Place squash, apples, cinnamon, nutmeg and water in a saucepan. Bring to a boil, reduce heat, cover and cook until tender, about 15 minutes, adding more water if needed. Mash with a potato masher, leaving the mixture chunky. Heat frozen blueberries with walnuts and raisins and stir well. Top mashed butternut squash with blueberry mixture.

Place the oats and chia seeds in a bowl or portable cup, add non-dairy milk and let sit for 1 hour or overnight. In Stir in sliced strawberries and walnuts. Note: Other berries, cherries or sliced peaches may also be used.

Blend ingredients in a high-powered blender.

Spread about 1 teaspoon cashew butter on each lettuce leaf. Lay a few banana slices on the butter and roll up like a burrito. Note: Apple slices with raisins or sliced organic strawberries can be substituted for the bananas.

Preheat the oven 375 degrees. Arrange the mushrooms and onion on a baking sheet and roast until tender, 15-20min. Meanwhile, make the tahini spread by blending all the ingredients in a food processor or blender until creamy. When mushrooms and onion are done, cut the pitas in half and warm slightly. Spread a generous amount of tahini spread inside each pita half. Place ½ cup arugula, 1 mushroom cap, ¼ of the onions and roasted peppers in each pita pocket.

• ¼ cup chopped fresh parsley, for garnish (optional)
• 3 cups unsweetened soy, hemp, or almond milk, divided
• ¼ cup Dr. Fuhrman’s VegiZest or other no-salt seasoning
• 2 pounds mixed fresh mushrooms (button, shiitake, cremini), sliced ¼-inch thick
• ¾ cup fresh or frozen corn kernels (unless you can find organic, I’d omit corn as most have glyphosate)
• 2 (15-ounce) cans no-salt added, or low-sodium white beans (northern, navy, cannellini) drained and rinsed

Heat the water in a large sauté pan. Sauté the mushrooms, garlic, Herbes de Provence for about 5 minutes, or until tender, adding more water if necessary, to prevent from sticking. Set aside. In a large soup pot, bring the carrot juice, 2-1/2 cups of the milk, carrots, onion, corn, celery, leaks, and VegiZest to a boil. Reduce the heat and simmer until the vegetables are tender, about 30 minutes. In a food processor or blender puree the cashews and remaining ½ cup of milk. Add half of the soup and vegetables, lemon juice, thyme, and rosemary. Blend until smooth and creamy. Return the pureed soup mixture to the pot. Add the beans, spinach, and sauteed mushrooms. Heat until the spinach is wilted. Garnish with parsley if desired.

• 2 medium red bell peppers, seeded and chopped
• ½ cup unsweetened soy, hemp, or almond milk,
• 1-1/2 tablespoons Dr. Fuhrman’s VegiZest or other no-salt seasoning
• 1-1/2 cups cooked pinto beans or 1 (15 oz) can no-salt added pinto beans, drained and rinsed 6 whole wheat tortillas or large romaine lettuce leaves

Place 2 tablespoons water, broccoli, cauliflower, carrot, bell pepper, zucchini, onion, garlic, VegiZest, basil, oregano, and parsley in a large, covered pot. Sauté for 15 minutes or until tender, adding more water if needed. In the meantime, place cashews and milk in a food processor or blender and blend until smooth. Add the cashew mixture and beans to the vegetables and mix thoroughly. Spread the mixture on the tortillas and roll up to form burritos.

• 1/4 cup chopped fresh cilantro
• 2 cups fresh or frozen corn kernels (Unless organic corn, I suggest omitting corn to limit glyphosate intake)
• 1 1/2 cups cooked black beans or 1 (15 ounce) can black beans, no salt added or low sodium, rinsed and drained 3 cups cooked red kidney beans, or 2 (15 ounce) cans red kidney beans, no salt added or low sodium, rinsed and drained

Combine bulgur and water in a saucepan. Bring to a boil, reduce heat and simmer for 12 to 15 minutes or until tender. While bulgur cooks, heat 1/8 cup water in a large saucepan and water sauté onions and garlic until almost soft, about 5 minutes. Stir in green peppers and sauté an additional 3 minutes, adding more water as needed. Stir in diced tomatoes, beans, corn, chili powder and cumin. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add bulgur and simmer for an additional 5 minutes. Stir in cilantro.

Preheat oven to 200 degrees. Place pitas on 2 baking sheets and warm for 15 minutes. Remove from oven and spoon on the pasta sauce. Sprinkle evenly with mushrooms, onion, broccoli and cheese. Bake for 30 minutes.

In a shallow dish add breadcrumbs. Brush fillets all over with lemon juice; dip into crumb mixture, turning to coat all over. Place on a greased baking sheet; broil for about 5 minutes or until fish is opaque, golden and flakes easily when tested with a fork. Serve with sauce. Combine the rest of the ingredients in a small bowl for Mango Salsa.

Place asparagus in a large skillet; add 1/2 inch of water. Bring to a boil, reduce heat; cover and simmer for 3-5 minutes until crisp-tender.

Drain asparagus and arrange in a shallow dish. Combine water, vinegar, walnuts, raisins, mustard and garlic in a food processor or high-powered blender and process until smooth. Stir in red onion and pour over asparagus. Let stand at room temperature for 1-2 hours before serving. Sprinkle with pine nuts before serving.

Note: For your convenience, Dr. Fuhrman makes a line of healthful salad dressings. Dr. Fuhrman’s Almond Balsamic Dressing or Dr. Fuhrman’s Walnut Vinaigrette Dressing (about 3/4 cup) can be substituted in this recipe.

Preheat oven to 375 degrees F. Toss vegetables with vinegar, Braggs, garlic and black pepper and place on a large parchment-lined or lightly oiled baking pan. Cover with foil and bake for 30 minutes or until vegetables are tender, stirring occasionally.

Cut salmon into 4 pieces. Season with garlic powder and black pepper. Place salmon, skin side down on a non-stick baking sheet. Bake at 375 degrees F until salmon is cooked through, about 12-15 minutes. Place mixed greens on serving plates. Top with roasted vegetables and salmon.
Baked Tofu Strips may be substituted for the salmon.

To prepare Baked Tofu Strips: Cut 1 pound of extra firm tofu into 1-inch strips. Place on a lightly oiled baking dish and sprinkle with 1 teaspoon each garlic powder and onion powder. Bake at 350 degrees F for 30 minutes, turning once, until yellow and firm on the outside and still tender inside.

Preheat oven to 350 degrees F. Grind oats and sesame seeds in a food processor until the consistency of a coarse powder. Place beans in a bowl and mash with a fork. Mix in the oat mixture and remaining ingredients. Form into 7 medium-size patties. Additional whole oats may be added if mixture seems too moist. Place burgers on a parchment-lined or lightly oiled baking sheet. Bake for 40 minutes, turning after 20 minutes.

Blend dates with water in a high-powered blender until smooth, about 30 seconds.
Place frozen strawberries and 1/2 cup of the blended dates in a medium pot, bring to a simmer and cook for 5 minutes, stirring frequently and mashing with the back of a spoon or a potato masher to break up large pieces. Add chia seeds and continue to cook and stir for 15 minutes. Remove from heat and stir in vanilla. Set aside.
Preheat oven to 350 degrees F. Lightly oil an 8-inch square pan.
Combine mashed bananas and oats. Add the remaining date paste, almonds, coconut and cinnamon. Mix well. Pour 2/3 of the mixture into prepared pan. Bake for 10 minutes.
Remove from oven and spread the strawberry filling over the baked layer. Crumble the remaining oat mixture on top.
Return to oven and bake for an additional 20 minutes or until top crumble is slightly golden. Allow to cool before cutting into squares.
Note: A teaspoon of alcohol-free vanilla extract can be substituted for the vanilla bean powder.

Blend all the ingredients in a high-powered blender until smooth and creamy, adding more milk if necessary. Note: Use as a dipping sauce for fresh strawberries and fruit slices.