Receipies

Publisher: ZZZ Unknown

Page 55

MAIN COURSES
Vegetarian Chilli
Adapted through creative experimentation
1-1/4 cups coarsely chopped onions 1 cup each chopped sweet green and red pepper 3 cloves garlic, minced 1 Tbsp mustard 1 Tbsp cumin 1-1/2 tsp each dried oregano and dried basil 1/2 tsp cayenne pepper (adjust to taste) 6 Tbsp of cocoa (this is the secret ingredient!) 1-1/2 cups mushrooms, quartered 1 can (28 ounces) diced tomatoes, undrained 1 can tomato paste 5 cups (3 cans of 19 ounces each) kidney beans, undrained. (Dried chilli beans are even
tastier.) 1 can (19 ounces) chickpeas, drained and rinsed Maple syrup to sweeten if necessary (optional)
Add onions and 1/4 cup of water, cook over medium high heat for about 4 minutes, stirring
often. Add green and red peppers, garlic, mustard, chilli powder, cumin, mustard, oregano, basil, and cayenne. Cook until vegetables are softened (about 6 minutes).
Add mushrooms. Cook and stir for 4 more minutes. Add tomatoes (with liquid), tomato paste,
beans, and chickpeas. Stir well. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 60 minutes, stirring occasionally. It is best the next day. Note: Making the chilli in a crock pot is easy and fun!
*
*
*
Raw Walnut Meat with Raw Salsa
From the Renegade Health Show, http://renegadehealth.com
3 cups Walnuts (Soak for 1 hour) 1 tsp Cumin 1 tsp Coriander 1/3 cup Nama Shoyu
Put ingredients in the food processor for a minute or so.
Raw Salsa 1 small organic red onion 1 quart organic cherry tomatoes 1 small organic green pepper 1 handful of cilantro 2 Tbsp olive oil 1 Tbsp cumin 1 lime (juiced) Cayenne to taste Sea Salt to taste Put in food processor and pulse 10-15 times.
Contact smchiavictoria@gmail.com ©2009 The Supreme Master Ching Hai International Association 49