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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.

Ingredients

  • 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

Method

  1. 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.
  2. Place in large bowl.
  3. Add in all the chopped veggies and mix well.
  4. Set aside and move to make the sauce.
  5. Place all ingredients in a high-speed blender – preferably a Vitamix.
  6. 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.
  7. Mix in the chopped vegetables until fully combined and evenly coated.
  8. Cover and put in refrigerator for at least 4 hours to allow flavors to marinate. It is even better the next day.
  9. 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.

www.cynthagonzalez.com | @cynthadubai | @cynthagonzalez

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