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Extra info for 101 Recipes from God's Garden
Add eggplant and red peppers and sauté for a few more minutes. Add remaining ingredients and cook over low heat, covered, about 10 minutes or until vegetables are tender. Serve over rice as a main meal or can be used as a side dish. 50 Stuffed Peppers 4 bell peppers 2 c cooked brown or basmati rice 1 can black beans, drained 1 onion, minced 3 ears of corn, (cut off the cob) 1 can tomatoes with chilies 1 t cumin 1 t chili powder 1/2 t oregano 1 1/2 c tomato sauce Remove top and seeds from peppers making a bowl shape.
Spoon salad into a lettuce-lined serving bowl. Garnish with apple wedges and pecan halves. Makes 10 servings. Summertime Salad 1 c cucumber, diced 1/4 c onion, chopped 1 c tomatoes, diced Mix all ingredients together, and chill for 1 hour. No need for dressing. 32 Spinach Salad Spinach leaves Red onion, cut into rings Tangerines For each salad, fill plate with spinach leaves. Top with onion rings and tangerine sections. Sprinkle lightly with Mom's Spinach Salad Dressing just before serving. Mom's Spinach Salad Dressing 1/4 c apple cider vinegar 1/4 c oil 1/4 c honey 1/4 c organic ketchup 1/2 red onion, grated 1 T Bragg Liquid Aminos Mix all ingredients together and stir thoroughly.
Remove 1 cup of the dressing and mix into Sunflower-Almond Spread. Refrigerate at least one hour before serving. Serve remaining dressing on the side. To serve, mound spread on a bed of lettuce and serve dressing on the side. This can also be used as a topping for baked potatoes or as a side dish. 46 Tabouli Stuffed Tomatoes 1 c bulgar wheat 2 c distilled water 1/2 c fresh parsley, minced 1 T Bragg Liquid Aminos 2 large tomatoes, chopped 1/2 c scallions, chopped 1 T extra virgin olive oil 2 T fresh mint, minced 4 tomatoes Soak bulgar in distilled water for one hour.