oz.) can pumpkin
1 1/2 t. cinnamon
3/4 t. ginger
1/2 t. nutmeg
1 t. salt (optional)
1/3 c. oil
1 t. vanilla
1 c. light brown sugar
1 1/2 T. molasses

Preheat oven to 350 .  Have ready 1 unbaked 9" pastry crust. 
Blend all ingredients in a blender until smooth and creamy.  Pour
this mixture into an unbaked pastry shell.  Bake for 1 hour. 
Chill and serve with Sweet and Creamy Topping.

Barbeque Sauce

1 cup ketchup
1/2 cup water (less if you want it thicker)
2 tablespoons lemon juice
1 tablespoon brown sugar
1 1/2 teaspoons Worchestershire sauce
1 teaspoon vinegar
1/2 teaspoons dry mustard

CARROT CAKE

Makes one 9 in. by  13 in. pan or one 9 in. spring-form tube pan.

Preheat oven to 350 F.

Mix together:
3 c. unbleached white flour
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. salt

Mix in separate bowl:
1/2 lb. tofu, blended until smooth
1 lb. carrots, grated (4 1/2-5 c.)
3/4 c. oil
2 c. light brown sugar
1 T. vanilla
1/4 c. orange juice concentrate

Add dry ingredients to the wet ones.  Stir until moistened.

Fold in:
3/4 c. walnuts, chopped
3/4 c. raisins

Oil and flour pan.  Pour mixture into pan.  Bake for 45 minutes. 
When cool, top with Creamy Glaze Topping, alongside.

LEMON "CHICKEN"

1 lb. firm tofu
1 T. olive oil
1 t. pressed garlic
1/2 c. sliced green onions
1 T. pastry flour
1 T. nutritional yeast (optional)
1/2 t. plum vinegar or brown rice vinegar
2 t. teriyaki sauce or light soy sauce
1 T. lemon juice

Cut tofu crosswise in 1/4" slices, then cut slices in 1"
segments.  Heat wok or large non-stick skillet and add oil and
garlic.  Add tofu immediately and stir fry for 1 minute.  Add
green onions and stir fry 1 minute longer.

Dust tofu and onion mixture with flour and yeast.  Stir fry for 2
minutes more, allowing tofu pieces to brown and crisp slightly. 
Add vinegar and teriyaki sauce, then stir fry until completely
absorbed.  Add lemon juice and stir fry 2 minutes longer. 

TOFU IN BLACK BEAN SAUCE

This recipe calls for deep fried tofu which you can make yourself or buy 
from an oriental store.  The black bean sauce and fermented black beans 
can also be found at most oriental stores.  Serves 3-4.

2 blocks firm fried tofu, in 3/4 inch cubes
3 cloves garlic, minced
2 quarter-sized pieces of ginger, minced
2 tbsp. oil
2 or 3 green onions, chopped green and white parts
1 tsp. fermented black beans, rinsed briefly in water to remove
        some of the salt, then coarsely chopped.
1 tbsp. black bean sauce
1 cup vegetable stock or water
1 tbsp. sesame oil

Heat oil in large skillet or wok. Add the ginger and garlic; saute for
about 20 seconds until the aroma "explodes."

Add the black beans and the green onion and saute for about 10 seconds.

Stir in the black bean paste and vegetable stock; mix well. Add the tofu
cubes.

Turn the heat down to maintain a strong simmer; cover and let cook about
20 minutes.  Add the sesame oil and give a brief stir.

Serve over rice.

Notes:
* I typically triple the black beans and black bean sauce, and double 
  the garlic and ginger.
* I usually don't add two tbsp. oil at the beginning---maybe one,
  or .5  plus .5 tbsp. sesame oil, then the rest of the sesame oil at 
  the end. The sesame oil does do good things for the dish, though--
  leave it in. 
* I also usually add mushrooms.