Raw Chili

1 portobello mushroom, finely chopped

1/2 c. minced celery

1/2 c. chopped red onion

1 red bell pepper, finely chopped

1 c. almonds, soaked 4-6 hours

1 c. chopped carrots

1 1/2 c. sun-dried tomatoes, soaked

2 c. water, fresh or from sun-dried tomatoes soaking liquid

1 Tbsp olive oil

1/4 c. nama shoyu

1 clove garlic

2 Tsp fresh oregano

1 Tbsp cumin

1 Tbsp apple cider vinegar

1 Tbsp agave

1/4 tsp cayenne pepper

Place mushrooms, celery, onion, and bell pepper in a large bowl. Pulse almonds and carrots in food processor until a chunky consistency is achieved, add to bowl. Blend remaining ingredients until smooth, add to bowl and mix all ingredients until well combined. Warm in dehydrator prior to serving.

Sour Cream

2 c. cashews, soaked 4-6 hours

1 c. water

1/2 c. olive oil

3 Tbsp lemon juice

1 1/2 tsp. sea salt

Blend all ingredients until smooth.

Guacamole

2 c. avocados

1/4 c. olive oil

1/4 c. chopped green onions

1/2 c. fresh cilantro, chopped

1 tsp minced jalapeno

1/2 c. chopped tomato

1 1/2 tsps sea salt

1/4 c lime juice

In a mixing bowl mash avocado and olive oil with a wooden spoon, and in rapid, circular strokes, whip until fluffy. Fold in green onions, cilantro, jalapeno, tomato, salt, and lime juice.