Let your heart guide you 💛

A really important side note before we get started is that I place high value on using organic, non-pesticide, non GMO, quality sourced ingredients in all of my meals. I also strongly support my local farmers and producers and believe in wellness, safety and connected community it creates knowing where my food is coming from!

I'll show you how I made this you-won't-miss-meat-in-it version, but it's up to you to let your creativity flourish and spice your dish according to your palate, heart and utmost desires!

Step One: I'd like to introduce you all to the star players of this evening!

There are 3 parts to this recipe: the sauce, the base and the cheese

Sauce:

Base:

Cheeze:

One thing to note is that you need to soak the nuts before using them for best results.

Let's get started, shall we?

1. Place garlic, shallots, and sea salt in a mixer (I use my blender addition.)
2. Pour a small amount of coconut oil over your ingredients, into the mixer.
3. Pour small amount of filtered water to allow blender to mix.
4. Once blended, pour into fry pan (or wok) with coconut oil on low heat, allow to simmer

Next,

1. Chop tomatoes and put them into the blender with some coconut oil and pepper.
2. Blend until smooth.
3. Add into mixture.

Add spices if you would like to, I added some coriander and chili flakes on top to let simmer into the sauce.

5. Cover. Remain on low heat.

Back to the basics!

While you're preparing your base, put some coconut oil in another pan and add in the base spices on low. Let the oil and spice simmer together to gather more flavours!

Your Base:

1. Chop eggplant into coins and add them to the pan first.

2. Cut bok choy bottoms, leaving you with only the leaves.
3. Cut mushrooms into thin slices.
4. Add in with eggplant and stir all together.

Now, while your veggies are mingling with your spices and your sauce is getting hot and bothered, let's go make some cheeze!

The great thing about vegan cheeze is that it's actually really easy to make and is suitable for lactose intolerant individuals as well as being super healthy for you! Did you know that almonds support healthy brain functioning, help prevent heart attacks, promote healthy skin and prevent over eating?

Back to making that cheeze!

1. Add a small amount of water to the bottom of the mixture.
2. Add in coconut oil, a little bit of garlic and salt and pepper.
3. Add in almonds and sunflower seeds.
4. Squeeze lemon juice over top of ingredients.
5. Blend.

Keep adding water until you get the consistency you'd like your cheeze to be. I make mine on the dry side.

Don't forget to keep an eye on your veggies and sauce! Both should be on low but you want to keep stirring them while you make everything else!

Now you can prepare the tofu. I buy mine extra firm. Tofu is a hot topic. There's experts for and against its consumption. Personally, I like to eat it in moderation and ensure it's organic and Non-GMO when I do.

1. Cut tofu into thin layers.
2. Fry layers in coconut oil.

(I forgot to take a picture of this part! You'll have to use your wonderful imaginations here)

Now your veggies are probably done, so let's lay them in a pan or dish for serving.

Next, we're going to layer our now (magically) cooked tofu on top. (How did I do that?😉)

Be a boss, add some sauce!

Pour the tomato sauce all over the base then smooth the cheeze into it.

Sprinkle with a little bit of love, and enjoy!