4 large summer squash

½ cup soy cheese, crumble

⅓ cup raw wheat germ or fine

dry whole-grain bread crumbs

1 Tbsp Bragg Liquid Aminos

1 clove garlic, press

1 tsp Bragg Olive Oil

shake of Bragg Sprinkle

Cut off stem end of squash. Blanch in boiling water for 4 minutes. Drain and scoop out inside, leaving shells whole. Combine squash pulp, olive oil, garlic, Liquid Aminos, Sprinkle and wheat germ or fine dry wholegrain bread crumbs with soy cheese. Fill shells with mixture and place in shallow baking pan. Broil 5 minutes to melt soy cheese. Serves 4.

2 cups leaf lettuce, tear

⅓ cup celery, chop

⅓ cup green onions, chop

⅓ cup cucumbers, slice

¼ cup fresh parsley, chop,

½ cup salsa

diced tomatoes, if desired

1 Tbsp lemon juice

⅛ tsp garlic powder

¼ tsp Bragg Sea Kelp Seasoning

shake of Bragg Sprinkle

6 whole-grain toast slices,

pita bread or corn tortillas

3 cups cooked lentils

Mix salsa, lettuce, celery, green onions, cucumbers andparsley together in a bowl. Add lemon juice, garlic powder, Bragg Sprinkle and Kelp and mix well. Set aside. Toast whole-grain bread, pita bread or heat corn tortillas. Spread with salsa mixture. Spoon hot lentils on top and cover with chopped veggies and salad greens. Top with salsa, diced tomato and sliced avocados if desired. Serves 6.

FOR STEW:

3 Tbsps Bragg Organic Olive Oil

2–4 cloves garlic, mince

⅛ cup sweet basil, chop (garnish)

1 lb tomatoes, peel & chop

1 Tbsp Bragg Liquid Aminos

1 cup dried white kidney beans or black-eyed peas,

soaked overnight in purified water

2 red onions, chop

3½ cups vegetable stock

2 celery stalks, chop

2 carrots, slice

Bragg Sprinkle

FOR HERB DUMPLINGS:

2 oz Bragg Olive Oil

1 tsp Bragg Sprinkle

1⅓ cups fresh whole-grain bread crumbs

6½ Tbsps self-rising whole-grain flour

Cook beans for 20 minutes. For stew now heat olive oil in large pan over medium heat. Add onion and garlic, sauté 4 minutes. Stir in celery and carrots and cook 2 minutes longer. Add beans and remaining ingredients and bring to boil. Season with Sprinkle. Lower heat, cover and simmer 20 minutes. Meanwhile to prepare dumplings: mix dumpling ingredients with 5 Tbsp cold distilled water to make firm dough. Shape into 12 balls. Arrange on top of stew. Cover, continue simmering until dumplings are light and fluffy, about 20 minutes. Serve at once. Top with sweet basil. Serves 6.

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.

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.

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.

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.

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.

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.

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.