arlic powder, black pepper and braggs amino acid. (I didn't measure the
Stir 1 tablespoon liquid amino acid and onion powder together in
cup vegetable broth, liquid amino acid, olive oil, and garlic in
tomato paste, olive oil, liquid amino acid, and liquid smoke flavoring together
epper, oregano & sausage in the Braggs amino acids on medium-high heat
Combine green kale, red kale, pecans, apple cider vinegar, honey, chipotle pepper powder, paprika, and liquid amino acid together in a bowl. Massage the kale mixture together using your hands until leaves are evenly coated and starting to soften, about 3 minutes; fold in avocado.
Combine apple juice, maple syrup, bourbon, brown sugar, liquid amino acid, Dijon mustard, and granulated garlic in a saucepan using a whisk over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until glaze thickens and is reduced by about 1/3, about 12 minutes. Let glaze cool.
Whisk liquid amino acid, lemon juice, and olive oil together in a bowl until smooth; add red onion and alfalfa sprouts and stir to coat. Marinate onion and sprouts in the dressing for at least 15 minutes.
Put kale into a large mixing bowl. Sprinkle sunflower kernels, pepitas, and sesame seeds over the kale. Pour the onion and sprout mixture with the dressing over the kale and seeds; mix together by hand to coat kale, massaging dressing into the leaves to soften.
Cover bowl with plastic wrap and refrigerate salad at least 1 hour.
il. Add kale and liquid amino acid; toss to combine. Cover skillet
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.
inutes.
Stir turmeric, liquid amino acid, onion powder, red pepper flakes
Prepare rotini according to package directions.
Preheat oven to 350\u00b0.
Drain rotini and place in large bowl.
Add all vegetables and stir.
Add in all seasonings into pimento cashew cheese.
Add this mixture to bowl of rotini and vegetables and stir in gently, but thoroughly.
Pour into 13 x 9-inch baking dish.
Top with soy Mozzarella.
Bake for approximately 30 minutes or until vegetables are tender.
Makes 10 to 12 servings.
Place first six ingredients in blender and blend until smooth. Fold in chopped tomato and green onions.
Makes approximately 2 cups.
Fry tempeh, zucchini, and onion in olive oil until the onion is soft and slightly brown.
Boil water for noodles.
Cook noodles according to package directions.
4 minutes before noodles are done, add frozen peas.
Rinse pasta and peas when done.
In a blender, combine 3/4 cup cashews, garlic, soy sauce/braggs amino, vinegar, sugar, sesame oil, chili.
Blend until smooth, and add to tempeh, zucchini-onion mixture.
Pour cashew mixture over noodles, stir to combine, garnish with remaining cashews, and serve.
Add 1 tablespoon Bragg's Amino Acids to the onion and
br>In a bowl, whisk Braggs, pineapple juice, ginger, pepper, cayenne
In a medium saucepan on medium high heat, saute the tofu in olive oil until browned.
Reduce the heat to medium low and add the garlic, ginger, and chili sauce. Saute for 5 minutes.
Add the maple syrup, Braggs, and lemon juice.
Cover and cook until the liquid has evaporated.
Garnish with the roasted almonds. Enjoy!
n a bowl, whisk the Braggs(or soy sauce), liquid smoke
Whisk coconut milk, liquid amino acid, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar together in crock of a slow cooker. Add onion, bell pepper, and cilantro to slow cooker; stir. Place chicken in slow cooker.
Cook on High until chicken is no longer pink in the center, about 3 hours. Add snap peas, stir, and continue cooking until peas are heated through, 5 to 10 minutes more.
Mix dry seasoning in a small bowl and blend well.
Slice apples and arrange in a 9x13 casserole dish. I alternated the types in the pan and included a photo to illustrate. I used a Gala and Granny Smith apple, but I'm not sure how much the kind of apple matters.
Lay chops on top of apples. Dust evenly w/ seasoning until all gone.
Top w/ butter to taste and sprinkle Bragg's Liquid Amino Acids over the top.
Cover with foil and bake at 350\u00b0F for 30-40 minutes.
P.S. The leftover apples doubled as dessert for my kids!