In a medium serving bowl, combine the tomatoes, cucumber, onion, cheese, and dressing. Toss well. Season to taste with salt and pepper. Serve immediately.
Yield: 6 servings (3 cups); Serving = 1/2 cup
Preheat the oven to 400°F. Place the parsnips, rutabagas, and turnips on a 15" x 10" baking sheet. Drizzle with the oil and sprinkle with the rosemary, thyme, mustard, and salt. Toss well and distribute evenly over the pan. Roast, stirring or shaking the vegetables every 15 minutes, until they’re tender and evenly browned, or about 45 minutes. Sprinkle with black pepper; taste and adjust the seasonings. Serve hot or at room temperature.
Yield: 4 servings
In a large skillet, heat the water over medium heat. Add the onions; cook, stirring, until transparent, about 2 minutes. Add the soy sauce.
Add the kale; cook, stirring, until the kale is wilted, about 2 minutes. Add 1/4 cup of water as needed to cover; simmer, covered, 15 minutes. Cook until desired consistency.
Drain, add oil, vinegar, pepper and serve.
Yield: 4 Servings
Combine the peanut butter, soy sauce, lemon juice, garlic, pepper flakes, and water in a blender and process until smooth.
Yield: 4 Servings
Preheat the oven to 400 °F.
Cut the squash in half, scoop out and discard the seeds, and cut the squash into 1" cubes.
In a large glass or plastic mixing bowl, combine the squash, olive oil, thyme, salt, and pepper and toss to mix well. Transfer in a single layer, not touching, to a large nonstick baking sheet. Roast, turning the pieces once about halfway through, until tender and cooked through, about 40 minutes. Serve immediately.
Yield: 4 (generous 3/4 cup) servings
In a 3-quart casserole, whisk the pumpkin, milk, egg substitute, maple syrup, cornstarch, cinnamon, nutmeg, and ginger.
Cover with vented plastic wrap; microwave on HIGH for 10 minutes, stirring once. Stir, cover and microwave on MEDIUM for 15 minutes, stirring twice. Let stand for 15 minutes.
Yield: 4 servings
In a blender, puree enough of the strawberries, about 1/2 cup, to make 1/4 cup of puree. Transfer to a small bowl and stir in the mint, honey, and yogurt.
Line individual salad plates with the lettuce. Arrange the remaining strawberries and other fruit on the lettuce. Top with the strawberry-cream dressing.
Yield: 4 Servings
