Chili Non-Carne

(Rhio)

1 cup sprouted barley (make sure you start with whole barley that will sprout)

1 cup soaked walnuts

1 cup corn, cut from the cob

1 bell pepper, diced small

2 carrots, diced small

1/2 cup diced zuchinni

1 cup diced tomato

1/2 diced onion

1/2 cup greek black olives, pitted, chopped and desalted (soaked and drained)

1/2 teaspoon Italian seasoning

1/4 teaspoon chili powder

2 cups Italian Tomato Sauce (see below)



Lightly pulse-chop the barley and walnuts in a procesor with the "S" blade. It should be small and chunky, not pasty. Tranfer to bowl.

Add in the corn, vegetables, olives, tomato sauce and spices. Taste and adjust flavors.



Serves 4-6. Keeps for 2 days in the fridge.









Italian Tomato Sauce



1 large tomato

1/2 onion

1 date, soaked for an hour

one additional tomatoe, blended (to soak sun-dried tomotoes in)

1 cup sun-dried tomatoes, soaked for 2 hours in the liquid from the blended tomato

3/4 cup fresh basil

1/2 jalapeno pepper

1 heaping TBS. pine nuts

1 garlic clove

1/4 teaspoon Italian seasoning

dash olive oil

sea salt





After the soaking of the sun-dried tomatoes, put all in blender and blend well. Makes a little over 8 oz. Keeps for 2 days in the fridge.