2 cups chopped mushrooms (portobellos are good)
1 stalk celery chopped
1/2 cup fine chopped red onion, red bell pepper, carrot
1 large garlic clove, minced
1 tablespoon extra virgin olive oil
1 tablespoon raw apple cider vinegar
1 tablespoon lime juice
1/2 cup sun dried tomato soaked, save soak water
1 teaspoon each oregano, chili powder, cumin
pinch of cayenne pepper
pinch of natural sea salt
pinch of black pepper
Toss all the chopped veggies and olive oil, vineger, and lime juice togeather. Set aside.
To make the sauce put sun dried tomato and 1/2 cup of soak water in blender jar and add all other sauce ingredients and blend into a paste. Do not over blend. Mix sauce and veggies togeather and let stand for one to two hours.
Serve with raw sour cream and cilantro.