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Raw Chili



  • • 1 cup green lentils, soaked overnight, rinsed and drained• 1/2 large sweet onion, diced• 4 large carrots, diced• 2 cups mushrooms, diced• 1/4 cup olive oil• 2 tablespoons liquid aminos• 2 tablespoons Raw Vegan Coconut Crystals• 1/4 cup sun-dried tomatoes• 2 tablespoons olive oil• 4 dates• 4 medium ripe tomatoes• 2 tablespoons raw apple cider vinegar• 2 tablespoons chili powder*• 1 tablespoons coconut crystals• Himalayan salt • 1 tomato, diced


  1. 1. In a large bowl, stir together diced carrots, onions, and mushrooms. 
  2. 2. In a seperate small bowl, whisk together the olive oil, nama shoyu, and coconut crystals. 
  3. 3. Pour over carrot mixture and let sit at least an hour to marinate.
  4. 4.  To make the chili sauce, in high speed blender, blend sundried tomatoes, olive oil, dates, tomatoes, raw apple cider vinegar chili powder and coconut crystals until smooth.  
  5. 5. Add lentils to veggie mixture, pour chili sauce over veggie/lentil mixture and stir. Add a dash of Himalayan salt to taste and top with diced fresh tomato, if desired. 


Chef’s Hint: Chop the veggies in your food processor. It is super fast!Also: If you have a dehydrator, do the marinating of the veggies in that. After you toss the veggies with the marinade, spread the mixture on non-stick sheets and place in dehydrator at 115 for an hour. It adds a whole depth of flavor that is delicious.