Ingredients: 1 cup diced onions 1 cup diced peppers ½ cup diced celery 2 cups chopped okra ½ cup chopped scallions 2 cups diced tomatoes ½ cup olive oil 2 cups of water 2 13.5oz cans of coconut milk (full fat) 2 TBSP Garam Masala 2 TBSP ground ginger 1 tsp crushed red pepper 1 small bunch each chopped cilantro/oregano 1 tsp dried thyme Salt and pepper to taste In a 6-8 qt sauce pan saute the onions , peppers and celery in the olive oil on medium high heat. Saute until translucent. Add spices, okra, tomato and crushed red pepper. After everything is coated with the spices, add water and bring to a boil. Reduce to simmer, add coconut milk. Cover and simmer for 30 minutes. Pull off the heat and add scallions and herbs. Salt and pepper to taste. Enjoy!

- Young green jackfruit (in brine or water) – 3 cans (20 oz each), drained and shredded - Yellow onion – 1.5 cups, thinly sliced - Garlic – 1 tbsp, minced - Olive oil – 2 tbsp - Smoked paprika – 2 tsp - Chili powder – 2 tsp - Cumin – 1 tsp - house vegan BBQ sauce – 2.5 cups - Pretzel slider buns – 12 - Pickled red onion or coleslaw (optional for garnish) Prep Procedure: 1. In a tilt skillet or large sauté pan, heat oil. Sauté onions until golden. 2. Add garlic, paprika, chili powder, and cumin. Stir until fragrant. 3. Add shredded jackfruit. Sauté to dry out excess moisture, about 5–8 minutes. 4. Stir in BBQ sauce and simmer for 10–15 minutes until thick and sticky. 5. Adjust seasoning and hold hot for service. 6. Toast pretzel buns lightly. Scoop ~1/3 cup BBQ jackfruit per slider. 7. Optional toppings: pickled red onion, slaw, or dill pickles.

Ingredients: - Cooked chickpeas – 6 cups (3 cans or 1.5 lbs cooked) - Yellow onion – 2 cups, finely diced - Garlic – 2 tbsp, minced - Ginger – 1 tbsp, minced - Coconut milk – 3 cups - Mango purée (fresh or frozen/thawed) – 2 cups - Curry powder – 3 tbsp (Madras or yellow curry) - Turmeric – 1 tsp - Smoked paprika – 1 tsp - Lime juice – 3 tbsp - Coconut oil – 2 tbsp - Salt – to taste - Cilantro – for garnish Prep Procedure: 1. In a rondeau or wide sauté pan, heat coconut oil. Sauté onions until translucent. 2. Add garlic and ginger; cook 1 minute until fragrant. 3. Stir in curry powder, turmeric, and smoked paprika. Toast for 30 seconds. 4. Add chickpeas and toss to coat. 5. Add coconut milk and mango purée. Simmer on medium-low for 15–20 minutes until thickened slightly. 6. Adjust seasoning with lime juice and salt. 7. Hold hot for service or chill and reheat gently. 8. Garnish: Chopped cilantro just before serving.

Hello everyone hope your day is going well, Hope everyone is being safe in this weather, Try to safe safe and warm, It started this morning where I'm at and it's really coming down.May everyone be Bless and at peace🙏💚

Peace, family! I am so grateful for Chef Yosef. Since connecting with him, I've been eating more live foods from the farmer's market and I feel amazing! The watermelon is juicier than the supermarket. My granddaughter who did not like watermelon from the supermarket can now eat watermelon! My grands and I definitely needed this reset. I see some of our soul tribe members in the community! I'm excited. One day, we should do some type of 3 day or 5 day vegan, juice or raw food challenge. It's easier when we do things together. So happy to be part of this community. I love you all. Eat well!