Part 122 (1/2)

cup sugar

cup canola oil

2 teaspoons pure vanilla extract

teaspoon almond extract

1 cups all-purpose flour

cup unsweetened cocoa powder

teaspoon baking powder

teaspoon baking soda

teaspoon salt

1 cup fresh blueberries

PREHEAT THE oven to 325F. Grease a 9 13-inch baking pan.

Melt the cup of chocolate chips, reserving the other cup as whole chips. To melt, create your own double boiler: Heat a small pan of water over high heat until boiling. Place another small pan on top of that and place the chips in that one. Use a rubber spatula to stir until melted. Remove from the heat and let cool just a bit while you prepare everything else. Or, if you want to melt the chips in a microwave instead, place them in a microwave-safe bowl (obviously) on high heat for 1 minute. Stir the partially melted chips and microwave again for another 30 seconds.

In a large mixing bowl, combine the blueberry spreadable fruit, soy milk, sugar, canola oil, and extracts. Mix on high speed (if using an electric hand mixer) until no large clumps of the spreadable fruit are visible. This could take 2 to 3 minutes.

Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Stir until well mixed; we use a fork here because the batter is very thick and can clump up in a whisk or mixer. Mix in the melted chocolate as well.

Fold in the remaining cup of chocolate chips and the fresh blueberries. Spread the batter in the baking pan (don't worry if it doesn't come to the very corners of the pan because the batter will spread while baking and it will all work out).

Bake for 45 minutes. You can't really do a toothpick test here because the chocolate chips will make the pick look wet and the top will appear soft and crinkly and not done when, we promise you, it is done.

Remove from the oven and let cool. Slice into sixteen squares (or whatever size you want). If you want to serve it warm, wait about 30 minutes, so it is still warm but not hot. For true decadence, serve with vanilla ice cream (page 260) and a little bit of blueberry syrup, plus some fresh blueberries for good measure.

LEMONBARS.

MAKES 12 BARS.

TIME : 4 HOURS (MOST OF THAT FOR CHILLING).

Bet you thought you'd never have a lemon bar again in the land of vegan culinaria. Well, turn that frown upside down-cafe-style lemon bars are here! Lots and lots of tangy, creamy, jelled lemon topping blankets a short-bread crust. And with a sprinkling of confectioners' sugar, these are as pretty as can be.

Crust: 1 cups all-purpose flour

cup confectioners' sugar, plus additional to decorate the finished bars