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Ingredients

• 1 med Fennel bulb, diced small
• 1 Tbsp. Extra virgin olive oil
• 1/2 c. Onion, chopped
• 2 Tbsp. Garlic, chopped
• 4 c. Tomatoes, plum, seeded, dice
• 1/2 c. Basil, finely shredded
•     Salt and pepper to taste
• 2 Tbsp. Vinegar, balsamic
• 1/4 c. Extra virgin olive oil, extra virgin
• 1 1/2 c. Rice, brown, cooked
• 1/2 c. Rice, wild, cooked
• 2 c. Lentils, cooked
• 1/2 c. Millet, cooked
• 1/2 c. Pumpkin seeds, grnd
• 1/2 c. Cashew butter
• 1/2 c. Onion, minced
• 1/2 tsp Celery seeds
• 3 x Garlic cloves, chopped
• 1/2 c. Bell peppers, red and green
• 4 Tbsp. Parsley, chopped
• 3 Tbsp. Soy sauce, low sodium
• 1/4 c. Almonds, finely grnd
• 1 tsp Sage, dry
•     Extra virgin olive oil for sauteeing-, -o

Description

Coulis: Saute/fry Fennel In Oil Till Soft. Add In Onion, Garlic And Tomatoes; Mix Lightly. Remove From Heat And Stir In Remaining Ingredients. Let Sit At Roo Temperature For 4 Hrs…

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