Traditional Caesar dressings are primarily oil, but why drench a fat-free green salad in oil? This delicious dressing makes enough for two BIG salads, and also makes a good dip for raw veggies.

If it’s too thick, add a little more water. Place in a covered jar and refrigerate.

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.

NOTE: This recipe can be made healthier by leaving out the sweetener altogether. The dates and currents provide plenty of sweetness by themselves.

The best fatfree vegan pancakes I’ve had!

Makes about 24 four-inch pancakes
(or 3-4 dozen small pancakes)

Oatmeal Pancakes Source: Vegetarian Cooking for People with Diabetes Makes 8 pancakes These pancakes are great for lunch sandwiches too. Oatmeal ones are especially good with peanut butter. Mix together in a medium bowl: 1 1/2 cups oatmeal 1/2 cup whole wheat flour 2 tsp. baking powder 1 tsp. cinnamon Beat in: 1 1/4 cups […]

Preheat over to 350 degrees. Mix all the dry ingredients together in a large bowl, except raisins and cranberries. Mix the wet ingredients together in a smaller bowl. Add the wet ingredients to the dry and mix together. Add raisins and cranberries and mix in. Spread out in a 13 X 9 inch nonstick pan (or lightly coat with oil). Bake 25 – 35 minutes. Cut into 16 rectangles.