Slow bake and serve in casserole dishes and garnish with fresh parsley.

INGREDIENTS | SERVES 2

• 1½ cups raw pecans
• 2 tablespoons liquid coconut oil
• 1 tablespoon Italian seasoning
• 1 tablespoon miso
• ½ clove garlic, minced
• ½ teaspoon salt
• 1 cup diced fresh vegetable mix (zucchini, red bell pepper, carrots, onion, asparagus tips)
• 1 cup Black Sesame Seed Gravy
• 1 cup small sprouts (fenugreek, alfalfa, clover, lentil)

1. Prepare the pie crust in a food processor. Using the S blade, process the pecans until they break down and begin to stick to the walls of the food processor.

2. Into the food processor add the coconut oil, Italian seasoning, miso, minced garlic, and salt with the pecans and process until they are well mixed.

3. Press the pecan mixture into two small casserole dishes to create a crust.

4. Mix the vegetables with ½ cup gravy. Fill each casserole dish with ½ cup diced vegetables. Top the vegetables with sprouts and then drizzle on the remaining ½ cup gravy.

5. Dehydrate for 3 to 4 hours and serve warm. Garnish with fresh herbs.

PER SERVING:

Calories: 740 | Fat: 70 g | Protein: 14 g | Sodium: 1,291 mg | Fiber: 13 g