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Spicy Raw Vegan Chili Part - 1

elivinghealth's picture
Ingredients
  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
Directions

GETTING READY
1.Soak walnuts to remove enzyme inhibitors.

MAKING
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.

SERVING
5.Serve with rice or spread it on the bread.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
Mexican
Preparation Time: 
15 Minutes
Servings: 
2

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