Save 15% and show comfort and support with our tastefully elegant Sympathy gift baskets, towers and orchard fresh fruit boxes from 1800baskets.com (valid until December 31, 2012) Use code 18BSAVE15

1 cup quinoa
2 cups water (use Imagine no-chicken broth or vegetable stock instead to add more flavor)
2 TBL olive oil
1 medium brown onion, finely chopped
2 cloves garlic, pressed through garlic press
1 1/2 cups sweet potatoes, chopped
1 tsp cumin
2 handfuls of fresh baby spinach leaves
2 TBL lemon juice
1 TBL Braggs or tamari
1 TBL maple syrup
1/4 cup sliced almonds (can use chopped nuts, like almonds, walnuts or pecans)
salt and pepper to taste

1 medium red bell pepper, core removed and chopped adds more color and crunch (Optional)

In a medium saucepan, add water and quinoa and stir. Bring to a boil, then cover and reduce heat to low and simmer for 15 minutes. Fluff with a fork and set aside to cool.

In a large skillet on medium heat, heat oil and add in onion, garlic, and sweet potatoes and saute until sweet potatoes are tender but firm to the bite.  Add in cumin (if using bell pepper, add in now) and saute for 2 minutes. Set aside.

If using chopped nuts, toast in a small saucepan over medium to low heat until toasty brown, about 8-10 minutes, shaking the pan to evenly toast all pieces.

In a large bowl, whisk together the lemon juice, Braggs and maple syrup. Add spinach leaves and toss to coat. Add in quinoa, sweet potato mixture, and nuts and stir gently to combine. Salt and pepper to taste. Serve warm or chilled.

Serves 4

Sweet Potatoes are loaded with sweet flavor and nutrients that help boost the immune system and provide disease-preventing, cancer-fighting benefits. Loaded with vitamins A and C, this tuber vegetable acts as an anti-inflammatory.

Low on the glycemic index this root vegetable has less of an effect on blood glucose levels, making it desirable for diabetics.

Costume SuperCenter

1/2 cup uncooked quinoa
1/2 tsp kosher salt
dash of pepper
1 clove garlic, pressed through garlic press
2 TBL extra virgin olive oil
2 TBL lemon juice
1/4 cup finely chopped parsley (curly)
8-12 small cherry tomatoes (use half red and half yellow), sliced in half
1 cup chopped cucumber (English goes well)

Cook quinoa according to package instructions. Once done, transfer to a bowl to cool until ready to use.

Mix remaining ingredients in a medium bowl. Add quinoa and gently toss to combine. Serve with Yves Lemon Herb Chicken Skewers (shown) or Gardein Beefless Tips.

Serves 4
Tip: Whole Foods will special order Yves skewers for you. Just call it in to your store using the grocery department. I order a case, which is only 8 packages (2 skewers each) and keep in the freezer until ready to use. Took 1 day for my order to come in. Give them your number and they will call you once the product is in the store. Try my Madame Curry recipe.

Mom Deserves the Best. Let us arrange a smile for her this Mother's Day at 1800flowers.com with gorgeous flowers & thoughtful gifts starting at $29.99 - 180x150

Barnes & Noble

2 scoops of dairy-free mint flavored ice cream (So Delicious Mint Chip)
1 cup frozen spinach
1 TBL flax oil
1 cup Silk Soy Original

Put all ingredients in a blender and puree/blend until smooth and shake consistency.

Serves 1 adult or 2 snack size for kids.

iTunes & App Store

1/2 cup Veganaise
1 celery stalk, rinsed, sliced down center lengthwise and finely chopped
1 TBL fresh chives, finely chopped
1 TBL fresh parsley, finely chopped
1 1/2 TBL Dijon mustard
1/8 tsp tumeric or curry powder
1 lb tofu extra firm (remove from package, rinse and wrap in paper towel to remove excess liquid)

In a medium size bowl, add all ingredients except tofu and mix together. Crumble in tofu and mix gently to combine. Salt and pepper to taste. Refrigerate 1/2 hour prior to serving. Serve as a sandwich, in a wrap, or with crackers.

Tip: Add in any finely chopped fresh veggies of your choice (colorful bell peppers) and a sprinkle of ground flaxseed before crumbling in tofu.

$7.49 .COM for Wedding Websites at Go Daddy 468x60

1 lb dried penne pasta
2 TBL olive oil
8 oz package fresh mushrooms, stems removed and sliced
1 clove garlic, pressed through garlic press
1 package Tofurky Italian Sausage (use 3 of the 4 sausages, diced into bite-size pieces)
1/2 cup pasta water (from penne you cook)
1 cup Silk Soy Creamer
1/4 tsp salt
fresh ground pepper to taste
1/2 cup SoyaKaas grated parmesan (soy parmy) in can
1 cup Daiya mozzarella cheese (divide into two 1/2 cups)

In large pot, cook penne pasta until done to your liking. Reserve 1/2 cup of this pasta water once pasta is done cooking. While pasta is cooking, in a skillet heat olive oil on high heat and add mushrooms and garlic and saute for 4 minutes. Add in diced sausage and saute for another 4 minutes on high heat. The pasta should be done at this point. Drain pasta in colander, reserving 1/2 cup of the pasta water.

Add 1/2 cup of pasta water, Silk creamer, salt and pepper to taste to the mushroom sausage mixture. Boil over high heat to thicken, stirring occasionally, about 4 minutes. Turn on broiler.

Place pasta in 3 quart baking dish and pour mushroom sausage mixture on top. Sprinkle SoyaKaas parmesan and 1/2 cup only of Daiya mozzarella evenly over the top. Turn pasta cheese mixture in baking dish to gently combine. Lightly salt top of mixture. Finish off by sprinkling remaining 1/2 cup of Daiya mozzarella on top. Broil until cheese is melted and slightly golden brown in some areas, about 5 minutes.

Serves 6

Each sausage contains 29 grams of protein and only 3 grams of sugar

iTunes & App Store

8 oz chocolate chip morsels (I like Whole Foods 365 vegan (dairy-free) brand)
6 Popsicle sticks
2 large yellow bananas, peeled and each banana cut into 3 pieces (this will net 6 small banana pieces)
any nut you like (crushed)

Prepare your nuts. I ended up using 6 different kinds (unsalted slivered almonds, unsalted cashew pieces, raw pecan pieces, unsalted macadamias, salted marcona almonds, and pistachio nutmeats) since I couldn’t make up my mind. I put a tiny amount of each nut in its own zip-lock bag and used a rolling pin to crush the nuts. Each dipped banana has a different nut coating.

Line a baking sheet with parchment or wax paper to lay completed banana pieces on. Insert a popsicle stick in each banana piece.

Melt the chocolate. Place chocolate chip morsels in a microwave safe bowl. Microwave for 30 seconds, stir, and repeat for another 30 seconds and stir until melted and the chocolate is smooth. Dip banana pieces, one at a time, in the melted chocolate. Spoon on chocolate where needed to cover the banana. Dip one banana piece and then cover it in nuts at a time. After doing 3 pieces, you may need to reheat the chocolate for only 10 seconds and stir to finish covering bananas. In the end, each banana piece will be dipped and sprinkled with nuts, unless you prefer a few nut-free.

Refrigerate for 20 minutes so that chocolate can set. Stays in the refrigerator for up to 3 days.

This is a safe and fun recipe for kids. It’s quick and easy to make, and the cleanup is minimal. Grandparents will love making this with their grandchildren too!

iTunes & App Store

4 hibiscus tea bags
1/2 cup fresh mint leaves
4 cups boiling water
2 cups apple juice
2 cups cold water

In a large saucepan, combine tea bags, mint and boiling water and steep for 10 minutes. Remove tea bags and mint and add in apple juice and cold water. Stir and pour into pitcher. Refrigerate until chilled. Serve over ice and garnish with fresh mint sprigs. Serves 8

Health to Happiness

1/4 cup rice vinegar (use apple cider if you want more sweet flavor)
1 1/2 TBL sugar
1 TBL fresh ginger, finely grated
1/4 cup olive oil
sea salt and pepper to taste

In a small bowl, mix the vinegar, sugar and ginger until sugar dissolves. Whisk in the oil and season with sea salt and pepper to taste. Use on  a baby spinach salad, cabbage salad, or with grilled vegetables. Be sure to stir the dressing just before using as the ginger settles to the bottom.

White sugar gives this recipe a more vinegar taste.
Light Brown sugar gives this a more warm, rich, and less vinegar taste.