Pumpkin and other winter squashes can be easily prepared by roasting in slices or halves with a little olive oil, salt and pepper. This recipe calls for kabocha, also known as Japanese pumpkin, a medium-sized winter squash that is sweet and a deep orange color. This color means that the squash is packed with beta carotene, which can be converted to vitamin A in the body. Vitamin A is important for healthy white blood cells, good immunity and for vibrant eyes, skin and hair. K

Quinoa (pronounced keen-wah) is an excellent wheat-free alternative to other starchy grains that provides twice as much protein as rice or barely. Additionally, quinoa is a complete protein (meaning it contains all of the nine essential amino acids that your body needs) making it an excellent choice for plant-based diets. While it is often used in place of other grains, quinoa is actually a seed that comes from the same family as beets, chard and spinach. I always recommend r

If you've ever handled a beet you've probably noticed that they can stain everything from your fingers to your cutting board. That red color in beets comes from betalains. Betalains are water-soluble pigments that counter inflammation, protect the liver, and have anticancer and antioxidant activity. Additionally, beets are high in dietary nitrates, which may enhance athletic performance and increase blood flow. You can even use beets to dye fabrics, yarns and foods! Prep Time

Cornstarch brings this glaze together, creating a perfectly sticky sweet coating for the vegetables and tofu. Be sure to mix the cornstarch and water together in a separate bowl to create a slurry before adding to other ingredients. (Skipping this step will result in clumps of cornstarch in the glaze.) Customize this recipe to your liking by swapping out whatever vegetables you have on hand. Prep Time: 1-24 hours Cooking Time: 30 min Servings: 8 Serving size: 3/4