Rasta Pasta recipes

Ingredients

• 3 tablespoons olive or coconut oil, for sautéing
• 2 cups (220 g) chopped button mushrooms
• 2 small onions, sliced
• 1 cup walnut halves (100 g), soaked in 3 cups (720 ml) of water for at least 30 minutes
• 5 garlic cloves crushed
• 3 dates, pitted
• 3 tablespoons nutritional yeast flakes
• 1 tablespoon Bragg Liquid Aminos
• 1 tablespoon fresh thyme leaves
• 1 tablespoon flax meal (page 000), soaked in 2 tablespoons of hot water for 3 minutes
• 1 tablespoon curry powder
• 1 tablespoon smoked paprika
• 1 teaspoon black pepper
• ¼ cup plus two tablespoons (34 g) oat flour (page 000)
• ¼ cup (23 g) fine bread crumbs
• 2 tablespoons Jamaican Jerk Seasoning (page 000)
• 2 teaspoons seasoning salt
• 1/2 cup (125 ml) neutral oil, for frying
• 1 tablespoon coconut oil
• 1 tablespoon Thai curry paste, any color, or Madras curry powder
• One 14-ounce (400 ml) can coconut milk
• 1 small onion, diced
• 2 garlic cloves, pressed
• 1 tablespoon soy sauce or Bragg Liquid Aminos
• 1 tablespoon chopped cilantro
• 1 teaspoon ground allspice
• 1 teaspoon sugar
• 1 teaspoon onion powder
• sea salt
• 4 tablespoons olive or coconut oil, for sautéing
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 green bell pepper, thinly sliced
• One 1-pound (454g) package linguini, cooked al dente according to package directions

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