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½ teaspoon salt (optional)

1 teaspoon each ginger and cinnamon

Preheat oven to 350°F. Put margarine, sugar, and molasses in a large bowl and add boiling water, stirring until well mixed. Add the egg and stir again. In a separate bowl, mix flours, baking powder and soda, salt, and spices. Pour dry ingredients into wet and beat until smooth. Pour into a 9-inch square or round pan and bake for 35 minutes. Serve with applesauce or yogurt.

Complementary protein: wheat + soy

Sweet Rice Delight

4 servings

This is a good way to use up leftover brown rice and makes a nice change from rice pudding. It is best made several hours ahead of time and refrigerated to let the flavors blend.

1½ cups cooked brown rice (½ cup uncooked)

½ cup toasted sesame seed meal

¼ cup honey

½ cup coconut

1 cup canned pineapple chunks, drained

1 banana, sliced

½ to 1 cup other fruit, fresh or canned and drained

1 cup low-fat yogurt

Chopped nuts (optional)

Gently mix together everything but the nuts. Just before serving, stir again and sprinkle nuts on top, or stir them in if you like.

Complementary protein: rice + sesame seeds + milk product

Tangy Rice-Sesame Pudding

6 servings

Especially good served warm. Arrange fresh orange slices on each dessert bowl for an elegant ending to a meal. You can omit 1 egg yolk to reduce cholesterol (add another egg white).

1¾ cups cooked brown rice (¾ cup uncooked)

2 cups orange juice

3 tablespoons ground sesame seeds

½ cup well-packed brown sugar

Grated rind of 1 orange

2 eggs, well beaten

½ teaspoon each cinnamon and ginger

¼ teaspoon nutmeg

1 teaspoon vanilla extract

½ cup raisins (optional)

Garnish: 2 oranges, peeled and sectioned

Preheat oven to 350°F. Combine all ingredients except oranges and mix well. Put in an oiled baking dish and bake until firm, about 1 hour. Spoon into bowls and garnish.

Complementary protein: rice + sesame seeds

Indian Pudding

4 to 6 servings

This pudding is delicious both hot and cold, especially with yogurt, sour cream, or ice cream. To reduce cholesterol, omit 1 egg yolk.

4 cups low-fat milk

1 cup yellow cornmeal

¼ cup soy grits soaked in ½ cup water

1/3 cup margarine*

2/3 cup light molasses

½ teaspoon ground cinnamon

¼ teaspoon each ground cloves and ginger

⅛ teaspoon each ground allspice and nutmeg

2 eggs, beaten

Preheat oven to 325°F. Bring milk to a boil and gradually add cornmeal and grits. Lower heat and beat with a whisk until it begins to thicken. Remove from heat and add margarine, molasses, and spices. Let cool slightly and add eggs. Pour into a greased baking dish and bake until firm, about 45 to 60 minutes.

Variation: Add ½ cup dried fruit.

Complementary protein: corn + soy + milk

Easy “Pat-In” Dessert Pie Crust

1 pie crust

Great for any cheesecake or dessert pie. It’s easier and healthier than using graham crackers.

2 cups granola

¼ cup orange or other fruit juice

In a blender, process granola to a coarse powder. Transfer to a bowl and add juice. Mix thoroughly and pack into a 9-inch pie dish. I usually brown the crust in a 350°F oven for 10 minutes before filling it.

A delicious dessert pie crust can also be made simply by adding a couple of tablespoon brown sugar to the Sesame-Whole Wheat “Pat-In” Crust.

Complementary protein: wheat + nuts

Winter Fruit Pie

One 9-inch pie

On a lecture trip to St. Louis’ Webster College, I was treated to dinner in a delightful whole-foods restaurant, the Sunshine Inn. The hit of the evening was this unusual pie. No one, including me, guessed that the topping was made of tofu. Nor did I guess that a pie so elegant could be so simple to make. Thank you, Martha McBroom.

Juice of ½ lemon

2 2/3 cups cored and sliced baking apples (peeled if sprayed)

1 1/3 cups cranberries, washed

1/3 cup honey plus 1/3 to ½ cup

honey (to taste)

1 teaspoon cinnamon

2 2/3 tablespoons tapioca

1 pound tofu

½ teaspoon sea salt

1 tablespoon vanilla

Easy “Pat-In” Dessert Pie Crust

Squeeze lemon juice over apples, just enough to coat them, and combine apples, cranberries,