Blend all ingredients in a food processor or high powered blender until smooth.

Blend all ingredients in a high powered blender until smooth and creamy.
Add some orange juice to thin, if necessary.

To make dressing, blend cashews or cashew butter with soy milk and applesauce in a high powered blender until smooth. Add the currants and blend well.

Pile the lettuce and spinach leaves on a plate and lay the strawberries on top. Pour the juice from the strawberries over the greens.

Drizzle dressing over the greens and berries.

Chop broccoli into bite-sized florets. Peel stems and slice them into ¼-inch-thick strips.

Steam florets and stems for 8 minutes, or until just tender.

While the broccoli is steaming, whisk remaining ingredients in large bowl.

Add broccoli and toss to mix.

In large saucepan, add all ingredients except cashews, basil, and spinach. Simmer for 30 minutes. Discard bay leaf. Remove 2 cups of vegetables with slotted spoon and set aside. Puree remaining soup and cashews in processor until smooth. Add soup vegetables to puree to make creamy bisque with chunks of vegetables. Stir in basil and spinach & let it wilt. Serve.

Note: For additional nutrition add the spinach.

If using dried mushrooms, soak them in hot water to cover for 30 minutes and cut in pieces.

Heat 1/8 cup water in large saute pan. Water sauté the fresh and dried mushrooms, garlic and dried herbs until tender and fragrant. Set aside.

In large soup pot, bring carrot juice, water, carrots, cauliflower, celery, leeks and VegiZest to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Puree 1/2 vegetable soup in high powered blender, adding cashews, lemon juice, and fresh herbs. Blend until smooth and creamy.

Add pureed soup back to soup pot along with mushrooms, beans, and spinach. Heat until spinach is wilted.

Serve garnished with fresh chopped parsley.

Add all ingredients (except for peanut butter, tofu, coconut milk, 1 cup of the watercress and cashews)to wok or large skillet. Bring to a boil and simmer covered, stirring occasionally, until all vegetables are tender. Mix in peanut butter. Add tofu, simmer and toss until hot.
Add coconut milk and heat through.

Top with the remaining cup of watercress and cashews. May be served on brown rice or quinoa.

Wash greens to get off all sand and dirt. Steam kale for 10 minutes then add swiss chard or spinach and steam another 10 minutes.

Transfer to bowl. Add mixture of vinegar, garlic, VegiZest, dill, basil and toss.

Preheat oven to 350 degrees.

Mix ingredients together in a large bowl.

Press dough in a 9"X 9" baking pan and bake for 30 minutes.

Cool on wire rack. When cool, slice into squares or bars and serve.

In a saucepan, combine water with the vanilla and cinnamon. Bring to a boil over high heat. Reduce the heat to a simmer and stir in the oats.

When the mixture starts to simmer, add the blueberries. Remove from heat when berries are heated through.

Cover and let stand for 15 minutes until thick and creamy.

Mix in apples, nuts, flax seeds, and raisins.

Blend all ingredients in a high powered blender until smooth and creamy.