The 80% Raw, Vegan, Organic Menu – Catered

For the organic vegan transitioning to raw, it’s easy to feel drained thinking about having to root around for sustenance during a busy work week.

Making great raw food that addresses all of your cravings and leaves you feeling nurtured can be time consuming, and wouldn’t it be nice to have a personal chef to do all of that for you?

That comes across to some as a luxury – but if you add up the cost of groceries and dining out, and assign a monetary value to the time you spend shopping for food, cooking it, cleaning up, and driving to restaurants and waiting for service, what is the cost and value of your weekly menu?

What does a week of customized, organic, raw, vegan chef services look like?  The 4/2 package below offers two servings each of four main dishes with sides and snacks – a total of eight, decadent meals created in your kitchen for $320.

 

*Each week, choose four of any of the following for the 4/2  80 % Raw, Vegan, Organic Plan

 

1.  Main: Red Cabbage, Ginger, Yellow Pepper, & Yellow Squash Fettucini w/ BBQ Tofu Salad & Sweet Peanut Dressing

Side: Black Sesame Shiso Rice Balls w/ Spring Onions, Pickled Beets, & Cucumber

Snack: Chipotle Turnip & Yam Chips w/ Red Bean Hummus & Grapes

2. Main: Pad Italy – Rice Vermicelli, Mung Bean Sprouts, Spinach, Green Olives, & Creamy Ricotta Balls in Sun Dried Tomato Vinaigrette

Side: Garlic Almond Cape Malay Soup w/ Water Chestnuts

Snack: Smoked Gouda, Jicama, Celery, Green Beans & Carrots

3. Main: Masala Burger on Red Cabbage w/ Shredded Kale & Lemon Garlic Mayo

Side: Hot Pink Beet Borscht w/ Rice Rotini & Dill Creme

Snack: Strawberry Almond Cheesecake & Vanilla Lady Fingers

4.  Main: Corn & Sprouted Black Bean Polenta w/ Celery, Tomatoes, & Sweet Chili Garlic Sauce

Side:   Artichoke Hearts, Romaine, & Yucca Salad w/ Oregano & Olive Oil

Snack: Gooey Nirvana Balls – Dates, Vanilla, Almonds, Currants, Coconut, & Orange Zest

5.  Main: Sprouted Garbanzo & Chia Falafel w/ Bok Choy, Sunflower Tzatziki Sauce & Herbed Pita

Side: Coconut-Tempeh Bacon, Romaine, Sauerkraut, Tomato & 1,000 Island Salad

Snack: Sea Salt & Vinegar Beet Chips w/ Rosemary Feta Dip & Banana Jerky

6. Main: Salad Nicoise w/ Marinated Crimini Mushrooms, Pickled Green Beans, Cubed Turnips & Rutebagas, Tomatoes, Crushed Almonds, & Dijon Vinaigrette

Side: Zucchini Fettucini Alfredo w/ Basil & Tomatoes

Snack: Lemon Poppyseed Bars

7.  Main: Samosas stuffed with Parsnips, Kale, Cashews, Cauliflower & Plum Tomatoes w/ Mint Raita

Side: Curried Cashew Rice w/ Raisins, Corn, & Shredded Carrots

Snack: Lemon Thyme Swiss “Cheese” Balls, Dark Rye Flatbread, & Pear Relish

8.  Main: Banana Peanut Pakoras w/ Bengali Chutney

Side: Arugula, Jicama, & Pea Salad w/ Orange Thyme Dressing & Walnuts

Snack: Baby Endive, Sesame Asparagus, Cherry Tomatoes & Cambazola Plate

9.  Main: Sweet Potato Green Curry Pasta w/ Carrots, Shredded Coconut, & Cilantro

Side: Beet, Cabbage, Dill, & Lemon Pickle Spring Rolls in Tahini Vinaigrette

Snack: Cajun Kale Chips & Apricot Cream Cheese Balls

10.  Main: Sushi Rolls Combo:

a. Sprouted Mung Bean, Spinach, Avocado Curry b. Cauliflower, Orange, Pasilla Pepper c. Shiso, Ginger, Mushroom, Quinoa

Side: Coconut Miso Soup w/ Pea Pods, Shitake Mushrooms, and Spinach

Snack: Chocolate Orange Peanut Butter Truffles

11. Main: Caesar Salad w/ Giant Croutons, Roasted Jerusalem Artichokes, Kohlrabi, & Lemon Caper Dressing

Sides: 1. Zucchini Fettucini in Hazelnut Pesto w/ Pickled Brussels

Snack: Red Pepper Cheddar Crackers & Artichoke Dip

12.  Main: Veggie Lasagna w/ Sun Dried Tomato “Cheese” Carrots, Broccoli, & Kalmata Olives

Side: Cauliflower Smoked Mushroom Pilaf w/ Pepitas & Leeks

Snack: Banana Peppers Stuffed w/ Coconut, Dates, Jalapeños, Peanuts, Cabbage, & Scallion Ginger Paste

13.  Main: Sweet Potato Dumplings w/ Rapini in Chai Creme

Side: Cranberry Pecan Avocado Salad w/ Fried Lima Beans

Snack: Fruit Kebab – Figs, Blackberries, & Apricots Rolled in Vanilla Macadamia Nuts