Even though is raw, this is the perfect meal for cozy winter evenings, not only is it gluten-free, lactose-free, it’s also nutrient dense and filling – sure to stave off those pesky midnight hunger pangs.
- 1 cup almonds soaked 4 hours and drained
- 1 cup chopped carrots
- ½ cup minced celery
- 1 red pepper diced
- 2 Portobello mushrooms diced
- ½ cup red onion minced (optional)
Ingredients for Sauce
- 1 ½ cup packed sundried tomatoes
- 2 cups filtered water
- ¼ cup wheat free tamari
- ¼ cup extra virgin olive oil
- 2 ½ Tbsp. dried oregano
- 2 ½ Tbsp. fresh oregano minced
- 1 heaping Tbsp. chili powder
- 1 heaping Tbsp. ground cumin
- 2 large garlic cloves or 4 small (optional)
- ¼ tsp. sea salt or more to taste
- 1/8 tsp. cayenne
- A few dashes of cinnamon
- Place almonds and carrots in food processor with an ‘S’ blade and pulse them until you reach the consistency of couscous. This will act as your meat.
- Place in large bowl.
- Add in all the chopped veggies and mix well.
- Set aside and move to make the sauce.
- Place all ingredients in a high-speed blender – preferably a Vitamix.
- Start the speed on low until roughly combined (1 minute), then turn up the blender to ‘high’ for 3 minutes until the sauce is smooth and the consistency is of thick marinara sauce.
- Mix in the chopped vegetables until fully combined and evenly coated.
- Cover and put in refrigerator for at least 4 hours to allow flavors to marinate. It is even better the next day.
- Serve with a dollop of vegan sour cream and it off with a sprig of parsley.
ABOUT THE CHEF
Dubai’s doyenne of Transpersonal Psychology, Cyntha Gonzalez is an advocate of a holistic lifestyle who has consistently eaten only vegan, raw cuisine that she has expertly been preparing herself for over 18 years.