I'm fond of mixed fresh fruit for dessert... if you want to make it fancier, "cream" some silken tofu and flavor it with something like maple syrup (or use your imagination) to use as a topping.

Are you looking for anything in particular (cookies? chocolate-type? "ice cream"?) I can check my cookbooks...

I like one for orange "buttermilk" sherbet, see if you like this:

2 1/4 c. lite silken tofu (firm), crumbled
2/3 c. pure maple syrup
1/3 c. frozen orange juice concentrate
1 T. lemon juice
1 T. oil
1 T. vanilla
1/4 t. salt

Place all in blender and blend until smooth.

Pour into freezer container, freeze 8-10 hours or longer.

An hour or two before serving, remove from freezer and allow to soften 20 minutes. Transfer to food processor and process to ice-cream consistancy. Return to freezer container, and freeze for 45-60 minutes.

Scoop and serve.

from "Vegan Vittles," J. Stepaniak

http://www.veggieheaven.com/recipes/index.html

http://www.vegancooking.com/

http://www.scottabbotts.com/cgi-bin/capers-cgi/Ultimate.cgi

Bon appetit! :)

I know there are some cookie recipes around. I can check my cookbooks this week and see what I have.

Molasses Oatmeal Cookies

1/2 cup margarine
1/2 cup brown sugar
1 tsp molasses
1 tsp boiling water
1 tsp baking soda
1 cup whole wheat flour
1 cup oats
1/2 tsp baking powder
Melt the margarine, sugar, and molasses in saucepan. Add the boiling water and baking soda. Remove from heat and add remaining ingredients. Spoon from teaspoon onto greased cookie sheet. Bake at 325F for 20 minutes. Remove from cookie sheet and cool on wire rack.

Bon appetit! :)

Chocolate Drops
Makes 3 dozen—Egg- & Dairy-free

Ingredients
1 cup walnuts (6 oz.)
3/4 cup unbleached all-purpose flour
3/4 cup whole-wheat pastry flour
2 tsp. baking powder
3/4 tsp. ground cardamom
1/2 tsp. salt
1 cup pure maple syrup
3/4 cup unsweetened cocoa powder
3/4 cup vegetable oil
1/2 cup soy milk
1 Tbs. vanilla extract
2 tsp. ground flaxseeds
1/2 cup dairy-free semisweet chocolate chips

Preheat oven to 350°F. Spread walnuts on baking sheet and bake until lightly toasted, 8 to 10 minutes. Remove from oven, cool slightly and chop coarsely; set aside. Lightly brush three baking sheets with oil or line with parchment paper; set aside.

In large bowl, mix both flours, baking powder, cardamom and salt; set aside. In food processor, combine maple syrup, cocoa, oil, soy milk, vanilla and flaxseeds and process until well blended.

Add maple mixture to flour mixture and stir until well blended. Stir in chocolate chips and chopped walnuts. Drop dough by level tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart. Bake until set, about 15 minutes. Transfer cookies to wire racks to cool.

PER cookie: 124 CAL; 2 G PROT; 8 TOTAL FAT (1 SAT. FAT); 13 G CARB.; 0 CHOL; 35 MG SOD.; 1 FIBER

from: www.vegetariantimes.com

I tried this over the weekend and like it a lot. If you don't like coconut, (and I love it!), you could leave it out. Also next time I think I'll use raisins instead of dates (I just like raisins and coconut together) and add some nuts. The recipe called for 2 T unbleached cane sugar - if you're avoiding sugar because of the animal bones thing, unbleached (or beet) sugar would resolve that issue, or you can just omit it, like I did. The maple syrup is plenty of sweetness. Also, I can't really taste the lemon, so if you happen to be out, just use water. Can you tell I have no problems improvising? :-)

Judi's Lemon Date Squares

Mix dry ingredients:
1 c. whole wheat pastry flour
1 c. quick cooking (not instant) oats
1/4 c. unsweetened, shredded coconut
2 T. unbleached cane sugar
1/4 t. salt

In another bowl mix:
1/2 c. maple syrup
1/4 c. canola oil
3 T. lemon juice
1 T. lemon zest
1 t. vanilla extract

set aside: 1/2 c. chopped dates

Stir wet and dry ingredients together, add dates and mix again. Put into lightly greased 8x8 pan and bake at 350 about 20 - 25 minutes. Slice and let cool

From Vegan Vittles by Joanne Stepaniak