Instructions:
Cook rice according to package directions.
Chop broccoli, carrots, zucchini, squash, onion, and garlic in small pieces. To do this quickly and easily you may use a food processor with the S blade in place, by using the pulse setting so that the veggies aren't over processed.
Place chickpeas and rice in a bowl and mix in veggies. Add vinegars and olive oil and toss to mix thoroughly. Place greens on a plate and top with the chiokpea/veggie mixture.
Note: You may use any fresh vegetables that you have on hand.
Instructions:
Preheat oven to 350 degrees.
Slice spaghetti squash in half lengthwise; remove seeds. Place both halves upside down on a baking sheet. Bake for 45 minutes or until tender.
Meanwhile, cook carrots and celery in 2 tablespoons of water in a covered pan over medium heat for 10 minutes, stirring occasionally. Add a little more water if needed. Add garlic, cabbage, and zucchini and cook, covered, for another 10 minutes. Stir in remaining ingredients, except for pasta sauce. Cover and simmer for 10 minutes or until carrots are tender.
When squash is done, remove from oven and using a fork, scrape spaghetti-like strands from squash into a bowl. Add pasta sauce and combine by mixing thoroughly.
Mix the vegetables, beans and herbs with the squash/pasta sauce mixture and serve on a bed of shredded romaine lettuce, if desired, or place back in the hollowed out squash bowls.
Instructions:
Soak sundried tomatoes in small amount of water for at least one hour.
Rinse quinoa thoroughly, then cook according to package directions. Place all other ingredients in a large steamer and steam until greens are tender. Mix together quinoa and greens.
In a Vita-Mix or other powerful blender, combine the sauce ingredients until smooth.
Instructions:
Preheat oven to 350 degrees.
Sprinkle apples with lemon juice & toss. Mix rest of ingredients together then combine with apples and mix thoroughly. Pour into an 8 X 11 baking dish and bake for 45 minutes.