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 Post subject: Raw Chili Recipe: so good it could be marinara w/tweaks
PostPosted: Sat Apr 16, 2011 2:28 pm 
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Joined: Sun Apr 10, 2011 11:36 am
Posts: 36
Here is a great recipe I found on from Sad to Raw ( http://www.fromsadtoraw.com/RawRecipes.htm ). I altered it a little for my preferences because I love red pepper and this recipe made the result too orange instead of red. Also I used 1/3 tomato paste and 2/3 sundried tomatoes (because they're expensive). I added coriander and fresh cilantro to the sauce. Also, I like it to taste "hottish" so I used 3x more cayenne. I consider Mushrooms to be a meat replacement so I doubled the number of portobellas and served it over cubed firm tofu, topped with minced sundried tomatoes.

All in all, I loved it. I'm going to try using the sauce to make a marinara sauce, add tomatoes, and whatever. My meat-eater fiance even agreed it was tasty. But he'll get his with ground beef and worcestershire sauce, and slightly warmed up; the beef will heat it up the rest of the way. I consider myself lucky to live with a guy who likes my cooking, even the vegetarian and the raw, and never turns down at least a side dish of what I make. Of course, I also cook the rest of his meals. Well, what can I say, he's working and I'm unemployed. :twisted:

Raw Chili

Base:
1 c. soaked/strained almonds
1 c. carrots
Chop both of these ingredients in and transfer to a large bowl with the following:

1 portabella mushroom, defeathered and chopped into small cubes
1/2 c. minced celery
1/2 minced small red onion
1/2 minced red bell pepper (works well if frozen first)

Sauce:
1-1/2 c. sun-dried tomatoes and the 2 c. of soaking water
(Soak for two hours)
1 T. honey
1 T. olive oil
1 T. onion powder
ΒΌ c. Nama Shoyu or Tamari
1 to 2 cloves garlic
2 T. fresh oregano
2 t. chili powder
1 t. cumin
2 t. Apple Cider Vinegar
Feathers from the portabella mushrooms

Mix this all in a blender.
Pour sauce over the base, mix well and serve.
Sprinkle with cayenne pepper for a hotter sauce.

This will stay fresh for a week in the fridge.
**To defeather a portabello: cut off the gills - the black things that are on the underbelly. You still use them, but separately.

- by Alex Ferrera, The Raw Food Primer

Bon Appetit!


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 Post subject: Re: Raw Chili Recipe: so good it could be marinara w/tweaks
PostPosted: Tue Jul 05, 2011 5:29 pm 
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Joined: Tue May 22, 2007 9:06 am
Posts: 1011
Sounds yummy!

Thanks for posting.

GC

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