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1 cup raw cashews, finely chopped
2 cups steamed brown rice
2 cups rich nut or soy milk, plain
2 large onions, chopped, sautéed
1 cup finely chopped celery
4 slices bread, crumbled
2 Tbs. Bragg Aminos® or soy sauce
4 Tbs. minced parsley
1⁄2 tsp. thyme, sage, celery seed, to taste
Veggie salt, to taste

Chop the nuts or run through a food grinder. Add the remaining ingredients and mix well. Spoon into prepared baking dish. Cover and place dish in pan of water. Bake 1 hour at 350 ̊. Serve with Cashew Gravy from our best vegetarian cookbook or your favorite sauce.

Yield: 6 servings

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Italian Fennel Salad

Toss salad greens together. Arrange greens on 2-4 individual plates. Cut fennel bulbs in half, then in quarters and eighths or smaller pieces


Create healthy and delicious Biblically-inspired plant-based meals from whole plant foods, without using animal products, refined sugars, or harmful additives.

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