Carob Coconut Walnut Fudge

½ cup brown sugar

¼ tsp salt

½ cup shredded coconut

½ cup thick soy milk (2 Tbs soy milk powder to ½ cup water)

1 cup chopped walnuts

2 Tbs carob powder

Boil sugar, salt, coconut and thick soymilk, stirring constantly. THE SOY MILK WILL BURN IF YOU DON’T KEEP STIRRING. Remove from heat and stir in carob and walnuts. Lightly oil a glass pie tin. Spread bottom of pan with the fudge. Cool. Refrigerate. When fudge is cold, slice and enjoy.

Suellen Ocean is the author of Poor Jonny’s Cookbook

Soybean Salad

Soybean Salad

This is a delicious way to use leftover soybeans.

Reheat one cup cold cooked soybeans in:

One small can (smallest size) tomato sauce

One teaspoon curry powder

Simmer five minutes. Let this sit for at least an hour. When cold add:

1/4 cup chopped onion

One crushed clove garlic

1 tsp partially crushed dill seed

1 tsp dried sweet basil

½ tsp dried marjoram

½ tsp paprika

½ Tbs olive oil