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Plant Based Certified Holistic Nutritionist

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200g uncooked Quinoa
200g Onion
25g Garlic
200g Red Bell Pepper
200g Green Bell Pepper
200g cooked Kidney Beans
200g cooked Black Beans
100g frozen Sweet Corn
Salt and Pepper to taste


400g Tomato Purée
2 tsp powdered Garlic
1 tsp powdered Onion
2 tsp powdered Cumin
2 tsp sweet Paprika
1 tsp dried Oregano
Pinch of Cayenne
40g Lime Juice
80g Date Paste (40g dates + 40g water blended together)


180g raw Cashews
40g freshly squeezed Lime Juice
8g Apple Cider Vinegar
12g Nutritional Yeast
240g Water
30g Almond Flour


1. Soak the cashews and set aside for 1 to 2 hours.
2. Cook the quinoa according to the packet instructions and set it aside.
3. Peel and dice the onion and water-saute for about 10 minutes or until translucent.
5. Peel and mince the garlic and add to the pot.
6. Wash and dice the bell pepper and add to the pot while continuing water sauteing for another 10 minutes, stirring frequently and adding water if needed.
7. Add the kidney beans, black beans, sweet corn, salt, and pepper to the pot and continue cooking for another 10 minutes, stirring occasionally to prevent them from sticking to the bottom of the pot and adding splashes of water when needed.
8. Preheat the oven to 400°F/200°C.
9. In a bowl, measure and add the ingredients for the sauce then add them to the pot.
10. Add cooked quinoa to the pot and mix everything together, simmering for 5 to 10 minutes until most of the liquids have been absorbed.
11. Pour the mixture into a baking dish and spread evenly. Bake for 20 to 30 minutes.
12. While the mixture is baking, strain the cashews and rinse them thoroughly.
13. Put all the ingredients for the cream, except for the almond flour, in a high-speed blender and blend until smooth.
14. Take out the half-baked casserole from the oven and pour the cream on top of it. Sprinkle the almond flour on top and continue baking for another 15 to 20 minutes or until the almond flour has started to turn golden brown.
15. Let it rest for 10 minutes before serving.

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