Vegan Danish

In mixing bowl, dissolve together:

1T yeast

1T sugar

1c warm water

Let stand 5 minutes, then add:

2c four

3T sugar

Beat well and let rise until doubled, about 30 minutes.

Dissolve together, then mix into the flour and yeast mixture with your hands:

1/2c oil

1/4c sugar

1t salt

Add about 1 1/2c additional flour to make a kneadable dough.

Knead until smooth and soft, but not sticky.  Let rise until double again, about 1 hour.

Preheat oven to 350 degrees.

Roll thin, about 1/8", and cut into 4"x4" squares.

Place a dollop (about 2T) of filling of choice in the middle.  Pinch opposite corners together.

Bake for 15 minutes or until just beginning to turn brown.

Sweet "Cheese" Filling

Blend until smooth and creamy:

1/2c water

1/4c oil

1c soft tofu

Pour into a small saucepan and add:

1/4c fresh lemon juice

1/2c sugar

1/2t salt

2-3T flour

Cook over medium heat, stirring constantly until thickened.  Remove from heat and cool before filling the danish dough.  Use about 1T cheese and 1T cherry or blueberry pie filing, if desired.

Prune Filling

Cook covered until tender, then put through a food mill to make a puree:

1 (16 oz) box prunes, pitted

2c water

Stir in 1 1/2T lemon juice.

Adapted from a recipe by Louise Hagler in Tofu Cookery.