PHAEDRE'S FAVORITE RAW VEGAN MEALS
(*blender required for some recipes)

***LE MENU***
Avocados Putanesca
Kale Salad
Sprout Salad
Sprout Sushi
Special Sauce
Phaedre's Dream Burrito (aka Collard Green Wrap)

 GROCERIES (This will make 5 meals including the Collard Wrap.)
-The first set of items must be bought fresh; the second set of items can be bought once and kept indefinitely.
-I put a + by the ingredients for the Collard Green Wrap, which you can leave off if you want a super easy prep week.
-If you spend 1/2 hour making the Kale Salad and Special Sauce and Sunflower Seed Powder, everything else (except pate for the Wrap) can be put together 3 minutes before you're ready to eat.

THE LIST
3-4 avocados
1 bunch kale
2 containers sprouts (get the ones that are pea or bean-like, rather than grass-like)
1 container sliced mushrooms (or about 15 shitake mushrooms)
4-5 shallots or 2 onions
1 head garlic
1 lemon
+1 bunch collards
+a few cherry tomatoes or 1 regular tomato
+1 carrot (optional)

1/2 lb sunflower seeds (keep in fridge)
1/4 lb walnuts
1 jar or 1/4 lb olives
olive oil
soy sauce (low sodium* is good, or Nama Shoyu raw soy sauce)
mustard* or mustard powder
raisins
wasabi sprouts, wasabi peas* or wasabi paste*
Nori sheets (flat seaweed)

*not raw, but ok to use a little

THE RECIPES (remember, if you make the first 3 recipes at the beginning of the week, the prep time is 3 minutes for everything else)

SPECIAL SAUCE
2 shallots or 1 onion or 2-3 cloves garlic
1/2 cup olive oil
2-3 tbs soy sauce
1 tbs mustard (or 1/2 tbs mustard powder)
2/3 cup water
juice of 1/2 lemon

Peel and chop shallots or onion or garlic. Put everything in the blender and blend it up. Add more soy sauce or salt and pepper if needed. DONE!

SUNFLOWER SEED POWDER
Put about 1 cup of sunflower seed in the blender or a nut grinder and blend to powder consistency. May have to shake the blender a few times. DONE!  (Store in fridge.)

KALE SALAD
1 bunch kale          2 shallots, sliced                   
Special Sauce lemon
mushrooms            raisins                                  
cayenne pepper
olives                     salt                                       

1.  Cover 1 cup sliced mushrooms with some of the Special Sauce to marinade.
2.  Wash then shred kale into strips. This can be done in a cuisinart or by laying the whole bunch at once on a cutting board and starting at the top, cutting strips across.
3.  Put shredded kale in a big bowl and sprinkle with salt, moving top pieces aside so it all gets lightly sprinkled. Massage the kale with both hands for about a minute (i'm not kidding!) until it gets wilted.
4.  Squeeze 1/2 lemon into about 1/2 cup Special Sauce, and sprinkle in a little cayenne.   Pour over the kale.
5. Add sliced shallots, mushrooms, about 1/4 cup each olives and raisins. Mix it up.
DONE!
*If you make wraps this week and have extra collards, you can slice them and use them in the salad.
**If you don't have all the ingredients, that's ok, it's still really good as long as you have kale and sauce!

SPROUT SALAD
1 container sprouts              olive oil and soy sauce
sunflower seeds                   mushrooms

1.  Dice and cover 1/2 cup of mushrooms w/ about 1/4 to 1/2 cup olive oil + a few shakes of soy sauce.
2.  Add sprouts to mushrooms and sauce. Stir in enough sunflower seed powder until it has a wet sand consistency. Add salt and pepper. DONE!
**you can use 1/4 to 1/2 cup Special Sauce instead of olive oil and soy if you prefer.

SPROUT SUSHI (2 Rolls)
Sprout Salad           Avocados
Nori sheets             wasabi sprouts, peas or paste
1/2 lemon                Soy sauce or nama shoyu
1 leaf of kale             raisins
or collard, or lettuce

1. Mash 1 avocado with 1/2 lemon plus about 1 tsp wasabi paste or about 10 mashed up wasabi peas. (if using wasabi sprouts, sprinkle a few on sushi before rolling up).
2. Put a sheet of nori on a plate. Across one end, put a few strips of kale or collard leaf, or lettuce in a line about 2 inches wide. Spoon Sprout Salad over it. Spread half the avocado-wasabi mixture on top. Dot with about 5 raisins. Sprinkle with soy sauce. Roll it up.
 DONE!
*The kale is just to keep the nori dry because it gets chewy if wet, but it still tastes good. So you can make this without greens, or with kale salad as the bottom layer instead.
**you can use a little mustard if you don't have wasabi

AVOCADOS PUTANESCA (easiest gourmet meal you'll ever make!)
1 Avocado
5 walnuts or 2 tbs sunflower seed powder
5 olives
10 raisins
olive oil and soy sauce or Special Sauce
1-2 cloves garlic, to taste

1. Cut the avocado in half, lengthwise. Remove pit.
2. Dice walnuts, olives and raisins. Put half in each hole where the pit was. Reserve what doesn't fit into the holes. (use about 1/2 tbs sunflower seed powder in each hole if you don't have walnuts)
3. Peel and dice garlic into a cup. Add 1/4 cup olive oil and 3 shakes of  soy sauce. Stir it up or can be blended for a creamy version.  OR use Special Sauce. Pour into the hole.
DONE!
*add reserved ingredients and more sauce as you finish eating what was in the hole.
**you can double or triple the garlic sauce recipe and keep it in the fridge. it gets better with time.

DREAM BURRITO aka COLLARD GREEN WRAP

1 collard green leaf
kale salad or lettuce
sunflower or walnut pate (recipe follows)
4-5 cherry tomatoes cut in half or 1 regular tomato, diced
raisins
olives
garlic sauce (see Avocado Putanesca recipe)

1. Make sunflower or walnut pate
2. Spread collard green leaf on plate, inner side face up
3. In a wide strip down the center, lay kale salad or lettuce
4. Spoon a layer of pate on top
5. Dot with tomatoes, raisins and olives and spoon on garlic sauce, salt and pepper to taste.
6. Fold top point of collard leaf in towards center, bring both sides in towards center.
DONE!

Sunflower or Walnut Pate
1 cup sunflower seeds or walnuts or 1/2 cup of each
1 shallot or 1/2 onion or 2 cloves garlic
1 grated carrot (optional)
1/8 cup olive oil
3 shakes soy sauce

Soak seeds (1 - 3 hours) or nuts (overnite) in a bowl with plenty of water (double as high as the seeds or nuts). Its not essential to soak them but it makes the pate creamier.
Put all ingredients in the blender or cuisinart. Add just enough water to blend to a semi-smooth consistency.
*This pate can also be served with kale salad as a meal.

ENJOY!!!

(You may use this article for your website as long as you do not alter it and you keep the author information and author’s live links intact. For other types of publication, please contact Ms. Christ at Phaedrelove@gmail.com )

About the Author:

Phaedre Suriyai Christ is a yogi and writer, best known for her clear explanations of various facets of spiritual growth. For more information on Spirituality and Spiritual Growth, visit her weekly column at www.astrostarcharts.com 

Article Source:  Raw Foods and Spirituality