Instructions:
Combine salad ingredients.
Blend dressing ingredients in a high powered blender until smooth and creamy.
Top salad with dressing.
Instructions:
Preheat oven to 350 degrees. Saute' vegetables, herbs and seasonings in water for 15 minutes until the vegetables are tender, adding more water if needed to prevent sticking. Mix in pasta sauce, reserving 1/4 cup. Meanwhile, bring 6 cups of water, sundried tomatoes and minced garlic to a boil. Then slowly add cornmeal, stirring constantly on low heat for 5 minutes until the cornmeal thickens. Spread 1/4 cup pasta sauce over bottom of 8 X 11 baking pan, then spread a layer of polenta over the sauce. Place a layer of the vegetable/sauce mixture on the polenta and then another layer of polenta and vegetable/sauce mixture. Sprinkle grated cheese over top. Bake in oven for 20 minutes until heated through.
Instructions:
Including the prune soaking water, saute' the first six ingredients for 10 minutes. Before serving sprinkle toasted nuts over top.
This may be served as a side dish or over brown rice, quinoa or bulgar for a main dish.
Instructions:
Combine the flour, date sugar, and baking soda, and stir to mix well. Stir in the pumpkin, crushed pineapple, incuding the juice, and the pineapple or orange juice, vanilla extract and walnuts.
Lightly spray a 9 X 13" pan with nonstick cooking spray. Spread the batter evenly in the pan and bake at 350 degrees for 35 minutes, or just until a wooden toothpick inserted in cake comes out clean.
While cake is baking, make the topping by blending the nuts & then adding the soy milk and dates and blending until smooth.
When cake is done, remove from oven and let cool on a rack for 10 minutes, then invert cake onto the cooling rack. When completely cool, carefully move cake to a flat dish and spread cashew nut "icing" on top & sides. If you desire, you may decorate with fresh strawberries and crushed pineapple (make sure to drain the pineapple well).
Note: This cake may be made in a heart-shaped pan, but will have to remain in oven for 40 minutes. If you don't have a heart-shaped pan but would like to have a heart-shaped cake, you may divide the batter between an 8-inch round pan and an 8-inch square pan. When cakes are done, cool for 10 minutes in pans & then invert them onto a cooling rack. When completely cool, keeping cakes inverted, cut circle cake in half and place each half of circle on connected sides of the square cake, making a heart shape. Spread a thin layer of topping between the touching sides of cake to help them stay together and then spread the rest of the topping over the entire cake and decorate with strawberries & crushed pineapple, if desired.
Note: This cake is good even without the "icing".