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Plant-based recipe by Chef Adam A. Graham
2 cups of chopped fresh tomatoes
2 cups of fresh basil leaves
1 clove garlic, peeled and crushed or 1/4 diced yellow onion
1 tablespoon miso paste or 1/2 tsp of salt
1 tablespoon olive oil or 1/2 avocado
1 cup of water
salt and pepper to taste





