This is a great recipe for beginners because it is super delicious and super easy.
1 portabella mushroom
1 cup almonds (soaked for 8+ hours)
1 cup carrots (chopped)
1/2 cup celery (chopped)
1/2 cup onion
1/2 cup red pepper
1/2 cup sundered tomatoes (soaked 4+hour)
+ 2 cups purified water for soaking (use)
2 Tbsp olive oil (cold pressed
2 Tbsp oregano
1/4 cup Raw Coconut Aminos
1 tsp cayenne
1 tsp chili
1 tsp cumin
2 tsp apple cider vinegar
1 clove garlic
-salt and pepper if needed
***Soak your almonds over night. You can soak your tomatoes too, but you only need them to soak for half the time. Be sure to use purified water, because we are going to use the water we soak the sundried tomatoes in.
Put carrots and almonds into a food processor or blender and process until the carrots and almonds are good and mixed together… doesn’t need to be smooth.
Chop the rest of the veggies into tiny chunks and pour into a big mixing bowl along with the carrot and almond mixture.
In a High Powered Blender or cleaned food processor blend the rest of the ingredients into a smooth sauce. Pour into the big bowl on top of other ingredients and mix together. This will start to resemble chili very fast.
Top it off with some RAW sour cream.
Recipe makes up to 8 servings and stores in fridge for up to a week.
** Use Pink Himalayan Salt
***Always use Organic when Possible***