These recipes come from The McDougall Quick and Easy Cookbook, which is a great resource for fat free or very low fat vegan recipes. The recipes are all ones that can be made in fifteen minutes or less.

Nutty French Toast

1/4 cup raw cashews
1 cup water
2 T. chopped dates
1/2 t. vanilla extract
1/4 t. cinnamon
6 slices whole wheat bread

Place the cashews in a blender (or food processor) with 1/2 cup of the water. Process until fairly smooth, then add the remaining 1/2 cup water and the dates, vanilla and cinnamon. Process until very smooth. Pour into a bowl. Dip the bread slices into the mixture, coatingboth sides well. Make sure your griddle is hot before you cook the first slice. Cook on the nonstick griddle for about 2 minutes on each side, turning once until browned on both sides. Serve with maple syrup, applesauce or fruit jam.

Veggie Benedicts

2 nonfat English muffins or crumpets, split in half
4 thick slices tomato
1 small avocado
1 c. Hollandaise Sauce (recipe below)

Place the muffins in a toaster or toaster oven and toast until lightly browned. Place a tomato slice on each muffin and then the avocado slices. Pour 1/4 of the sauce over each muffin and serve at once.

Hollandaise Sauce

1/4 c. raw cashews
1 cup water
2 T. lemon juice
1 t. nutritional yeast powder
1/2 t. onion powder
1/8 t. garlic powder
1/8 t. salt
1/16 t. turmeric
pinch of paprika
1 T. cornstarch mixed with 2 T. cold water
freshly ground black pepper, to taste

Placethe cashews and 1/2 cup of the water in a blender. Process briefly, then gradually add the remaining water. Process until the mixture is very smooth. Pour into a saucepan. Add the lemon juice, nutritional yeast, onion powder, garlic powder, salt, turmeric and paprika. Mix well. Add the cornstarch mixture and mix well. Bring slowly to a boil, stirring constantly, until thickened. Add pepper.