Raw Chili

Chili is one of my favorite dishes. This is a great alternative to the cooked version. It is hearty and chunky and sure to satisfy you. This cozy meal is great anytime for lunch or dinner. Serve with avocado or quac and some cashew or coconut sour cream.

Rice:

1 head cauliflower (riced or finely chopped)

Chili Meat:

2 cups pecans

2 tsp cumin

2 tsp coriander

Dash of natural salt

1 tbsp olive oil

1-2 tbsp water

Chili Sauce:

4 tomatoes

2 cups cherry tomatoes

2 sun dried tomatoes

1 small zucchini cut into chunks

1 small onion

2 sweet mini peppers

1 stalk celery (optional)

2 clove garlic

1/2 jalapeno

1 tsp chili powder

1 tsp cumin

1 tsp oregano

1 tsp smoked paprika

1 tsp natural salt

To make the meat, add pecans to a food processor. Next, add spices and salt. Then add oil and water. Blend well until resembles crumbly beef. Do not over blend.

For the sauce, add all ingredients to the food processor except one cup cheery tomatoes and pulse until chopped. Do not over blend. Hand chop left over tomatoes then add to rest of mix and blend.

Serve over riced cauliflower. Add to individual bowl and add raw taco meat as desired. Add avocado and cashew or coconut cream as desired.