• 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!

• 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!