Another good munch !

Garden Stuffed Vegetables

Serves: 6
Preparation Time: 40 minutes

Ingredients:

2 medium zucchini, cut in half lengthwise, seeds and some meat removed, leaving shells intact
2 medium Portobello mushrooms,stems removed
4 large peppers, assorted colors, tops sliced off, seeds removed
1/2 cup quinoa, rinsed well
1 small red pepper, chopped
1/2 pound shiitake mushrooms, chopped
3 whole green onions, chopped
2 stalks celery, chopped
1 stalk broccoli, chopped in small pieces
4 cloves garlic, chopped in small pieces
1 cup cooked lentils, or canned no or low salt, rinsed and drained
1/2 cup walnuts, coarsely chopped
2 ounces vegan mozzarella cheese substitute*, shredded
1/2 cup raisins
1/4 cup plus 2 tablespoons parsley, chopped, divided
2 teaspoons Bragg Liquid Aminos
1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning
2 cups pasta sauce, no or low salt
salad greens
1 tablespoon Dr. Fuhrman's Black Fig Vinegar or balsamic vinegar

Instructions:
1. Preheat oven to 350 degrees.
2. On baking sheet, bake the zucchini and peppers for 5 minutes.
3. Add mushrooms and bake for an additional 15 minutes.

For filling:
4. Cook quinoa according to package instructions. Set aside.
5. In small amount of water, sauté red pepper, mushrooms, green onions,celery, broccoli and garlic until tender and water has cooked off.
6. In large bowl, mix cooked quinoa, lentils, walnuts, cheese substitute, raisins and 1/4 cup chopped parsley with sautéed ingredients and season with liquid aminos and VegiZest.

7. Fill zucchini, mushrooms and peppers with quinoa mixture and place in a baking dish.
8. Spoon some pasta sauce over vegetables.
9. Bake for 20-30 minutes until hot.
10. Serve on bed of salad greens which have been lightly tossed with Dr. Fuhrman's Black Fig vinegar or balsamic vinegar.
11. Garnish vegetables with remaining chopped parsley. *Daiya brand cheese substitute is a good choice.

Heres a good one!

Orange Sesame Kale

Serves: 4
Preparation Time: 15 minutes

Ingredients:

1/2 cup raw cashew butter or 3/4 cup raw cashews
2/3 cup orange juice
2 teaspoons Dr. Fuhrman's VegiZest
2 bunches kale, leaves removed from tough stems and chopped
2 tablespoons unhulled sesame seeds, lightly toasted*

Instructions:
1. Whisk together cashew butter, orange juice, and VegiZest or if using cashews, blend in a high powered blender.
2. Steam kale for 15 to 20 minutes, turning halfway through cooking.
3. Combine steamed kale and cashew butter mixture.
4. Sprinkle with toasted sesame seeds.

*Lightly toast sesame seeds in a pan over medium heat,shaking pan frequently, about 2 minutes or until lightly browned.