Here’s a sneak peak into one of my favorite recipes from my new book, Ani’s Raw Food Essentials (available June 1st). We shot this recipe last Thursday for TV, cable, and web.
I’ve been craving raw Tomato Chili the past few days, so I made sure to pick up some beautiful tomatoes, bell pepper, and fresh oregano at the farmers’ market. When I went to make this last night, I realized I had run out of chili powder, so I used chipotle powder instead. It turned out spicy hot. To help cool it down, I made a batch of raw Taco Nut Meat, which helped a bit, but not enough. So then I added some Cashew Sour Kream, and that helped. It was delicious, and energized me to write late into the night.
This recipes is simple and quick to make. I enjoy the mediation of chopping with my knife. But you can also just place ingredients into your food processor and let it do the chopping for you for an even shorter prep time.
Tomato Chili with Taco Nut Meat
(from pages 145-146 of Ani’s Raw Food Essentials)
Makes 4 servings
- 3 cup tomatoes, chop
- 1 cup red bell pepper, chop
- 1/4 cup celery, chop
- 1/4 cup yellow onion, chop
- 1/3 cup mushroom, chop
- 1/3 c corn kernels
- 1 teaspoon garlic, mince
- 1 – 2 teaspoon chili powder, to taste
- 1 teaspoon cumin, powder
- 3/4 teaspoon oregano, fresh or dry
- 1/4 teaspoon sea salt, to taste
Place all ingredients into a large mixing bowl, toss to mix well.
Place half of your mixture into your food processor or blender and puree. Scoop back into bowl with mixture and toss to mix well.
NUT MEAT TOPPING
- 1 cup walnuts
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon cumin, powder
- 2 teaspoons coriander, powder
- 1 teaspoon bragg’s or nama shoyu, or 1/4 teaspoon sea salt, to taste
Place all ingredients into your food processor, and process into small pieces.
To serve, scoop raw Tomato Chili into bowls. Top with Taco Nut Meat. Enjoy.
Tomato Chili will keep for 1-2 days in fridge. Taco Nut Meat will keep for a week or more.
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