Vegan Fesanjoon: Walking Dead Edition

With the Walking Dead Season starting soon we wanted to share a recipe that nourishes and supports that all important zombie food source, human brains! Follow along with Jill “The Blade” Dalton as she makes a Nutritarian take on a Persian classic: Fesanjoon. This recipe is fully Vegan, Whole Food Plant Based, Salt Oil and Sugar Free, and fully packed with zombie fighting brain power and zombie apocalyptic flavor!


Brain Food Fesanjoon:
2 onions
1 1/2 cups raw, unsalted walnuts
2 cups low sodium or unsalted vegetable broth
1 liter pomegranate juice
1 pkg tempeh (cubed)
1 sweet potato (cubed)
6 cups spinach
3 dates
pinch of cinnamon, nutmeg, and turmeric
1 tsp Braggs liquid amino acids

1 pkg barley


First cook the pomegranate juice in a sauce pan until it is reduce to about half. Cook some barley according to package instructions. Mix together the onions, walnuts, dates and vegetable broth in blender. Pour into a sauce pan. Add the sweet potatoes, tempeh and pomegranate juice and cook for 20 – 30 minutes. Add spinach, Braggs and spices and cook down for 10 more minutes.


One Comment Add yours

  1. Marty Schumacher says:

    Your family is so fun to watch! And that recipe sounds so good.
    Thanks !


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