Makes 6 servings

Marinara Ingredients:

• 2 tomatoes, chopped
• 1 cup sun-dried tomatoes, soaked 2-4 hours, drained and chopped
• 1 red bell pepper, chopped
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, crushed
• 1/2 tsp mineral salt, or to taste
• dash cayenne
• dash fresh ground black pepper
• 2 tbsp minced fresh basil or 2 tsps dried
• 1 tbs minced fresh oregano or 1 tsp dried

Noodle Ingredients:

• 6 medium zucchini, peeled and cut into thirds

Place all ingredients for Marinara Sauce in food processor fitted with the S blade and process until smooth.  Store in a sealed container in the refrigerator, Marinara Sauce will keep for three days.  Transform the zucchini into noodles using a vegetable peeler or spiral slicer.  Toss the zucchini noodles with enough marinara to coat well and serve immediately.  Serve with extra marinara sauce on the side.

See relevant blog post here.

Recipe by Felix Schoener from my Vegetarian Times magazine, March 2010.

Ingredients:
Vegetable Medley
2 c chopped napa cabbage
1 c thinly sliced red bell pepper
3/4 c raw unsalted cashews, optional
1/2 c chopped red cabbage
1/2 c thinly sliced carrots
1/2 c thinly sliced snow peas
1/4 c thinly sliced green onion
2 tbs chopped cilantro

Spicy Vegetable Dressing
1/2 c sesame oil
1 fresh stalk lemongrass, outer leaves removed, finely chopped, optional
3 tbs raw agave nectar or maple syrup
3 tbs nama shoyu or soy sauce
3 tbs umeboshi plum vinegar or raw apple cider vinegar
1 1/2-inch piece peeled fresh ginger
1 tbs dehydrated onion flakes
1 tbs tamarind paste, optional
1 tbs grated lime zest
1 clove garlic, peeled
1 tsp minced thai or jalapeno chile
1 small kaffir lime leaf

Cauliflower "rice"
4 c cauliflower florets
1/2 c macadamia or pine nuts
1 tbs dehydrated onion flakes
1/2 tsp sea salt
1/2 tsp garlic powder

Directions:
1. To make Vegetable Medley: combine all ingredients in large bowl.
2. To make Spicy Vegetable Dressing: place all ingredients in blender or food processor, and blend until creamy.  Add to Vegetable Medley, and toss well.
3. To make Cauliflower "rice": place all ingredients in food processor, and pulse-chop to rice-like consistency. Serve topped with Vegetable Medley.

Nutrition:
per 1 1/3 c serving: 324 cal, 4 g protein, 27 g total fat, 21 g carb, 0 mg chol, 619 mg sod, 5 g fiber, 13 g sugars.

I used my Vita-Mix and it helped TREMENDOUSLY in this recipe. Have fun!

You can see relevant blog post here.

Serves 4 l Vegan l 30 minutes or fewer l Gluten Free

Recipe by Jennifer Murray from my March 2010 issue of Vegetarian Times.

Ingredients:
3 Hass avocados (2 c mashed)
1/4 cup plus 3 tbs raw agave nectar
1/4 cup plus 2 tbs raw cocoa powder
3 tbs raw almond butter
1 tsp lemon juice
pinch ground cinnamon
pinch ground nutmeg or cardamom
1/2 tsp flavored extract such as mint, cherry, orange, almond, hazelnut, or coffee, optional

Directions:
Puree all ingredients in food processor 3-4 minutes or until smooth and creamy, scraping down sides of bowl occasionally. Transfer to bowls and serve immediately.

Vita-mix another huge success with this recipe!

Per 1/2 cup serving: 370 cal, 5 g protein, 24 g total fat, 44 g carb, 0mg chol, 11 mg sod, 10 g fiber, 29 g sugars

You can see relevant blog post here.