Ingredients

1.

Almond milk
0.5 cup
2.

Apple cider vinegar
0.75 tsp
3.

Almond flour
2 tbsp
4.

Tapioca Flour
0.5 tbsp
5.

Salt
1 dash
6.

Garlic powder
0.25 tsp
7.

Hot pepper sauce
0.5 tbsp
8.

Hemp Seeds Shelled Or Hulled
6 tbsp
9.

Sesame seeds
2 tbsp
10.

Nutritional Yeast
3 tbsp
11.

Broccoli, raw
6 oz
12.

Mayonnaise, from soybeans (vegan)
0.33 cup
13.

Olive oil
0.75 tbsp
14.

Chili Sauce Ground or Paste
1 tbsp
15.

Liquid stevia
5 Drop
16.

Lemon juice
0.25 tsp
17.

Avocado
2 oz
18.

Sesame seeds
2 tbsp
19.

Olive Oil
0.5 tsp
20.

Mayonnaise, from soybeans (vegan)
0.33 cup
21.

Ginger
0.5 tsp
22.

Lemon juice
0.25 tsp
23.

Ketchup
0.25 tsp
24.

Tamari sauce
0.5 tsp
25.

Mirin
0.25 tsp
26.

Olive oil
0.75 tbsp
27.

Salt
1 dash
28.

Black pepper
1 dash
29.

Onion powder
0.13 tsp
30.

Garlic powder
0.25 tsp
31.

Liquid stevia
5 Drop
32.

Shredded lettuce
3 oz

Instructions

1.
In a large mixing bowl, stir the almond milk and apple cider vinegar together and leave it aside for 10 minutes. Meanwhile, in a smaller bowl, sift together almond flour, tapioca flour (starch), salt, and garlic powder. After 10 minutes, whisk the dry ingredients into the larger bowl along with the hot sauce. This will be the wet dredge for the broccoli. For a less spicy dish, you can omit the hot sauce here.
2.
Turn on your oven to preheat to 375 degrees. Add raw hemp seeds, sesame seeds, and nutritional yeast to a bullet blender or food processor. Blend the ingredients until you have a fine-crumb dry breading, arrange it across a flat plate. Chop a head of raw broccoli into large, chunky florets. Imagine being able to eat each piece in 2-3 bites after they ’re cooked to reference the size.
3.
Add the broccoli to your wet dredge bowl, and gently fold the broccoli over in the bowl for a few minutes. Keep tossing the broccoli as the vegetable absorbs the liquid and the flour sticks to it. Then, lift each piece of broccoli out of the dredge, let excess liquid drip off, and roll the pieces in the breading until they’re coated liberally. Arrange the breaded broccoli on either a sheet tray lined with parchment paper or a non-stick baking sheet. Bake the broccoli for 35 minutes or until the breading is golden all over and naturally releases from the baking sheet.
4.
Leave the broccoli aside to cool for 5-10 minutes. Meanwhile, make the bang bang sauce by whisking together vegan mayonnaise, extra virgin olive oil, chili sauce, liquid stevia, and lemon juice in a large mixing bowl. If you are sensitive to spicy foods, you can reduce the amount of chili sauce used. Add the warm broccoli to the large bowl of sauce, and gently fold the broccoli over until it’s coated in bang bang sauce. At your discretion, you can top the broccoli with crushed red pepper flakes, sesame seeds, chopped green onion, or another garnish that you like.
5.
To make the sesame fried avocado, choose an avocado that is a little firm or green. Chilling softer avocados in your refrigerator beforehand can firm them up for this recipe as well. Slice the avocado into thick slices (about 3-4 per meal), and set them on a clean plate. Sprinkle one side of the slices with ½ teaspoon of sesame seeds each. Then, heat the olive oil in a pan on your stove over medium-high heat. Place the sesame seed side of the avocado slices down in the hot oil, then sprinkle the remaining sesame seeds over the exposed green fruit. Cook the avocado on both sides until the sesame seeds fry to a dark golden brown.
6.
Let the sesame fried avocado slices cool for just a couple of minutes before you transfer them to your serving plate. Quickly make the ginger salad dressing by whisking together the second amount of vegan mayonnaise, raw ginger, lemon juice, ketchup, soy sauce, rice vinegar, extra virgin olive oil, salt, pepper, onion powder, garlic powder, and liquid stevia. Toss the salad dressing with either shredded or chopped lettuce. At your discretion, you may add additional ingredients to the salad or you can serve it immediately with the rest of your meal.