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.