Posted on December 13, 2011 with 46 notes by raw-pergo.
Tagged with raw food, raw vegan, raw recipe, raw diet, raw foodism, .

Fresh Tomato Chili with Taco Nut Meat

This recipes is simple and quick to make. I enjoy the mediation of chopping with my knife. But you can also just place ingredients into your food processor and let it do the chopping for you for an even shorter prep time.

Tomato Chili with Taco Nut Meat
(from pages 145-146 of Ani’s Raw Food Essentials)
Makes 4 servings

TOMATO CHILI

    3 cup tomatoes, chop
    1 cup red bell pepper, chop
    1/4 cup celery, chop
    1/4 cup yellow onion, chop
    1/3 cup mushroom, chop
    1/3 c corn kernels
    1 teaspoon garlic, mince
    1 – 2 teaspoon chili powder, to taste
    1 teaspoon cumin, powder
    3/4 teaspoon oregano, fresh or dry
    1/4 teaspoon sea salt, to taste

Place all ingredients into a large mixing bowl, toss to mix well.

Place half of your mixture into your food processor or blender and puree. Scoop back into bowl with mixture and toss to mix well.


NUT MEAT TOPPING

    1 cup walnuts
    1 tablespoon extra-virgin olive oil
    1 tablespoon cumin, powder
    2 teaspoons coriander, powder
    1 teaspoon bragg’s or nama shoyu, or 1/4 teaspoon sea salt, to taste

Place all ingredients into your food processor, and process into small pieces.

To serve, scoop raw Tomato Chili into bowls. Top with Taco Nut Meat. Enjoy.

Tomato Chili will keep for 1-2 days in fridge. Taco Nut Meat will keep for a week or more.

Fresh Tomato Chili with Taco Nut Meat

This recipes is simple and quick to make. I enjoy the mediation of chopping with my knife. But you can also just place ingredients into your food processor and let it do the chopping for you for an even shorter prep time.

Tomato Chili with Taco Nut Meat
(from pages 145-146 of Ani’s Raw Food Essentials)
Makes 4 servings

TOMATO CHILI

3 cup tomatoes, chop
1 cup red bell pepper, chop
1/4 cup celery, chop
1/4 cup yellow onion, chop
1/3 cup mushroom, chop
1/3 c corn kernels
1 teaspoon garlic, mince
1 – 2 teaspoon chili powder, to taste
1 teaspoon cumin, powder
3/4 teaspoon oregano, fresh or dry
1/4 teaspoon sea salt, to taste

Place all ingredients into a large mixing bowl, toss to mix well.

Place half of your mixture into your food processor or blender and puree. Scoop back into bowl with mixture and toss to mix well.


NUT MEAT TOPPING

1 cup walnuts
1 tablespoon extra-virgin olive oil
1 tablespoon cumin, powder
2 teaspoons coriander, powder
1 teaspoon bragg’s or nama shoyu, or 1/4 teaspoon sea salt, to taste

Place all ingredients into your food processor, and process into small pieces.

To serve, scoop raw Tomato Chili into bowls. Top with Taco Nut Meat. Enjoy.

Tomato Chili will keep for 1-2 days in fridge. Taco Nut Meat will keep for a week or more.

Source: aniphyo.com
  1. happyism reblogged this from toutcru
  2. doittoprovethemwrong reblogged this from toutcru
  3. vegetarianappetites reblogged this from rawfoodforreal
  4. rawfoodforreal reblogged this from toutcru
  5. guardianrabbitwantstoeatthis reblogged this from toutcru
  6. rawkourt reblogged this from toutcru and added:
    yum! the nut taco mixture is similar to what I get in my raw tacos from Cafe Gratitude. I will def try this over my...
  7. toutcru posted this