Prepare the spinach, strawberries and kiwifruit in a large salad bowl or
  individual salad bowls. Combine the remaining ingredients in a blender or
  food processor; purée until smooth without a trace of graininess, and serve
  with the salad.

  To make the crust, combine the flour and salt in a food processor, then add
  the margarine and process using on/off pulses until the mixture is crumbly.
  Slowly add enough water, pulsing the processor, to form a soft dough.  Form
  the dough into a ball, and flatten to a disc.  Wrap the dough in plastic wr
  ap and refrigerate for 30 minutes.  Preheat the oven to 375 degrees.  Roll
  the dough out on a lightly floured surface and fit into a 9-inch tart pan o
  r pie plate.  Trim and flute the edges.  Line the crust with aluminum foill
  , and fill with dried beans.  Bake for 10 minutes, or until the crust is se
  t.  Discard the foil and beans.  Continue baking until the crust is light b
  rown, 8 to 10 minutes longer, and remove from the oven.  Keep the oven on.
  To make the filling, heat the oil in a large saucepan over medium heat.  Ad
  d the onions, carrot, and bell pepper.  Cover and cook 5  minutes, stirring
  occasionally, until the vegetables begin to soften.  Add the zucchini, scal
  lion, garlic, and mushrooms and continue cooking 3 minutes, stirring occasi
  onally.  Add the parsley, dill, salt, cayenne, tofu and soy milk and contin
  ue cooking 2 minutes to blend the flavors.  Stir in the cornstarch mixture.
  Pour the filling into the crust and bake for 30 minutes.

  In a stainless-steel bowl, mix all ingredients and season.
  Let the mixture marinate for about 10 minutes.
  Strain off excess liquid.
  Divide into equal portions and roll in wonton wrappers.
  Fry them at 325° in a deep fryer or pan fry and place in a 350° oven for 10
  minutes.

  Put the kale or chopped greens into a large saucepan, add the stock or wate
  r and cook gently, covered, for 10 minutes until tender.
  Meanwhile, in a medium frying pan, heat the peanut oil and gently saute the
  chopped onion, tomato and chile pepper for 2-3 minutes.
  Place the sauteed onion mixture on the greens, but do not stir it in. Seaso
  n. Sprinkle the ground peanuts on top. Cover and steam gently for a further
  10 minutes.
  Add the lemon juice, check the seasoning and serve immediately.

  1.  Preheat oven to 450ø.

  2.  Heat oil in a nonstick skillet over medium-high heat.  Add leek and
  asparagus; saut, 5 minutes or until lightly browned.  Stir in sage, salt,
  and pepper.

  3.  Arrange spinach over crust; leave a 1-inch border.  Top with leek
  mixture; sprinkle with cheese.  Place on a baking sheet.  Bake at 450ø for
  10 minutes.  Yield: 4 servings (serving size: 2 slices).

  The ideal vegetables for this salad are the most angelic: miniature squash,
  baby carrots, slender green beans, flat snow peas, pencil-thin asparagus,
  etc.  So use the loveliest vegetables you can find.  Also, feel free to
  make substitutions as necessary.  This is a very flexible recipe.

  The salad can be assembled a day in advance.  Just hold off on adding the
  lemon juice until shortly before serving.  (If the vegetables sit too long
  in an acidic substance, their colors will fade.)

  Preparation time: about 45 minutes, plus time to chill.  Yield: 5 or 6
  servings.

  1) Prepare the vegetables: Trim both ends of the carrots, green beans, and
  snow peas.  If desired, cut them in half.  Or leave them whole.  Halve the
  potatoes, separate the cauliflower into 1-inch pieces, and slice the
  squash.  Snap off and discard the coarse lower ends of the asparagus.  Cut
  off the tips, and slice the middle parts into 1 1/2-inch pieces.

  2) Steam the potatoes until just tender, about 10 to 15 minutes.  While
  potatoes are cooking, place the garlic and olive oil in a large bowl.  When
  the potatoes are done, transfer them - still hot - to the bowlful of garlic
  and oil.

  3) Steam the carrots, cauliflower, and green beans together until just
  tender, for about 8 to 10 minutes.  Refresh under cold water, drain well
  and transfer to the bowl.

  4) Steam together the asparagus, snow peas, and squash until just al dente.
  (This will take less than 5 minutes.) Add to the rest of the vegetables,
  and mix gently.

  5) Add remaining ingredients, except for the lemon juice, and stir again.
  Cover tightly and chill until very cold.

  6) Stir in the lemon juice within about 15 minutes of serving time.

  Place the onions, leeks, scallions,garlic, and ginger in a large soup
  pot with 1 cup of the water. Cook, stirring over medium heat for 5
  minutes. Add the remaining ingredients, reduce the heat to low, cover, and
  cook for another 55 minutes to allow flavors to blend.
  Variation: For a heartier soup, add 2 potatoes, peeled and cut into
  chunks, when you add the remaining ingredients.

  From The New McDougall Program For Maximum Weight Loss by John A McDougall
  MD. Recipes by Mary McDougall. (see links for Dr. McDougal web page)

  Preheat oven to 375 degrees. Place in a 1-quart saucepan and cover with water. Bring to a
  boil. Reduce heat and simmer until easily pierced with a knife (20 to 25
  minutes).

  Place potatoes and Bechamel Sauce(see below) in a blender, food processor, or food mill,
  and puree.

  Heat butter in a large skillet. Saute onion and garlic for 5 minutes. Add zucchini, squash,
  pepper, carrots, mushrooms, broccoli, lentils, bechamel-po tato mixture, salt, tarragon, and
  pepper. Toss to combine. Pour mixture into a 3-quart casserole. Place Cheddar Biscuits over
  mixture. Bake until top is golden brown and vegetables are hot (about 1 hour).

  For each serving, top a generous scoop of vegetables with one or two biscuits. To prepare
  Cheddar Biscuits, sift together flour, salt, baking powder, and tarragon into a 3-quart mixing
  bowl. Toss cheese with dry ingredients.
  Stir together milk and 2 tablespoons of the melted butter. Gently stir milk-butter into dry
  ingredients, mixing only until combined. Place dough on a lightly dusted work surface and pat to 1/2 inch thick. Cut into 2-inch roun ds. Place biscuits on casserole and brush with remaining melted butter.

  Melt butter in a 1-quart saucepan over low heat. Whisk in flour, stirring t
  o combine. Cook 2 to 3 minutes. Gradually add vegetable broth, whisking con
  stantly until thickened. Season with salt, pepper, and nutmeg. Cook over lo
  w heat for 5 minutes.

  Steam the green onions and celery until tender. In a large frying pan,
  saute the green onion in oil for 1-2 minutes, then add all the
  seasonings and saute 1 more minute. Filling the blender twice, blend
  all the ingredients until fairly smooth, lovely green light green
  soup is created.

  Simmer everything on medium heat for 15-25 minutes until the bite is
  off the onions and the flavours mingle.

  Serve hot with bread, crackers, or other accompaniments. Keeps 3-6
  days refrigerated.

Cook asparagus and broccoli florets in enough boiling water to cover   in a 2-qt. saucepan, about   4
minutes or until crisp-tender; drain.Heat oil in a 10-inch skillet over medium-high heat.  Cook
asparagus,  broccoli, bell pepper,   zucchini, and onion in oil about 5 minutes, stirring occasionally, until
onion is crisp-tender. Stir in remaining ingredients.  Cook about 5 minutes, stirring frequently,until hot.

  Rinse rice and peas in cool water; drain.  In a medium
  saucepan, heat ghee; then saute cumin, mustard and
  fennel seeds until mustard seeds begint to pop.  Add
  drained rice and peas, bay leaf and turmeric; stir
  well and continue to cook another 2 to 3 minutes. Add
  white parts of onion, ginger, celery, salt and water
  to pan. Bring mixture to a boil, then reduce heat and
  simmer, covered, for 30 minutes. Add carrots,
  cauliflower and sage.  Bring back to a simmer, adding
  additional water if necessary to keep ingredients
  completely covered in liquid.  Continue cooking 30 or
  40 more minutes.  Add remaining green onions.  Stir to
  combine, then simmer an additional 5 minutes.  Serve
  garnished with roasted sunflower seeds and chopped
  cilantro.

  Fill a medium saucepan with lightly salted water and bring to a boil.
  Meanwhile, having ready a bowl of water to which you have added lemon
  juice.  Working with 1 artichoke at a time, cut off the stem even with the
  base. Remove all theleaves until you reach the pale green heart. Pare away
  the dark green area fromteh base. Cut the artichoke in half and coop out
  and discard the choke. Cut the tender heart lengthwise into quarters. Drop
  into the lemon water.  When all the artichokes are trimmed, drain and add
  to teh boiling water. Parboil for 5 minutes and drain.

  Warm the olive oil in a large saute pan over medium heat. add the garlic
  and parsley, and stir for a minute or two. Add the artichokes, peas,
  carrots, mushrooms, asparagus, potatoes, pearl onioins and enough
  vegetable broth to moisten. Bring to a simmer and cook uncovered until all
  the vegetables are tender, about 10 minutes.

  Adjust seasonings with salt and pepper.  May add a little sugar for flavor
  balance.  Transfer to a warmed serving dish.  Garnish with a little
  chopped parsley or basil.

  Variation:  When the vegetables are tender, beat 1 egg with 1/4 cup fresh
  lemon juice until frothy.  Add a bit of the vegetable cooking liquid to
  the egg/lemon mixture to temper it; whisk the egg into the vegetables.
  Stir well and remove from the heat. Sprinkle with parsley or basil.  Serve
  immediately.

  Slice pitas in half and fill with remaining
  ingredients, dividing evenly. Fillings will be
  overflowing. Simply separate the pita halves and pile
  up what's left between them. Add oil and vinegar and
  top with cashews. These sandwiches are colorful,
  delicious, nutritious, easy to make, and perfect for
  picnics, too.

  1. In a blender or food processor, puree tofu, maple syrup, banana, and van
  illa until very smooth and creamy. Pour into a shallow pan and freeze overn
  ight or for 8 hours.

  2. Just before serving, cut frozen tofu mixture into small chunks and quick
  ly blend to the consistency of ice cream. Spoon into dessert glasses, alter
  nating layers with sliced strawberries. Serve immediately.

  Note:  Although the banana is hard to replace since it adds creaminess and
  masks any telltale soy taste, almost any fresh fruit in season can be subst
  ituted for the strawberries or kiwifruit. Try blackberries, peaches, pears,
  and apricots for variety.

  1. preheat the oven to 200C/400F/Gas 6. Cut circles of
  baking
  parchment (one for each serving), 30cm in diameter,
  and make
  a fold down the centre.

  2. Trim the vegetables and cut any larger ones into
  similar sized
  pieces. Divide between the paper circles and
  scatter with
  hazelnuts. Mix the oil, vinegar, herbs and
  seasoning and sprinkle
  over the vegetables.

  3. Fold over the paper to enclose the vegetables and
  crimp the edges
  together to seal. Place on a baking sheet and bake
  for 25-30 minutes
  until the vegetables are tender.

  Serve with the paper just open, accompanied by lemon
  tagliatelle.

  Warm the 2 tablespoons of olive oil in a heavy, nonreactive 6-quart saucepa
  n. Add the leeks, asparagus, peas, sorrell and 2 teaspoons salt and cook un
  til warmed through. Add 1 cup of the water, cover and sweat the vegetables
  over moderate heat until the water has evaporated, about 10 minutes.

  Add the remaining 7 cups of water and bring to a boil. Reduce the heat and
  simmer for 5 minutes. Increase the heat to high and add the spinach and wat
  ercress. Cook, stirring to submerge the leaves, until wilted, about 2 minut
  es.

  Transfer the soup to a bowl set in a larger gowl of ice. Stir the soup freq
  uently to chill it quickly and thoroughly. Once it is completely cold, pour
  the soup into a blender and puree until smooth Season with salt and pepper.

  To serve, gently reheat the soup. Spoon it into warmed soup plates or bowls
  . Garnish each serving wiht 1 tablespoon of the ricotta and a drizzle of ex
  tra-virgin oilive oil and serve.