Ingredients:

• 1 banana
• 2 cups silken (soft) tofu
• 1/3 cup cocoa powder
• 1/3 cup sugar

Preparation:

Process in a blender or food processor until smooth. Chill for at least one hour before serving. Serve topped with fresh sliced strawberries.

Prep Time: 2 minutes

Cook Time: 25 minutes

Total Time: 27 minutes

Ingredients:

• 1 can crushed pineapple, undrained (20 oz)
• 1 can fruit pie filling (cherry or blueberry or your choice, 20 oz)
• 1 box yellow cake mix
• 1/2 cup vegan margarine (Bluebonnet light is what I used), softened
• 2 tbsp brown sugar (optional)
• 1/4 cup chopped walnuts or pecans (optional)

Preparation:

In a greased pie pan, dump the pineapple, then the pie filling. On top of that, dump the cake mix. Drizzle or crumble the vegan margarineon top of the cake mix, and, if desired, sprinkle with nuts and brown sugar.

Bake according to directions on box.

Enjoy your two minute pineapple upside-down dump cake - no frosting needed!

 This makes for a sweet and exotic barbecue dish, different from the usual vegetarian staples of mushrooms, corn on the cob and veggie burgers! This quick recipe makes for a great vegetarian and vegan dessert or barbecued side dish. With just a hint of rum, this is a grilled dish for adults, but if you're serving kids, you can omit the rum and it's still quite tasty.

Ingredients:

• 2 tbsp honey
• 2 tbsp dark rum
• 1 tsp lemon juice
• 4 or 5 slices fresh pineapple
• 1 cup flaked coconut

Preparation:

Whisk together the honey, rum and lemon juice in a

wide dish. Add the pineapple and coat well. Allow the

pineapple to marinate for at least one hour in the refrigerator.

Lightly grease your grill and fire up to a medium heat.

Coat the pineapple with coconut on both sides, pressing the

coconut into the pineapple to get it to stick.

Grill on both sides for about 8 to 10 minutes.