PERFECT SOUL SALAD

Raw Vegan Fusion

6 portions 

Every soul is perfect under the sun. This dish/salad is fresh, savory and crunchy.  It is made with dino kale delicately massaged to perfection and chard, almond mayo, seasonal fruits, slightly spicy nuts and seeds made from scratch with local peppers, herbs and spices and our delectable sour cream sauce. 

Spicy nuts

Sprout from the day before, then wash and strain the water out and have ready to use:

1 cup cashews and 1 cup sunflower seeds 

BLEND the INGREDIENTS below until you have a creamy consistency and mix with drained sunflower seeds and cashews:

1 bell pepper

1 tomato

¼ onion

3 garlic clove

3 dried chipotle chili (choose either with or without seeds, with seeds will be 5 times more spicy)

1 chili serrano

1/3 cup diced dried sun dried tomatoes 

2 tsp sea salt 

1 TBSP vinegar 

Choose dehydration or oven. 

Dehydrator:

If you have a dehydrator, distribute this mix in a couple teflon sheets; do not overlap the coated seeds and cashews for faster dehydration. It takes about 24 hour to dehydrate at 118 Degrees Fahrenheit.

Oven:

In an oven. Preheat your oven 350 degrees and distribute your nut/seed coated mix on a couple flat pans; do not overlap seeds and cashews for it to bake evenly. Check the baking process every 15 minutes until you see some nuts and seeds start getting golden.  Then, take the pan out of the oven and mix gently, flatten again and put back in the oven for 10 minutes each time. Repeat operation for a couple times until all nuts and seeds are golden. 

Have this mix ready to add on top of a salad or as a snack anytime.  

Mix of spicy sunflower seeds, kale chips, dry seasoning from onion rings, cheesy crackers and a bit of Thai Seasoning. 

Almond mayo -- SEE RECIPE 

Salad Base

INGREDIENTS: VEGGIES 

1 bunch dino kale 

1 bunch red chard 

6 medium ripe plums or 4 apples, cut in slices. If using apples, soak them in orange juice and drain before using them.

12 fresh or dried figs, cut in slices. Use dry figs if not in season. 

PREPARATION:

Dino Kale: Cut hard stem in center. Then, cut the half leafs in small slices, 1/16 of an inch approximately.

Place in a bowl and wash and dry with a spinner if needed. 

Then massage with 1 tsp of olive oil, until you break the cellulose for about 2 minutes, but do not make it mushy.

Chard: Proceed with the chard the same way as the kale, but do not massage - just wash and spin or dry with a towel. 

Plums:  Cut in half and spin the plum to one side that is now released from the pit.  Then, slice the other half in half and spin again to just leave one quarter of the plumb attached to the pit.  Then, remove the pit. 

Cut plumbs in vertical slices and get about 8 slices per plum. 

If this explanation is not clear enough. You Tube:  “Cooking Tips : How to Slice Plums”

Apples: Disregard if you using plumbs. Won’t suggest to add apples and plums, unless you add half of each portion, otherwise it will unbalance the dish.

Have a cup of orange juice ready to dip the apple slices in. Peel apples, cut in 4 pieces vertically and cut the potion of the center out. Cut in slices, about 12 slices per apple. 

Figs: Take out the hard part of the fig and slice into 4 pieces each. Same procedure whether your figs are fresh or dried. 

Assembly

Grab a pretty plate, then place the chard as a base.  Drizzle some of the almond mayo on top. Then, cover with kale and decorate with some of the fruits on top - drizzle more almond mayo and add 2 TBSP of spicy nuts and seeds on everything. Repeat the steps for each plate and enjoy.