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Spicy Raw Vegan Chili - Part 2

elivinghealth's picture
Ingredients
  Walnut 2 Cup (32 tbs) (For the base)
  Sun dried tomatoes 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 (Also 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), sproutred (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(for the 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)
  Red pepper 1⁄2 Medium
Directions

GETTING READY
1.Soak the walnuts to remove enzyme inhibitors.
2.Soak the sun dried tomatoes for some time before blending.

MAKING
3.In a food processor blend walnuts, sun dried tomatoes, pumpkin seeds, water and all the spices.
4.Make the sauce by blending sun dried tomatoes,fresh tomatoes and bell pepper with salt, pepper and paprika and all the other spices.
5.Mix the sauce with the pumpkin seed mixture.

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

Recipe Summary

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

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