Ingredients
r
1 red onion
c
3 carrots
r
2 ribs of celery
o
4 cloves of garlic
h
2 hand fulls of chopped collard greens
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3 14 oz cans of cannellini beans
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1 14 oz can of fire roasted tomatoes
v
4 cups vegetable stock
w
⅓ cup white cooking wine
a
1 tbs avocado oil
I
1 tbs Italian seasoning
S
Salt
B
Black pepper
P
Pecan & Mushroom meat:
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1 cup of pecans ( soaked in boiling water for hr or overnight)
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4 oz of baby Bella Mushrooms
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4 oz of oyster mushrooms
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¼ red bell pepper
g
¼ green bell pepper
y
¼ yellow onion
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2 cloves garlic
s
4 - 6 sun dried tomatoes in oil
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2 - 3 tbs of coco aminos
v
¼ cup vegetable broth
g
2 tsp garlic powder
o
1 tsp onion powder
s
1 tsp smoked paprika
B
Black pepper to taste
Directions
1
Dice red onion, sliced carrots, roughly chop celery, & mince garlic.
2
To food processor add presoaked pecans, mushrooms, garlic cloves, onions, red bell pepper, green bell pepper, sun-dried tomatoes and process until finely chopped.
3
Heat 1-2 tbs avocado over medium in large pot. Add your pecan meat and brown for 5-7 mins. Add coco aminos, vegetable stock, garlic powder, onion powder, smoked paprika, Italian seasoning and black pepper. Cook in pot until all liquid is gone. Then Transfer to a baking pan and bake at 400F for 15 mins.
4
Heat a large pot over medium heat, add 1 tbs of avocado oil then add red onions, carrots, celery and Saute for about 5-7 minutes until slightly softened. Season to taste with salt, black pepper and Italian seasoning.
5
Sprinkle in the flour and mix thoroughly until free of clumps. Then add tomato paste cook until it darkens in color. Add minced garlic and cook for 1 min.
6
Then add white wine, veggies stock, white beans, tomatoes, pecan meat, chopped collard greens, mix thoroughly, cover and simmer for 15 mins or until collard greens are tender.
7
Serve and enjoy!
