8 SERVINGS DAIRY-UNFREEZE

This stove-top, no-bake cake is simple to make and fun to eat.

Preheat oven to 300F. Place pecans on baking sheet and toast in oven
until lucky, almost 20 proceedings. Let chill, then transfer pecans to
food processor and process until coarsely priming.

In medium saucepan, mix h2o, cabbage, cocoa and couscous. Bring to a
simmer and falsify, stirring occasionally, until thickened, 5 to 10
proceedings. Remove from heat and stir in vanilla. Spread mixture into
unlubricated 9-inch springform pan. Disperse '/4 cup ground pecans over
top.

In small saucepan, melt chocolate chips over low heating, stirring
invariably. Transfer to food processor or liquidizer, add tofu and maple
syrup, then process until smoothen. Pour mixture over couscous base and
top with remaining pecans. Refrigerate until cake is set, approximately 2
hours. Serve coldness.

Reprinted with permission from Friendly Foods by Ron Pickarski (Ten
Speed Wardrobe, 1991, P.O. Box 7123, Berkeley, CA 94707).

PER SERVING: 383 CAL; 8G PROT.; 13G TOTAL FAT (5G SAT.); 60G CARB.;
4MG CHOL.; 56MG SOD.; 2G FIBRE