Recipes > Raw Vegetable Salsa & Cooked "Chili"
This flavorful partially raw chili will certainly feed your chili craving yet leave you feeling light and satisfied.
Dawn Thomas
- Serves: 2 to 4
- Active Time: 20 mins
- Total Time: 30 mins
- Views: 32,790
- Success Rating: 88% (?)
Steps
Step 1: Preparing the Raw Vegetable Salsa
- 1 small red onion, (1/2 cup diced)
- 1 medium zucchini (1 cup diced)
- 1 medium red pepper (1 cup diced)
- 2 tomatoes (1 cup diced)
- 1 bunch cilantro (1/2 cup chopped)
- 2 small cloves garlic
- 2 tsp date paste* (maple syrup or agave)
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili powder
- 1/2 tsp sea salt
Method
To prepare the salsa, first dice the onion, zucchini, red pepper and tomato and place into a bowl. Roughly chop the cilantro and mince the garlic and add to the bowl.
Next, add the date paste, coriander, cumin, chili powder and salt.
*Note: To make a small amount of date paste, place one pitted date into a small bowl and add 1 to 2 tablespoons of boiling hot water. Let sit for a minute or two and then mash into a paste. Here is the full recipe for you.
Fold everything together. At this point, remove about 1/3 of the mixture and place into the food processor. Pulse several times until fairly smooth. Add this mixture back to the bowl of salsa and stir to combine.
Set aside while you prepare the chili mix.
Step 2: Preparing the "Chili" Mix
- 1 cup cremini mushrooms
- 1/2 cup raw walnuts
- 1/2 cup raw sunflower seeds
- 1 clove garlic
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tbsp Bragg Liquid Aminos (tamari or soy sauce)
- 1/2 tsp freshly ground black pepper
Method
Preheat your oven to 350°F (175°C).
To prepare the ingredients, place everything into a food processor and pulse until the mixture is crumbly and just starts to come together.
Place this mixture onto a parchment lined baking tray and bake for about 15 minutes or until the moisture has evaporated from the mushrooms and the mixture has browned nicely. Be sure to stir the mixture once or twice during cooking.
To serve the dish, place some of the salsa into a bowl and top with some of the mushroom chili mixture. Garnish with some fresh cilantro, if desired, and enjoy!
35 Comments
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I made the salsa without the cumin and coriander and chili powder. The red onion was overbearing. It is one of the most bitterest off-tasting onions I have ever ate. I would probably completely exclude the onions. But because I left out the cumin and coriander and chili powder, I wonder how it would taste overall. -
Next time soak the red onions in ice water for 10-15 min and the sulfur from the cut edge will bleed into the water; the bitter pungent taste will neutralize somewhat. If the preparation calls for an acid; a splash/squeeze of lemon or lime juice or vinegar will deplete the bitterness. Much like putting acid on the cutting board before you cut onions will take the bite out of you eyes. As for 86'ing the cumin and chili powder? I really don't know what to say except cumin is as common in chili as is hay in a hay stack! It's the second most used spice in the world after pepper. It has a earthy warm nutty peppery flavor which is used in all of the best pre-blended chili powders and of course if you toast and grind your own spices you are better off for the effort. Mexican recipes i.e: enchiladas, refried beans, tacos, authentic traditional guacamole, curries(India), eastern mediterranean recipes contain cumin too name a few! Hope this helps. -
I followed the recept while doing the Cooks Roadmap level 1. Just loved the salsa and chilie. When I make something the first time around I always follow the recept to a tee. Once done I then take notes as to what if any I would like to change for my taste. I found this dish to be just marvelous and plan to use as a good go to dish for a gathering with friends. If the onions were to strong next time try using a sweet onion. Good luck! -
Rouxbe Staff
Hi Harry- Thanks for the message, we're thrilled that you're enjoying the Cook's Roadmap. That recipe is really great as well. I might suggest adding comments and questions in that course, rather in these forum - you will get more activity and response from them. Enjoy! -
This salsa recipe is amazing and I think even more so when I added a squeeze of fresh lemon. Thank you for such a treat! I will make this a lot. -
We had 4 business associates at our house for lunch. One of them had dietary requirements so I needed something different. I made the salsa and chili and they were almost licking their plates. Got compliments from everyone. I didn't have coriander, but did use the cumin and chili powder. I don't think I would omit either of those. Also, had to use honey in the salsa. Don't have sunflower seeds so added more walnuts. I live in Ecuador and all the ingredients aren't available. Thanks Rouxbe for a great recipe. Found it in Plant Based. -
Rouxbe Staff
Oh good! It sounds like they all really appreciated your love for Rouxbe as well. Keep cooking and sharing - enjoy!
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Sadly, this was not my favorite recipe but I'm glad I completed the exercise. I recently returned to the US and am now going back through the Roadmap and conducting the exercises I was previously unable to do. I found this almost too sweet for my liking. I think Sharon's suggestion of a squeeze of lemon juice might have helped but, overall, not my favorite dish. -
Rouxbe Staff
Too bad, at least you know hat you like and what you don't. The added acid does make the dish more balanced and brighter tasting I should say, but better luck next time! Thanks again for the feedback though.
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Hi All Finished this exercise. The results were good. For my personal taste I hit the chili with a splash of hot sauce and doubled the chili power not to much though you still want to taste the meal. I also soaked my onions as suggested by a few others as my pallet does not enjoy raw onions. I've posted a photo of the final results. https://lh4.googleusercontent.com/-G5ieRnhI_8o/UnOx47OwxmI/AAAAAAAAKw4/oDIrWBnusko/w913-h685-no/IMG_20131031_165704.jpg It was great fun using my new food processor as well. -
I just realized I've been spelling pallet incorrectly it seems a few million others do as well. When referring to a flavor palate, you use "PALATE" Full explanation here - https://www.vocabulary.com/articles/chooseyourwords/palate-palette-pallet/ ciao
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Rouxbe Staff
Great work Dave! and thanks for the spelling tip. I also add more chili to this dish - and a big squeeze of lime as well. Cheers!
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I'm not a big mushroom fan but am making this as part of the cook's roadmap lesson ... is there a good substitute? Meat? Tofu? -
If you don't like mushrooms, then I guess you could really try experimenting with whatever you like. However to keep with the sort of same texture etc. you may want to try this raw Ground 'Beef' (which is still plant-based). Hope that helps. Let us know how it turns out for you. Cheers! -
thanks, that's exactly the sort of substitute I was looking for. I assume you mean to use that as a substitute for the entire "chili" part of the recipe correct?
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Yes, I would just substitute the whole step. If you are dehydrating the mixture, or even if you are cooking it, you might want to not dry it out so much. Test the mixtures as it dries, to see how you like it at the different stages. Cheers!
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I was skeptical, but I really loved the flavor of this meal. We served it on corn tostada shells and used a bit of sour cream (though I imagine a little vegan avocado would be lovely too). I'll definitely make this again.
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how much is a 'bunch' ? -
should have added in above - 1 bunch cilantro (1/2 cup chopped)- but depends how fine it is chopped? also I assume cilantro is coriander leaves in the uk from looking it up on line
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Janet I would not get too hung up on the exact amount of cilantro (and yes, it's coriander leaves in the U.K.), as this is really just a rough measurement. Also note that the recipe does say "Roughly chop the cilantro". In the end, it really depends on how much you like the taste — start with a 1/4 cup if you like and then adjust to your taste. Cheers!
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I made this vegetable "chili" last night and it was a winner ! My Husband was thrilled with the delightful flavor and texture and went back for seconds ! I enjoyed the fun of preparing the meal and the smells of all the wonderful spices filling the air ! I felt like dancing the KooKaracha!! "ole ! -
Thank you for your passionate and fun response Gale! So happy that your husband enjoyed this chili and that you were able to dance the KooKaracha!!! Ole! Thank you for learning with Rouxbe!!! Chef Kirk -
Tried to see your pic, to no avail.....pity -
Rouxbe Staff
Not sure which picture you refer to, Vivian, but try refreshing your browser. Photos are coming through now. Let us know if the issue persists... -
Question....I made this recipe in two stages....first the salad, which I found delicious ! After (because I was late) I made the chili.....I put it in the refrigerator, because I had already had lunch. Can this be served cold or should it be heated prior to putting on top of the salad? Thank you, Vivian
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Worry not, photo posted by DAVE on November 1, 2013, I tried to see his photo. Nothing important. The URL he posted was https://lh4.googleusercontent.com/-G5ieRnhI_8o/UnOx47OwxmI/AAAAAAAAKw4/oDIrWBnusko/w913-h685-no/IMG_20131031_165704.jpg
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Rouxbe Staff
This can be served cold or hot...your preference!
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Made this dish and was a little skeptical at the beggining.. but once I actually tried it it was full of flavour and depth... and super crunchy. Loved it :) Thank you rouxbe :) -
I didnt think I was going to like this, but it was really so great. I will 100% make again, it whipped up in a flash. -
This recipe really was a great way to practice my knife skills. I will definitely make this salsa again. -
Rouxbe Staff
Hi Johanne: Knife skills are so much more fun when you are actually making a dish, and this salsa is totally the best task for refining knife skills. Glad you will make the salsa again, more than likely, you will notice great improvement in your knife skills. Thanks for writing. -Char -
This is the first time I’ve made a plant based protein substitute. I usually replace beef with ground turkey. I made both recipes again and had tacos! I can’t wait to try this in a seven layer dip!
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Rouxbe Staff
Joanne: This is a fabulous recipe, and has endless possibilities for so many dishes. Glad that you enjoyed this plant-based recipe. Nice work on your first plant-based protein substitute. That seven layer dip sounds like a total winner. Thanks for writing! -Char
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I loved this recipe and so did my husband. I added a habernero pepper, 1/4 apple and 3/4 c black beans. I grated Pecorino Romano over the top and it was fabulous!! Will make it again.
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i love this recipe
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