Yield: 1 serving

You won’t miss wheat pasta in this flavorful Italian entrée.

Ingredients

• 2 zucchini, peeled
• 1/3 cup Marinara Sauce

Equipment

• peeler
• vegetable spiral slicer
• cutting board
• chef’s knife, 8-inch
• medium bowl
• measuring spoons
• tongs
• shallow serving bowl

Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons, or “fettuccine,” by drawing the peeler down all sides of the zucchini until you reach the core. Put in a medium bowl and toss with the sauce. Serve immediately.

Warming Option: Put the sauce in a small saucepan over low heat and warm for about 1 minute, taking care not to overheat it. Toss with the pasta. Serve immediately.

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Yield: 2 servings

This unlikely combination works! The avocado forms a creamy Alfredo-like sauce, and the chile and garlic add a kick.

Ingredients

• 2 zucchini, peeled
• 3/4 cup mashed avocados (1 1/2 avocados)
• 2 teaspoons minced jalapeño chile, or dash cayenne
• 1/2 teaspoon crushed garlic
• 1/4 teaspoon salt
• 1 diced Roma tomato, for garnish
• 2 wedges lime, for garnish

Equipment

• peeler
• vegetable spiral slicer
• medium bowl
• fork
• measuring cups
• cutting board
• chef’s knife, 8-inch
• measuring spoons
• garlic press
• rubber spatula
• tongs

Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons, or “fettuccine,” by drawing the peeler down all sides of the zucchini until you reach the core. Put the avocados, chile, garlic, and salt in a medium bowl and stir to combine. Add the zucchini noodles and toss. Serve immediately, garnished with the tomato and lime wedges.

Per serving: calories: 256, protein: 5 g, fat: 20 g, carbohydrate: 8 g, fiber: 11 g, sodium: 300 mg
 

Yield: 1 serving

The sun-dried tomatoes in the pâté stuffing provide intense color and flavor in this appetizing dish.

Ingredients

• 1 portobello mushroom, stemmed
• 1 1/2 teaspoons tamari
• 1/4 cup Sunflower Seed and Sun-Dried Tomato Pâté
• 1/2 teaspoon minced fresh parsley, for garnish

 Equipment

• cutting board 
• chef’s knife, 8-inch
• teaspoon
• small bowl
• measuring spoons
• small bowl
• plate
• measuring cup
• rubber spatula

Use a teaspoon to remove enough of the inside of the mushroom cap to create a cavity for stuffing. Put the cap in a small bowl, sprinkle with the tamari, and turn several times until the cap is evenly coated. Let marinate for 5 to 30 minutes. Drain off excess tamari and pat the mushroom dry. Put the mushroom cap on a plate, with the inside of the cap facing up. Stuff with the pâté and garnish with the parsley. Serve immediately.

Stuffed Mushroom Appetizers: Replace the portobello mushroom with 8 cremini or button mushrooms and use an additional 1/2 teaspoon of tamari. Stuff each with 1 1/2 teaspoons of pâté. Yield: 4 servings.

Yield: 1 serving
Ditch the tortillas and grab some collards—this veggie-filled wrap is full of flavor.

Ingredients

• 6 thin slices onion
• 1/2 cup thinly sliced mushrooms
• 2 teaspoons tamari
• 1 medium leaf collard greens
• 1/4 avocado, sliced
• 1/4 cucumber, peeled, seeded, and cut lengthwise into thin strips
• 1/4 cup shredded carrot

Equipment

• peeler
• cutting board
• chef’s knife, 8-inch
• mandoline (optional, to thinly slice onion)
• grater
• measuring cups
• measuring spoons
• medium bowl
• rubber spatula

Put the onion, mushrooms, and tamari in a medium bowl and toss. Work the tamari into the vegetables using a rubber spatula or your hands. Marinate for 10 minutes. Drain off any excess tamari. Cut off the thickest part of the collard leaf stem. Lay the collard leaf horizontally on the cutting board, with the inside facing up. Layer the onions and mushrooms, avocado, cucumber, and carrot on the leaf. Roll up the leaf burrito style, tucking in the ends as you go. Slice the roll into two pieces. Serve immediately.
 

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Yield: 2 servings

This traditional tapas dish usually includes bacon, sausage, and/or cheese, but you won’t miss a thing in these savory-sweet raw bites. Serve them as an appetizer or a main course.

Ingredients

• 8 pitted medjool dates
• 3 tablespoons Walnut Paté 
• 2/3 cup Marinara Sauce or Middle Eastern Marinara Sauce 

Equipment

• measuring cups 
• measuring spoons
• small saucepan
• wooden spoon