1 head cauliflower
Olive oil, to coat
2 cups raw cashews
Juice of 1/2 lemon
Filtered water, as needed
6 smoked cherry chiles, seeded and toasted
2 cups basil leaves
1 cup shelled mung beans, soaked in filtered water overnight
1 cup rice flour
1/2 teaspoon turmeric
1/2 cup coconut milk
1/2 cup water
2 tablespoons grapeseed oil, for sauteing
1/2 onion, diced
2 cloves garlic, sliced
12 sprigs fresh thyme
1 cup dried porcinis
3 cups filtered water
1 cup fresh porcinis, diced
1 tablespoon grapeseed oil, for sauteing
3 bunches lacinato kale, stripped off the stock
1/2 teaspoon grapeseed oil per crepe, for nonstick pan
1 pint heirloom cherry tomatoes, cut in quarters and halves
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