• Cook the pesto flavored whole grain pasta according to package instructions.
• Drain and rinse the cooked pasta under cold water to cool it down.
• In a large mixing bowl, combine the cooked and cooled pasta with the chopped carrots, diced yellow bell pepper, diced red bell pepper, sliced black olives, chopped zucchini, and chopped yellow squash.
• In a separate bowl, whisk together the extra virgin olive oil, apple cider vinegar, and minced garlic to make the dressing.
• Pour the desired amount of dressing over the pasta salad in the mixing bowl.
• Stir well to coat all the ingredients evenly.
• Taste the pasta salad and adjust the seasoning or dressing amount if necessary.
• Serve Vibrant Pesto Pasta Salad chilled and enjoy the burst of flavors in every bite!

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
• In an ovenproof casserole dish, combine the uncooked lentils, uncooked rice, chopped onion, curry powder, and Bragg Liquid Aminos.
• Pour the water over the ingredients in the casserole dish and stir to combine.
• Cover the casserole dish with its lid.
• Place the covered casserole dish in the preheated oven and bake for 1 hour, or until the lentils and rice are cooked through and tender.
• Once cooked, remove the casserole dish from the oven and let it rest for a few minutes.
• Serve the Lentil Rice Casserole hot, and accompany it with Veggie Shreds (veggie cheese) at the table for topping, if desired.

For the Whole Wheat Pizza Crust:

• In a large mixing bowl, combine the yeast and 2 cups of whole wheat flour.
• In a separate bowl, mix together the very warm water and honey until the honey is dissolved.
• Gradually beat the water-honey mixture and olive oil into the flour-yeast mixture using a mixer at low speed.
• Increase the mixer speed to medium and beat for 2 minutes, scraping the bowl occasionally.
• Gradually add enough additional whole wheat flour to make a stiff dough.
• Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
• Place the dough in an oiled bowl, turning once to coat, and cover with a clean kitchen towel.
• Let it rise until doubled in size, about one hour.
• Punch down the risen dough and divide it into two equal balls.
• Roll each ball of dough into a 13-inch circle on a lightly floured surface and transfer them onto lightly oiled 12-inch pizza pans.

For the Pizza Topping:

• Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
• In a medium bowl, combine the tomato sauce, Bragg Liquid Aminos, dried basil, dried oregano, and garlic powder.
• Spread the sauce mixture evenly over the dough within 1/2 inch of the edge.
• Top the pizzas with sliced mushrooms, chopped onion, and chopped bell peppers.
• Drizzle 1 tablespoon of olive oil over each pizza.
• Bake the pizzas in the preheated oven for approximately 30 to 35 minutes, or until the crust is golden brown and the toppings are cooked.
• Remove the pizzas from the oven and sprinkle Veggie Shreds (veggie cheese) over the top.
• Return the pizzas to the oven for just a few minutes, until the cheese is melted.
• Slice the pizzas and serve hot.
• Enjoy your Homemade Whole Wheat Veggie Pizza!

• Heat olive oil in a skillet over medium heat.
• Add chopped onion, bell peppers, and minced garlic.
• Sauté until onions are translucent and peppers are tender, about 5-7 minutes.
• Transfer the sautéed vegetables to a crockpot.
• Add cooked pinto beans, diced tomatoes, tomato paste, water, sliced mushrooms, chili powder, cumin, and oregano to the crockpot.
• Stir all ingredients together until well combined.
• Cook the chili in the crockpot on low heat for 1-2 hours, allowing the flavors to meld together.
• Once cooked, serve the Easy Crockpot Chili hot, topped with your favorite garnishes such as shredded cheese, sour cream, or chopped green onions.

• In a 2-quart saucepan, combine the rice, cooked lima beans, sliced carrots, sliced mushrooms, curry powder, and vegetable bouillon cubes with 3 cups of water.
• Bring the mixture to a simmer over medium heat.
• Once simmering, cover the saucepan with a lid and gently cook for 35 minutes.
• After 35 minutes, add the green peas, sliced cauliflower, and chopped broccoli to the saucepan.
• Stir to combine.
• Cover the saucepan again and continue cooking for an additional 10 minutes, or until the vegetables are tender and the rice is cooked through.
• Once cooked, spoon the California Veggie Delight Casserole into a serving dish.
• Peel and slice the California avocado.
• Arrange the avocado slices in a spoke-fashion over the vegetables in the serving dish.
• Serve the casserole hot and enjoy the nutritious and flavorful combination of vegetables and rice!

• In a mixing bowl, stir together the chopped tomatoes, minced green peppers, minced onion, and minced garlic.
• Remove half of the vegetable mixture and place it in a food processor.
• Blend until smooth, then return it to the mixing bowl.
• Add the finely chopped basil, oregano, and cilantro to the mixing bowl with the vegetable mixture.
• Pour in the olive oil and a few dashes of Bragg’s Liquid Aminos, adjusting to taste.
• Mix all the ingredients well until evenly combined.
• Chill the Fresh Garden Salsa in the refrigerator for at least 30 minutes to allow the flavors to meld.
• Before serving, give the salsa a good stir and adjust seasoning if necessary.
• Serve the salsa with tortilla chips, as a topping for tacos, or alongside your favorite Mexican dishes.
• Enjoy the vibrant flavors of this homemade salsa!

• n a mixing bowl, mash the peeled avocados using a fork until smooth.
• Add the diced tomato, lemon juice, Bragg Liquid Aminos, minced garlic, and minced onion to the mashed avocados.
• Mix all the ingredients together until well combined.
• Taste the guacamole and adjust seasoning if necessary, adding more lemon juice or Bragg Liquid Aminos according to your preference.
• Serve the Fresh Homemade Guacamole with blue corn chips or as a topping for tacos, nachos, or salads.

• In a large mixing bowl, combine the thawed peas, diced celery, chopped cauliflower, diced green onion, chopped cashews, and Soy Mayonnaise.
• Mix well until all ingredients are evenly coated.
• Cover the bowl and chill the Fresh Garden Pea Crunch Salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
• When ready to serve, wash and dry the spinach or romaine leaves using a salad spinner or by patting them dry with paper towels.
• Arrange the freshly washed spinach or romaine leaves on serving plates.
• Spoon the chilled Crunchy Pea Salad over the spinach or romaine leaves.
• Serve immediately and enjoy the refreshing crunch of this vibrant garden salad!

• n a large mixing bowl, combine the cooked kidney beans, garbanzo beans, green beans, minced onions, sliced olives, and diced pimento.
• Stir well to combine.
• In a small mixing bowl, whisk together the lemon juice, water, honey, onion powder, garlic powder, and Bragg Liquid Aminos to make the dressing.
• Pour the dressing over the bean and vegetable mixture.
• Mix well until everything is evenly coated.
• Cover the bowl with plastic wrap or transfer the salad to an airtight container.
• Place the Zesty Three Bean Medley Salad in the refrigerator for several hours or overnight to allow the flavors to marinate.
• Before serving, give the salad a good stir and adjust the seasoning if necessary.

• In a mixing bowl, combine tomato paste, fresh lemon juice, honey, onion powder, Bragg Liquid Aminos, garlic powder, and dried oregano.
• Stir all the ingredients together until well combined.
• Taste the ketchup and adjust the spices if desired to suit your preference.
• Transfer the Tangy Homemade Tomato Ketchup to a clean jar or container with a tight-fitting lid for storage.
• Store the ketchup in the refrigerator until ready to use.