Raw Food Vegetable Chili

Ingredients:

• 3 cups tomatoes (I used roma and grape)
• 1 small red bell pepper (orange would be great too), diced
• 1 large celery stalk, diced
• 1/2 yellow or red onion, diced
• 1 small zucchini, diced
• 1 corn off the cob
• 1 – 2 garlic cloves, minced
• cilantro (as much as you like), chopped
• 1 – 2 teaspoon chili powder, to taste
• 1 teaspoon cumin
• 3/4 teaspoon oregano, fresh or dried
• 1/4 teaspoon sea salt, to taste

Nut Meat:

• 1 cup walnuts
• 1 cup mushrooms
• 1 tablespoon cumin
• 2 teaspoons coriander
• 1 teaspoon coconut amino’s, tamari, bragg’s or 1/4 teaspoon sea salt, to taste

Method:

1. Vegetables: Prepare vegetables and combine all ingredients in large size bowl. Place 1/2 or so of the mix into a food processor and blend until pureed. Return puree to diced vegetables and toss well.
2. Nut Meat: Place all ingredients into food processor and pulse until crumbly. You don’t want to over blend or it will be a paste.
3. To serve: place vegetable chili in bowls and top with nut meat adding any additional garnishes you like.
4. Serves 2 generously, or 4 smaller portions. Store leftovers, if any, in an airtight container in the refrigerator. Chili will last for 5 to 6 days. Nut meat will last up to 2 to 3 days, depending on the freshness of the mushrooms. Before eating let sit at room temp as it tastes best this way.

recipe and image: simple-veganista