RECIPE: LISSA'S FAMOUS RAW VEGAN CHILI
Lissa here with one of my most favourite dishes! Warm, hearty and filling, this raw and vegan chili is worth all the chopping and waiting for the dehydrator.
Lissa here with one of my most favourite dishes! Warm, hearty and filling, this raw and vegan chili is worth all the chopping and waiting for the dehydrator.
*NOTE* If you don't have a dehydrator (or don't want to use one), just leave ingredients out or in a warm place (like warm the oven and let them sit on top - not on a burner - we just want them not cold from the fridge)
You will need:
1 zucchini
8 small tomatoes
8 pieces of oil free sun dried tomatoes
5 brown mushrooms
1 red bell pepper
6 medjool dates
2 cloves of garlic
Small chili pepper (optional - for spicy)
Coconut aminos
Juice of two lemons
Chili powder
Cumin powder
Fresh or dried oregano
Fresh or powdered garlic
Lentil or pea sprouts
Apple cider vinegar
Smoked paprika
Salt
Cashew Sour Cream
1/3 cup soaked cashews
Juice of 1 lemon
Small chunk of a shallot
1) Chop a whole zucchini, and about 4 tomatoes into small cubes and place on a dehydrator sheet for an hour or a bit more. You can also include red onion if you want, just a bit.
2) Chop mushrooms into small cubes and marinate in a little bit of coconut aminos (optional), lemon juice, chilli powder, cumin, oregano and garlic powder. Place marinating mushrooms on dehydrator top to warm up. Place about 1/4 or 1/2 cup bean sprouts (lentils and peas) in a bowl and put on dehydrator top too to warm up.
3) Chop a red bell pepper - half of it chop in diced pieces (place on dehydrator as well) and the other half will be for the sauce.
4) Blend 1/3 cup soaked cashews with the juice of a lemon and 1 Tsp apple cider vinegar. Add a SMALL amount of water to blend but keep it fairly thick. This is the sour cream. Once blended and super creamy, place in fridge for an hour or more.
5) Right before you make the sauce, place drained mushrooms, zucchini, tomato, pepper and beans all in one big bowl.
6) Make the sauce. It's half that bell pepper, about 4 tomatoes, 8 pieces of sun dried tomatoes (no oil), 6 dates, 2 cloves garlic, small piece of chilli pepper, 2 tsp chilli powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp cumin. Add water TO CONSISTENCY - about 1/2 cup but play around with it. Blend sauce for about 5-6 minutes on high in the vitamix. It will get warm. Measure temperature with a meat thermometer, don't let it go over 115F.
Adjust seasonings as you go.
7) Pour sauce into bowl with veggies. Stir. OMG YUM
8) Transfer to serving bowl and get sour cream from the fridge. Put a few scoops on top of your chilli and top with green onion, red pepper flakes and smoked paprika if desired.
9) Go to heaven eating it. And then wish you made more. :)
You will need:
1 zucchini
8 small tomatoes
8 pieces of oil free sun dried tomatoes
5 brown mushrooms
1 red bell pepper
6 medjool dates
2 cloves of garlic
Small chili pepper (optional - for spicy)
Coconut aminos
Juice of two lemons
Chili powder
Cumin powder
Fresh or dried oregano
Fresh or powdered garlic
Lentil or pea sprouts
Apple cider vinegar
Smoked paprika
Salt
Cashew Sour Cream
1/3 cup soaked cashews
Juice of 1 lemon
Small chunk of a shallot
1) Chop a whole zucchini, and about 4 tomatoes into small cubes and place on a dehydrator sheet for an hour or a bit more. You can also include red onion if you want, just a bit.
2) Chop mushrooms into small cubes and marinate in a little bit of coconut aminos (optional), lemon juice, chilli powder, cumin, oregano and garlic powder. Place marinating mushrooms on dehydrator top to warm up. Place about 1/4 or 1/2 cup bean sprouts (lentils and peas) in a bowl and put on dehydrator top too to warm up.
3) Chop a red bell pepper - half of it chop in diced pieces (place on dehydrator as well) and the other half will be for the sauce.
4) Blend 1/3 cup soaked cashews with the juice of a lemon and 1 Tsp apple cider vinegar. Add a SMALL amount of water to blend but keep it fairly thick. This is the sour cream. Once blended and super creamy, place in fridge for an hour or more.
5) Right before you make the sauce, place drained mushrooms, zucchini, tomato, pepper and beans all in one big bowl.
6) Make the sauce. It's half that bell pepper, about 4 tomatoes, 8 pieces of sun dried tomatoes (no oil), 6 dates, 2 cloves garlic, small piece of chilli pepper, 2 tsp chilli powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp cumin. Add water TO CONSISTENCY - about 1/2 cup but play around with it. Blend sauce for about 5-6 minutes on high in the vitamix. It will get warm. Measure temperature with a meat thermometer, don't let it go over 115F.
Adjust seasonings as you go.
7) Pour sauce into bowl with veggies. Stir. OMG YUM
8) Transfer to serving bowl and get sour cream from the fridge. Put a few scoops on top of your chilli and top with green onion, red pepper flakes and smoked paprika if desired.
9) Go to heaven eating it. And then wish you made more. :)
