The only thing wrong with this week’s take-away meal was that I didn’t have food left over for myself. I love this chili– it’s the furthest thing from the measly carrots or celery sticks that people imagine raw food to be. It’s hearty and filling, with complex flavours. And the dessert…delicious!
Raw vegan chili recipe
This recipe is adapted from a recipe in Juliano’s Raw: the uncook book.
1 1/2 to 2 cups tomato, chopped
1/2 cup sun-dried tomato, soaked at least 10 minutes and drained
1 clove garlic
small piece (1 tsp) fresh ginger
small piece of a jalapeño (or other chili, to taste)
small piece (approx 2 Tbsp) onion, chopped
1/2 cup pitted dates (soaked if dry)
small handful of fresh basil leaves
pinch of salt, black pepper
Instructions: Process all ingredients in food processor or blender until you have a chunky sauce.
Vegetables: (you can feel free to substitute anything you want here….these are just suggestions)
1 1/2 cups sprouted lentils
1/2 cup baby marrows/ courgettes/ zucchini, diced
1/2 cup red pepper, diced
kernels from one ear of corn/mealie (approx 1/2 to 2/3 cup)
1/2 cup tomato, chopped (or 4-6 cherry tomatoes, halved)
4 white or brown mushrooms, chopped
1/4 cup each beetroot (beet) juice and carrot juice, as needed
spices: cayenne, paprika, salt and pepper
1/2 avocado, chopped (for garnish)
Instructions: Put all the chopped vegetables into a bowl, and stir together with the tomato base (from recipe above). Add beet and carrot juice as needed to achieve a slightly thinner mix (you are not making soup!).
If you want your chili warm, put it in the dehydrator at 42 degrees C for about 45 minutes. Top with diced avocado before serving.
Raw vegan chocolate orange bars (makes a 9 x 9 inch squre pan, 9 bars)
These are adapted from Ani Phyo’s lemon bars. The variations are endless.
1 cup almonds, soaked
3/4 cup dates, pitted
1 tsp vanilla
pinch of salt
zest of 1/2 orange
juice of 1 orange
1 cup shredded coconut
handful of cacao nibs
chocolate topping (see below)
Instructions: Grind almonds in a food processor or blender. Add dates and process until a dough forms. Add orange zest, vanilla, salt, coconut and orange juice and process to combine. Add cacao nibs last and pulse, just enough to mix them in.
Press the dough into a 9 x 9 inch square pan. If you put a little shredded coconut in the pan first it helps prevent sticking. Chill in the refrigerator for 1 hour to set, and if desired, top with chocolate topping (recipe below).
1/4 cup cacao butter, melted
1/4 cup cacao powder
2-3 Tbsp agave (to taste)
Instructions: Mix cacao powder and agave into the melted cacao butter to form a smooth dark chocolate. Pour over the chilled orange bars and spread evenly with a knife – do this quickly before the chocolate hardens.