In a blender, puree all ingredients. Thin with water to preferred consistency. Refrigerate any leftovers.

This one has a real creamy dressing mouthfeel, but not vinegary. It’s an adaptation of a Dean Ornish recipe.

Combine the ingredients. Adjust vinegar to taste, since it has a strong flavor. Store in a covered container in the refrigerator.

Bake about 20 minutes. Watch carefully as they tend to burn easily.

Mix together all ingredients, except bananas, in a baking dish. Bake, uncovered, at 350 degrees F. for 1/2 hour. Remove from oven, stir, add more water if desired. Continue baking for an additional 1/2 hour. Stir in bananas. Serve immediately.

This was in a “Mother’s Day Brunch” menu in Cooking Light. I was very impressed! I changed cheese to soy cheese, but other than that, I thought it was great that they were using tofu!

Top spoonfuls of hot cooked polenta with your favorite breakfast/brunch foods. Try it smothered with baked beans and pineapple, or sliced fresh avocado and sweet grape tomatoes, or saute’ed spinach and mushrooms, or an assortment of roasted veggies.

This may also be made in a slow cooker overnight. Combine all of the ingredients and cook on low for 8 to 10 hours.