My favourite recipe for carrot cake, remixed and renamed in honour of the band Hoi Polloi.  Based on my aunt Germaine’s recipe, which up to now I mistakenly believed was my sister Sarah’s recipe, which I though was based on my aunt Mary Jane’s recipe…

2 cups white flour
1 tsp cinnamon
2 tsp baking soda
1 tsp salt
1 cup vegetable oil
2 cups brown sugar
¼ cup soft tofu
3 tsp Kingsmill egg substitute powder (optional)
2 tsp vanilla
1 cup shredded carrots
1 cup frozen shredded coconut, thawed*
1 cup crushed pineapple

*I buy this in the frozen section at Asian markets. If you can’t find it, you can use dry shredded coconut instead and add ¼ – ½ cup of oil.

1. Combine flour, cinnamon, baking soda and salt in a large mixing bowl and mix well.
2. Combine oil, brown sugar, tofu and egg substitute powder in a small mixing bowl and blend well using an immersion blender.
3. Add wet mix to dry mix. Stir.
4. Add vanilla, carrots, coconut and pineapple and stir.
5. Pour mixture into a greased baking pan. Bake at 300°F for 45-55 minutes, or until top springs back when gently pressed with a finger.

1 carrot, chopped
1 19oz can black beans, well rinsed
2 tbsp water
1 tbsp olive oil
1 onion, chopped
1/4 tsp salt or to taste

1. Boil carrots until soft. While carrots are boiling, purée beans and water in a food processor or in a bowl using an immersion hand blender.
2. Heat oil over medium heat. Add onions and cook until soft and browned. While onions are cooking, add boiled carrots to puréed beans and process until well blended.
3. Add salt and bean mixture to onions and mix well. Cook until heated through.
4. Cool, then refrigerate until ready to serve. Makes a great sandwich filling or dip.