Raw Vegan Chili Recipe

Makes 1 serving

¼ cup soaked and rinsed walnuts or pecans

1 cup carrot chopped into ½ inch pieces

1 stalk of celery chopped into ½ inch pieces

1/4 cup unsulfured sundried tomatoes (soak if they are really dry and then rinse)

3/4 cup mini San Marzano tomatoes or Roma tomatoes chopped

1 green onion rough chopped

¼ cup bell pepper, seeded and chopped

1/4 tsp jalapeño, deveined, seeded, and finely minced or pinch of Cayenne pepper

1 ½ tsp chili powder

¼ tsp Dulse flakes (I use Eden Brand)

2 tbsp cilantro or parlsey finely chopped

Soak the walnuts or pecans for an hour or two then rinse, drain and place in the food processor. If your sundried tomatoes are moist then slice them into strips and put into the food processor with the nuts. If they are dry, soak them, drain, then proceed with recipe. Add the fresh tomatoes, jalapeño, cilantro (or parsley), green onion, dulse flakes, cayenne pepper and chili spice to the food processor and pulse until well combined. You want the mixture to have some texture so don’t over mix. You may need to stop halfway through and scrape down the sides of the bowl. Garnish with sprouts, green onions, and cilantro (or parsley. You can gently warm this in a dehydrator.  Enjoy.