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Extra resources for 101 Recipes from God's Garden

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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. Best if chilled before serving, allowing flavors to blend. Stir again before using. 33 Greek Salad Large bunch of romaine 2 tomatoes, chopped 1 cucumber, chopped 1/2 green pepper, chopped 5 scallions, chopped 1 c crumbled tofu or veggie cheese 12-16 black olives Mix all ingredients together and serve with Balsamic Salad Dressing.

Let rise until doubled, about one hour. Punch down, divide into two balls. Place one ball onto lightly floured surface and roll dough into a 13 inch circle. Place on lightly oiled 12 inch pizza pan. Repeat with remaining dough. Preheat oven to 425 degrees. Topping: 1 15 oz. can of tomato sauce 1 t Bragg Liquid Aminos 4 t basil 1 t oregano 1/2 t garlic powder 1 c sliced mushrooms 1 large onion, chopped 2 bell pepper, chopped 2 T olive oil Veggie Shreds (veggie cheese) In medium bowl, combine first 5 ingredients.

Blend lentils, honey, oil and a small amount of water in blender, then transfer to large mixing bowl. Add remaining water and 2 cups of the mixed flours to lentil mixture. Add yeast mixture. Then stir in remaining mixed flours. Place on floured surface and knead until smooth. Put in oiled bowl. Let rise until doubled in size. Punch down. Knead again and shape into four loaves. Place into oiled loaf pans. Let rise. Bake at 375 degrees for 45 minutes to one hour. 55 Zachary's Cornbread 1/8 c oil 1 c yellow cornmeal 1 c whole wheat flour 1/4 c honey 1 T baking powder 1/2 to 1 c rice milk Preheat oven to 425 degrees.

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101 Recipes from God's Garden


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