Kundalini Yoga Technology

A raw chili that will keep you warm and ready for Spring!

Serves 6

4 portobello mushrooms, cubed
¼ cup leek, minced

Toss mushrooms and leek in a little oil, tamari (soy sauce) and lemon or lime juice to soften up. Set aside while assembling the rest.

The Base

1 medium carrot, finely chopped
2 celery stalks, finely chopped
1/3 cup chopped red bell pepper
½ cup chopped any color bell pepper

Place chopped veggies in a large bowl and set aside.

The Sauce

1¾ cups tomatoes
1 cup chopped carrot
1 cup corn
½ cup sun-dried tomatoes, soaked for a few hours
1½ tbs chili powder
2 tsp cumin
½ tsp paprika
½ tsp black pepper
1 garlic clove
Jalapeno pepper, to taste (optional)

Blend all the sauce ingredients until smooth. Taste and adjust seasonings. If desired, add jalapeno pepper, depending on how hot you like it.

To assemble, pour sauce over the chopped veggies. Add the strained mushrooms and leek. Mix well. Place in a bowl, covered, in the dehydrator at 110 degrees F for 4 hours. Then remove the cover and leave for another hour. (If you don’t have a dehydrator yet, pop in the oven on very low heat for an hour.)

Submitted by the Eden Project in Cornwall