Preview… Sprinkle flour over work surface and roll each piece of dough into a long cylinder approximately ½-inch thick. Cut the dough into 1-inch long gnocchi pieces. To insure gnocchi does not stick add flour as needed during the process.
Preview… In a two-quart saucepan whisk together broth, tomato paste and coconut cream on a medium heat until smooth. Stir in sugar, curry, parsley, salt and pepper. Add gnocchi and cook until tender.
Preview… Heat a 10-inch skillet (I prefer cast iron) to a medium heat and add oil. Sauté onion until clear. Stir in garlic and continuing cooking for 2-3 minutes, then stir in celery. Allow to cook for several minutes then add jackfruit and continue cooking for 5- 10 minutes.
Preview… In a 2 quart, oven safe dish whisk Chai into Coconut/Almond Milk. Stir in all other ingredients. Place in oven. Bake at 375 degrees for 1 hour 15 minutes. There will still be some liquid on the top but this will absorb while pudding is cooling. Allow to cool before serving.
Preview… Add Mushrooms and cook for a bit, then add Cauliflower and Broccoli. Sauté until gently cooked. If necessary, add more Coconut Oil for vegetables to be lightly coated. Stir gently while sautéing.