Ingredients:

• 3-4 cups fresh blackberries (total for the recipe)
• 2 cups soy yogurt (plain or vanilla)
• 1 cup blackberry sauce (recipe below)
• 1 teaspoon vanilla (optional)
• 1-2 tablespoons powdered sugar (optional)

for the sauce:

• 2 & 1/2 cups fresh blackberries
• 1/4 cup sugar
• 1/2 teaspoon vanilla
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions:

Make the blackberry sauce first.

to make the sauce:

1. Place 2 & 1/2 cups fresh blackberries in a saucepan.
2. Add 1/4 cup sugar and about 1/2 cup water.
3. Bring to a soft boil.
4. Mash the blackberries with a potato masher when they have become soft.
5. Push the mixture through a sieve to discard the solids.
6. Return the liquid to the saucepan.
7. Add the cornstarch that has been mixed with the 2 tablespoons of water and stir to mix well.
8. Heat the sauce, stirring until the sauce becomes clear and thick.
9. Remove from the heat and allow to cool.

We enjoyed the tartness of plain yogurt with this recipe. However if you wish it to be a bit sweeter, add 1/2 teaspoon of vanilla and 1-2 tablespoons of powdered sugar to the soy yogurt and mix to a smooth consistency. Alternatively you can use vanilla soy yogurt.

to assemble:

1. Place a few fresh, clean blackberries in the bottom of a parfait glass or bowl.
2. Put a couple of tablespoons of soy yogurt on top, then a bit of the blackberry sauce.
3. Continue with a second layer of each and top with a few blackberries.
4. Serve with the remainder of the sauce as additional topping for those who wish.

Yield: 1 9″ teasecake

Ingredients:

for the crust:

• 1/2 c. ground almonds
• 1/2 c. either rolled oats or granola and or bran
• 1 c. whole flour
• 1&1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 4 oz.vegan margarine
• 1 to 1&1/2 Tbs. agave or maple syrup

for the filling:

• 1/2 c. uncooked millet
• 2 c. water
• 1/2 c. raw cashews
• 1/3 c. key lime juice
• 1/3 c. agave or maple syrup
• 2 tsp. vanilla extract
• 1 tsp. lime extract (lemon works fine here, too)

for the blackberry sauce

• 2 cups fresh blackberries, washed and picked over
• 2-3 Tbs. sugar
• 1/4 cup water
• splash lemon juice
• 1 tsp. cinnamon
• 2 Tbs. cornstarch mixed with 3-4 Tbs. water

Directions:

To make the crust:

1. Mix the ground almonds, oats, bran and flour in a large bowl.
2. Add the cinnamon and salt and mix together.
3. Cut in the vegan margarine until the mixture resembles sand.
4. Add the syrup and mix to form a ball.
5. Place the crust into an oiled tart form or spring form.
6. Put most of the dough in the center and using your fingers, press to thin the mixture towards the edges.
7. Allow the dough to go about 1/4 of an inch up the sides.
8. Place the dough in the refrigerator to harden for 1 hour.
9. Bake at 350 F, in a preheated oven for 5-10 minutes or until golden.
10. Remove from the oven and allow to cool completely before filling.

For the filling:

1. Bring the millet to boil in a small saucepan with a tight fitting lid.
2. Once the millet is boiling, turn the heat down to simmer and cook with the lid on until the liquid is absorbed, this will be 30-40 minutes longer. I did not peek, but until after 30 minutes, and the millet was done.
3. Meanwhile, puree the cashew nuts, with the lime juice, syrup and vanilla. I used my blender. Puree until it is a very smooth creamy liquid.
4. When the millet is done, add millet and blend as creamy as you can get it.
5. Sample the mixture and adjust according to your taste. You may want it a bit sweeter, or more of a citrus flavor, however I found it perfect and not needing any adjustment.
6. Allow the millet mixture to slightly cool.
7. Once your crust has cooled, pour into the crust and allow to sit for 30 min at room temperature.
8. Refrigerate for at least 4 hours before serving.
9. Top with the berry sauce and some fresh berries.

For the sauce:

1. Place the washed berries in a small sauce pan.
2. Add the sugar and 1/4 cup of water and cook.
3. When the berries have softened, push the liquid through a sieve and remove the pits.
4. Return the sauce to the pan.
5. Mix the lemon juice, water corn starch and cinnamon together in a small bowl and add to the berry sauce.
6. Heat until the sauce becomes clear and thick.
7. Set aside to cool.
8. Shortly before serving the teasecake.
9. Carefully pour the blackberry “sauce” over the top.
10. It will be semi-liquid/semi-jell.
11. Garnish with fresh berries dotted around on top.

Notes:

Any berry sauce would be delightful on this tasty teasecake. Based on a recipe from the The Ultimate Uncheese Cookbook.

Serving Size: 4

Ingredients:

• 3-4 cups mixed berries (strawberries, red- and blackcurrants, raspberries, blackberries, blueberries
• 1-2 tbs. sugar
• 2 cups / 500 milliliters vanilla soy pudding
• 1 & 1/4 cups / 300 milliliters soy whipping cream (e.g. soyatoo)
• 2 tbs. powdered sugar
• 1 cap full vanilla

Directions:

1. Put the berries into a large bowl and sprinkle with some sugar and stir gently.
2. If the strawberries are too large, cut into bite sized pieces.
3. Allow the the sugar to draw the berry juices for half an hour.
4. Whip the whipping soy cream adding the powdered sugar and vanilla.
5. Using parfait glasses, or champagne glasses, put a small spoonful of the berry mixture at the bottom of each glass.
6. Place a layer of vanilla soy pudding on top of the berries followed with a layer of whipped soy cream.
7. Proceed until the parfait glasses are full.
8. Usually top of with a bit of the whipped soy cream and a pretty berry or two as decoration.

Notes:

Any berry that is in season or even a package of frozen berries works well with this simple desert.
As an optional ingredient for a holiday menu could add a berry liquor to the berries.
Creme de cassis would be a good choice.