Raw Chilli 'non' Carne and Cauliflower rice.

This recipe is one favourite right now... Nicely spicy and somehow very comforting for a raw dish!

It was inspired by a recipe in the book 'Raw and simple' by Judita Wignall. 

Rice

Large Cauliflower, depending on how many people you are making for.
Handful of corriander
2-3 tablspoons of Umeboshi vinegar or just use sea salt to taste if you don't have the vinegar.

Process in the food processor until you reach a rice or cous-cous kind of consistency. Done!!

Chilli (serves 6 people)
Sauce:

235ml water
1/2 red pepper
3 tablespoons of ground sundried tomatoes, do this first in the machine to get them into smaller pieces.
2 tablespoons orange juice
2 dates, stones removed
1 tablespoon mixed chilli powder
1 tablespoon cold pressed olive oil
1/2 tablespoon raw cacao powder
1 teaspoon tamarind paste
1 teaspoon salt, sea salt or pink salt
1 small clove garlic
1/2 teaspoon onion powder
!/4 teaspoon cinnamon
1/4 teaspoon of cayenne

'Meat'

180g of soaked and rinsed sunflower seeds or walnuts.
2 teaspoons mixed chilli powder
1 teaspoon cumin
2 tablespoons tamari sauce.

Veggies

1 cup diced courgette
1 cup diced tomatoes
1 cup corn kernels
1 cup shredded carrot
1/4 cup diced white onion or shallot

Blend sauce in a liquidiser machine or high speed blender if you have. Use the food processor to make the meat and then stir all parts together in a large mixing bowl. You can leave the in the fridge overnight and the flavours will develop from the spices. I usually top with guacamole or a sour cream made from blended cashews, water, lemon juice and salt.