February 1, 2012
NUT AND SOY CHEESE ROAST
1⅓ Tbsps Bragg Organic Olive Oil
1 cup whole-grain cracker crumbs
Egg Replacer equal to 2 eggs
1⅓ cups soy cheese, grate
juice from 1 lemon
2 red onions, finely chop
1 cup walnuts, chop
⅓ cup distilled water
1 tsp Bragg Liquid Aminos
Sprinkle (to taste)
2 tsps creamy organic, peanut butter or nut butter of choice Brown onions lightly in olive oil. Add water and mix with cracker crumbs, reserving some for the topping. Add soy cheese, nuts, nut butter of choice, lemon juice, Sprinkle, Liquid Aminos and Egg Replacer. Mix well. Turn into an oiled casserole dish, top with crumbs and bake at 400°F for 30 minutes until brown. Serves 4.
This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.
SPROUTED “CHICKEN-LIKE” PATTIES
3 cups lentil sprouts
1 cup raw peanut butter
2 cups fresh cut corn
3 green onions, mince
2 carrots, slice
1 cup raw almond butter
2 cups celery, mince
1 cup yellow pea sprouts
1 Tbsp Bragg Liquid Aminos
shake of Bragg Sprinkle
Put sprouts, corn, celery and onions in food processor. Add almond and peanut butter, Aminos and Sprinkle. Mix and form into patties. Garnish with carrot or celery slices. Serves 6.
This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.
January 31, 2012
PARSNIP PATTIES
6–8 parsnips, thin slice
1 red onion, mince
2 Tbsps Bragg Organic Olive Oil
whole-grain dry bread crumbs
¼ tsp Bragg Sprinkle (24 herbs & spices)
Wash and cut young parsnips into thin slices. Steam in small amount of purified water until tender. Mash and add Sprinkle, olive oil and small amount of very finely minced onion. Mix well; shape into small patties. Dip and roll in whole-grain bread crumbs; place on baking sheet and bake at
350°F oven for 20 minutes. Serves 6.
This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.
January 25, 2012
HIJIKI SEAWEED SALAD
4-oz hijiki seaweed
½ cucumber, thinly slice
8 radishes, thinly slice 1 small zucchini, cut in matchsticks
1 cup sunflower sprouts
2 cups mixed salad greens
MARINADE:
3 Tbsps fresh lime juice
1 Tbsp fresh mint, mince
2 Tbsps fresh cilantro, mince
1 inch fresh ginger, mince
1 Tbsp Bragg Liquid Aminos
1 Tbsp raw honey
4 Tbsps Bragg Organic Olive Oil
½ tsp Bragg Sprinkle
Soak seaweed for 2 hours, drain and finely shred or tear. Mix with vegetables, marinade and let sit at room temperature for one hour. Serve over salad greens of choice. Serves 4–6.
This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.
CALIFORNIA BAKED POLENTA
⅓ cup onion, chop
3¾ cups boiling distilled water
⅓ lb soy cheese, grate
2¼ cups cooked tomatoes, drain
4 oz fresh mushrooms, slice
I small clove garlic, mince
¼ cup Bragg Organic Olive Oil
1 cup yellow cornmeal
¾ cup cold distilled water
¾ tsp Bragg Liquid Aminos
¼ lb soy Parmesan cheese, grate
shake of Bragg Sprinkle
Wilt onion and garlic in hot olive oil; add Sprinkle and Liquid Aminos, sauté mushrooms lightly and add tomatoes. Simmer gently 30 minutes, stir occasionally and add more tomato juice if necessary. Prepare mush by combining cornmeal and cold water. Gradually add to boiling water and cook. Stir until thickened. Reduce heat and cook slowly for 10 more minutes. Spread a 2-inch layer of cornmeal in shallow baking dish; cover with 2 cups of sauce and add layer of thinly sliced or grated soy cheese. Repeat layers. Save some sauce for serving. Sprinkle top with grated Parmesan cheese. Bake at 300°F for 30 minutes. Serves 4.
This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.
January 23, 2012
MANDARINE PANCAKES:
2 cups whole wheat flour Egg Replacer equal to 1 egg
1 ½ cups soy milk
Egg Replacer equal to 1 egg
1 Tbsp Bragg Olive Oil
Combine soy milk, olive oil, and Egg Replacer. Add soy milk
mixture to flour, mix. Cover. Chill for 1 hour. Place a skillet
coated with olive oil over medium heat until hot. Remove pan
from heat and pour a 4 cup batter into pan. Quickly tilt pan so
batter covers bottom of pan. Cook about 1 minute. Turn pancake
over; cook 30 seconds on the other side. Makes 12 pancakes.
FILLING:
1-oz bean thread noodles
½ cup shiitake mushrooms, slice
(fresh or rehydrated from dried)
½ cup green onions, diagonally slice
1 cup bean sprouts
1 cup Chinese cabbage, thinly slice 2 cloves garlic, mince
1 tsp Bragg Liquid Aminos
1 Tbsp sesame oil
1 tsp fresh ginger, mince
½ cup firm tofu, shred
Sweet & Sour Plum Sauce
Cover noodles and mushrooms with boiling water. Cover and let stand 30 minutes. Drain. Sauté with remaining vegetables and spices in oil until heated through and cabbage is limp. Spread each pancake with 1 Tbsp of Sweet and Sour Plum Sauce (page 163) and 3 cup of filling. Roll up, folding in bottom end.
This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.
TOFU MOCK EGG SALAD
8 oz soft tofu, crumble
¼ cup mushrooms, mince
¼ cup bell pepper, mince
½ cup celery, mince
⅓ cup red onion, mince
2 Tbsps tofunaise
dash of each: garlic powder,
ground cumin, and paprika
shake of Bragg Sprinkle
Bragg Liquid Aminos to taste
Crumble tofu, and then add finely minced raw vegetables, seasonings, Liquid Aminos and tofunaise. Mix all together. Serve mixture in bell pepper halves, celery stalks, lettuce leaves, or use as sandwich filling or salad topping. Serves 2–4.
This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.
January 19, 2012
TABOULI
2 cups wholegrain bulgur
3 cups boiling distilled water
3 tomatoes, chop
Bragg Liquid Aminos, to taste
¼ cup parsley, mince
¼ cup fresh mint, mince
¼ cup Bragg Organic Olive Oil
½ cup green onions, slice
Shake of Bragg Sprinkle
¼ cup lemon juice
Pour boiling water over bulgur, cover, and let stand for 30 minutes. Drain and chill. Add remaining ingredients and serve on a bed of fresh cabbage leaves or watercress. Serves 4–6.
This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.
January 18, 2012
BANANA-COCONUT CREAM PIE
4 cups soy milk
1 cup fresh coconut, grate
7 Tbsps arrowroot powder
1 cup mashed banana and banana slices
1 cup raw honey
1 tsp vanilla
1 baked pie shell
Combine soy milk, honey, coconut, vanilla, and arrowroot powder in blender until smooth. Pour into saucepan, stir constantly over medium heat until thick (about 15 minutes) Remove from heat and add mashed banana. Mix well, pour into baked pie shell. Top with banana slices. Chill one hour.
This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.
January 17, 2012
WHOLE-GRAIN VEGETARIAN PIZZA
Use any bread dough for pizza crust.
Mold dough into desired shape. Add mushrooms, tofu, sliced fresh veggies, onions, olives, pineapple, artichoke hearts, grated soy cheese, dash Bragg Liquid Aminos and Bragg Sprinkle. Bake at 400°F for 20 minutes. Garnish with nutritional yeast flakes.
This Blog is moderated. It is created to be informative, inspiring and uplifting. Our positive philosophy at Bragg is to communicate with love and respect. As Paul and Patricia Bragg teach, in expressing your thoughts and opinions to others, ask yourself: "Is it good, is it kind, is it necessary?" All comments that do not fit this philosophy will not be posted.
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