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Chia Pudding


  • 4-5 Tbsp. chia seeds

  • 2 cups non-dairy milk

  • ¼ cup raw agave, honey or maple syrup (to taste)

  • 1 tsp vanilla extract

  • ½ tsp cinnamon powder

  • 1/8 tsp nutmeg


  1. Combine ingredients.

  2. Let seeds soak in milk 10 mins or more before serving.

DIABETICS NOTE: It is best to use brown rice syrup and/or stevia as sweetener. Stevia is sweeter, so less is needed. Start with a small amount and increase to desired flavor. Yukon syrup may also be used at same ratio as agave. It would be best to not use any sweetener but increase the amount of cinnamon to your palate tolerance. Cinnamon has been shown to lower fasting glucose, cholesterol and triglyceride levels in Type 2 diabetics.


Recipe from Charles Marble and Mangroves Health Institute

Chocolate Mousse


  • 1 block Mori-Nu silken tofu (firm)

  • ½ cup soy, rice or almond milk

  • ¼ cup agave nectar (optional)

  • 1 cup semi-sweet non-dairy chocolate chips

  • 1 box strawberries



  1. Combine tofu, soy milk and agave nectar in a food processor and blend until smooth.

  2. Melt chocolate chips over low heat, then add to food processor and blend until smooth.

  3. Pour into a bowl or poe crust and chill in the refrigerator for at least 1 hr.

Soy-free variation

Use 1 avacado & 1 small cooked sweet potato instead of tofu.

Recipe from The Survivor's Handbook, The Cancer Project, pg. 215

Lemon Tofu "Cheesecake"


8 Servings

Silken tofu makes a delightfully light and creamy filling for this vegan version of cheesecake. Make it the day before serving to allow its flavors to develop.

  • 2 cups graham cracker crumbs

  • ¼ cup maple syrup

  • ¼ tsp. almond extract

  • 1 lb. Japanese-style firm silken tofu

  • ⅓ cup sugar

  • 1 Tbs. tahini or almond butter

  • ½ tsp. salt

  • 1 to 2 tsp. grated lemon zest

  • ½ tsp. almond extract

  • 1 Tbs. cornstarch dissolved in 2 Tbs. soy milk or rice milk.

Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.

In food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds. Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.

Nutty Flax Fudge


  • ½ c. honey

  • 1 c. almond butter

  • ½ c. flax seed, ground

  • 1 c. raw or toasted nuts, chopped

  • ¼ c. carob (or cocoa) powder (optional)

  • 1 c. carob chips (optional)

  • shredded coconut (optional)


  1. Mix carob powder, honey, almond butter and flax seed.

  2. Roll in balls.

  3. Dip in chopped nuts or coconut and refrigerate.


  1. Double recipe.

  2. Put wax paper in a 13x9 pan.

  3. Place fudge in pan and spread evenly.

Freezes well.

Pumpkin Pie


  • 1½ packages Mori Nu™ tofu, firm or extra-firm

  • 1 can pumpkin

  • ½ cup honey

  • ¼ cup sucanat

  • 1 teaspoon vanilla

  • 2 teaspoons cinnamon

  • ½ teaspoon ginger

  • ¼ teaspoon salt


  1. Blend tofu and pumpkin in blender until smooth.

  2. In another bowl combine remaining ingredients. Mix thoroughly.

  3. Add tofu and pumpkin mixture and mix again.

  4. Pour into 9" pie shell.

  5. Bake at 350° for 1 hour.

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