Servings: 4

2 med carrots 2 med carrots
1 stalk celery 1 stalk celery
½ green pepper ½ green pepper
1 serrano chile 1 serrano chile
3 cloves garlic 3 cloves garlic
¼ c chopped onion ¼ c chopped onion
½ c walnuts or sunflower seeds ½ c walnuts or sunflower seeds
3 T chili powder (make sure your powder doesn’t contain salt, or if it does, taste before adding more salt) 3 T chili powder (make sure your powder doesn’t contain salt, or if it does, taste before adding more salt)
1 t creole seasoning or salt 1 t creole seasoning or salt
2 t cumin 2 t cumin
½ t oregano ½ t oregano
1/8 t cinnamon ⅛ t cinnamon
¼ c nutritional yeast ¼ c nutritional yeast
2 dates 2 dates
5 sun dried tomatoes 5 sun dried tomatoes
2 c water 2 c water
2 T chia seeds 2 T chia seeds
1 c cilantro 1 c cilantro
2-4 T pickled jalapenos (optional) 2 to 4 T pickled jalapenos (optional)
Salt/pepper to taste Salt/pepper to taste
Juice of 1 lime Juice of 1 lime
Avocado for garnish Avocado for garnish
Chopped onion for garnish Chopped onion for garnish
Cilantro for garnish Cilantro for garnish

Soak dates and sun dried tomatoes in water for 4 hours.
Process all of the veggies and nuts one at a time in the food processor or chop finely.
Place in bowl, then add the seasonings.
Next add the dates, tomatoes and soaking water to the food processor. Blend until well combined and add to the bowl along with the chia seeds.
Chop cilantro (I use the food processor) and add along with the pickled jalapenos, salt/pepper to taste and lime juice.
Serve on a bed of zucchini pasta.