Raw Chilli Sin Carne by Hendersons in Edinburgh
This chilli bowl is a raw vegan take on the classic chilli con carne. As well as being vegan and raw, it is also gluten-free and prepared without adding any oil. This dish has been developed by Hendersons Vegan Head Chef Paul Kane for Veganuary 2018.
Paul enjoys making dishes that focus on health and wellbeing, as well as taste. Vegan versions of dishes that would not normally be vegan can be made using interesting components and flavour combinations, which results in exciting, delicious dishes, that nourish and detoxify the body.
Hendersons Vegan is open from 11.30am till late daily, located on Thistle Street in Edinburgh, and is part of Hendersons of Edinburgh. Hendersons started in 1962 and is the UK’s longest running vegetarian restaurant with four sites in Edinburgh.
Ingredients: Serves 4
Chilli:
100g carrots
100g red peppers
100g courgette
100g chestnut mushrooms
50g walnuts
50g almonds
Sauce:
6 large peeled plum tomatoes
25g sundried tomatoes
10g fresh basil
10g fresh oregano
1 pinch each of sumac, smoked paprika, cumin, cayenne pepper
1 garlic clove, freshly grated
1 red chilli
10ml tamari sauce (or soy sauce)
Salt and pepper to taste
Cashew sour cream:
200g soaked cashews
1 tablespoon nutritional yeast
50ml. lemon juice
Pinch of salt
Avocado salsa:
1 large ripe hass avocado, diced
10 cherry tomatoes, quartered
1 shallot, finely diced
10g fresh coriander, chopped
Juice of 1 lime
Salt and pepper to taste
Cauliflower Rice:
¼ cauliflower floret
Method
Chilli:
1 Simply grate the chilli vegetables and either finely chop the nuts or briefly pulse them in a blender.
2 Mix all the chilli ingredients by hand and set aside for later.
Sauce:
1 Simply blend the ingredients together in a food processor and season to taste.
Cashew Cream:
1 Blend in a food processor with enough water to get a consistency like double cream (add the water slowly).
2 Add 50ml. of lemon juice and stir in.
Avocado Salsa:
1 Add all ingredients to a bowl and mix.
To serve
1 Grate ¼ of a raw cauliflower to make the ‘rice’.
2 Mix the veg and nut mix with the sauce and serve on top of the ‘rice’.
3 Spoon some avocado salsa on top of the chilli mix and serve the sour cream in a ramekin on the side.
4 Garnish with lime zest and fresh coriander.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article