As we enter into the colder months in the northern lattitudes this recipe will come in handy. Hearty, warming, filling and convincing! We've been mixing a scoop of RAW chili with some heated vegan chili for a 50% RAW meal on cold days - it's been great!
I've adapted this recipe from Alissa Cohen's Living On Live Food.
ENJOY!
- 4 cups sprouted barley
- 1 teaspoon curry (or to taste)
- 2 tablespoons liquid aminos
- 1 medium green bell pepper, diced
- 1/4 cup small red onion, diced
- 2 cups corn
- 1/2 cup chili powder
- 1 tablespoon Italian Seasoning
- 1/2 teaspoon cayenne
- 4 cloves garlic (or to taste) minced
- 1-2 cups of water
- 1/2 cup olive oil
- 2 oranges, juiced
- 10 medium to large tomatoes, diced small
- 1 medium onion
- 1 cup dates, pitted and soaked
- 1 cup of sundried tomatoes, soaked
In a very large bowl mix together the barley, curry, liquid aminos, green bell pepper, red onion and corn. Then add in chili powder, Italian seasoning, cayenne, garlic, water, olive oil, orange juice and fresh tomatoes. In a food processor, blend the dates, onion and sundried tomatoes into a thick paste. Add this paste to the bowl and mix with the rest of the ingredients.
The flavors meld beautifully if given a chance to sit for a while. This dish also freezes well in small containers.
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