Anji is back at YouTube Space LA for the 3rd video shot in their cute retro kitchen set. This time she’s making a delicious raw chili style soup that’s packed with fresh veggies and comes with lots of options. Smooth or chunky, simple or complicated, make it however you prefer! Lightly warmed, or even chilled, this is a refreshing meal for a hot summer night. Ryan and I were stoked to wolf down a bowl at the end of a long day filming 3 episodes back-to-back. 🙂
Raw Vegan Blender Chili
INGREDIENTS:
3 cups blended fresh tomatoes
1/4 cup sun-dried tomatoes (preferably no salt or oil variety)
1 red or yellow bell pepper
1 small cucumber (or 1/2 large)
2 stalks celery
1 bunch fresh cilantro
1 lime (or lemon, if you prefer)
2 tsp chili powder (or a fresh chili pepper) [or more to taste]
1 tbsp cumin powder
TOPPINGS:
1 cob sweet corn
1 ripe avocado
1 small summer squash (or 1/2 large)
1 cup cherry tomatoes
MORE OPTIONS:
1/4 cup wild rice (recipe to “bloom” in video)
1/8 cup “raw” pumpkin seeds
1 tbs organic tamari (or nama shoyo, coconut aminos, or soy sauce) [or more, to taste]
1 tsp celery powder [or more, to taste]
See direction on video!
This recipe is featured in my first whole food oil free vegan cookbook called ‘Keep It Carbed, Baby!” — Buy an immediate digital download from our shop.
