Heat a large 6 or 8-quart pot over medium heat. Add coconut oil then add onions and saute for 5 to 7 minutes. Then add the spices, salt, yams, and garlic and saute a minute or two more. Add the black beans and water (or bean cooking liquid). Simmer uncovered for 10 to 15 minutes or until yams are barely tender but not yet cooked. Timing will depend on what size you dice your yams. Add the diced peppers and simmer for 10 minutes more. Taste and adjust salt and spices if necessary. Remove from heat and add lime juice. Top with Cabbage slaw and serve with pumpkin cornbread.
Put all ingredients except the salmon and quinoa in a food processor and pulse until finely minced. Add the salmon and quinoa and pulse again until well mixed. Form into patties and place onto a plate.
Heat a large skillet over medium to medium-high heat. Add a tablespoon or so of coconut oil and place a few patties in the skillet. If your pan is hot it should only take 2 to 3 minutes per side to cook. If your pan is not quite heated it will take about 5 minutes per side and they may stick a little.
On a chopping board, cut yams into fries, toss in olive oil, sea salt, and black pepper. Roast @ 375 on a large cookie sheet (don't crowd them) until done (15-20 minutes).
Put the rosemary sprigs and Herbamare into the cavity of the chicken. Stuff the garlic gloves under the skin of the breasts.
Mix the tobasco with the Veganase and rub over the whole chicken.
Cook at 325˚F for 2 ½ to 3 hours (1/2 hour for every pound).
Dice the yams, leaving the skins on, and boil until tender, 30-45 mins,
drain, add 2 Tbsp Earth Balance spread, ¼ cup homemade almond milk and 1 tsp Herbamare. Mash together.
Gluten Free Gravy
Wisk the Arrowroot together with the cold water until a paste is formed. Add to the cooking juices and heat in a saucepan, stirring continuously and patiently until the sauce thickens, at least 5 minutes. The more cooking juices you use, the thinner your gravy will be.
Place all veggies in a baking pan, add olive oil and gently stir. Bake at 350˚F for 45 minutes, or until tender. Add remaining ingredients, stir gently, turn up the heat to 375˚F and cook until the top just begins to brown.