1. In a blender combine dates and sundried tomatoes along with their softening liquid (appx 3/4c). Puree on high speed until smooth. Transfer to a small bowl and set aside.

2. In a mixing bowl combine all ingredients for the nut loaf. Mix thoroughly, being sure to mash the avocado through and all of the ingredients come together. Taste. Mixture should be lightly salted.

3. Portion mix on to parchment paper into 1 in thick slices and shape.

4. Dehydrate for approximately 2 hours or until slices have become firm and set. Top with sweet tomato sauce. (Optional step: place back into the dehydrator to allow the sauce to set.) Serve & Enjoy.

Notes: I love vegetables, I enjoy their raw flavor which is why I chose to cut my vegetables as large as I did. You by no means have to follow this pattern. Use this recipe as more of an outline for the vegetables as well as the size of them that you prefer.

1. Add broccoli, mushrooms. and parsnips on to parchment lined dehydrator sheets, separately Dehydrate for approximately 1 hour or until the broccoli has softened to a nice chewy texture. The mushrooms will take on a cooked texture, and the parsnip shreds will become crispy and golden brown in different areas.

2.  In a mixing bowl combine aminos, oil, broccoli, and mushrooms. Mix until all of the broccoli and mushrooms are coated evenly.

3. Plate your parsnip rice first and top with mushroom and broccoli. Garnish with sesame seeds and serve.

Notes: Be mindful not to over de-hydrate the parsnip shreds, they are the rice substitute and the texture should be a combination of soft and crispy.