Sweet, light, vegan, and practically guilt-free, this pie is absolutely delicious.

For the crust:
1 pkg. vegan graham crackers (12-14 crackers)
2 T. sugar
6 T. vegan margarine

For the filling:
½ c. plus 2 T. toasted shredded coconut (reserve 2 T.)
1 14-oz. package firm tofu, drained and rinsed
¼ c. light brown sugar (very lightly packed) or pure cane sugar
2-3 T. coconut milk*
1/8 t. Vanilla extract (optional)

To prepare:
Preheat your oven to 350. In a small pan, melt the margarine. In a food processor, process the crackers and sugar. Place the dry mixture in a bowl and drizzle in the melted margarine, mix well, and press into a 9 inch spring form pan. Bake the crust for 15 minutes, then remove it from the oven, and allow it cool.

Sprinkle the shredded coconut on a lined baking sheet and toast it in the oven until it’s light brown. Keep an eye on it, because coconut can burn very quickly. Remove the toasted pieces from the oven and place them in a bowl, fluffing the coconut if needed.

In a food processor, purée the tofu until smooth. Add the sugar, coconut milk, vanilla, and 8 tablespoons of the coconut. Process on high for about 10 seconds, then pour the mixture into the pre-baked shell, and top with the remaining toasted coconut. Chill the pie for two hours, or overnight. This pie keeps for up to a week in the refrigerator – but it usually gets eaten long before that.

This recipe may also be prepared in a square or rectangular pan and cut into individual squares for a great party treat.

*Sweetened coconut milk is, of course, sweeter and has a more intense coconut flavor, however unsweetened works just as well. Try it both ways and see which you prefer.

This cake was an invention of a good friend of mine and is the easiest cake in the world to make. Not only that, everybody loves it. Because there aren’t any eggs or dairy products in it, this dessert is both low in fat and good for you. Sweet and nutritious, it’s a great treat for children of all ages and one of the best ways to use up those old bananas.

Serves 6

Ingredients:
1 3/4 c. unbleached flour or whole wheat pastry flour
1 c. cane sugar or turbinado sugar
2 t. baking powder
1/4 t. fine salt
3/4 c. soy milk
2 overripe bananas, mashed
1/2 c. safflower oil or any light vegetable oil
1 t. vanilla
3/4 c. vegan chocolate chips

To prepare:
Preheat oven to 350 degrees. Spray a 8- or 9-inch square or round pan with baking spray.

Put the dry ingredients into a bowl and blend with a fork. Add the oil, soymilk and vanilla and stir until the mixture comes together, being careful not to over mix. Mix in mashed bananas and finally fold in the chocolate chips.

Pour the batter into your prepared pan and bake on center rack for 35-40 minutes, just until cake tester comes out clean.

Remove the cake from oven and place it on wire rack to cool. To serve, sprinkle with powdered sugar and enjoy. Also great topped with crushed pineapple or berries.

Note: Over mixing batter will create a more dense cake with a tougher crumb. Cakes should be gently mixed until dry ingredients are incorporated, unless specified otherwise.