• In a saucepan, heat the cooked black turtle beans and their liquid over medium heat until hot, mashing the beans slightly with a spoon.
• Stir occasionally to prevent sticking.
• Keep warm.
• In a large skillet, heat the olive oil over medium heat.
• Add the sliced bell pepper, chopped onion, and minced garlic to the skillet.
• Sauté the vegetables until they are tender, stirring occasionally, for about 5-7 minutes.
• Once the vegetables are tender, add the warm mashed black beans to the skillet with the sautéed vegetables.
• Mix well to combine.
• Serve the flavorful mixture of beans and vegetables over cooked brown rice.
• Enjoy this Cuban-inspired Rice and Beans Delight as a satisfying and nutritious main dish option!

• reheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
• Steam the bell peppers until slightly tender.
• You can do this by placing them in a steamer basket over boiling water in a pot for about 5-7 minutes, or by microwaving them in a microwave-safe dish with a little water for about 3-4 minutes.
• Set aside.
• In a large mixing bowl, combine the cooked rice, black beans, minced onion, corn kernels, diced tomatoes with green chilies, ground cumin, chili powder, and dried oregano.
• Mix well to combine.
• Fill each steamed bell pepper with the rice and bean mixture, packing it down slightly.
• Place the stuffed peppers in an oiled casserole dish.
• Pour the tomato sauce evenly over the top of the stuffed peppers.
• Bake in the preheated oven for about 20 minutes, or until the peppers are tender and the filling is heated through.
• Once cooked, remove the Southwest Stuffed Bell Peppers from the oven and let them cool slightly before serving.
• Serve these flavorful and nutritious stuffed peppers as a satisfying main dish option!

• Heat olive oil in a large skillet over medium heat.
• Add minced garlic and chopped red onion to the skillet.
• Sauté until slightly tender, about 2-3 minutes.
• Add the cubed eggplant and chopped red bell peppers to the skillet.
• Continue to sauté for another 5 minutes, stirring occasionally.
• Stir in the sliced zucchini, diced tomatoes, dried oregano, and dried basil.
• Season with salt and pepper to taste.
• Reduce the heat to low, cover the skillet with a lid, and simmer the Ratatouille mixture for about 10 minutes or until all the vegetables are tender, stirring occasionally.
• Once the vegetables are cooked to your desired tenderness, adjust seasoning if necessary.
• Serve the Mediterranean Ratatouille hot over cooked rice as a satisfying main meal, or serve it as a flavorful side dish.

• In a saucepan, bring the vegetable broth and distilled water to a boil.
• Add the couscous to the boiling liquid, stir, cover the saucepan, and remove it from heat.
• Let the couscous stand covered for 5 minutes to absorb the liquid.
• In a mixing bowl, combine the cooked couscous with the chopped raw veggies: carrots, broccoli, zucchini, red pepper, green onions, cauliflower, and yellow squash.
• Mix well to combine.
• In a blender or food processor, blend together the lemon juice, olive oil, ground cumin, curry powder, and garlic powder until smooth and emulsified.
• Pour the dressing over the couscous and veggie mixture in the bowl.
• Toss well to coat all the ingredients evenly with the dressing.
• Refrigerate the Mediterranean Couscous Salad for at least one hour to allow the flavors to meld and the salad to chill.
• Before serving, garnish the salad with pine nuts (if using).
• Serve this refreshing and nutritious salad as a side dish or a light meal option, and enjoy the vibrant flavors and textures!

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
• In a large pot, bring the distilled water to a boil.
• Remove the pot from the heat and stir in the rolled oats and Bragg Liquid Aminos.
• Let the mixture stand for 20 minutes to allow the oats to absorb the liquid.
• After the oats have soaked, add the chopped carrots, onions, almonds, sunflower seeds, Italian seasoning, dried basil, and dried oregano to the oat mixture.
• Mix well to combine.
• Form the oat mixture into patties of desired size and thickness.
• Place the formed patties onto a nonstick baking sheet, ensuring they are evenly spaced apart.
• Bake the patties in the preheated oven for approximately 20 minutes on each side, or until they are golden brown and crispy on the outside.
• Once baked, remove the oat burgers from the oven and let them cool slightly before serving.
• Serve these Nutty Oat Veggie Burgers on buns with your favorite toppings and enjoy a wholesome and satisfying meal!

• Heat olive oil in a wok or large skillet over medium heat.
• Add sliced onion, red bell pepper strips, and carrot slices to the heated oil.
• Sauté until the vegetables are slightly tender, stirring occasionally, for about 5 minutes.
• Stir in the cumin to coat the vegetables evenly.
• Add the yellow squash chunks and zucchini chunks to the skillet.
• Continue cooking, stirring occasionally, until all the vegetables are cooked to the desired tenderness, about 5-7 minutes more.
• Once the vegetables are cooked, drizzle Bragg Liquid Aminos over the stir-fried vegetables in the skillet.
• Stir well to combine.
• Remove the skillet from heat.
• Serve the vibrant Vegetable Stir-Fry over a bed of cooked basmati rice.
• Enjoy this nutritious and flavorful dish as a satisfying meal!

• n a mixing bowl, soak the bulgur wheat in distilled water for one hour.
• After soaking, drain and pat dry.
• Add the minced fresh parsley, Bragg Liquid Aminos, chopped tomatoes, chopped scallions, extra virgin olive oil, and minced fresh mint to the soaked and dried bulgur wheat.
• Mix well to combine.
• Cover the bowl and refrigerate the Tabouli mixture for at least one hour to allow the flavors to meld.
• Meanwhile, prepare the tomatoes for stuffing.
• Core each tomato and carefully scoop out enough pulp to create a well in each tomato.
• Once the Tabouli mixture has chilled, fill each cored tomato with the prepared mixture, pressing gently to pack it in.
• Arrange the stuffed tomatoes on a bed of lettuce leaves on a serving platter.
• Serve the Mediterranean-Inspired Tabouli Stuffed Tomatoes as an appetizer or side dish, and enjoy the fresh and vibrant flavors!

• For the Sunflower-Almond Spread:
• Place almonds and sunflower seeds in a mixing bowl and cover with distilled water.
• Cover the bowl and let soak for 6-12 hours at room temperature.
• After soaking, drain the almonds and sunflower seeds.
• Using a food processor with an S blade or a juicer with the blank attachment in place, process the soaked almonds, sunflower seeds, chopped carrot, and garlic until smooth and creamy.
• Stir in the chopped red pepper, minced parsley, and chopped red onion into the sunflower-almond mixture.
• Mix well to combine.

For the Dressing:

• In a blender or food processor, combine the large tomatoes (quartered), Bragg’s Liquid Aminos, and Italian seasoning.
• Blend until smooth.

Assembly:

• Remove 1 cup of the tomato dressing and mix it into the Sunflower-Almond Spread.
• Refrigerate the Sunflower-Almond Spread for at least one hour before serving to allow the flavors to meld.
• Serve the remaining tomato dressing on the side.
• To serve, mound the Sunflower-Almond Spread on a bed of lettuce and serve the tomato dressing on the side.
• Alternatively, use the spread as a topping for baked potatoes or as a flavorful side dish.
• Enjoy the creamy texture and delicious flavor of this Sunflower-Almond Spread with Fresh Tomato Dressing!

• In a saucepan, bring the water and basmati rice to a boil.
• Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and the water is absorbed.
• Remove from heat and allow to cool.
• In a mixing bowl, combine the cooked and cooled rice with the fresh corn kernels, sliced black olives, diced red onion, diced red bell pepper, diced yellow bell pepper, diced orange bell pepper, and chopped cilantro.
• Stir well to combine.
• In a small bowl, whisk together the minced garlic, olive oil, freshly squeezed lime juice, and cumin to make the dressing.
• Pour the dressing over the rice mixture in the mixing bowl and toss well to coat all the ingredients evenly.
• Taste the Fiesta Rice Salad and adjust the seasoning or dressing amount if necessary.
• Serve the vibrant rice salad as a side dish or a light meal, and enjoy the explosion of flavors and colors!

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
• In a skillet, heat the oil over medium heat.
• Sauté the chopped bell pepper and onion until tender, about 5-7 minutes.
• Stir in the cooked pinto beans, tomato puree, corn kernels, and chili powder.
• Cover and cook over low heat for 15 minutes, allowing the flavors to meld.
• Pour the bean and vegetable mixture into an 8″ x 8″ baking pan, spreading it evenly.
• In a separate saucepan, combine the yellow cornmeal, water, and Bragg Liquid Aminos.
• Cook over low heat, stirring constantly, until the mixture thickens to a consistency similar to mashed potatoes, about 5 minutes.
• Spread the cornmeal mush over the bean mixture in the baking pan to form a crust.
• Sprinkle chili powder over the top of the cornmeal crust.
• Bake the Southwestern Bean and Corn Pot Pie in the preheated oven for 30 minutes, or until the crust is bubbly around the edges.
• Remove from the oven and let it cool slightly before serving.
• Slice and serve the pot pie hot, and enjoy the comforting flavors of this Southwestern-inspired dish!