3 cups green beans ¼ cup mint, chop
3 Tbsps Bragg Olive Oil sweet basil, fresh
½ tsp Bragg Liquid Aminos shake of Bragg Sprinkle
Combine ingredients, sauté in wok 15 minutes. Serves 4–6.

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1½ cups potatoes, chop
½ cup leeks, chop
shake of Bragg Sprinkle
2 cloves garlic, mash
½ cup organic brown rice
1 cup condensed tomato soup
2 Tbsps Bragg Olive Oil
1 cup onion, chop
1 cup celery, chop
1 cup carrots, chop
1 cup peas or green beans
1⅓ qt cold distilled water
½ cup whole-grain macaroni
1 Tbsp Bragg Liquid Aminos

Put all vegetables, macaroni (or pasta of your choice), rice and seasonings in large heavy soup pot with tight fitting lid. Cover. Cook until vegetables are tender.

Serves 4–6.

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Eating a diet rich in plant foods, in the form of fruits, vegetables, and wholegrain cereals, probably remains the best option for reducing the risk of colon cancer, and for more greater health protection.
– The Lancet, May 3, 2003

Place cabbage in deep pot of rapidly boiling water, cover and blanch for 5 minutes. Remove cabbage, drain well and carefully spread leaves to resemble opening flower petals. Cut a large piece from the center. Heat olive oil in a skillet.

Add green onions and cook until tender. Add rice and cook until it appears translucent. Add parsley, tomatoes, water, Liquid Aminos, cinnamon and clove powder. Cover tightly and cook 25 minutes. Most of the liquid should be absorbed, but the rice will not be tender at this point. Chop center portion of cabbage and add to rice along with chopped walnuts. Carefully spoon stuffing into center of cabbage and between the leaves. Shape into a head again and tie securely with clean string. Place in a deep pot. Slice carrots into 2–3 long pieces each and place around cabbage.

Add 1 cup boiling water. Cover and simmer on stovetop or bake in oven at 325°F until tender.
Cut into wedges and serve in bowls.

Serves 4.

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Cut eggplant in half, stud with sliced garlic. Spray with Liquid Aminos and add Sprinkle. Place in casserole with water. Cover tightly, bake at 350°F for 40 minutes or until soft. Variation: last minutes add diced tomatoes and grated soy cheese.

Serves 4.

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Thoroughly blend all ingredients except Romaine lettuce. Strip the center core from each lettuce leaf. Overlap the two halves and spread a layer of filling on top. Roll up and secure with a toothpick.

Refrigerate 1–2 hours. Serve rolls whole or sliced.

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1 cup green pepper, chop
1 cup carrots (slice diagonally)
1 cup fresh or can mushrooms
1 small can water chestnuts, slice
1 cup firm tofu, cube
1 small can bamboo shoots
¼ cup Bragg Organic Olive Oil
2 Tbsps Bragg Liquid Aminos
2 cloves garlic, chop
1 cup Mung bean sprouts
½ tsp Chinese Five Spice *

Place olive oil, Liquid Aminos and Chinese Five Spice in skillet or wok over low heat until the oil is hot. Add all ingredients, except the tofu and mung bean sprouts. Use a wooden spoon to continuously sauté the vegetables (over medium heat to retain valuable vitamins, minerals, enzymes and nutrients). Once the mixture is thoroughly heated (about 10 minutes), gently place tofu in the skillet and mix with vegetables, being careful not to break up the little squares of tofu. After the tofu and vegetables are thoroughly warmed add a cup of fresh or canned mung bean sprouts. Serve with cooked brown rice. To enhance the protein content of this meal, add to each serving a heaping tablespoon of sliced almonds (pre-roast in oven).

Serves 6.

* Note: This popular Five Spice item is in the seasoning isle of most food markets. Choose a brand that contains no MSG or added salt! The Chinese believe that it is important to incorporate the principal of Yin and the Yang into their meals, thus the heat of a dish should be counter-balanced by an equally cooling ingredient. When you try this seasoning you will be surprised at how beautifully the flavors – sweet, warm, cool and spicy – blend. This is an extremely versatile mixture suited to rice, vegetables and any type of stir fry. – www.SpiceHouse.com