Friday, August 6, 2010
Sprouted Raw Chili
I happen to sprout way too many lentils, adzuki, and mung for my salads. I like them with under 3 days old and knew on my own I couldn't finish them. Disguising them in this recipe for my family was a perfect solution.
In the Blendtech (since I got my 96 ounce container I use it--and fill it--nearly every time)...
1 cup water
Fresh tomatoes ( I did not have/use 1/2 sun-dried tomato as in recipe )
1/2 cup dates
1/2 cup grapeola oil
handful mushrooms (they suggested dehydrated mushrooms)
center of a celery and leaves that may have otherwise been wasted
Sunfire salt (instead of Bragg's)
2 plus TBSP of fiesta mole (instead of spaghetti seasoning)
Rita's Hot Pepper (can't think of what kind Rita gave me from her garden, it's been sitting drying for a while now)
3 cloves garlic
Basil from my containers
Blended and poured over a bowl of spouts. Served with dry parsley that recipe suggested and I had available. If I had cilantro, I would have liked that even better.
The amazing thing about this recipe, is that I've been wanting to come up with a Raw tomato based sauce. Now I have this and the tomato soup, I posted about before. I have a pretty good feel for how this versatile soup/sauce comes out and a pretty good idea how to improvise depending on what I have on hand. This could have easily been soup on its own had I not had spouts. In fact I tried to keep some liquid hidden for me to slurp on later, but John asked for more liquid.
John said it was better than expected (he liked the pepper in it). He licked his bowl literally. Still, I know he was dreaming about a hunk of pepperoni to it.
Scott and David did ok with it. Scott said he'd of liked more liquid, too.
William wouldn't touch it.
4/5 ain't bad.
I am going to serve the little bit that's left over some more veggies tomorrow.