Directions:

1. Bring olive oil to smoke point, add minced red bell peppers, onions and mushrooms. Sauté until onion starts to turn clear.
2. Add garlic, coriander and liquid aminos. Sauté 1 minute.
3. Combine with red rice, lentils, yam puree and roasted sunflower seeds. Fill mild green chilies.
4. Roll chilies in brown rice flour, place on silpat baking mat. Sprits with olive oil, bake at 350 degrees for 10 minutes.
5. Top with shredded cheddar cheese, bake 5 minutes longer and serve with White Hominy Coulis, Tomatillo Coulis and Chipotle Enchilada Sauce (recipes below).

Directions:
Combine all items, purée, heat and serve.

Directions:
Combine all items, purée, heat and serve.

Directions:
Combine all items, purée, heat and serve.