• 3 pound yucca frozen, thawed
• 1 ½ cup extra virgin olive oil or avocado oil
• 1 teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper

FOR THE SAUCE

• 1 bag Aji Amarillo pepper bought at a Mexican store
• 2 clove garlic peeled
• 2 tablespoon cashew cheese soft vegan cheese
• ½ cup extra virgin olive oil
• 1 tablespoon Italian parsley rough chop
• ½ teaspoon Kosher salt

• 14 ounce canned red kidney beans rinsed and drained
• 5 eggplant medium
• 1/4 cup extra virgin olive oil
• 2 leek white parts only, sliced into half circles
• 1 bunch green onion finely chopped
• 2 celery root small dice
• 4 stalk celery with leaves, chopped
• 5 sunchoke (Jerusalem artichoke) chopped
• 1 bunch chard roughly chopped
• 1 bunch Italian parsley chopped
• 1 bunch fresh cilantro chopped
• 1 bunch fresh dill chopped
• 16 cup water
• 1/4 cup fresh lemon juice
• 3 bay leaf
• 1 1/2 tablespoon Kosher salt
• 1/3 cup fresh mint
• 1 1/2 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon ground turmeric
• pinch ground cardamom
• 1/4 cup fresh lemon juice

Optional:

• 3 dried Persian lemon pounded