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Today’s post is bought to you by the letter C

November 5, 2010

Time to celebrate the Vegan MOFO!  November is the Vegan Month of Food.  Our November has started off with chilly weather.  We’re even expecting freezing temperatures tonight!

Colder weather (plus the stress of school) makes it hard to stick to healthy eating.  But here are two vegan recipes to be sure to keep you warm:


Penni’s Rawkin’ Raw Chili

1 cup almonds, soaked overnight (or walnuts)
1 cup carrots
1 med portabello mushroom
1/2 cup finely minced red bell pepper
1/3 cup finely minced red onion
1 finely minced jalapeno, without the seeds
1 cup sundried tomatoes, soaked (reserve 1 cup soak water)
1 cup cherry or grape tomatoes
1/3 cup soaked golden raisins
1/4 onion
1 T chili powder
2 cloves garlic
1 T olive oil
2 t sea salt
2 t apple cider vinegar
2 t dried oregano
1 t cumin

Optional toppings:
black olives
fresh cilantro
red onion
avocado

Put nuts and carrots into a food processor and run until well blended. This will be your “meat base,” so don’t over process. Once ground, place into a large bowl and set aside.

Either on a cutting board or in your food processor, chop the mushroom, red bell pepper, red onion, and jalapeno. Add this to the bowl.

In a high powered blender, add all of the remaining ingredients and blend until you have everything well combined and liquefied. Stir this mixture into the bowl with the existing ingredients to complete the chili.

I recommend placing this into a dehydrator set at 145 degrees for about one hour. Stirring the chili every 15 minutes will help to warm it evenly. Although your dehydrator will feel hot, the temperature of the food will not exceed 110 degrees in this amount of time.

Serve the chili warm and top with the fresh ingredients of your choice. Enjoy!

 

Chia Chai Smoothie

1 tablespoon chia seeds
1 chai tea bag, steeped in 1 cup water (cooled)
1/2  cup  vanilla almond milk
1 frozen banana
pinch of cinnamon
pinch of ground ginger
1/2 cup crushed ice
Make the chai tea and allow it to come to room temperature.  Put the chia seeds in the tea, allowing them to soak up the tea forming a chia chai gel. Easily done at night, this gel will keep well in the refrigerator until your ready to use it. Add the chia chai gel, almond milk, banana, spices and crushed ice to a blender and process until you have a frothy, creamy shake.
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4 Comments leave one →
  1. November 6, 2010 1:30 pm

    Tried the Rawkin Raw Chile and loved it! Great addition to my healthy recipes for the fall.

    Thanks for sharing.

  2. Kendra permalink
    November 7, 2010 9:16 am

    I have been out of the raw game for a while, but now that I recently found out am expecting (yay!), I know now is a good a time as any to get back to Delightfully Raw and see what I missed! I absolutely love this chili and its so good on cold days when you heat it up in the dehydrator just a little bit. I made a batch that was a little on the spicey side and so I looked up a recipe for raw sour cream and found one made with soaked cashews (http://www.food.com/recipe/cashew-sour-cream-non-dairy-sour-cream-alternative-substitute-204512). There are also other variations that use probiotic mixtures instead of vinegar to give that sour taste (which is probably healthier) but this recipe only asked for what I already had in my kitchen, did the trick and cooled off my oh-so-spicey and delicious chili!

  3. Raw Jenna permalink*
    November 7, 2010 9:36 am

    I’ve had raw sour cream at restaurants but never made it myself. I usually use avocado slices to counter the spiciness, but I should definitely try to make the sour cream.

    It’s been crazy over here since the move, school starting back, and job changes, so I haven’t been posting much. I picked out some new recipes to try this week, so hopefully I will get back into regular posting again. Congratulations, Kendra!

    • Kendra permalink
      November 9, 2010 1:31 pm

      I hope you are settling in nicely to the new house and I’ll be looking forward to new recipes! And thanks 😉

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