Raw Vegan Mexican Seasoned Rice

Ingredients:
3 cups (1/2 head) shredded cabbage
1/4 cup sun-dried tomato powder
2 tbsp extra virgin olive oil
1 clove garlic, crushed
2 green onions, thinly sliced
1 tomato, seeded and diced
1 tsp sea salt
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 cup fresh, shelled peas (or frozen, thawed, if unavailable)
Optional for garnish: lime wedges, extra chopped tomatoes, cilantro

Directions:

1. Shred the cabbage first using a food processor with a 2 mm blade (you can also use a mandolin, a shredder or just chop the cabbage very fine). Then, pulse the shredded cabbage in a food processor until it reaches the consistency of rice.

2. Add the sun-dried tomato powder* and then add in the olive oil, crushed garlic, green onion, tomatoes, sea salt, cumin, chili powder, peas, and toss gently.

3. You can either serve it cool, let it warm up to room temperature or place the cabbage in a glass baking dish and warm it in a dehydrator for 2 hours (or use a very low temperature oven). Ideas for garnish are lime wedges, extra chopped tomatoes, and cilantro if desired.

*Note: To make sun-dried tomato powder, place 1 cup sun-dried tomatoes in a high speed blender and grind.