Chili Vegano Raw Vegan Not Gross

Ingredientes de: Chili Vegano Raw Vegan Not Gross (Limpar)

2,0 conchas de Feijão (só grãos) cozido

2,0 conchas médias cheias de Grão de bico cozido

1,0 concha média cheia de Lentilha cozida

1,0 unidade pequena de Pimentão amarelo cru

1,0 unidade média de Pimentão vermelho cru

1,0 unidade média de Cebola

4,0 dentes de Alho cru

1,0 colher (sopa) de Óleo de girassol Liza

6,0 unidades médias de Tomate

1,0 colher (sobremesa) rasa de Cominho em pó

0,5 latas média de Extrato de tomate Elefante Knorr

1,0 unidade de Pimenta dedo de moça

1,0 colher (sobremesa) de Páprica picante Kitano

Como fazer Chili Vegano Raw Vegan Not Gross

Garnish w/ avocado cilantro scallions fresh tomatores vegan cashew sour cream (see below for recipe) Process: In a large heavy bottom pot, add coconut oil, once hot, add bell peppers, onions, ½ of the chopped tomatoes and garlic and saute for 3-5minutes until softened, season with salt. Add dry spices and tomato paste and stir well to incorporate approx. 15min. Drop rinsed and drained lentils and 1 cup water, bring to a boil, then reduce heat to simmer and cook uncovered for 15min. Add the remaining beans and tomatoes, and another 1 cup of water if chili seems to dry - now cover and cook / or heat through for another 10-15min. Vegan Cashew Sour Cream Ingredients: 1 cup raw cashews, soaked 1/2-3/4 cup water or almond milk, as needed 1 tablespoon fresh lemon juice 1 teaspoon apple cider vinegar pinch of salt Process: 1. Place cashews in a bowl and cover with water, let sit for a minimum of 2 hours or up to 8 hours 2. Drain and rinse the cashews and place in the blender. 3. Add almond milk or water, lemon, vinegar, and salt. Blend on high until smooth. Add more liquid as needed. 4. The cream will thicken up as it sits. Keep in a refrigerator for up to 5 days.