Stack the leaves of kale and roll them the long way into a cigar-like tube. Using a chef’s knife, slice across the tube of leaves to create long, thin ribbons. Do the same with the bok choy leaves. Slice the stems into matchsticks.
Preheat oven to 375 degrees.
In a large mixing bowl, combine all ingredients until squash and fruit are covered.
Place in a 13"x 9" baking dish and cover with foil. Bake for 30 minutes.
Remove foil and roast for another 10-15 minutes or until done.
In a medium pot over medium heat, sauté onion in the oil until translucent, 3-5 minutes.
Stir in the quinoa and cook for 1-2 minutes more.
Add water and broth and bring to a boil.
Cover pot and simmer for 15-20 minutes. Turn off heat.
In a large bowl, combine flour, flax meal, baking powder, sugar, and salt. Set aside.
In medium bowl, whisk the egg with oil and milk. Add to dry mixture along with cranberries and stir until just combined.
Toss all the salad ingredients together in a bowl.
Mix the balsamic vinegar and olive oil together and add the dressing to taste. You can keep the leftover dressing in the refrigerator for up to a week.
Heat oven to 375 degrees.
Prepare filling by combining sugar, flour, and lemon peel in medium bowl. Mix well.
Add lemon juice, apples, and cranberries. Stir to mix. Spoon into 6-cup baking dish.
Preheat oven to 425°F.
Make the pie crust: Mix oats, flour, almonds, sugar, and salt together in small mixing bowl. In a separate bowl/measuring cup, blend the oil and water together with a fork or small wire whisk, until emulsified (fully blended).