hmm. Thanks for the ideas. Acdording to Mr. Stanosheck eggs can be replaced in some desserts with pumpkin pie filling. but I have never seen this firsthand.
Now soymilk and such products presents a chalange to us here in podunk usa. I have yet to find a place in town where it can be bought. I did however find a place where a rather cheap (that is very poor quality) tofu could be bought--but then again, I think I would rather just stick to bread, grits, and cornmeal mush.
Nicholas Zollars
Egg replacer is pretty universal these days, but you could always try a health-food store. If it won't cause you too much anguish, Peta and some other vegan-friendly sites have egg-replacement recipies which I believe involve either applesauce or a combination of water and cornstarch. Either way, the finished product tends to leave the bread less chewy and more brittle.
For an egg replacement, you can buy soy flour at the health food store (or in the baking aisle of fancy grocery stores) and use 2 tsp. soy flour and one Tablespoon water for each egg, in baking.
Some people just use applesauce when making cake from a fasting mix (hard to find!) in place of water, eggs (one Tablespoon or so per egg) and oil.
My late godfather's late wife, who was French, told us that during the War, in France they used beer in place of eggs.
If you keep in mind that the function of the eggs is to bind ingredients together and to help the batter to rise, you can surely come up with creative substitutes on your own.
Hope this helps!
Fudge
1 cup granulated sugar
1/2 cup cocoa powder
1/4 cup fasting margarine
1/3 cup soymilk
1 Tbsp. Corn syrup
1/3 cup chopped walnuts (or other nuts if you prefer.) (optional)
1 Tsp. Vanilla extract
1 3/4 to 2 1/2 cups powdered sugar.
Grease an 8" square pan. Combine sugar, cocoa powder, margarine, corn syrup and soymilk in a heavy 2 quart pan. Heat to boiling over medium heat, stirring frequently. This will take about 5 minutes. Boil and stir for one minute. Remove the pan from the heat and let it cool until the bottom of the pan is lukewarm, about an hour. Stir in nuts if using and vanilla. Mix in the powdered sugar, starting with the smaller amount. Stir to blend. If it is too soft, add more sugar. As it stiffens, mix with your hands as if kneading bread dough. When the fudge is smooth and somewhat stiff. Put it into the prepared pan and spread evenly. Refrigerate until firm, about one half to one hour. Cut into squares and enjoy. Makes about 24 1" squares.
Since it is Great Lent, I wanted to bump up this thread of Lenten Recipes. Some of them are fish recipes for during Little Lents, but the majority are all suitable for Strict Lents. Enjoy. Or do not enjoy, whichever is your thing! 
If any of you have additional Lenten, recipes, please do post them here. We would love to have more recipes than you could possibly make during Lent. Variety is the spice of life you know. 
May God grant you all a spiritually profitable Lent!
I think I like Rice Milk the most...it tastes best when you warm up a cup of it in the microwave....the Carob Bean flavor is my favorite...unfortunately it's pretty expensive where I've seen Rice Milk being sold
