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meatless mains yields 5 servings about 3–5 minutes. Add the water mixture, basil, and noodles, tossing gently, until well combined. Heat thoroughly. heat, stirring often until the vegetables are crisp and tender. Transfer to a bowl together with the noodles. sides are crisp and browned, about 5 minutes. Remove with a slotted spoon and drain on a paper towel. or 2 tablespoons dried basil 1 carrot, shredded or nama shoyu 9. Spoon into 5 serving plates. Top individual portions with the crispy tofu. 8. Add 3 t

289 Poached Salmon with Mustard Sauce
yields 8 servings 289 Breaded Fish
TOFU QUICHE
290 Basil Pesto Fish
This protein-rich dish is a complete meal in itself.
291 Side of Salmon with Lemon Dill Pesto
1 cup mushrooms, sliced SAVORY HERBED PIE CRUST 291 Tangy Fish Salad
1 large onion, diced 1½ cups almond flour 292 Stuffed Sole
1 garlic clove, crushed or minced 1 tablespoon flax meal 293 Flax Tuna Patties
1/3 cup water (see recipe note on p. 70) 294 Gefilte Fish Roll
¾ cup oil ½ teaspoon baking soda 295 Gefilte Fish in Bulk
1 teaspoon molasses (optional) Dash of cayenne pepper 296 Ground Chicken Loaf
¼ cup Bragg liquid aminos 1 teaspoon minced fresh rosemary 297 Coated Chicken Cutlets with Vegetable Sauce
16 ounces tofu or scallions 298 Ginger-Flavored Grilled Chicken
¾ cup shredded cheese (optional) 1 teaspoon basil 299 Chicken Cauliflower Patties
1 cup spinach, chopped 1 tablespoon Bragg liquid aminos 299 Tempura-Fried Chicken
1 tablespoon sesame seeds ¼ cup oil
2 tablespoons parmesan cheese, 1 tablespoon water
grated (optional)

1. Prepare the crust: Preheat oven to 350˚ F. In a medium
bowl, combine the almond flour, flax meal, baking soda,
cayenne pepper, rosemary or scallions, and basil. Add
the Bragg liquid aminos, oil, and water and combine
well. Press into a 9-inch pie dish and bake for 15 min-
utes. Remove from the oven and cool completely be-
fore filling.
2. To prepare the filling, in a saucepan, sauté the mush-
rooms, onion, and garlic in the water.
3. Stir in ½ cup of the oil, molasses, and Bragg liquid ami-
nos and simmer for 10 minutes.
4. In a food processor or blender, puree the tofu and re-
maining ¼ cup oil. Combine the tofu with the mush-
room mixture, shredded cheese, and spinach.
5. Pour the filling into the prebaked crust and sprinkle
with the sesame seeds and parmesan cheese. Bake for
30 minutes.

278 HEALTHY EVER AFTER