Vegetable Spaghetti

This is wheat spaghetti with sliced and steamed asparagus, zucchini, potato, green bell pepper, and portabella mushroom. I added a sliced tomato to the steam basket, then crushed the cooked tomato and used it as a garnish. Finally, I added some canned pasta sauce for flavor. Sprinkle with crushed basil and enjoy!

Everything But The Kitchen Sink Salad

Ingredients:

- chunks of half an avocado

- 3 green onions, chopped

- 2 tomatoes, chopped

- 2 large radishes, chopped

- handful asparagus spears, each spear cut into three, steamed

- handful black kalamata olives, each cut in half

- half green bell pepper, chopped

- 5 oz. package of mushrooms, cut and steamed

- small head of broccoli, cut and steamed

- yellow squash, sliced and steamed

- 1/2 cup pinto beans

Directions:

1. Steam broccoli, mushrooms, asparagus, and yellow squash until cooked. Try not to overcook to preserve some of the nutrients in the vegetables. Run cooked veggies under cold water.

2. Chop all the remaining fresh vegetables.

3. Toss all veggies with some balsamic vinegar and lemon juice. Salt and pepper to taste.

Stuffed Tomatoes

This is a great way to use up tomatoes as they get too ripe.

Ingredients:
- three (or more) hollowed out tomatoes
- salsa
- chopped mushrooms
- chopped onions
- chopped green onions
- chopped eggplant
- chopped spinach
- chopped garlic
- cooked quinoa
- Daiya cheddar style shreds
- handful cilantro

Directions:
1. Cook quinoa according to package.
2. Hollow out tomatoes.
3. In a pan, sautee mushrooms, onions, green onions, eggplant, garlic, and spinach until soft. Add in cooked quinoa and salsa and cook until heated through.
4. In an oven safe dish, place the tomatoes and fill with sauteed vegetables. Use excess vegetables and quinoa to line the bottom of the dish. Sprinkle with a handful of fresh cilantro and top with Daiya shredded cheddar "cheese."
5. Bake at 350 F for 20-25 minutes.