Ingredients:

Base:

• 2-4 zucchini

Jerk Pecan Meat:

• 2 cups of soaked raw pecans
• 1 chopped carrot
• 1 Tbsp + 1.5 tsp jerk seasoning (No Salt)
• 1 Tbsp melted cold-pressed coconut oil OR extra virgin olive oil
• 1/2 habanero pepper, deseeded
• 4 dates, pits removed
• 1 tsp lemon juice
• Salt & pepper to taste
• 3 Tbsp coconut aminos
• 2 Tbsp hemp seeds (optional)

Thyme Cashew Ricotta:

• 1 1/2 cups cashews
• 5 Tbsp lime juice
• 3 tsp minced garlic
• 2 tsp minced onion
• Salt to taste
• 2 tsp fresh thyme

Caribbean Red Pepper Sauce:

• 1 chopped red bell pepper
• 1/3 cup of soaked sun-dried tomatoes
• 6 cherry tomatoes
• 4 Tbsp lime juice
• 1/4 cup liquid aminos or coconut aminos
• 1/2 habanero
• 1 tsp all-purpose seasoning (I use greek all purpose seasoning)
• 1 Tbsp avocado oil
• Salt to taste

Creamy Coconut Sauce:

• 1/2 can of coconut cream
• 2 Tbsp nutritional yeast
• 3 Tbsp garlic
• 3 Tbsp lime juice
• 1 cup of soaked cashews

Garnish:

• Micro-greens
• Sliced mango
• Tomatoes (optional)
• Purple basil (optional)

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