2 T. grapeseed or avocado oil
1/2 medium onion, chopped
1 medium zucchini, chopped
1/2 red or yellow bell pepper, chopped
1 c. mushrooms
1/2 c. spinach (optional)
1/2 tsp. sea salt
1/2 tsp white or black pepper
1/2 c. gluten-free bread crumbs
2 tsp. smoked paprika
3 cups Sea moss cheese, prepared (Recipe Here)
You can also swap out this recipes for these cheeses: Basic White Cheese, Smoked Chipotle Cheese
Order your copy of FEED: Living Food Recipe to be Made and Eaten with Love.
1 - 12.5 oz Coconut Cream (full fat)
1 tsp. Pink Himalayan Sea Salt
2 tsp. Smoked Paprika
2 Garlic Gloves, crushed
1/3 c. Nutritional Yeast
2 tsp Yellow Mustard
3/4 c. prepared Sea Moss (see "Irish Sea Moss Dr Sebi's Healing Algae" video)
1 T. Arrowroot Powder + 1-2 tsp Spring Water to make a slurry
2 T. Avocado Oil or Grapeseed Oil
Note: Cheese will thicken as it cools and will solidify slightly when kept in the refrigerator. For a pourable cheese, add cheese to a saucepan and whisk in small amounts of plant-based milk until desired consistency is achieved.
Regina Thomas Dillard is a certified plant-based chef, the author of "FEED: Living Food Recipes to be Made and Eaten with Love", and founder of Inner + Sanctum Wellness, a business dedicated to assist others as they embark on their holistic journey. All products are handmade and sourced from reputable organic and natural ingredients.