• 2 1/2 cup unsweetened coconut yogurt
• 7 teaspoon taco seasoning
• 15 tablespoon lime juice 1 lime=approximately 2 tablespoons
• 10 tablespoon fresh cilantro
• 73 ounce canned black beans rinsed and drained
• 10 stalk green onion sliced
• 2 1/2 cup cherry tomato chopped
• 1 head romaine lettuce whole leaves separated
• 10 whole wheat pita bread

• 4 teaspoon extra virgin olive oil
• 1/2 yellow onion medium, diced
• 5 cup canned Jackfruit young, drained, rinsed, cored
• 2/3 cup water
• 4 teaspoon tomato paste
• 2 1/2 tablespoon coconut sugar
• 2 1/2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/3 cup orange juice
• 1/3 cup guacamole
• 10 corn tortilla
• 1/3 cup red onion diced
• 1/3 cup fresh cilantro chopped

• 2 1/2 cup brown rice cooked according to package directions
• 32 ounce medium firm tofu extra-firm, pressed then crumbled into pieces
• 10 tablespoon tamari sauce divided
• 15 teaspoon rice vinegar
• 8 teaspoon sesame oil
• 5 carrot medium, peeled and chopped
• 2 1/2 cup frozen edamame thawed and shelled
• 1 1/2 cup water
• 10 clove garlic minced
• 15 stalk green onion sliced, divided
• 8 teaspoon Sriracha sauce
• 5 cup frozen riced cauliflower fresh

For the cast iron pan, grill, or broiler:

• 8 each Roma tomato sliced in half lengthwise
• 1/2 each white onion that has been sliced in half crosswise
• 1 each jalapeno pepper sliced in half lengthwise
• 2 each serrano pepper
• 6 clove garlic with skin
• 1 tablespoon avocado oil

For the rest of the salsa:

• 1 cup fresh cilantro
• 2 tablespoon lime juice
• 1 ½ teaspoon Kosher salt
• 1 tablespoon adobo sauce from canned chipotles in adobo sauce
• 1/2 each chipotle pepper from canned chipotles in adobo sauce