Raw Chili

Base:

1 c. soaked/strained almonds
1 c. carrots
Chop both of these ingredients in and transfer to a large bowl with the following:

1 portabella mushroom, defeathered and chopped into small cubes
1/2 c. minced celery
1/2 minced small red onion
1/2 minced red bell pepper (works well if frozen first)

Sauce:

1-1/2 c. sun-dried tomatoes and the 2 c. of soaking water
(Soak for two hours)
1 T. honey
1 T. olive oil
1 T. onion powder
¼ c. Nama Shoyu or Tamari
1 to 2 cloves garlic
2 T. fresh oregano
2 t. chili powder
1 t. cumin
2 t. Apple Cider Vinegar
Feathers from the portabella mushrooms

Mix this all in a blender.

Pour sauce over the base, mix well and serve.

Sprinkle with cayenne pepper for a hotter sauce.

This will stay fresh for a week in the fridge.

**To defeather a portabello: cut off the gills - the black things that are on the underbelly. You still use them, but separately.

- by Alex Ferrera, The Raw Food Primer