Ingredients

• Ingredients Scale 1x2x3x 3 cups tomatoes, diced (I used grape) 1 small red bell pepper (orange would be great too), diced 1 large rib of celery, diced 1/2 red onion, diced 1 small zucchini, diced 1 corn off the cob 1 – 2 cloves garlic, minced chopped cilantro, chopped (use as much as you like) 2 teaspoons chili powder, to taste 1 teaspoon cumin 1 teaspoon oregano, fresh or dried 1/4 teaspoon sea salt, to taste Nut Meat 1 cup walnuts 1 cup mushrooms 1 tablespoon cumin 2 teaspoons coriander 1 teaspoon tamari, coconut amino’s, bragg’s or 1/4 teaspoon sea salt, to taste To Serve, optional lime wedges Vegan Sour Cream

Preparation

• Instructions Vegetables: Prepare vegetables and combine all ingredients in large size bowl. Place 1/2 or so of the mix into a food processor and blend until pureed. Return puree to diced vegetables and toss well. Nut Meat: Place all ingredients into food processor and pulse until crumbly. You don’t want to over blend or it will be a paste. Serve: Place vegetable chili in bowls and top with nut meat adding any additional garnishes you like. Serves 2 generously, or 4 smaller portions. This would be great with sliced avocado, and a dollop of raw sour Cream or this flavorful Lime Cilantro Cashew ‘Sour Cream’, adding the perfect final touch! Store: Keep leftovers in an airtight container in the refrigerator for 5 – 6 days. Nut meat will last up to 2 – 3 days, depending on the freshness of the mushrooms. Before eating let sit at room temp as it tastes best this way. Enjoy the freshness!