Place leafy greens, romaine, peppers, zucchini, and avocado into a bowl.
With a vegetable peeler, shred apples into salad.
Add strawberries and kiwis, then sprinkle with pecans and pomegranate seeds.
Stir maple syrup into spicy pecan vinegar and pour over salad.
Place all the ingredients except the cashews and kale in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. Steam the kale until tender. If you are using spinach there is no need to steam it; it will wilt in the hot soup.
In a food processor or high-powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy. Return to the pot and stir in the steamed kale (or raw spinach).
Preheat oven to 400F.
Cook lasagna noodles according to package directions.
Lightly spray a large baking pan with cooking spray and place 1/2 of the carrots, zucchini, squash, broccoli, and garlic in pan. Bake for 20 minutes.
Squeeze water from tofu. Blend the tofu, lemon juice, tahini, shredded coconut, nutritional yeast, and parsley in a food processor and put aside.
In a blender, blend the other half of the vegetables with 1 cup of the pasta sauce, tomato sauce, oregano, Italian seasoning, and scallions to make a thick veggie paste. Reserve the remainder of the pasta sauce. Spread 1/8 cup of the blended sauce in the bottom of a large glass baking dish.
Stir the roasted vegetables into the rest of the blended sauce.
In the baking pan, make 3 layers starting with four cooked lasagna noodles then spreading 1/3 of the tofu mixture on top of the noodles, 1/3 of the sauce w/roasted veggies, and 4 cups fresh spinach leaves. Repeat for another layer, then put the last layer of noodles on top with remaining tofu mixture and sauce w/roasted veggies. Carefully spread the reserved 3/4 cup pasta sauce over the top and sprinkle with shredded soy cheese. Cover the top of the pan with non-stick foil, and bake in the oven at 350 degrees for 40 minutes.
Note: When vegetables are done roasting, remove from oven and turn temperature down to 350 degrees.
Preheat oven to 350 degrees.
Mix flour, baking powder, and baking soda in a bowl. In a larger bowl, combine date sugar, pineapple, mashed banana, and applesauce and beat until well blended. Stir in spices. Add the flour mixture along with the chopped walnuts and currants, shredded carrots and beets. Mix well.
Spread in a nonstick 9 X 9 inch baking pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Serve with warm Butternut Lemon Sauce and/or Macadamia Cream.
BUTTERNUT LEMON SAUCE - Add squash, date sugar and carrot juice to a medium saucepan. Cover and simmer for 15 minutes or until squash is tender. Puree squash mixture in a high powered blender or food processor. Add lemon, lemon zest, and lemon extract. Keep warm and spoon over warm gingerbread cake.
MACADAMIA CREAM - In high powered blender or food processor, blend all ingredients together until smooth and creamy. Serve with plain Gingerbread Cake or with cake that has been drenched in Butternut Lemon Sauce.