• 2 tablespoon extra virgin olive oil
• 1 each yellow onion large thinly sliced
• 12 ounce medium firm tofu 1 block, drained and chopped
• 1 each yellow bell pepper thinly sliced
• 2 each carrot large, peeled and diced
• 2 clove garlic minced
• 7 ounce asparagus chopped
• 14 ounce canned diced tomatoes
• 1 teaspoon paprika
• ½ teaspoon ground turmeric
• ½ teaspoon crushed red pepper optional
• 2 each bay leaf
• 1½ cup arborio rice uncooked and unwashed
• 3½ cup low-sodium vegetable broth
• ½ teaspoon sea salt more or less to taste
• 14 ounce jar artichoke hearts in water drained and chopped
• 1 each zucchini quartered and sliced
• 1 cup frozen green peas thawed

For garnish:

• 1 tablespoon Italian parsley chopped

• 6 slice deli ham we used Applegate brand
• 4 egg
• 1/4 cup canned full-fat coconut milk
• 1/4 cup orange bell pepper chopped
• 1/4 cup red bell pepper chopped
• 1/4 cup yellow onion chopped
• 1 teaspoon Kosher salt or to taste
• 1/4 teaspoon freshly ground black pepper preferably freshly cracked
• 1/4 cup extra virgin olive oil for sauteing