Soy Dream Garlic Mashed Potatoes

Ingredients

• 3 large baking potatoes
• 1 tsp. vegetable oil
• 7 cloves garlic finely minced
• 3/4 cup Soy Dream Original Beverage
• 7 tbsp. soy margarine
• Garnish: chopped fresh parsley

Instructions
Peel and dice the potatoes. In a steamer basket set over boiling water, steam the potatoes for 15 minutes, until cubes are soft. While the potatoes are steaming, heat the oil on medium heat in a small saucepan and lightly sautŽ the garlic, about 30 seconds. Add the soy milk and reduce to a simmer. Continue to cook the mixture while the potatoes finish steaming. When the potatoes are soft, mash them either by hand or with slow electric mixer; stir in the soy milk mixture and the margarine, adding just as much as needed to reach the desired consistency. Garnish with parsley and serve.
- Cindy

Buckwheat Flour Pancakes

Ingredients

• 1 cup Hodgson Mill Buckwheat Flour
• 1 tsp. baking powder
• 2 Tbsp. raw honey
• 1/2 tsp. RealSalt or Celtic sea salt
• 1 yard egg
• 1 cup Rice Dream Non-Dairy Beverage
• 2 Tbsp. grapeseed oil

Instructions
Preheat griddle or large skillet (if electric) to 375 F. Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately. Mix dry ingredients together; mix egg, honey, rice milk, and grapeseed oil together and add slowly to dry ingredients, mixing well as you pour. Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 to 1 1/2 minutes or until golden brown. Serve with pure maple syrup only.
- Jay

Banana Dream Pie

Makes 8 servings.

Ingredients

• 1 vegan pie crust
• 1/2 cup sugar or other sweetener
• 5 tablespoons cornstarch
• 2 cups Rice Dream Non-Dairy Beverage or Soy Dream Non-Dairy Beverage
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 pound firm tofu
• 2 ripe bananas
• 2 tablespoons coarsely chopped almonds

Instructions
Prepare the crust according to directions. Let cool. Mix the sugar and cornstarch in a saucepan, then stir in the milk and salt. Cook over medium heat, stirring constantly, until very thick. Remove from the heat and stir in the vanilla. Drain the tofu and blend it in a food processor until it is totally smooth, then add the pudding and blend until smooth. Slice the bananas into thin rounds over the cooled crust. Spread the tofu mixture on top.Toast the chopped almonds in a 375¡F oven until lightly browned, about 10 minutes, then sprinkle evenly over the pie. Refrigerate until completely chilled, at least 2 hours.
- Jennifer

Carob Pudding

Ingredients

• 4 cups Soy Dream Original Beverage
• 1/3 cup sweetener (maple syrup or dates)
• 1/4 - 1/3 cup carob powder to taste
• 1/3 cup cornstarch
• 1 1/2 tsp coffee substitute (optional)
• 1 tsp vanilla
• 1/2 tsp salt

Instructions
Blend all ingredients until smooth. Pour into saucepan. Lightly boil, stirring until thick, about 10 mins. Pour into a serving dish, cover and chill.

Variation : to serve as a pie use 1/2 cup cornstarch.

French Dream Toast

Ingredients

• 2 medium bananas, sliced
• 1 1/2 cups Vanilla Soy Dream Beverage
• 2 tsp. ground cinnamon or 1 1/2 tsp.
• 2 tsp. vegetable oil (or more, as required)
• 8 slices bread (your choice)
• Fresh fruit / maple syrup for serving

Instructions
In blender or food processor, combine bananas, soy milk and cinnamon and blend. Pour into shallow dish. Brush large nonstick skillet with 2 teaspoons oil and heat over medium heat. Dip bread in soy milk mixture to coat both sides. Add several coated bread slices to pan and cook until browned on bottom, 3 minutes. Turn and cook until second sides are browned, about 2 minutes. Transfer to plate. Dip in batter and cook remaining bread slices; adding more oil to skillet as needed. Garnish with fresh sliced fruit and maple syrup and serve.
- Cindy