Sunday

RAW: Mushroom + Kale Salad

No long explanation needed for this salad. I mean look at this picture. This is clearly a tasty salad.


If you licked the screen, I promise I wont' tell anyone.



1 order of marinated mushrooms
1 bunch of kale
2 tbsp raw sunflower seeds
nutritional yeast, to taste
1-2 tbsp olive oil
  1. Prepare the mushrooms and set aside while you prep everything else.
  2. Destem and thinly slice the kale; Massage the kale with a drizzle of olive oil; use however much you need to get that awesome vibrant color and a good sheen on the kale. 
  3. Toss the transformed kale with the marinated mushrooms, sunflower seeds, and nutritional yeast. If you're feeling salt, give her a sprinkle. 
  4.  DEVOUR!

Wednesday

RAW: Alfredo Sauce

If you're awesome and have a spiralizer, I'm smiling for you right now and pretending to be happy when in reality I'm seething with jealousy on the inside. With this being said, I'm sure it's going to shock you when I say I do not have a spiralizer.

If you're like me and don't have the key to heaven in your kitchen, you can still make veggie noodles; it's true! Just use your vegetable peeler to shave off flat ribbon"noodles" from the veggies of your choice (which is what I do and did for this recipe and it was a hit).

BandMan said the sauce on my veggie noodles tasted just like alfredo sauce; I don't really know if it does, but facts are facts: this shit is delicious; hence, this post on alfredo sauce.

Overall you might spend 15 minutes max putting together this awesome dish for two; I'd say it's worth the time for sure.




1 avocado
juice of 1/2 a lemon
2 garlic cloves, roughly chopped
1/3 c fresh basil, roughly chopped
2 tbsp olive oil
1 zucchini, made into noodles
1 carrot, made into noodles
salt and pepper, to taste
nutritional yeast (optional)
  1. Get out your food processor and get your avocado-olive oil really creamy. 
  2. Toss with your veggie noodles and garnish with black pepper and nutritional yeast. 






Tuesday

RAW: Chocolate Breakfast Pudding

Dessert for breakfast is the best way to make sure you have the most badass day ever. First of all, you're going to feel like a badass for breaking the culinary rules and eating dessert first thing in the morning. The confidence of badassery will spill over into all you do: work, play, workplay, etc. and you'll get a raise, or laid. And that's a scientific fact.

Don't believe me? Try this.




2 bananas
2 tbsp raw peanut butter
2 tbsp agave
1/4 c dried unsweetened cranberries
3 tbsp chia seeds
1 tsp cinnamon
2 tbsp cocoa
strawberries, for garnish

  1. In a bowl, mix together the chia seeds and about 1/4 of a cup of water; after about a minute or so the chia seeds will soak up all the water and get all gelled out.  
  2. But while you're letting those babies soak, mix the rest of the ingredients (except the strawberries) in the blender and get it all blendified. Mix the chia seeds in; top with fresh strawberries and feel guilt free about eating chocolate pudding for breakfast.

Monday

RAW: Kale Fennel Basil Pesto Stuffed Mushrooms

Sunday Night the VegFam and I had an amazing evening with our friends The Gingers and The Gypsies; some of the only other vegans we know in this beautiful City of Trees. We've decided to do a themed vegan feast every Sunday evening and this past Sunday was the very first one.

Since I've been eating so much RAW food lately, the theme of the first week's feast was easy. We danced in the kitchen while preparing our foods and had so much fun dancing, talking, and laughing that we almost forgot to eat.

The Gingers prepared a bomb arugula salad that I wanted seconds of but never seem to get. The Gypsies prepared a fluffy cashew based chocolate mouse that made me feel funny in my pants. I brought these stuffed mushrooms and I feel super proud of them.

I served these as the main course: four mushrooms per plate, but scaled down the recipe here so y'all you wouldn't have a shit ton of leftovers. If you want to scale down or up the quantity of mushrooms keep in mind that 1) the pesto recipe below filled 28 mushrooms; 2) for every 4-5 mushrooms you'll need 1 tablespoon oil and 1/2 tablespoon nama shoyu (or tamari, or soy sauce).







The Mushrooms

16 mushrooms, stalks removed 
1/4 c olive oil
2 tbsp nama shoyu
2 tsp liquid smoke - optional


The Pesto

1 bunch of kale, destemmed and roughly chopped
fronds from 1 bulb of fennel, roughly chopped
1 oz basil , roughly chopped
1/4 c raw cashews
1/4 c raw walnuts
1/4 c nutritional yeast
1/4 c olive oil
  1. Marinate the mushrooms in the oil, nama shoyu, and liquid smoke for 1-4 hours.
  2. Meanwhile, use your food processor to pulse the pesto ingredients together. Add more oil, nooch, or add salt to adjust the flavor to your liking.
  3. When you're ready, just stuff the marinated mushroom caps with a tablespoon of the pesto and you're ready to go. 
InstaStolen from one of The Gingers

Sunday

Tarragon Egg[less] Salad

Looking through my website recently, I've realized that I've grown quite a fondness for Tarragon. I seem to look for reasons to add it to everything. But who can blame me right? The flavor is too much of a party for me to neglect. Hooray tarragon!
 
--that was dumb--

Anyway, April 12-18 is National Egg Salad Week. I don't exactly know what that means or why it cam about, but it does give me a good reason to play around with food. So here's my tribute to this ridiculous fucking holiday. You could serve it on a bed of lettuce or between two pieces of bread. Really the options are endless (and delicious.)



 
1 12oz block of extra firm tofu
1 tbsp capers
1/4 c chopped tarragon

1/4 c Vegenaise
2 tbsp mustard
1 tbsp apple cider vinegar
1 tbsp olive oil

1 tbsp water
1/2 tsp turmeric

Salt and pepper, to taste
  1. Crumble the tofu (I use my hands, but I guess you could mash it with a fork) and mix it with the capers and tarragon. 
  2. Whisk together the vegenaise, mustard, vinegar, oil, water, and turmeric. Coat the crumbled tofu mixture with the dressing and season with salt and pepper.




Thursday

RAW: Tomato Stack

These taste as good as they look and I'm super proud of that. Not only is this a beautiful dish, it's incredibly healthy, packed with cool nutrients and shit, and over the top delicious. Add to all those wonderful things that it is super cheap and easy to (re)create and I've got my new favorite potluck dish right here (I'll never let go, Aloo Gobi).

Look! Look how pretty this is...


The Cheese

1 c cashews
4 sundried tomatoes, chopped
juice of a lemon
salt, to taste
1/3 c fresh basil, chopped

3 tomatoes, sliced thick
marinated mushrooms
baby spinach
  1. Soak the cashews for 2-8 hours; drain and throw in the food processor to make a puree. Add water until you get to your comfort level of consistency. 
  2. Assemble: one tomato slice - 1 tbsp of the cheese - 2 slices of mushrooms - 2 baby spinach leaves - one tomato slice - 1 tbsp of the cheese - slices of mushrooms - 2 baby spinach - 1/2 tbsp of the cheese. 
  3. EAT!



RAW: Marinated Mushrooms

OK: I'll spill the beans. I'm not just eating a lot of raw foods lately; I'm only eating raw foods. I'm doing my not-so-regular-anymore raw food cleans. I've done this several times before and I always say I should do it more regularly, but I never do.

This time I'm only eating raw for a week. So far, so good, kinda... I chose the worst time and best time to start my raw week. It was the best time because I was super motivated and instead of saying "I'll start next week," I decided to start the next day, a Tuesday. The first day went super. The second day however...

On the second day, Wednesday, shark week began. Don't go checking your DVR to make sure you have it set to record just yet; I'm not talking about that shark week. I'm talking about the shark week that happens to most females; it turns us into emotional thrift stores and has craving chocolate cake and mac-n-cheese. You got me?

Anyway, I thought that the timing would be super awful and hard to curb cravings but guess what? I've been doing great! It's not as hard as I thought it would be. I just keep a lot of fruit around me at all times; when I'm craving sweets I eat my fruit and I'm totally satisfied and full and feel great.

So here's what I had for lunch today: Marinated Mushrooms. They were so good that I wanted to have them again for dinner annnnd I did (with just a little different packaging).




4-6 mushrooms, sliced
1 tbsp olive oil
1/2 tbsp nama shoyu
1/2 tsp liquid smoke
  1. Combine all ingredients and let sit for 5 minutes to a few hours (after 2-3 hours the mushrooms get a little too soggy for my liking).