A flavor-filled dish that makes a delicious entrée. Serve with rice or mashed potatoes. The delicately sweet sauce becomes creamy with the addition of peanut butter or dry-roasted peanuts.
16-ounce package extra-firm organic tofu (freeze overnight for more chewy texture)
3/4 cup water
1 ½ cups chopped dates
1 ¼ cups water
1 cup cashews
Cuban Black Beans
2 1/2 cups dry black beans
5 cups water
1/2 cup diced green or red pepper
1½ cups whole wheat flour
1 tablespoon Ener-G Baking Powder
¾ teaspoon salt
1 cup coconut milk
1/4 cup water
1-2 cloves garlic, crushed, or 1/2 teaspoon garlic powder
1 tablespoon Bragg Liquid Aminos or 1/2 teaspoon salt
2 teaspoons lemon juice
Green beans and red tomatoes, added after the beans are cooked to keep their bright red color, provide this dish with a double advantage – It looks good and it tastes good!
1 cup canned diced tomatoes in juice
1 cup finely chopped onion
1/2 cup diced onion
1/2 green or red pepper (optional)
1-2 cloves fresh garlic, crushed, or 1/2
teaspoon garlic powder
We’re not sure where the name came from for this time-honored favorite – perhaps from the simple “piecrust” topping made from mashed potatoes. This is another good example of how meat replacements can be used in traditional recipes.
4 cups diced raw potatoes
4 cups green beans (or 1 cup each: onions, sliced carrots, cabbage, and green beans)
1 cup water
2 cups soaked soybeans or garbanzos
(If you use canned garbanzos, drain the liquid
into a measuring cup and add water to equal 1 1/2 cups
total liquid.)
2 tablespoons soy sauce or 1/4 cup
Bragg Liquid Aminos
3 tablespoons Chicken-Like Seasoning
1 cup diced carrots (optional if you don’t have red or yellow peppers)
1 onion diced
1/2 cup each green and red peppers (yellow are nice too, if you have them)
2 cloves garlic