Vegan French Toast

Vegan French Toast
The Vegetarian Mother's Cookbook
by Cathe Olson

3 tablespoons flaxseeds
1/3 cup water
1 cup soy, rice, or almond milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
8 slices whole grain bread

Grind flaxseeds to powder in coffee grinder or blender. Whisk or blend ground seeds, water, milk, vanilla, cinnamon, and nutmeg. Make sure they are well blended. Pour into shallow dish. Dip bread into flax mixture, coating both sides. Place bread on oiled, hot griddle or skillet. Cook each side of bread until golden brown. These are stickier than regular French toast so you may need to add more oil to the pan when you turn. Repeat with remaining slices.

Savory Bagel Sandwich

Savory Bagel Sandwich
The Vegetarian Mother's Cookbook
by Cathe Olson

Spread on side of a whole grain bagel with cream cheese or tahini. Spread the other side with mashed avocado. On the cream cheese or tahini side, place 2 cucumber slices, 1 large tomato slice, and top with sunflower sprouts. Sprinkle on a little sea salt or soy sauce if desired. Top with avocado side of bagel.

Blueberry Cheesecake Bars

Blueberry Cheesecake Bars

Goat Cheese and Asparagus Pizza

Goat Cheese and Asparagus Pizza
1/3 cup commercial pesto
1 (12-inch) packaged cheese-flavored pizza crust (such as Boboli)
2 plum tomatoes, thinly sliced
8 asparagus spears, cut into 1-inch pieces
3/4 cup (3 oz) crumbled goat cheese

Preheat oven to 450 degrees. Spread pesto over pizza crust, and top with tomato, asparagus, and cheese. Place pizza directly on center rack in oven. Bake at 450 degrees for 10-12 minutes or until asparagus is crisp-tender and cheese melts.

Two-Bean Soup with Kale

Two-Bean Soup with Kale
Worth repeating, lots of good flavor in this one!

Refried Beans Without the Refry

Refried Beans Without the Refry
Cooked in a slow-cooker with garlic, jalapeno, and cumin.  I paired them with tomatoes and avocado for burritos.  Good flavor, but a little time consuming since it cooks for 8 hours and you're supposed to monitor the water level.

Winter Squash Souffle and Greens

Winter Squash Souffle and Greens
Surprisingly delicious!  Swiss chard and butternut squash.

Spinach and Lentil Soup



I found this recipe for spinach and lentil soup on Allrecipes.com, actually titled Cindy's Snappy Sensational Superfood Soup (I felt the need to streamline the title for my collection).  It doesn't make the prettiest picture, but it does make a healthy soup, and lots of tasty leftovers!  I doubled the recipe and froze multiple smaller containers, which we have enjoyed on multiple occasions when I didn't feel like cooking.

Pasta with Kale, Carmelized Onions, and Parsnips

Pasta with Kale, Carmelized Onions, and Parsnips
Delicious!  I used whole wheat pasta.

Pumpkin Ravioli with Gorgonzola Sauce

Over the holidays I had the opportunity to host some very special friends for dinner. I searched my recipes for something that would be equally special, and came across this recipe for Pumpkin Ravioli with Gorgonzola Sauce. The ravioli are actually made with wonton wrappers, which were a little difficult to work with, but overall I was very pleased. They didn't end up looking quite how I wanted them to (or how the recipe portrays them), but I thought they were delicious. I paired the ravioli with an Italian salad and breadsticks from a local Italian deli.

For dessert I served Toffee Cheesecake Bars from Taste of Home.

I was nervous to cook for people other than my husband and the cats (who insist Mommy is the best cook they know), but I had a great time and am really glad I did. Maybe it will give me the confidence to entertain more often!

Friends for 15 years. :)