1/4 cup + 2 tablespoons soy margarine, or Spectrum spread
3/4 cup sweetener of choice (I use sucanate)
2 Tablespoons Silken tofu (whip by hand before adding to batter)
1+1/2 cups sifted unbleached white or wheat flour
2  teaspoons non-aluminum baking powder
1/2 teaspoon sea or kosher salt
1/2 cup soy, almond, or rice milk
1 teaspoon pure vanilla
2 cups bluberries washed and drained (sprinkle with 1 teaspoon flour before adding to batter)
Topping:
1/2 cup sucanate (or your favorite sweetner, Honey or maple syrup will be too wet unless you alter the amounts of dry ingrediants.  I have also made the topping with maple syrup, adding 1/2 cup oatmeal to the mix)
1/3 cup unbleached flour
1/2 teaspoon cinnamon (or to taste)
1/4 cup soy margarine

Cream margarine, sweetener, blend in whipped tofu till light and airy.
Mix together dry ingrediants,and add alternately with the wet. Gently fold in floured blueberries.  Pour into 8 X 8-inch pan.

Mix together remaining ingrediants cutting in the margarine to make a crumbly mixture.  Sprinkle over batter in pan, and bake in 375* F oven for 40-45 minutes.  Cool on rack, cut in squares, and  eat while still warm with a dollop of vanilla Tofutti.

Peace in our hearts...peace in our souls...peace to the world.  It all starts within each and every one of us - non-violence begins at home.

From my heart to yours,

StarLotus

• 1 Cup dry sweetner of choice (Sucanat or granulated fructose work well, but you may wish to use less of the fructose)
• 2/3 Cup Canola oil
• 1 Cup good Applesauce, or Applebutter
• 4 Tablespoons Molasses
• 6 Ounces firm Tofu - mashed
• 2 Teaspoons Ener-G egg replacer - disolve in 4 teaspoons warm water

SIFT TOGETHER:

• 2.5 - 3 Cups unbleached white flour (or half and half whole wheat and white)
• 1 Teaspoon Baking soda
• 1 Teaspoon Non-aluminum baking powder
• 1/2 Teaspoon Sea salt
• 1 Teaspoon Ground cinnamon
• 1 Teaspoon Ground Ginger

Roll dough by hand into walnut sized balls, dip the top of each cookie in Sucanat and place on greased baking sheets(I like to use oil in a spray form) about 3 inches apart.

Bake at 350 degrees Farenheit for 8 - 10 minutes till golden brown, but not dark on bottom.  Let rest on pan for a few minutes before sliding on to rack for cooling.    

APPROXIMATELY 36 - 2 INCH COOKIES

• 2 cups Chi-Chi Beans (Garbanzos, chick peas) [approx.16 oz.]
  
• 1 cup- Fresh Squeezed Lemon Juice(about 6 good lemons)
  
• 3/4 Cup Tahini
  
• lots of Garlic: it's your decision
  
• 8 drops of some liquid hotsauce... this is your choice again
  
• Some paprika for color
  
• 2 pkgs. of Goya Sazon (a seasoning mix containing Monosodium Glutamate, Salt, Dehydrated Garlic, Cumin, Annatto, and Turmeric)
  
• A couple dashes of Goya Adobo (Salt, Granulated Garlic, Oregano, Turmeric) / Sea Salt is a good substitute

* Add these ingredients in the order that I have them, into a food processor. Bring mixture to your desired texture. [Mine is smooth as a
baby's butt-just make sure it doesn't taste like one]