Photo/recipe credits to Happy Herbivore
Raw ChiliServings: 4
This recipe is a fat-free raw chili . For a truly 100% raw version, use a raw version of ketchup and nama shoyu for the soy sauce.
Chef's Note: As the chili sits, the mushrooms start to release their juices and the chili may get a little watery. Simply drain off the liquid if this occurs, but note that this chili is best served and eaten immediately.
This recipe is a fat-free raw chili . For a truly 100% raw version, use a raw version of ketchup and nama shoyu for the soy sauce.
Chef's Note: As the chili sits, the mushrooms start to release their juices and the chili may get a little watery. Simply drain off the liquid if this occurs, but note that this chili is best served and eaten immediately.
I came across this recipe while searching through Happy herbivore today. I like to eat as healthy as possible and to me if you can have at least one raw meal in the day you doing pretty well. The problem? finding raw recipes that really please the taste buds as I LOVE food that is steaming hot. As soon as I saw the photo and the recipe I knew this could work as I LOVE cold chili on a warm afternoon or night ,so why not keep it cold the entire time?
Instructions
Remove bottom stems from portobellos and disgard. Break mushrooms in half, or quarters and place into your food processor. Pulse roughly 25 times or until the mushrooms look like ground up meat bits. Transfer mushroom bits to a large mixing bowl. Cut carrots in half or quarters and place in food processor. Pulse about 15 times, or until chunky. I like my carrot pieces slightly larger than my mushroom bits. Transfer to mixing bowl. Cut celery into thirds and place in food processor. Allow motor to run until celery is completely minced. Transfer to mixing bowl. Cut away top and seedy center of red bell pepper, then chop into four equal parts. Place in food processor and allow motor to run until completely minced. Transfer to mixing bowl. In a small food processor or blender, combine remaining ingredients with 2 tbsp of water and allow the motor to run until it's well combined and the garlic clove is pureed (you might want to start with 1-2 tbsp soy sauce and add more to taste). Add puree to mixing bowl and stir to combine. Taste, adding more soy sauce and/or hot sauce to taste. Serve immediately.
Per serving: 94 calories, 1.1g fat, 0mg cholesterol, 19.5g carbohydrates, 5g fiber, 4.1g protein
Remove bottom stems from portobellos and disgard. Break mushrooms in half, or quarters and place into your food processor. Pulse roughly 25 times or until the mushrooms look like ground up meat bits. Transfer mushroom bits to a large mixing bowl. Cut carrots in half or quarters and place in food processor. Pulse about 15 times, or until chunky. I like my carrot pieces slightly larger than my mushroom bits. Transfer to mixing bowl. Cut celery into thirds and place in food processor. Allow motor to run until celery is completely minced. Transfer to mixing bowl. Cut away top and seedy center of red bell pepper, then chop into four equal parts. Place in food processor and allow motor to run until completely minced. Transfer to mixing bowl. In a small food processor or blender, combine remaining ingredients with 2 tbsp of water and allow the motor to run until it's well combined and the garlic clove is pureed (you might want to start with 1-2 tbsp soy sauce and add more to taste). Add puree to mixing bowl and stir to combine. Taste, adding more soy sauce and/or hot sauce to taste. Serve immediately.
Per serving: 94 calories, 1.1g fat, 0mg cholesterol, 19.5g carbohydrates, 5g fiber, 4.1g protein
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