Curried Wild Rice Casserole(Raw)

• 1 cup Wild Rice 2 chopped Tomatoes

• ¼ cup chopped Parsley 1 tsp. Sea Salt

• 1 head Cauliflower 2 tsp. Cumin Powder

• 2 tsp. Curry Powder 1 tsp. Olive Oil

• ½ cup chopped Onion 2 Red Bell Peppers

• Juice from ½ Lemon ½ cup Sunflower Seeds (soaked 2 hrs.)

• ¾ cups Pine Nuts (soaked 2 hrs) 1 ½ tsp. Nutritional Yeast

• ¼ teaspoon Sea Salt

• Soak 1 cup Wild Rice for 1 ½ days in distilled Water

• Pour off distilled water

• Add to Rice: 2 chopped tomatoes

• 1 chopped Red Bell Pepper

• 1 tsp. Sea Salt

Soak 1 cup Wild Rice for 1 ½ days in distilled Water

Pour off distilled water

Add to Rice: 2 chopped tomatoes

1 chopped Red Bell Pepper

1 tsp. Sea Salt

1 head of Cauliflower (that was pulsed in batches in food processor)

Heat Sauce:

• 2 tsp. Cumin Powder

• 2 tsp. Curry Powder

• 1 tablespoon Olive Oil

• ½ cup chopped Onion

• 1 cup Distilled Water

(very low heat – do not exceed 105 degrees)

Add Sauce to Wild Rice and mix

Blend until liquid (Cheese Sauce):

• 1 Red Bell Pepper

• Juice from ½ lemon

• Add: ½ cup Sunflower Seeds

• ¾ cup Pine Nuts

• 1 ½ tablespoon N. Yeast

• ¼ teaspoon Sea Salt

  Blend – it will be very thick – add a little distilled water if necessary

Add Cheese Sauce to Wild Rice

Can eat cold or heat on stove just above 105 degrees, or dehydrate at 118 degrees for 2 hours.