1. Preheat oven at 325F.
2. Allow margarine to warm to room temperature. With an electric mixer, cream margarine with sugar till light and fluffy.
3. In a separate bowl, mix flour, baking powder, baking soda and salt.
4. Mash peeled bananas on a plate with the back of a fork. Add soy milk to mashed banana and mix well.
5. Mix EnerG with water and add mixture to creamed margarine and sugar. Mix well.
6. Add mashed banana to mixture and mix well.
7. Add flour and only mix till flour disappear. Stop mixer. Hand mix walnuts into batter.
8. Pour batter into bread pan and bake for 1 hour. Cool bread in pan for at least 15 minutes. Remove from pan and invert on cooling rack and cool completely before slicing.

1. Preheat oven at 425F.
2. Blend pumpkin or mango with tofu and corn starch. Pour into pie crust.
3. Bake at 425F for 15 minutes. Lower the temperature to 350F and bake for another 40 minutes.
4. Let pie cool to room temperature before slicing. You can chill the pie in the fridge if you like.
5. ** If you use fresh pumpkin, you will need to add salt and sugar and spices. I haven't tried doing that yet.
6. *** The last we tried with frozen pie crust, the filler really can use some sugar!

1. Preheat oven at 325F.
2. Whisk canola oil with sugar in a bowl till syrupy in consistency. Add water and vanila. Mix well.
3. In a separate bowl, mix flour, baking soda and salt. Add and mix in chocolate chips. Make a well in the center.
4. Add wet mixture to dry mixture. Fold with a spoon till combine. Shape cookies and arrange cookies on cookie sheets. Bake for 4 minutes. Rotate (Front to back, upper rack to lower rack) and bake for another 3-4 minutes. Do not overbake!
5. Let cookies set and cool before transfering from cookie sheets.

1. Preheat oven at 350F.
2. Cream soy margarin with sugar until light and fluffy. Add vanila and mix.
3. In a separate bowl, mix flour, baking soda and salt. Add into margarin mixture and mix well. The dough tends to look dry and crumbly. Add soy milk gradually until dough starts to combine in a ball.
4. Fold in chocolate chips. Shape cookies and arrange cookies on cookie sheets. Bake for 10 minutes. Cool completely.

1. Preheat oven at 375F. Line muffin tins with paper liners (unbleached and made from recycled material.
2. With an electric mixer, cream margarine and sugar till light and fluffy. Add blended flax seed and continue mixing.
3. Mash 3/4 cup of blueberries and set aside.
4. Add vanilla, baking powder and salt to creamed mixture and mix.
5. Add mashed blueberry to mixture and mix.
6. With mixer running at low speed, add flour and soy milk alternatingly, starting with flour.
7. With the mixer off, fold in remaining blueberries. Pour batter into muffin cups and bake 25 to 30 minutes.

1. Preheat oven at 350F. Grease a loaf pan.
2. Combine flour, baking soda, cinnamon, five-spice powder and salt.
3. In a separate bowl, combine zucchini, sugar, oil, raisins/crasins.
4. Add flour mixture to the wet ingredients.
5. Beat EnerG mixture till light and fluffy. Fold into batter. Pour into loaf pan and bake 40-45 minutes.

1. Preheat oven at 350F. Grease bottom of a 9x13in pan.
2. Combine flour, sugar, salt, baking soda and cocoa in a bowl.
3. Add vanilla, oil, zucchini and chocolate, and mix well. Add water and mix.
4. Bake for 30 minutes.

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