Jazz Bytes: Raw Vegan Recipe for Chili on Christmas Eve

 I luv to make interesting dishes for the Holidays!  This one is simply delicious and involves some marinading the veggies.  If you add vegan eggnog and popcorn (instead of salt I use Bragg’s Premium Nutritional Seasoning it gives a lovely nutty and cheesy effect to the popped corn.  Most of all, you get to entertain watch movies and ParTay!  You make it your own!  Don’t forget to turn on Jazz for the Holidays.  Bon Appétit!  Peace Out!  

 Raw Food Recipe for Chili

From RawBC.org

1 medium zucchini, chopped into ½” cubes

1 medium carrot, chopped into ¼” cubes

½ medium or 1 small eggplant, peeled and chopped into ½” cubes

1 small Portobello mushroom or 5 shiitake mushrooms, chopped into cubes

3 cloves crushed garlic

1 medium roma tomato, chopped into ½” chunks

¼ medium red onion, chopped

3 ½ tsp. Sea salt

1 Tbs. lemon juice

2 Tbs. olive oil

Mix above ingredients and place in a quart-sized jar. Press down hard to cover the vegetables completely with the salt, lemon, and oil. If necessary, put a small glass or jar inside to weight the vegetables down. Cover and let marinade preferably overnight, or at least 4-6 hours.

Hearty Chili sauce:

1 large tomato

1 cup sun-dried tomatoes, soaked with enough water to cover

¼ cup olive oil

1 ½ cups purified water

1 Tbs. Spicy Chili Sauce (see recipe) or 1/8 tsp. cayenne pepper

½ tsp. celery seed

½ tsp. oregano

½ tsp. cumin

1 ½ tsp. chili powder

Blend above ingredients on high until smooth. Pour blender mixture over marinated vegetables. Or pulse together in food processor

Happy Holidays!  Kev and Ann

 

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