Here’s a sneak peak into one of my favorite recipes from my new book, Ani’s Raw Food Essentials (available June 1st). We shot this recipe last Thursday for TV, cable, and web.
I’ve been craving raw Tomato Chili the past few days, so I made sure to pick up some beautiful tomatoes, bell pepper, and fresh oregano at the farmers’ market. When I went to make this last night, I realized I had run out of chili powder, so I used chipotle powder instead. It turned out spicy hot. To help cool it down, I made a batch of raw Taco Nut Meat, which helped a bit, but not enough. So then I added some Cashew Sour Kream, and that helped. It was delicious, and energized me to write late into the night.
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
- 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 […]