SCALLOPED GLOBE ARTICHOKES

6 cooked artichokes

1½ Tbsps fresh squeezed lemon juice

1 cup soy milk

1 cup dry whole-grain bread crumbs

1 tsp Bragg Liq­uid Aminos Egg Replacer equal to 2 eggs

shake of Bragg Sprin­kle (24 herbs & spices)

Scrape edi­ble por­tion from cooked arti­choke leaves, remove fibers and dice heart. Mix arti­choke scrap­ings, whole-grain bread crumbs, Egg Replacer, soy milk, lemon juice, Liq­uid Aminos and Sprin­kle. Place in oiled bak­ing dish. Bake in mod­er­ate oven (375°F) about 15 min­utes. Serves 6.

NASTURTIUM SALAD

½ head of leaf let­tuce, tear

6 or 7 nas­tur­tium flowers

1 full head romaine lettuce

1 cup nas­tur­tium leaves, tear

Bragg Vinai­grette Dressing

½ cup apple, grated (optional)

Tear (do not cut) let­tuce and nas­tur­tium leaves into small pieces. Cut­ting with knife or kitchen shears often gives bit­ter fla­vor to salad leaf. Toss salad with grated apples and nas­tur­tium flow­ers, sav­ing sev­eral flow­ers to gar­nish top of salad. Add Bragg Vinai­grette and toss together. Serves 3–4.

TOMATO — SOY CHEESE — TOFU SAUCE

½ lb soy cheese, grate

2 Tbsps Bragg Organic Olive Oil

Egg Replacer equal to 2 eggs

¾ cup warm tomato juice

½ cup whole-grain bread crumbs nutri­tional yeast flakes

½ cup soy cream

½ cup soft tofu, dice

shake of Bragg Sprinkle

soy parme­san cheese

Serve on: whole-grain toast, pasta, or warmed corn tor­tillas Melt soy cheese with olive oil in dou­ble boiler; add toasted bread crumbs, soy cream and tomato juice, stir­ring con­stantly. Add Egg Replacer, tofu, and Sprin­kle (24 herbs & spices). When mix­ture is thor­oughly blended and melted, serve on whole­grain toast or pasta, warmed corn tor­tillas or pita bread, or over steamed fresh veg­gies. Gar­nish with soy Parme­san cheese and nutri­tional yeast large flakes. Serves 6.

BROILED STUFFED SQUASH

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.

LENTIL SALAD, PITA OR TOSTADA

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.

BEAN STEW WITH HERB DUMPLINGS

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.

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.