arlic powder, black pepper and braggs amino acid. (I didn't
ombine the ground almonds and braggs. Mix for a few minutes
dd the vinegar and the braggs. Process until smooth.
Add
ou simmer. that includes the Braggs.
when ready to serve
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.
ote, if using Dash and Braggs, do not use Nutmeg. Chestnuts
hisk ginger, liquid, garlic, oil, Braggs, wasabi and salt together in
dd in the tahini water, braggs or soy, nutritional yeast, mashed
Heat oil and butter in a large stock pot.
Saute leeks slowly until tender but not browned.
Add garlic and tomato and saute for 5 minutes longer.
Add stock and water, bring to a simmer and add potatoes, coriander, Worcestershire sauce and salt and pepper.
Simmer until potatoes are tender.
Let cool and puree half or all if desired.
For Vegetarian use the Braggs Liquid Aminos (soy sauce).
Grind up the cashews until they're quite fine, I find my 'magic bullet' works really well for this small amount, but then I have to transfer to a food processor to get it to a pate consistency.
Add in the rest of the ingredients, scraping down the sides a few times. Adjust seasoning to your taste, you may want to add a little extra miso for more saltiness or use the optional tamari/Braggs.
Refrigerate and use within 24 hours.
pinach is wilted. Add in Braggs and 1/2 cup of
Boil the adzuki beans in 1.25 cups of the stock, broth, or water for 30 minutes. Beans will absorb all or most of the liquid.
In the meantime, chop the celery, carrots, and onion -- I use a food processor to get minced pieces.
Saute the celery, carrots, and onions in the oil. Mince garlic and add to pan, saute another 30 seconds or so.
Add beans to saute pan and saute for a minute or two.
Add remaining stock, broth, or water, along with the bay leaf and the Braggs. Bring to boil and simmer for a minimum of 15 minutes.
ew minutes. Add in some braggs for flavour or colour if
ach cake.
Whisk the Braggs, oil and water. Arrange tofu
basil, 1 tbsp oil, garlic, braggs and oregano.
Whisk egg
owl combine ginger, garlic, oil, Braggs, sugar and five spice.
Crumble tofu (I like to use a plastic bag, but it can be done in the skillet with a masher).
Add red and green peppers, mushrooms, tomato and onion to tofu in skillet.
Add water and lemon pepper seasoning.
Cover with medium high heat for 10 minutes (This is what gives it the rich texture).
Stir and add Braggs and nutritional yeast and turmeric (for color).
Stir again and add grated soy cheese.
Turn off heat, Cover for 2 minutes or until cheese melts and enjoy!
ups.
Put the stock, braggs, garlic and onion in a
Clean and stem the mushrooms and turn them upside down. Pour the juice of one lemon over them.
Make tahini dressing by mixing the tahini, juice of 1/2 lemon, garlic, cayenne, and Braggs. Add warm water as needed to make a creamy consistency. Spread over the mushrooms.
Top with tomato slices and fresh basil leaves (if desired). I like to cut each mushroom into four \"pizza slices.\".
Over medium-high heat saute the mushrooms in the margarine until soft.
Add the flour, nutritional yeast, pepper and tamari/braggs. Stir constantly until thickened.
Leave as is, or use an immersion blender to make it smooth (or a blender blender of course).