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Extra info for 101 Recipes from God's Garden

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Stir well and dive in! 43 Mexican Pot Pie 1 1/4 c chopped bell pepper 1/4 c chopped onion 2 t oil 2 c cooked pinto beans 1 c tomato puree 2 c corn kernels (cut off the cob) 1 t chili powder 2/3 c yellow cornmeal 1 2/3 c water 1 t Bragg Liquid Aminos Preheat oven to 350 degrees. Sauté bell pepper and onion in oil until tender. Stir in beans, tomato puree, corn, and chili powder. Cover and cook over low heat for 15 minutes. Pour into 8" X 8" baking pan. Set aside. In separate saucepan, mix together cornmeal, water, and Bragg's.

In separate saucepan, mix together cornmeal, water, and Bragg's. Cook over low heat, stirring constantly until very thick, about 5 minutes. Spread cornmeal mush over bean mixture to form a crust. Sprinkle chili powder over top of crust. Bake for 30 minutes or until crust is bubbly around the edges. 44 Fiesta Rice Casserole Salad: 1 c basmati rice 3/4 c water 1 c fresh corn 1/4 c sliced black olives 1/2 c each: red onion, red bell pepper, yellow bell pepper, orange bell pepper, and fresh cilantro Dressing: 1 clove garlic, minced 1/4 c olive oil 2-3 T freshly squeezed lime juice 1/2 t cumin Bring water and rice to a boil, turn heat to low, and simmer for 15 minutes.

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. Spread on dough within 1/2 inch of edge.

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101 Recipes from God's Garden


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