For the white rice:

• 2 1/2 cup medium-grain white rice cooked according to package directions

For the curry:

• 1 tablespoon avocado oil
• 1 onion large, diced
• 2 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
• 3 cup water
• 2 carrot cut into ½-inch discs
• 3 Yukon Gold potato large, cut into 1-inch pieces
• 1 apple small, peeled, cored and finely grated
• 2 teaspoon Kosher salt more or less to taste
• 1 teaspoon curry powder S&B brand preferred (or regular curry, but not madras)
• ½ cup frozen green peas

For the roux:

• 4 tablespoon butter
• 1/4 cup all-purpose flour
• 2 tablespoon curry powder S&B brand preferred (or regular curry, but not madras curry)
• 1/4 teaspoon cayenne pepper or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon honey
• 1 cup water

• 8 ounce bacon for 10 servings about 5 thick slices, cooked and chopped into small pieces
• 2 pound ground beef
• 2 egg
• 1 cup Parmesan cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 1/2 cup onion finely chopped
• ½ cup celery finely chopped
• ¼ cup Italian parsley finely chopped

• 20 collard green leaves
• 2 1/2 tablespoon extra virgin olive oil
• 1 white onion large, sliced
• 2 1/2 cup walnuts
• 5 cup portobello mushroom roughly chopped
• 3 clove garlic
• 4 tablespoon green chile diced
• 5 teaspoon chili powder
• 1/2 teaspoon Kosher salt more or less to taste or preference
• 1/2 teaspoon freshly ground black pepper
• 20 tablespoon pico de gallo
• 2 avocado large, sliced
• 20 tablespoon shredded vegan cheese