Pumpkin Cheesecake

• 12 oz. firm silken tofu, pureed
• 8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com)
• 1 cup canned pumpkin
• 1 cup granulated sugar
• 3 Tbsp. flour
• 1/2 tsp. ground ginger
• 1/2 tsp. nutmeg
• 1 1/2 tsp. cinnamon
• 1/8 tsp. salt
• 1/4 tsp. baking soda
• 1 prepared graham cracker crust

    Preheat the oven to 350°F. Puree all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake at 350°F for 50 minutes. Allow to cool for 30 minutes, then cover with plastic wrap or the top of the pie container.

Sweet Potato Pie

Serves 8

• 3 large sweet potatoes
• 3 tablespoons oil or non-dairy margarine
• 1/2 cup hot soymilk
• egg replacer equivalent to 2 eggs
• 1/2 cup fructose
• 1/2 teaspoon sea salt
• 1/2 teaspoon vanilla
• 1/4 teaspoon nutmeg
• 1 unbaked vegan pie crust

Steam the sweet potatoes until tender, then peel and mash.

Preheat the oven to 350°F.

Place the oil in the hot soymilk, and add to the sweet potatoes. Beat until soft and creamy.

Add the beaten egg replacer, fructose, sea salt, vanilla, and nutmeg to the sweet potato mixture, and mix well.

Pour the filling into the crust, and bake for 30 minutes.

Recipe from Vegetarian Cooking for People with Allergies, by Raphael Rettner, D.C.