Combine pumpkin, rice milk, and cinnamon quill in a pot, and boil until cooked.
Add a little bit of salt and pepper. Add slivered almonds and set aside.
Cook (boil or steam) zucchini squash, bell pepper, asparagus, and greens separately.
When cooked place vegetable straight onto separate serving plates, layering each vegetable.
Heat up pumpkin and almond sauce if needed.
Spoon on top of vegetable.
Serve immediately.
Serve as a side dish or main meal with a grain (like quinoa, couscous, millet, or rice).

4 small-medium zucchini squash (yellow or green), sliced
1 red bell pepper (capsicum), thinly sliced lengthwise
1 bunch asparagus, cut in half lengthwise
1 bunch greens (eg. chard, broccoli, or bok choy)
1/2 pumpkin, grated
2 cup rice milk
1 cinnamon quill
1/2 cup slivered almonds
salt and pepper to taste