As if having three 15-year-old boys wasn't enough to juggle, factor in that one is a vegetarian and another is a "pasta-vore," meaning he lives on pasta. Then there's the husband who is vegetarian, though he will eat fish. Susan Kaplan is an experienced cook but wanted to learn more about vegan baking to create desserts all four would enjoy; she's often cooking three different dishes.

Makes: 1 crust

1/2 cup nonhydrogenated, nondairy butter, at room temperature or melted

1/4 cup confectioners’ sugar

1 cup unbleached all-purpose flour

½ cup chopped nuts, optional Preheat the oven to 350 degrees. Cream the butter and confectioners’ sugar with an electric mixer until light and fluffy (or stir together melted butter and sugar).

Serves: 6

1/2 cup chocolate soy milk (regular or light)

1 (9 or 10 ounce) bag  semisweet vegan chocolate chips, not carob chips

12 ounces silken tofu, firm

1/4 cup amaretto, Kahlua or liqueur of your choice (or sweetened coffee in your favorite flavor)

Pinch of salt

2 tablespoons sugar

1/4 teaspoon pure almond extract