Serves: 5
Total Calories: 43

1/2 cup thinly sliced mushrooms
6 thin slices onions
2 teaspoons tamari
1 medium leaf collard greens
1/4 avocado, sliced
1/4 cucumber, peeled, seeded, and cut lengthwise into thin strips
1/4 cup peeled and shredded carrot or carrot ribbons (see Tools and Techniques chapter)

Equipment:
cutting board
chef’s knife, 8-inch
measuring cups
mandoline (optional, for thinly slicing onion)
measuring spoons
medium bowl
rubber spatula
peeler
spoon
grater

Put the mushrooms, onion, and tamari in a medium bowl and toss to combine. Work the tamari into the vegetables using a rubber spatula or your hands. Let marinate for 10 minutes. Drain off any excess tamari. Cut off the thickest part of the collard leaf stem. Lay the collard leaf horizontally on the cutting board, with the stem parallel to you and the underside facing up. Layer the mushrooms, onions, avocado, cucumber, and carrot on the leaf. Roll up the leaf burrito-style, tucking in the ends as you go. Slice the roll into 2 pieces. Serve immediately.

Nutritional Facts:

Serves: 5
Total Calories: 43
Calories from Fat: 0

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
garden wrap
california rolls
lasagne
avocado boat
not meatballs
spring roll
stuffed mushroom
zucchini pasta al pesto
stuffed dates in marinara sauce
tomato stack
pasta avocado
stuffed bell pepper