Picnic Potato Salad

4 c peeled and chopped potatoes
1/4 c red peppers, diced
1 c diced celery
1/4 c minced onion

Boil potatoes and cool. Add remaining vegetables and set aside. In a separate bowl place;

1 T apple cider vinegar
1 T Bragg Liquid Aminos
2 t mustard
1 avocado, mashed
1 T Italian seasoning

Stir ingredients together and pour over potato mixture. Toss together Iightly and chill before serving.

Marinated Vegetables

2 c broccoli florets
2 carrots
1 c zucchini, sliced
1 c cauliflower florets

Peel carrots and slice into circles or matchsticks. Mix vegetables together in mixing bowl and set aside. In a separate bowl, mix together the following ingredients:

3 T extra virgin olive oil
1/2 t garlic powder
1 T fresh squeezed lemon juice
1 T Bragg Liquid Aminos
1 T Italian seasoning

Pour over vegetables and chill overnight for flavors to marinate.

Smashed Potatoes with Squash

10 baking potatoes
2 c peeled and chopped yellow squash
Rice milk
Non dairy butter substitute
Bragg's Liquid Aminos

Peel and dice potatoes. Place into large pot, cover with water and cook for 10 minutes. Add squash and cook until vegetables are tender. Drain water and mash vegetables together. Add rice milk, butter substitute, and Bragg's to taste.

Sweet Potato Surprise

4 large sweet potatoes, baked
2 large slices of pineapple, diced
2 T strawberry all-fruit jelly
2 T apple juice
Large handful of raisins
Non dairy butter substitute

Mash sweet potatoes and add pineapple. Stir in jelly, apple juice and raisins. Bake in preheated oven at 350 degrees for 15 to 20 minutes. Top with butter substitute.

Garlic Mashed Potatoes

6 medium red potatoes, quartered
4 cloves or garlic, peeled
2 T chives
Soy or rice milk
Non-dairy butter substitute
Bragg Liquid Aminos

Boil the potatoes and garlic together until the potatoes are very tender. Drain water and mash potatoes and garlic together. Add soy milk and butter substitute to taste and stir until creamy. Add Bragg's to taste.

Veggie Wrap

Whole wheat tortilla
1 to 2 T Chickpea Veggie Dip
1 carrot, grated
1/2 tomato, sliced thin
Salad greens

Spread Chickpea Veggie Dip on tortilla, line with salad greens. Top with veggies. Roll up and enjoy.

Veggie Combo

2 c potatoes, cut into large chunks
1 c mushrooms, sliced
1 c tomatoes, sliced
1 c zucchini, sliced
1 c cauliflower, sliced
1 c broccoli flowerets

Steam potatoes until tender. Combine in a large bowl with other
vegetables. In a separate bowl make a dressing with the following
ingredients:

1/2 c lemon juice
1/4 c minced onion
2 garlic cloves, minced
1 t dried oregano
1 t Bragg Liquid Aminos
1/2 c olive oil

Whisk together all ingredients and pour over vegetables, stirring gently. Chill for 1 hour before serving for flavors to blend.

Chickpea Veggie Dip

1/4 c tahini or sesame seed paste
1/4 c fresh squeezed lemon juice
1/3 to 1/2 c warm water
1 clove garlic, chopped
1 (16 oz) can organic chickpeas, drained
1 T Bragg Liquid Aminos

Place all ingredients together in food processor. Blend until dip is creamy, adding water as needed. Serve with freshly sliced vegetables. It is also good with apples.

Shake N Bake Steak Fries

4 large baking potatoes
1 T olive oil
1 T sesame seeds
1/2 t cumin
1/4 t garlic powder

Preheat over to 425 degrees. Spray large baking dish with non-stick spray. Peel potatoes and cut lengthwise into 3/4 inch thick wedges. Place all ingredients into large baggy and seal. Shake together until potatoes are even coated. Place on baking dish and cook for 40 to 45 minutes or until potatoes are tender and golden brown.

Rice with mushrooms and pistachios

2 T olive oil
1/2 c finely chopped onions
1 1/3 c diced, fresh mushrooms
1/3 c shelled pistachio nuts
1 c basmati rice
1 1/2 c water or vegetable broth

Heat the oil in a saucepan and add the onions. Cook briefly, stirring, until wilted. Add the mushrooms and cook, stirring, about 2 minutes. Add nuts, rice and broth. Stir together. Cover and simmer for 15 minutes. Makes 4 to 6 servings.

Oriental Stir-Fried Zucchini

2 t olive oil
2 T water
1 lb. zucchini, cut into 2 in. strips
1 onion, sliced
2 T soy sauce or Bragg Liquid Aminos

Spray skillet with non-stick cooking spray. Add oil, water, zucchini, and onion. Cook over high for 5 minutes, stirring until water evaporates. Sprinkle with Bragg's and serve.