I can’t believe the colours available despite it being winter here! Raw Thai food obsession lately…using up so much coriander from the garden :)
Heaven on a piece of heaven topped with a slice of heaven! I was really missing meatballs, and I wanted something with a similar taste, texture, and protein content that meatballs imbue. Here it is!
Modified a recipe that I picked up at my local greenmarket. The quantity and measurements are approximations as I just eyeball things. Any kind of oil could be used instead of hemp and almond butter can be used instead of the cashew. For the peas I used a mixture of snow and snap.
I made these into patties and had on top of an English muffin.
Eggplant and mushrooms in chili, who would have thought? But the combo is actually brilliant, and really different from other raw chilis that I’ve tried. The eggplant and mushrooms soften from marinating, and they absorb the flavor of the sauce. The result is a substantial texture and bursting flavor. The raw corn also adds a nice crunch and color contrast. I am a fan of all chili recipes, but this one is really standout for me.
Make sure you start this early enough to let the vegetables marinate for at least 6 hours. The success of the dish depends upon the softening of the eggplant and mushrooms. I start it at lunchtime and eat it for dinner, but you could also marinate the veggies overnight and have it for lunch.
Fresh herbs and tart seasonings with chocolate are a fresh take on this traditional dish. This creamy, spicy chili will leave you satiated and content.