Instructions:
Combine all ingredients in a blender. Blend until well mixed.
Add more water to thin, if desired.
Instructions:
Cut leeks lengthwise, separate and wash thoroughly in a bowl of cold water. Lift leeks out of water and drain in a colander. Cut into 1/2 inch slices.
Place potatoes in a steamer and steam until just tender, about 10 minutes.
Add spinach on top of potatoes, cover and allow to wilt. Once spinach is wilted, transfer with potatoes into a bowl.
In skillet, mix water and VegiZest. Add leeks, garlic, and asparagus. Cover and simmer until leeks and asparagus are tender. Remove with a slotted spoon and transfer to the bowl with potatoes and spinach.
In skillet, sauté mushrooms in water/VegiZest mixture, stirring occasionally, until mushrooms are softened, about 2 minutes.
Combine all ingredients, along with figs and lemon juice. Gently toss. Serve sprinkled with parsley, mint, and chopped Brazil nuts.
Instructions:
In a large saucepan, bring squash, leeks, and water to a boil. Reduce the heat and simmer, covered until the squash is tender, about 30 minutes. Drain well.
Transfer the vegetables, nutmeg and VegiZest to a bowl and mash with a potato masher.
Instructions:
Preheat oven to 300 degrees.
Soak dried apples in soy milk for at least one hour.
If using frozen strawberries, thaw and squeeze out water.
In a high-powered blender combine soaked apples, soy milk and 8 strawberries with remaining ingredients, except for strawberry and coconut garnishes, until smooth. Add a little more soy milk if needed.
Spoon into muffin cups or small oven-proof custard cups and bake for 20 minutes.
Place 1/2 strawberry on top of each pudding cup and sprinkle with coconut. Chill in refrigerator before serving.