Living Food Side Dishes:

Pine Nut Mushroom Loaf

Serves 4-6

1 lb (approx. 450 g) fresh mushrooms, washed and sliced

1 cup raw pine nuts, unsoaked

1 small onion, diced

1 fresh clove garlic, minced

2 Tbs. raw tahini (sesame seed) paste

¼ cup fresh parsley

½ tsp. dried thyme

¼ tsp. nutmeg

Bragg™ Liquid Aminos or sea salt, to taste

Water or organic yeast-free vegetable broth, as needed

Directions: In a food processor fitted with an S-blade,
or in a Vita-Mix, thoroughly blend all ingredients,
adding a little water/broth if necessary. Form into a
loaf, or press into a loaf pan, and chill. Slice to
serve.

Spinach Pie

Serves 6-8

2 cups raw walnuts, unsoaked

1 inch piece fresh ginger, peeled and grated finely

4 cups fresh spinach

¼ cup raw tahini (sesame seed) paste

¼ tsp. nutmeg

Bragg™ Liquid Aminos, or sea salt, to taste

2 Tbs. psyllium seed powder (available from health food
suppliers)

1 cup fresh mushrooms, washed and sliced

Optional:

Marinate sliced mushrooms in Bragg™ Liquid Aminos before
using.

Replace mushrooms with rings of roasted red bell pepper.
(Wash peppers, remove seeds, and slice into thin
circles. Baste with olive oil/minced fresh garlic mix,
and grill under broiler).

Directions: In a food processor fitted with an S-blade,
or in a Vita-Mix, process walnuts and ginger to a finely
chopped consistency, adding a very small amount of water
at end to bind, if necessary. Press into a 10 inch
(approx. 25 cm) pie plate. Quickly process remaining
ingredients (except mushrooms) and press into crust. Top
with sliced mushrooms in an attractive design. Allow to
sit for ½ hour before serving.

Sesame Pecan Patties

Serves 6-8

2 cups raw pecans, unsoaked

¼ to ½ red onion

4-6 fresh basil leaves

1-2 tsp. poultry spice (e.g. Spice Hunter brand)

Water or organic yeast-free vegetable broth, as needed

¼ cup finely grated carrots, celery, beets, and/or raw
squash

¼ cup parsley, chopped finely

Optional: Substitute other favorite herb/spice blend for
poultry seasoning.

Directions: In a food processor fitted with an S-blade,
or in a Vita-Mix, blend the pecans, onion, poultry
spice, and basil leaves, adding water/broth if needed
until reach paste type consistency. Add grated
vegetables and continue blending until thoroughly mixed.
Stir in chopped parsley and mix well with spoon. Form
handfuls of mixture into small patties and roll in
toasted sesame seeds or raw hemp seeds.

Optional: Slightly warm patties under broiler or in
electric skillet, being careful not to cook them, just
before serving.

Mock Mashed Potato

Raw cauliflower, washed and chopped into small
flowerettes

Soy Mayonnaise (see Homemade Dressings for recipe)

Sea salt

Fresh lemon juice

Onion powder

Raw honey (optional, if needed)

Fresh parsley, finely chopped

Optional: Scallions (green onions), chopped

Directions: In a food processor fitted with an S-blade,
or in a Vita-Mix, thoroughly blend cauliflower and
enough soy mayonnaise to create a firm mash. Add a
little of each of other ingredients (except parsley),
gradually, according to taste. Garnish with fresh
parsley and chopped scallions (optional).

Cooked Side Dish Suggestions:

Baked Yam or Sweet Potato or Pumpkin

Wash, baste with a little olive oil, and bake in oven
until soft in center. Slice in half and sprinkle with a
little sea salt, cinnamon, or your favorite herb/spice
blend.

Steamed Red Potatoes

Wash, and steam whole until tender. Serve basted with a
little olive oil and minced garlic, or slice in half and
sprinkle with a little sea salt and/or your favorite
herb/spice blend.

Mashed Rutabaga 

Wash, peel, dice into medium chunks, and steam until
tender. Mash with a little sea salt and black pepper to
taste. Add a little organic yeast-free vegetable broth or olive oil
if needed for creamier consistency.

Grilled Tofu 

Firm tofu (organic, non-GMO), cut into thick slices, marinated overnight in
Bragg™ Liquid Aminos and your favorite herb/spice blend,
or in your favorite homemade dressing, or in Pesto
Pasta Sauce, and then grilled under broiler.

Savory Millet (or Quinoa)

Cook millet or quinoa (2 cups liquid for every 1 cup
grain) in organic, no yeast, vegetable broth. Once
cooked, add sea salt, black pepper, and/or favorite
herb/spice blend to taste. Optional: Upon serving, stir
in some frozen peas or beans that have been thawed to
room temperature.

Curried Quinoa (or Millet)

Cook quinoa or millet (2 cups liquid for every 1 cup
grain) in water or organic, no yeast, vegetable broth.
Stir-fry some diced onions with curry powder and a
little water. Add curry mixture to cooked grain, to
taste. Add sea salt, to taste. Cook for a few more
minutes. Upon serving, stir in some frozen peas that
have been thawed to room temperature. Optional: Upon
serving, stir in a little raw honey or soaked raisins to make a
sweet curry.

Thai Coconut Millet (or Quinoa)

Cook millet or quinoa (2 cups liquid for every 1 cup
grain) in canned organic coconut milk. Mix a little
water with some Thai curry paste until liquid
consistency. Add to cooked grain, to taste. Add sea
salt, to taste. Upon serving, stir in some canned water
chestnuts that have been drained and sliced thinly,
and/or some sliced fresh snow peas. Optional: Upon
serving, add a little raw honey to make a sweet Thai coconut
curry.

Cumin Lentil Stew

Cook green lentils (preferably sprouted first) in
organic, no yeast, vegetable broth (2 cups liquid for
every 1 cup lentils). When cooked, add 1 jar organic
marinara pasta sauce (sugar free) and mix thoroughly.
Add cumin mixture (ground cumin mixed with a little hot
water), sea salt, and black pepper to taste. Cook for a
few more minutes before serving. Optional: Add cooked
garbanzo beans, or canned organic garbanzo beans, as
desired.