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Spicy Raw Vegan Chili - Part 3

elivinghealth's picture
Ingredients
  Walnut 2 Cup (32 tbs)
  Sun dried tomato 40 (20 for the base and 20 for the sauce)
  Pumpkin seeds 2 Cup (32 tbs)
  Onion 1⁄2 Medium, chopped finely (1/4+1/4(for the base and sauce))
  Garlic 2 Clove (10 gm)
  Olive oil 1⁄8 Cup (2 tbs)
  Lentil 1 Cup (16 tbs), sprouted (optional)
  Salt 1⁄2 Teaspoon (1/4+1/4(for the base and sauce))
  Pepper 1⁄2 Teaspoon (1/4+1/4(for the base and sauce))
  Garlic powder 1⁄2 Teaspoon
  Chilli powder 1⁄2 Teaspoon (1/4+1/4(for the base and sauce))
  Cayenne pepper 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon (1/4+1/4(for the base and sauce))
  Black pepper 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon (1/4+1/4(for the base and sauce))
  Onion powder 1⁄2 Teaspoon
  Tomatoes 1⁄2 Cup (8 tbs)
  Red pepper 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1.Soak the walnuts to remove the 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: 
VeganLife
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Savory
Method: 
Blending
Ingredient: 
Chili
Interest: 
Healthy
Preparation Time: 
15 Minutes
Servings: 
2

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