|Prep for the chili sauce|
|For the chili and vegetable mixture|
|For the chili sauce|
|1 tsp, ground|
Prep for the chili sauce
Soak the sun-dried tomatoes for about 15 minutes.
You will use these tomatoes in later steps to prepare the chili sauce.
For the chili and vegetable mixture
Cut the fresh tomatoes, mushrooms, bell peppers, and olives into fine cubes. Finely chop the shallot.
Cut the corn off the cob using a knife (a fillet knife works best). To do this, place the corncob in a bowl and slice down along the cob.
Place everything in a saucepan or bowl. Combine the vegetables with the herbs and mix well. Set to the side.
For the chili sauce
Let the soaked sun-dried tomatoes drain, then rinse off, and add to the blender along with the rest of the ingredients. Blend well at high speed to purée the sauce.
If you want a stronger wild garlic flavor, you can either increase the amount of the dried powder or use fresh wild garlic. If you choose the latter, it is best to use ten times the amount called for in dried form as fresh wild garlic contains a lot of water.
We use a low-salt variety soy sauce called genen shoyu whereas the original recipe calls for the gluten-free soy sauce tamari.
Add the sauce to the vegetables, mix everything well, and serve the raw chili.
Number of tomatoes: The original recipe for 2 servings calls for a total of 1 kilogram of fresh tomatoes. Since our average weight for tomatoes means that the recipe here lists more than 1 kilogram (i.e., 1230 g), you can use one less tomato than our recipe calls for.
Salt content: Both sun-dried tomatoes, which are often salted, and soy sauce add to the salt content of this recipe. If you would like to use less sauce but still want to have the Tamari sauce flavor, then look for sun-dried tomatoes that don’t contain any added sauce.
Differences to traditional chili: In contrast to traditional chili versions such as “Chili con carne,” this is a vegan raw food dish. It doesn’t contain any beans, which do go well with this spicy chili sauce, as beans can’t be prepared raw in larger quantities.
Mace: Ground mace is obtained by drying and grinding the lacy reddish covering or aril of the nutmeg seed. Mace has a somewhat more delicate taste than the nutmeg seed it covers and was mistakenly identified as the nutmeg tree’s blossoms when it was imported to Europe. It is primarily used in Indian and Chinese cuisine, but is also a common ingredient in certain pasta dishes in Italian restaurants in Europe.
We don’t consider soy sauce to be raw. Soybeans are generally heated during the production process since green beans of all types contain the glycoprotein phasin, which is toxic for humans. Phasin inhibits the absorption of nutrients in the intestine, causes hemagglutination (clumping of the red blood cells), and in larger amounts can destroy the intestinal villi. Heating processes (e.g., cooking and roasting) destroy phasin and make soybeans and soybean products such as tofu, miso, and tempeh edible for humans. As a result, even unpasteurized soy products are not actually raw, but are instead cooked products that have been “revived” through the process of fermentation.
But at least one brand claims (with two years fermentation and without pasteurization) that its soy sauce is raw. On one Soyana’s website, for example, we find the claim “SUITABLE FOR RAW FOOD”-even though the beans are cooked at the beginning of the production process and are then only “’revived’” via fermentation and not heated again.
I hope this explanation will be helpful for you and will make it clear that these outstanding fermented foods from Soyana have not been reheated but were cooked at the beginning of the process.”
This information should help you understand why we label this recipe as vegan cooked food even though it is listed as raw food in the cookbook it comes from.
Let the flavors meld: Let the chili rest for a while so that the flavors can meld and fully develop. This works great if you want to have it as a to-go meal for the next day.
Use the chili sauce: This chili sauce also goes well with many other dishes and can be stored in the refrigerator for several days without any reduction in flavor.
Spiciness: You can adjust the amount of chili powder to meet your individual needs. Fresh chili peppers are also a nice option.
More wild garlic flavor: Using fresh wild garlic is a good way to increase the wild garlic flavor in this dish. In Switzerland, the season for fresh wild garlic is from March to May. Fresh wild garlic loses some of its flavor when it is heated, but this is not an issue with this raw food dish. Alternatively, you can increase the amount of dried wild garlic.
Vegan chili with beans: As with Chile sin carne, you can also add beans or tofu to this dish. However, the recipe will then no longer be raw. Since uncooked beans contain certain glycoproteins and can only be eaten in limited quantities raw, larger amounts need to be precooked before using. The recipe will no longer be suited for raw foodists, but it will definitely be vegan.