I remember my favorite soups before I went plant-based and predominantly live-food vegan were chili and stew. After I hopped on the veg wagon, I never tried to re-create these, as my only experience ever eating them was with big chunks of meat in them.
But lo and behold, I eventually found out that virtually everything that is made traditionally can be made without the meat, added products, etc… and that had me dancing for joy.
I can’t believe I haven’t posted a chili recipe yet, and it’s about time! Raw soups / stews like these are super hearty, are filled with vegetables, and are so darn yummy you’ll question why you didn’t make these more often before!
I hope you guys enjoy this super simple version – I almost tripled the ingredient list by being ‘Miss Perfection’, but figured a yummy simple one would be just as good. Oh, and top it with a Sour Cream (recipe below!) to enhance its flavors and remind you of the treat you used to cuddle up with on chilly afternoons.
{Raw, Vegan} Chili
Preparation Time: 15-20 Minutes
Serving Size: 2
Ingredients:
2 large tomatoes
1/2 cup sun-dried tomatoes, soaked and rinsed
1 cup fresh cilantro
1/4 large avocado
1 tbsp chili powder
1 tsp cumin powder
1 clove garlic
1 tsp onion powder
squeeze of half a fresh lime
1 large bell pepper (diced)
3 tablespoons red onion (diced)
½ cup peas or sprouted lentils
Directions:
1) Food process all ingredients except the onion and bell pepper until smooth, but still somewhat chunky.
2) Add in your onion and bell pepper, pulse until fine chunks have formed.
3) Blow a little kiss of love into it. <3 There, it’s done!
4) Pour into bowls or place in an air-tight container to store for 3-5 days.
5) Top it with the Sour Crème (recipe below) and some chopped up avocado. A sprig of cilantro is optional for presentation.
{Raw, Vegan} Cashew Sour Cream
Preparation Time: 5 Minutes
Serving Size: 2-3
Ingredients:
1/2 Cup Raw Cashews, soaked for 2 hours
1 tsp Sea Salt
Dash of Nutritional yeast
1/2 – 1 Clove Garlic
1/2 Lemon, juiced
Directions:
1) Blend all ingredients on high (add in a small amount of water or zucchini to thin if needed) until smooth and creamy.
2) Using a spatula, scoop out your raw sour cream and store in an air-tight jar for 5-7 days (it might last longer, but I currently live in the tropics and have forgotten the normal oxidation rate of stored foods!).
Enjoy this yummy, scrumptious recipe. Keep an eye out, I’ll be publishing a Honey-Mustard-Lime Dressing for a salad that could accompany this vegetable-rich meal. Yum!
If you haven’t already, check out my latest post on Travel Fruit Loveabout saying “YES!” to adventure. “5 Times I Said ‘Yes’ to Adventure and am SO Glad I did!”
Blessings and beyond,
Amanda Froelich
