1. Bring the oats, zucchini and cinnamon to a boil over medium in the water, then bring down to a simmer until the oats absorb the water.
2. Add in the optional add in ingredients and stir until combined.
3. Top with peanut butter* and fresh fruit.

1. In a pan over medium heat, add red onion, bell pepper, and kale and cook for 5 minutes.
2. Crumble in the tofu and mix it into the veggies. Add your spices and sesame seeds and mix in.
3. Cook for 10-12 minutes, and season with salt and pepper to taste.

1. Put 2″ of water in the bottom of a pot, then place a steamer in bottom of pan. Add broccoli and kale, cover and bring to a boil. Once boiling, reduce heat to medium low, and steam for 10-15 minutes or until desired tenderness.

Quinoa

1. In a medium pot, combine all ingredients.
2. Bring water to boil, cover, turn heat down to low and simmer for 15 minutes.
3. Turn off heat and let rest covered for 10 minutes, and do not open! After 10 minutes, open, fluff with a fork and serve.

Corn

1. Husk corn. Set aside.
2. Put 2″ of water in the bottom of a pot big enough to hold your corn.
3. Place a steamer in bottom of pan, then put corn into the pan (whole or cut in half).
4. Cover and bring water to a boil. Once boiling, steam for 15 minutes.

Assembly

1. Add desired amount into your bowl and top with lemon juice, avocado or dressing of choice.

1. In a medium sized pan over medium heat, add in 1/4 cup vegetable broth, mushrooms and onions and cook until fragrant. Add in the chard and continue cooking until onions are caramelized and chard is wilted and bright green, around 10-15 mins. Set aside and let cool.
2. Take a bagel, sliced in half, and toast them face down on low heat in a grill pan. Once toasted, flip over and add your choice on cheese, 1 slice on each half. Cover with a lid and allow cheese to melt.
3. Uncover and add on the mushroom and onion mixture, seal shut and enjoy!

1. Sort and rinse split peas prior to cooking.
2. In a large pot over medium heat, add 1/4 cup vegetable broth, onions, garlic, carrots, celery and mushrooms.
3. Add in split peas, and cover with the remaining water or vegetable broth. Bring to a boil, cover, reduce heat to simmer for 1 1/2 hours.
4. Season with salt and pepper to taste the serve with bagel croutons.

Bagel Croutons

1. Preheat oven to 350 F and line a large baking sheet with parchment paper.
2. Place you bagel cubes on the lined baking sheet and bake for 10-15 minutes, or until browned and crunchy.