More recipes to come.
"Food is an important part of a balanced diet."  Fran Lebowitz

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Baked French Toast
(Perfect for a crowd or for freezing.)
Serves 6

1 1/2 c. nondairy milk
2 T. unbleached flour
2 T. cinnamon-sugar (mix 1 T. each)
8 slices of bread (depending on bread size)

Preheat oven to 400 degrees.  In a bowl mix milk, flour, and cinnamon-sugar.  Dip the bread into the mixture, just enough to coat each side.  Remove quickly and place onto a lightly oiled or non-stick cookie sheet.  Bake 12-15 minutes until firm.  Serve with maple syrup, jam, or chopped fruit.  Wrap and freeze leftover toast.  To reheat, pop into a toaster or microwave for 30 seconds.

       1 can (10-oz.) vegan, refrigerated pizza dough or 12” prepared pizza crust

1 can (15-oz.) refried black beans                               1/4 c. mild salsa or picante                                         1 c. vegan sour cream
       ½ c. green onion, chopped
   2 c. lettuce, shredded                                                                    1 c. tomatoes, chopped

Preheat oven to 425 degrees.  Spread pizza dough onto a 12-inch baking pan or cookie sheet, according to package directions.  Brush with oil (optional) and bake 6-8 minutes, until lightly browned.  Heat beans and salsa or picante in a sauce pan over medium-low heat, while stirring, to warm.  After removing the pizza crust from the oven, cool slightly, then top with bean mixture.  If the mixture is too runny, bake crust an additional 3-6 minutes.  Remove from oven and cool.  Top with sour cream, then fresh veggies.

Fajita Pizza
Serves 6
For leftovers and later meals, remove the topping and have a nice big salad.  Cut the pizza into serving sized pieces, wrap and freeze.  Microwave 2-3 minutes, until warm or heat in a non-stick fry pan on medium-low heat.  Add toppings.
Mushroom Stroganoff
Serves 6

10-oz. flat, medium noodles
2 T. coconut or vegetable oil
2 c. mushrooms, sliced                          
1 small onion, chopped
1 clove garlic, minced                             
1 ½ c. nondairy milk
2 T. flour, white, unbleached               
1 T. soy sauce
½ c. white wine                                       
1 T. agave
1 c. Tofutti Better than Sour Cream  
1 t. rosemary

Cook the noodles according to package directions.  In a large saucepan fry the mushrooms, onions, and garlic on medium in a little oil to soften.  Add wine.  Sprinkle the flour over the mixture while stirring.  Add milk, soy sauce, agave, and rosemary, stirring constantly, until thick.  Stir in sour cream.  Place the drained noodles in a serving bowl and top with the mushroom mixture.  Toss gently to combine.

Copyright © 2013 The Perfect Diet Cookbook, L.L.C.  All rights reserved.