2 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup margarine
1 cup brown sugar
3/8 cup soft tofu
1 large or 1-1/2 medium very ripe banana
1 tbsp soft tofu + 1-1/2 tsp white vinegar, mixed together
1 tsp pure vanilla extract
2 cups cranberries, fresh or frozen
1 cup walnuts

1. Preheat the oven to 325°F.
2. Whisk together the flour, baking soda and salt in a medium bowl.  Set aside.
3. Combine the margarine and sugar in a large bowl, and mix well using a mixer or hand-held immersion blender.
4. Add the soft tofu, banana, tofu+vinegar mixture, and vanilla to the wet mix.  Blend well.
5. Add the dry flour mix to the wet mix and stir until moistened.
6. Add the cranberries and walnuts and stir.
7. Scrape the batter into a greased 9×5 loaf pan.  Bake for 55 to 65 minutes or until the bread is golden and springs back when pressed lightly in the middle.
8. Set the pan on a wire rack and cool for 10 minutes.  Unmold the bread and cool completely, top side up.

1 cup dried green or brown lentils
½ cup dried currants
juice of 1 large lemon
2 tbsp olive oil
small bunch green onions, chopped
½ cup chopped walnuts, lightly toasted
salt and pepper to taste
½ cup crumbled fake feta cheese [optional]

1. Combine the lentils and 2 cups of water in a small saucepan. Bring to a boil, then simmer on low until the lentils are tender but still chewy (20 to 25 minutes).
2. Add the currants and simmer for 2 minutes. Drain.
3. Combine the lentil mixture, lemon juice, olive oil, green onions, and walnuts in a medium bowl and mix well. Season with salt and pepper. Stir in the fake feta cheese, if using, just before serving. This salad tastes great warm or cold.