Spicy Raw Vegan Chili Part - 1
|Walnut||2 Cup (32 tbs) (For the base)|
|Sun dried tomato||40 (20 for the base and 20 for the sauce)|
|Pumpkin seeds||2 Cup (32 tbs) (For the base)|
|Onion||1⁄2 Medium, chopped finely (1/4 for the base and 1/4 for the sauce)|
|Garlic||2 Clove (10 gm) (For the base)|
|Olive oil||1⁄8 Cup (2 tbs) (For the base)|
|Lentil||1 Cup (16 tbs), sprouted (optional)|
|Salt||1⁄2 Teaspoon (1/4+1/4( for the base and the sauce))|
|Pepper||1⁄2 Teaspoon (1/4+1/4( for the base and the sauce))|
|Garlic powder||1⁄2 Teaspoon|
|Chilli powder||1⁄2 Teaspoon (1/4+1/4( base and the sauce))|
|Cayenne pepper||1⁄2 Teaspoon|
|Cumin||1⁄2 Teaspoon (1/4+1/4( for the base and the sauce))|
|Black pepper||1⁄2 Teaspoon|
|Paprika||1⁄2 Teaspoon (1/4+1/4( for the base and the sauce))|
|Onion powder||1⁄2 Teaspoon|
|Tomatoes||1⁄2 Cup (8 tbs), deseeded (For the sauce)|
|Red pepper||1⁄2 Medium, chopped finely|
1.Soak walnuts to remove enzyme inhibitors.
2.In a food processor blend walnuts, sun dried tomatoes, pumpkin seeds, water and all the spices.
3.Make the sauce by blending sun dried tomatoes,fresh tomatoes and bell pepper with salt, pepper and paprika and all the other spices.
4.Mix the sauce with the base pumpkin seed mixture.
5.Serve with rice or spread it on the bread.
Calories 1866 Calories from Fat 904
% Daily Value*
Total Fat 107 g164.9%
Saturated Fat 13.2 g66.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1388.3 mg57.8%
Total Carbohydrates 179 g59.6%
Dietary Fiber 45 g180.2%
Sugars 25.6 g
Protein 72 g144.8%
Vitamin A 68.9% Vitamin C 127.9%
Calcium 32.5% Iron 113.4%
*Based on a 2000 Calorie diet