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Ingredients
US|METRIC
5 SERVINGS
- 1/4 cup gluten free tamari
- 1/4 cup apple cider vinegar
- 2 Tbsp. gluten
- vegan Worcestershire sauce
- 1/4 cup fresh lime juice
- 2 tsp. hot sauce (optional)
- 2 cloves garlic (minced)
- 1 chile pepper (minced)
- 1 inch fresh ginger (piece, grated)
- 3 Tbsp. brown sugar
- 2 tsp. ground allspice
- 2 tsp. dried thyme
- 1 tsp. kosher salt
- 1 tsp. onion powder
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. cayenne pepper
- 1/4 tsp. ground cloves
- 1 bag soy curls (Butler)
- 2 Tbsp. coconut oil
- 2 Tbsp. fresh parsley, chopped
- rice (jamaican)
- peas
- 1 Tbsp. coconut oil
- 1 small onion (chopped)
- 4 garlic cloves (minced)
- 1 1/2 cups brown rice
- 1 tsp. kosher salt
- 1 tsp. fresh ginger (grated)
- 1 cup water (or vegetable broth)
- 2 cups coconut milk
- 15 oz. red kidney beans (or pigeon peas, rinsed and drained)
- 2 tsp. dried thyme
- 2 fresh bay leaves
- lime juice
- broccoli (Lemon Ginger)
- 2 heads broccoli
- kosher salt
- 1 Tbsp. coconut oil
- 2 garlic cloves (minced)
- lemon zest
- 1 tsp. grated ginger
- 1 Tbsp. hemp seeds (optional)
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