Chili

Base:
1 c. soaked/strained almonds
1 c. carrots
Chop both of these ingredients in food processor and transfer to a large bowl with the following:
1 portabella mushroom, defeathered and chopped into small cubes
1/2 c. minced celery
1/2 minced small red onion
1/2 minced red bell pepper (works well if frozen first)

Sauce:
1-1/2 c. Sun dried tomatoes and the 2 c. of soaking water
(Soak for two hours)
1 T. honey
1 T. olive oil
1 T. onion powder
¼ c. Nama shoyu or tamari
1 to 2 cloves garlic
2 T. fresh oregano
2 t. chili powder
1 t. cumin
2 t. apple cider vinegar
Feathers from the portabella mushrooms
Mix this all in a blender
Pour sauce over the base, mix well and serve.
Sprinkle with cayenne pepper for a hotter sauce.
This will stay fresh for a week in the fridge.