Difficulty: Easy - for beginners
2 medium zucchini, cut in half lengthwise, seeds and some meat removed, leaving shells intact
4 large peppers, assorted colors, tops sliced off, seeds removed
2 medium Portobello mushrooms, stems removed
1/2 cup quinoa, rinsed well
1 small red bell pepper, chopped
1/2 pound shiitake mushrooms, chopped
3 whole green onions, chopped
2 stalks celery, chopped
1 stalk broccoli, chopped in small pieces
4 cloves garlic, chopped in small pieces
1 cup cooked lentils or canned, no-salt-added or low-sodium lentils, drained
1/2 cup coarsely chopped walnuts
2 ounces non-dairy mozzarella type cheese, shredded
1/2 cup raisins
1/4 cup plus 2 tablespoons chopped parsley, divided
2 teaspoons Bragg Liquid Aminos
1 tablespoon Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste
2 cups low-sodiun or no-salt-added pasta sauce
1 tablespoon Dr. Fuhrman's Black Fig Vinegar or balsamic vinegar
Preheat oven to 350 degrees F.
On baking sheet, bake the zucchini and peppers for 5 minutes. Add Portobello mushrooms and bake for an additional 15 minutes.
Rinse the quinoa by placing it in a strainer and running water over it. Place the quinoa in a saucepan with one cup water. Bring to a boil, cover, reduce heat and let simmer for 13 to 15 minutes until all the water is absorbed. Set aside.
In small amount of water, sauté red pepper, shiitake mushrooms, green onions, celery, broccoli and garlic until tender and water has cooked off.
In large bowl, mix cooked quinoa, lentils, walnuts, cheese substitute, raisins and 1/4 cup chopped parsley with sautéed ingredients and season with liquid aminos and MatoZest.
Fill zucchini, mushrooms and peppers with quinoa mixture and place in a baking dish.
Spoon pasta sauce over vegetables. Bake for 20-30 minutes until hot.
Serve on bed of salad greens which have been lightly tossed with Dr. Fuhrman's Black Fig vinegar or balsamic vinegar.
Garnish vegetables with remaining chopped parsley.