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Ingredients:

1/4 pounds tomatoes, diced

2 dry-packed or oil-packed sun-dried tomato halves

1/2 cup basil leaves

1/4 cup extra-virgin olive oil

1 tablespoon fresh lemon juice

1 soft Medjool date, pitted and minced

1 small garlic clove

1 teaspoon thyme leaves

1 teaspoon coarsely chopped flat-leaf parsley

Kosher salt and freshly ground pepper

4 medium zucchini (1 3/4 pounds)

Ingredients:

4 red peppers, seeded/ chopped

1 clove garlic

1 Vidalia onion, chopped

1/4 cup sun dried tomatoes

(soaked in water until soft

1 tablespoon raw honey or agave

1 tablespoon olive oil

1 cup water

1/2 teaspoon chili powder

1/2 teaspoon oregano

1 tablespoon nutritional yeast

1 tablespoon miso

Blend all ingredients until smooth.

Ingredients:

Crust:

1 cup poppy seeds

1 cup dried coconut

1 cup walnuts

4 Medjhool dates

1/2 tbs vanilla extract

Grind poppy seeds and coconut in coffee grinder until fine.

Place walnuts, dates and vanilla in food processor and process until uniform.

Add ground poppy seeds and coconut and process some more.

Press in pie plate. (He used a 9" plate with a removable bottom.)