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.

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.

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.

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.

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.

HI-PROTEIN CEREAL MIX SNACK

Such a yummy and healthy breakfast!

MIX LIGHTLY IN A BOWL:

3 qts raw oatmeal

½ cup raw wheat germ

1 cup nat­ural cornmeal

½ cup soy flour

½ cup unsweet­ened coconut flakes

¾ cup sun­flower meal or any other nut meal

1 cup nuts, chop such as peanuts, wal­nuts or pecans

½ cup seeds such as pump­kin, sesame or sunflower

¾ cup unsul­phured raisins, or cur­rants, chop

THEN MIX WITH DRY INGREDIENTS:

1½ cups dis­tilled water

⅔ cup raw honey

1⅓ cups sesame seed oil

COUSCOUS AND ORANGE SALAD

2 cups couscous

1 bunch scal­lions, chop

1 small bell pep­per, dice

½ cucum­ber, chop

7 oz can gar­banzo beans, drain

⅔ cup raisins

Bragg Liq­uid Aminos to taste

let­tuce leaves & sprigs of mint to garnish

2 oranges to gar­nish, slice

DRESSING:

grated rind from organic orange

⅔ cup silken tofu, mash

1 Tbsp fresh mint, mince

Put the cous­cous into a bowl and cover with boil­ing dis­tilled water. Let soak for 5–10 min­utes, stir with fork to sep­a­rate grains. Add scal­lions, bell pep­per, cucum­ber, gar­banzo beans and raisins to the cous­cous, stir. Sea­son with the Liq­uid Aminos. Mix dress­ing ingre­di­ents and toss. Arrange on let­tuce or sliced cab­bage with orange sec­tions and mint sprigs. Serves 4–6.

TOFU CHOW MEIN

¼ cup dis­tilled water

pinch cayenne pow­der, to taste

2 cups bean sprouts

2 cups Chi­nese or sweet peas

1 tsp Bragg Liq­uid Aminos

1 cup firm tofu, cube

1 Tbsp Bragg Olive Oil

3 cups cel­ery, thinly slice

½ tsp of Bragg Sprinkle

½ cup water chest­nuts, slice thin

1¼ Tbsps arrow­root, mix with water to make paste

In skil­let com­bine: water, olive oil, Liq­uid Aminos, Sprin­kle and cayenne. Add cel­ery and tofu. Cover tightly and cook 10 min­utes. Add bean sprouts, peas and chest­nuts dur­ing last 5 min­utes of cook­ing (add more dis­tilled water if nec­es­sary.) Grad­u­ally add arrow­root paste. Stir until thick­ened. Pour over veg­eta­bles and serve with brown rice. Serves 4.