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
Place the frozen fruit and the juice in the jar of a blender or bowl of a food processor. Blend or process until smooth, scraping down the sides of the container as necessary. Add extra juice if needed. Best if served immediately though it can be frozen. Garnish with fresh mint.
Yield: 4 servings
Mix together the cocoa, sugar, and boiling water. Stir in the water and milk; microwave until hot.
Yield: 4 servings
Heat sesame oil in a large skillet over medium heat. Add mustard seed and coat with oil, cook about 2 minutes without burning.
Add cumin seed and ginger and cook an additional minute. Add cauliflower, water, turmeric, crushed red pepper and salt. Bring to a boil then cover and reduce heat. Cook for about 15 minutes until cauliflower is soft.
Sprinkle with paprika and serve.
Yield: 6 Servings
Preheat oven to 350 degrees F. In a large nonstick skillet, sauté the onion in a tablespoon of Smart Balance over medium-high heat until soft, about 10 to 12 minutes. Add the cumin and cook for another minute.
Using a rubber spatula, scrape the contents of the skillet into a 12-inch baking dish. Sprinkle the onions with the thyme and brown sugar.
Wash off the butternut squash, then cut it open and remove the seeds. Cut into manageable chunks and peel with a vegetable peeler. Cut into 1-inch cubes. Sprinkle the squash with salt and pepper. Put the cubes into the baking dish and gently mix with the onion mixture.
Bake covered for 60 minutes, or until the squash is tender. Allow to cool for 10 minutes before serving.
Yield: 4 servings
In a small saucepan, combine the carrots, water, cinnamon stick, and salt. Bring to a boil, then reduce the heat. Cover and simmer for 5 to 8 minutes or until the carrots are crisp-tender. Drain the carrots and discard the cinnamon stick.
Transfer the carrots to a serving bowl. In the saucepan, heat together the brown sugar, Smart Balance, parsley, and ginger until the margarine and brown sugar are melted. Drizzle the mixture over the carrots and gently toss until coated.
Yield: 8 Servings
Combine all ingredients in a bowl; mix well. Divide mixture in half.
Combine half the mixture and protein, such as steak, in a food-safe plastic bag. Turn to coat. Marinate overnight in refrigerator.
After grilling meat, top with leftover marinade (the other half of original marinade).
Yield: 2 Servings
In large nonstick skillet, sauté carrots and scallions in Smart Balance for 2 minutes. Add broth, thyme, sugar, and pepper. Simmer for 5 minutes. Stir in peas and simmer until liquid is reduced and vegetables are crisp-tender, about 5 minutes. Garnish with mint.
Yield: 4 Servings
Place the frozen fruit, the juice, and the cinnamon or vanilla extract (if desired) in a blender or food processor. Blend or process until smooth, scraping down the sides of the container as necessary. Add extra juice if needed. The sorbet is best if served immediately, although it can be frozen. Garnish with fresh mint.
Yield: 4 servings
In a small bowl, whisk together the sour cream, yogurt, vinegar, sugar, salt (if using) and pepper.
In a medium bowl, combine the cucumbers and onions. Add the dressing and toss to coat well.
Cover and chill in the refrigerator for at least 15 minutes to blend all the flavors.
Yield: 8 Servings
Whisk together rice wine or red wine vinegar, garlic (or shallot), Dijon mustard, salt, and pepper.
Slowly drizzle in oil while continuing to whisk. Keep in a jar with a tight-fitting lid.
Note: This dressing will keep, refrigerated, about one week.
Yield: 1 cup; Serving = 2 teaspoons
Position a rack in the center of the oven and preheat the oven to 400 F.
Lightly coat a nonstick 12-cup muffin pan with cooking oil spray. In a medium bowl, combine the bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or in a blender, combine the milk, agave nectar or honey, bananas, egg, oil, and vanilla until smooth.
Make a well in the center of the dry ingredients and pour in 1/3 of the liquid mixture. Using a spoon, stir until smooth. Add the remaining liquid mixture and stir just until combined. Add the blueberries and prunes, if desired; stir again, but do not overmix.
Spoon 1/4 cup batter into each prepared muffin cup. Bake for about 14 minutes, or until the tops spring back when pressed gently in the centers. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing the muffins from the pan. Serve warm, or cool completely on the rack.
Note: If you can’t find ground flaxseed in your local health food store, you can grind whole flaxseeds in a clean spice grinder to the consistency of cornmeal.
Makes 24 (1 Serving = 1/2 muffin)
Preheat the oven to 400 °F. Lightly mist a large nonstick baking sheet with the olive oil spray.
In a large resealable plastic bag, combine the broccoli, vinaigrette, and vinegar. Shake the bag to coat well. Arrange the broccoli in a single layer, not touching, on the prepared baking sheet. Bake for 12 to 15 minutes, or until the broccoli is crisp-tender and lightly browned. Serve immediately.
Yield: 4 servings
Ahead of Time: In a bowl, combine oats, nuts, and cinnamon. Add honey and toss to coat. (Mixture will form clumps that will separate during baking.) Spread mixture evenly in a 9 x 13-inch baking dish.
Bake at 350 degrees F for 5 minutes. Using a wide spatula, lift and turn mixture over. Bake for 5 minutes more. Remove from oven and turn mixture again. Let cool on a wire rack.
Stir in wheat germ, apples, and raisins. Store muesli in a tightly covered container for up to 1 month.
Yield: 6 Cups; Serving = 1/4 cup
