3
C Dried Black Beans, soaked and boiled 1 Pkg Frozen Cauliflower, defrosted and microwaved 1 Bulb Garlic, roasted 2 C So Delicious Dairy Free Unsweetened Almond Milk 3 Tbsp Trader Joe's Olive Oil 3 Pkgs Button Mushrooms, chopped 2 Red Onions, chopped 5 Carrots, sliced thin 4 Large Zucchini, chopped small 1 Pkg Frozen Kale, defrosted 1 Tbsp Oregano 1 Tbsp Cumin 1 Tsp Chili Pepper Flakes 1 Tsp Cinnamon
olive oil 1 onion, chopped 1 red or green bell pepper, chopped (I used 2 red and 2 green frying peppers, which are smaller than bell peppers) 8 oz shitake mushrooms, cleaned, destemmed, and sliced 1 can cannellini
beans (or 1
c pre-soaked cannellini
beans) 4 cloves garlic, minced 1 tsp
dried basil 1 tsp
dried oregano 1 tsp aleppo pepper 1/2 tsp
dried thyme 1/2 tsp salt 1/4 tsp
black pepper 2 tbsp Bragg's Amino Acids 1
c pecans, chopped 1/2
c quinoa flour 1/4
c potato starch 1 tsp xanthum gum