Bean Patties

1 cup whole grain bread crumbs

2 cups cooked beans, mash

1 tsp liquid aminos

1 egg or egg replacer equal to 1 egg

shake of bragg sprinkle

1 Tbsp parsley, chop

Mix all ingredients, form patties. Bake at 350 for 10 minutes. Any beans/legumes can be used in this recipe. Serves 4

We rate this a 4 out of 5. We used black beans for this recipe. I have also been been using Mrs. Dash Tomato and Basil with Garlic instead of the Bragg Sprinkle because it is much cheaper and it has just about every spice that the Bragg Sprinkle has in it. You can also find Mrs. Dash in your normal Grocery store. I add about 1 Tbsp of sea salt. The next time I will be adding a little Cayenne pepper to this for a little kick. We served this in a pita with lettuce, tomato, red onion,mayo and chesse.

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Bright Family

Molasses Fruit Bars

 

½ cup Bragg Olive Oil
1 cup soy or rice milk
½ cup raw honey
Egg Replacer equal to 2 eggs
½ tsp bak­ing soda
1 cup molasses or 100% maple syrup
1 tsp bak­ing pow­der
3 cups sifted whole-grain pas­try flour
2 cups raw nuts, chop
2 cups raisins or dates or mix, chop
Cream olive oil and honey grad­u­ally, until light and fluffy. Add Egg Replacer and molasses and blend thor­oughly. Sift whole­grain flour once. Mea­sure; add bak­ing soda and bak­ing pow­der and sift again. Add to creamed mix­ture alter­nately with soy or rice milk, a small amount at a time. Beat thor­oughly after each addi­tion. Add chopped nuts and fruit. Spread very thin in sev­eral large shal­low oiled pans. Bake at 350°F for 10–12 min­utes. Cool and cut into 2-inch squares. Makes about 8 dozen bars.

We rate this 4 out of 5. Yed did a great job. They are really good.

Vegetable Hash

½ cup ripe olives, chop
½ cup red onions, chop
1 tsp Liq­uid Aminos
½ tsp Bragg Sprin­kle
soy Parme­san cheese, grate
2 cups cooked soy­beans
½ cup cel­ery, chop
½ cup car­rots, grate
½ cup beets, grate
tomato slices

Mix all ingre­di­ents together. Pour in a shal­low, oiled pan. Cover with sliced toma­toes. Bake at 400°F for 20–30 min­utes until ten­der. Top with grated soy Parme­san cheese the last five minutes.
Serves 5

We rate is 3 out of 5. It needs somthing just have no idea what to add.

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Lentils with Wild Rice Casserole

1¼ cups lentils, purée
1 red onion, mince
1½ cups cooked wild rice
shake of Bragg Sprin­kle
2 Tbsps Olive Oil
½ cup soy milk
1 tsp  Liq­uid Aminos
2eggs or Egg Replacer equal to 2 eggs
½ tsp poul­try sea­son­ing
¼ cup chives

Com­bine lentils and wild rice; add olive oil, soy milk, Liq­uid Aminos and sea­son­ings. Stir in eggs, add remain­ing ingre­di­ents. Place in oiled casse­role. Bake at 350°F for 20 min­utes, until lightly brown.
Serves 4.

We rate this a 4 out of 5. It is not a very pretty dish but it tatse really good. Gravy on top would make it even better.

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Bright Family

 

Banana Raisin Muffins

1 1/2 cups whole grain flour

1/2 cup honey

1/4 cup soy milk

1 tsp vanilla extract

1/4 or 1/2 cup chop nuts (optional)

1 tsp baking soda

1/4 cup olive oil

1 cup bananas, mash

1/3 cup raisins

Stir baking soda and flour into a bowl. Add honey, olive oil, soy milk, mashed bananas and vanilla extract. Mix until flour is just moistened. Fold in raisins and nuts if desired. Fill oiled muffin tins 3/4 full with batter. Bake 375 for 15 minutes or until golden brown. Remove from pan immediately. Makes 12

We rate this 4 out of 5. Zemriya made them. She did a great job. The muffins have a great flavor.

Economy Hamburgers & Baked French Fries

2 eggs or egg replacer equal to 2 egg
1 tsp liq­uid aminos
½ cup wal­nuts, mince
½ tsp Bragg Sprin­kle
1 cup raw oat­meal
2 cloves gar­lic, press
½ cup water
2 Tbsps  Olive Oil
½ cup red onions, mince
 pinch poul­try seasoning

Com­bine eggs, wal­nuts, oat­meal, water, onion, Liq­uid Aminos, Sprin­kle and gar­lic. Mix well and form into pat­ties. Cook in olive oil for 15 min­utes on both sides. Serves 4.



Baked French Fries
1 baked potato, sliced
1 Tbsp olive oil
1 Tbsp Mrs. Dash Tomato Basil and Garlic
sea salt to taste

Mix potato, olive oil and Mrs. Dash in a bowl. Spread mixture on a cookie sheet and bake at 450 for about 30 mins. Add salt and serve.

We rate this 5 out 5. All I can say OMG so very good and easy on the check book.

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Bright Family



Lentil & Five Vegetable Stew

l large leek stalk, finely chopped
1 large carrot, shredded
2 cup water
1 1/2 cup canned crushed tomatoes
1 cup yellow corn kernels
1/2 cup broccoli florets, lightly steamed
1 cup pre-cooked lentils
1 Tbsp dried red pepper flakes
salt and pepper to taste

In a stew pot, boil well-cleaned chopped leek and shredded carrot in water until tender. Drain well and add remaining ingredients. Cook until well heated.

We rate this 4 out of 5. We have been eating this one for a while it is another staple recipe at our house. I add mushrooms about 1/2 a cup.
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Bright Family

I love cooking with all the different colors.

Pasta with Garbanzo Sauce

PASTA WITH GARBANZO SAUCE

1 lb pasta, any shape
2 cups cooked gar­banzo beans, mash
1 Tbsp Olive Oil
2 stalks cel­ery, dice
1 red onion, dice
1 tsp Liq­uid Aminos
2 cloves gar­lic, mince
pinch cayenne, to taste
½ tsp Bragg Sprin­kle
1 cup tomato sauce (see recipe below)

While pasta cooks, sauté onion, gar­lic and cel­ery in olive oil until golden. Add cooked, mashed gar­banzo beans, tomato sauce, Sprin­kle, Liq­uid Aminos and spices and sim­mer 10 min­utes. Toss with cooked pasta, gar­nish with nutri­tional yeast flakes, pars­ley or basil.

TOMATO SAUCE

2 cups cooked toma­toes, with juice
1 Tbsp raw honey
½ cup onions, finely chop, sauté
½ tsp Bragg Liq­uid Aminos
½ cup green pep­per, chop
shake of Bragg Kelp
1 cup toma­toes, finely chop
1 tsp Bragg Sprin­kle
1 Tbsp Olive Oil
3 gar­lic cloves, crush

Place juice from 2 cups cooked toma­toes in sauce pan with sautéed onions and chopped pep­per. Bring to a boil and let sim­mer, stir­ring occa­sion­ally, until vol­ume is reduced by half. Add all remain­ing ingre­di­ents. Let sim­mer briefly or until mix­ture is thick.
Serves 4–6

We rate this on 4 out of 5. The top pic is without cheese and the bottom one is with cheese. The next time I will use whole wheat pasta. The pasta I used is what I had in house and it needed to be used up. My little ones loved it.
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Bright Family

When I start cooking the boys grab there step stool to watch and wait for me to give them somthing to eat.

Rice-Stuffed Cabbage

1 medium head cab­bage
1 Tbsp Bragg Liq­uid Aminos
2 Tbsps Bragg Olive Oil
5 green onions, thinly slice
½ cup cooked brown rice
½ cup pars­ley, mince
1 cup dis­tilled water
½ tsp cin­na­mon
½ cup wal­nuts, chop
½ tsp clove pow­der
6 car­rots, long slice
2 toma­toes, dice

Place cab­bage in deep pot of rapidly boil­ing water, cover and blanch for 5 min­utes. Remove cab­bage, drain well and care­fully spread leaves to resem­ble open­ing flower petals. Cut a large piece from the cen­ter. Heat olive oil in a skillet. Add green onions and cook until ten­der. Add rice and cook until it appears translu­cent. Add pars­ley, toma­toes, water, Liq­uid Aminos, cin­na­mon and clove pow­der. Cover tightly and cook 25 min­utes. Most of the liq­uid should be absorbed, but the rice will not be ten­der at this point. Chop cen­ter por­tion of cab­bage and add to rice along with chopped wal­nuts. Care­fully spoon stuff­ing into cen­ter of cab­bage and between the leaves. Shape into a head again and tie securely with clean string. Place in a deep pot. Slice car­rots into 2–3 long pieces each and place around cabbage. Add 1 cup boil­ing water. Cover and sim­mer on stove­top or bake in oven at 325°F until ten­der. Cut into wedges and serve in bowls. Serves 4.

We rate this 3 out of 5. My little ones would not eat this one.
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Bright Family

This is when I opened up the cabbage

Fruit Snack Pita

1/2 pita

2 Tbsps peanut butter

1/2 banana, sliced

Spread the peanut butter on the inside of pita, then put banana in. You can also use apples or spinach and carrots.

My kids rate this a 5 out of 5. I also like this one. It is very easy and great for an after school snack.

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Bright Family

Yeshaya telling me he likes it.

Strawberry Lemonade

1/3 cup lemon juice

4 Tbsps of Stevia

1 cup strawberries, sliced

7 cup water

1 cup ice

Put everything in a blender and mix well.

We rate this 5 out of 5. We think this is the best lemonade ever. We also like it spiked.

Middle Eastern Chickpea & Rice Stew

1 Tbsp Olive Oil

3 medium onion, halved and thinly sliced

2 Tsp ground cumin

2 Tsp ground coriander

1 cup orange juice

4 cups vegetable broth

24 oz chickpeas

3 cups peeled sweet potatoes

2/3 cup brown basmati rice

1/4 Tsp salt

1/4 tsp freshly ground pepper

1/2 cup cilantro

Heat oil in a large saucepan over medium heat; add onions and cook, stirring often, until tender and well browned, 10 to 12 minutes. Add cumin and coriander and stir for about 15 seconds. Add orange juice and broth. Stir in chickpeas, sweet potato, rice and salt. Bring to a boil; reduce heat to a gentle simmer and cover. Cook, stirring occasionally, until the rice is tender and the sweet potatoes are breaking down to thicken the liquid, about 45 minutes. Season with pepper. (The stew will be thick and will thicken further upon standing. Add more broth to thin, if desired, or when reheating.) Serve topped with cilantro.

We rate this 5 out of 5. This recipe is a staple in your house. We always double it and have it for leftovers for the week.

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Bright Family

Potatoes Florentine

6 potatoes, slice

1 head cauliflower

3 Tbsps whole-grain flour

2 cups vegetable broth

1 Tbsp sesame seeds

2 cups of cheese or soy cheese, grate

1 tsp Liquid Aminos

2 cloves garlic, mince

1/2 tsp Bragg Sprinkle

1 lb spinach, chop

1 carrot, grate

Break cauliflower into florets and steam with potatoes for 15 minutes. Make roux with olive oil and flour, add broth, then cheese and seasonings. In oiled casserole, layer 1/2 the potatoes and cauliflower, 1/2 spinach, 1/2 carrots and 1/2 sauce. Repeat layers. Sprinkle top with sesame seeds. Bake at 350 for 20 minutes. Serves 4-6

We rate this *4 out of 5. The next time I will do some rice or quinoa with it.

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Bright Family



Moroccan Stew

3 Tbsps Olive Oil
1 small onion, chop
1 zucchini, slice
1 carrot,slice
1 celery stalk, slice
1 red pepper, chop
1 turnip, slice
roasted peanuts, chop
1 parsnip, slice
1 clove garlic, mince
2 cups tomatoes, chop
1 1/2 cups cooked garbanzo beans
1 cup water
1 Tbsp cumin
shake of Bragg Sprinkle
Bragg Liquid Aminos to taste

In medium pot, saute' onions in olive oil until golden. Combine all ingredients and seasonings with onions and simmer until vegetables are tender, about 30 minutes. Garnish with chopped roasted peanuts and nutritional yeast large flakes. Serves 6

Our rating of this recipe is *4 out of 5. Every one loved this my little guys ate every bite. I did use salt to taste in this recipe but other then that it is perfect.
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Bright Family

Veggie Balls

Veggie Balls:                                           Sauce:
1 cup walnuts                                          1 can tomato paste
2 cloves garlic                                         1 can tomato sauce
1 red onion                                              1Tbsp apple cider vinegar
1 tbsp celery                                            1 cup water
1 carrot                                                    2 Tbsps red onions, mince
2 Tbsps parsley                                       2 Tbsps green pepper, mince
1 tsp liquid aminos                                 1/2 tsp Bragg Sprinkle
3 cups whole-grain bread crumbs          1/3 Bragg Kelp
2 eggs or egg replacer equal to 2 eggs   Serve over: cooked brown rice
3 Tbsps Olive Oil

 Grind walnuts, garlic,onion,celery,carrot and parsley in blender. Add liquid aminos, dry bread crumbs and eggs. Shape into balls. Saute' balls in olive oil until browned on all sides. To make sauce, combine tomato sauce,tomato paste,vinegar, water, minced onions, green pepper,Sprinkle and Kelp. Put veggie balls in sauce, simmer on low heat for one hour. Serve over brown rice. Serves 6-8

We rate this *4 out of 5. This is very good there is nothing that we would change. This is a must try.
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Bright Family

Syrian Thetchouka

6 eggs or egg replacer equal to 6 eggs
3 red onions, slice
3 cloves garlic, mince
1/2 cup of cheese or soy cheese, grate
3 tomatoes, chop
4 Tbsps Olive oil
1 carrot, coarse grate
3 green or red peppers(with seeds)
1 Tbsp liquid aminos
shake of Bragg Sprinkle

Saute' onions and peppers in olive oil until golden brown. Add garlic, tomatoes, carrots and liquid aminos. Cover and cook slowly until all the veggies are tender. Transfer the mixture to oiled casserole dish with lid. Make 6 hollows in the mixture and carefully put eggs into each one. Sprinkle with cheese and Bragg Sprinkle and bake 350 for 10 minutes or until set. Serves 4-6

We rate this a *3 out of 5. There are some changes that I would do to this recipe to make it better. First off I would not use so many onions and peppers it is just way to much. I would also like to add spinach to the veggies and some brown rice. This is just a fancy way to make an omelet but with all the eggs we get it is a great way to change it up.
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Bright Family

Pita Bread

Pita Bread
1 pkg active dry yeast
1 tsp raw honey
4 cups whole-wheat flour
2 cups warm water
1 tsp Bragg Sprinkle

In a large bowl mix yeast, honey and flour together; then add water and Sprinkle and mix well. Cover and set aside in a warm place. Let rise until doubled. Punch down, divide into 12 balls. Put 2 cups of flour on the counter, roll balls out into circles about 8 inches thick. Place on un-greased cookie sheets to rise. Turn bread over gently with both hands while rising. Bake at 450 for 5 minutes. Makes 12 pitas

We rate this *5 out of 5.

Hummus & Falafels

Hummus
2 cups cooked garbanzo beans
1/4 green onion, chop
1Tbsp Olive oil
shake of Bragg Sprinkle
1/4 tsp Liquid Aminos
2cloves of garlic, crush
1/4 parsley, chop
1/2cup tahini
paprika(garnish)
1Tbsp lemon juice

Put everything in a food processor and mix. Serves 4

Falafels
1 cup garbanzo beans
1/2 cup onion
1/4 cup parsley
2 cloves galic, mince
1 tsp Liquid Aminos
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp Bragg Sprinkle
2 Tbsps whole-grain flour
1 Tbsp Olive oil

Soak garbanzo beans overnight. Drain thoroughly. Combine in food processor with remaining ingredients, except olive oil. Shape mixture into small round patties and place on oiled cookie sheet. Bake at 350 for 30 minutes. Seves 4

We rate these *5 out of 5. It takes some time but is worth it.
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Bright Family

Lentil Loaf

1 1/2 cooked lentils
1 1/2 cups whole grain bread crumbs
1 1/2Tbsps parsley, chop
1 1/2 cups soy milk
3/4 tsp Bragg Liquid Aminos
shake of Bragg Sprinkle


Mix all ingredients well, place in oiled pan, Bake at 350 for 20 minutes until firm. Beans or peas may be substituted for lentils. Also cooked whole grain cereal can be used instead of lentils. Serves 5


We rate this a *3 out of 5. We really like this but the next time we will be trying it with a gravy. I think with he gravy the rating will go up.
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