Raw Vegan Chili

IMG_1853 IMG_1857

I know it’s been a while since my last post, but let me tell you why: I am in Berlin! I’m currently at an artist residency at the Agora Collective here in Berlin that focuses on the link between food, art and ecology. So you see why I had to drop everything and hop on a plane to the great Deutschland? I get to spend all day talking about food with some dang brilliant people.

I’m having a glorious time and a lot has changed in the ten years since I was last here! There are so many amazing vegan restaurants. Before I moved into my apartment here I was staying at a hostel and just down the street was building with an all-vegan supermarket, vegan shoe store and two incredible vegan restaurants. I’m. In. Heaven.

Once I get a camera up and running here I will be sure to over-document all of my food adventures for your viewing pleasure. But until then, I have this recipe for you! I thought it might be nice to share a little fall/ winter raw meal with you. The longer you let it sit (within reason) the more flavorful it becomes. But I also understand if you need to devour it immediately. No judgment here.




 Raw Vegan Chili

1 cup cherry tomatoes, chopped

3 stalks of celery

2 carrots

2 tomatoes

1/2 and 1/4 cups sun-dried tomatoes

2 portobello mushrooms

½ cup water

1-2 cloves garlic

1 Tbsp maple syrup

½ tsp mustard powder

1 tsp cumin

½ tsp paprika (I love smoked paprika, but you can use any kind you like)

½ tsp chipotle powder

¼ tsp thyme

½ tsp black pepper

salt to taste

avocado, spring onions and cilantro for garnish (optional)

Blend ¼ cup sun-dried tomatoes with the fresh tomatoes, garlic and water. Transfer to a bowl. Finely chop celery, carrots, portobello mushrooms and the remaining ½ cup of sun-dried tomatoes. Add your chopped veggies to the blended tomato and water mixture. Stir in maple syrup, mustard powder, cumin, paprika, chipotle, thyme, black pepper and salt. Mix well, cover and let sit for 20-60 minutes to give the flavors time to mingle. Garnish with sliced avocado, cilantro and spring onions. Guten Appetit!

Have you ever gone raw or partially raw during the winter? I’d love to hear some of your favorite raw recipes and comfort foods that keep your body warm and your belly happy!