December 10, 2012

Vegan Chili with Nut Meat Balls


Last week Akku was upset that his school lunch had beef chili and he wished that they made a vegetarian version. There are a lot of vegan and vegetarian versions of chili all over the web. If I see a quick recipe which only uses wholesome ingredients, and is inspiring, then that is something I try to recreate.


This is an adaptation of Ani Phyo's Tomato Chili with Taco Nut Meat. Of course her's is completely raw. Mine is partially raw :-)

Vegan Chili :


2 big tomatoes, chopped fine
1 red bell pepper, chopped fine
3 stems of celery, chopped fine
1 yellow onion, chopped fine
1/2 cup frozen shiitake mushroom, chopped fine
1/2 cup frozen green peas
1 clove garlic minced
1 tspn red chilly powder 
1/4 tspn turmeric powder
1 tspn cumin, powder
1 tspn oregano, dry
sea salt, to taste


Saute Onion and minced garlic in EV Olive oil till the raw smell goes away, for about a minute. Add the Mushroom and green peas for 3-4 minutes. Remove from flame. 
Add all remaining ingredients into a bowl and mix well. Transfer half of this into VitaMix and puree at high speed for 2-3 minutes to make a silky smooth soup base. Add this along with the other half to the sautéed veggies. Warm and adjust taste before serving.

Nut Meat Balls:

1 cup walnut
1 Tbsn EV olive oil
1 Tbsn cumin powder
2 tspn coriander powder
1/4 tspn sea salt

Add everything into food processor or dry blender and process into a chunky mixture. Make small meat balls.

Warm soup and serve into bowls topped with mini-meat-balls and chopped cilantro.






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