Posts tagged ‘Lettuce’

Vegan Caesar Salad

How is it possible that there was no salad left over from our backyard campout last Saturday night? And did I really eat raw kale? I have missed Caesar salad since I went dairy-free, and I’ve tried several recipes. This is the one I’ll keep.

It’s only possible thanks to this recipe from ohsheglows.com. It wasn’t as complicated as I expected it to be, looking at the long list of ingredients.

Prep Time

45 Minutes

Cook time
35 Minutes

Ingredients:

For the roasted chickpea croutons:

  • 1 (15-oz) can chickpeas (or 1.5 cups cooked)
  • 1/2 teaspoon extra virgin olive oil
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon garlic powder

For the dressing (makes 3/4-1 cup):

  • 1/2 cup raw cashews, soaked overnight
  • 1/4 cup water
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 small garlic clove (you can add another if you like it super potent)
  • 1/2 tablespoon vegan Worcestershire sauce (I use Wizard’s gluten-free brand)
  • 2 teaspoons capers
  • 1/2 teaspoon fine grain sea salt and pepper, or to taste

For the nut and seed parmesan cheese (makes 1/2 cup):

  • 1/4 cup raw cashews
  • 1 tablespoon raw sesame seeds
  • 2 tablespoons hulled hemp seeds
  • 1 tablespoon nutritional yeast (optional)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • fine grain sea salt, to taste

For the lettuce:

  • 1 small/medium bunch Lacinato kale, destemmed (5 cups chopped)
  • 2 small heads romaine lettuce (10 cups chopped)

Directions:

  1. Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.
  2. Roast chickpea croutons: Preheat oven to 400F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it’s ok if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder and salt and toss to coat. You can add a sprinkle of cayenne pepper if you like it spicy. Roast for 20 minutes at 400F, then gently roll the chickpeas around in the baking sheet, then roast for another 10-15 minutes, until lightly golden. They will firm up as they cool.
  3. Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
  4. Prepare the Parmesan cheese: Add cashews into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
  5. Prepare the lettuce: De-stem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
  6. Assemble: Add dressing onto lettuce and toss until fully coated. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.

May 29, 2015 at 5:20 pm Leave a comment

NORTH AMERICAN: Taco Salad

With an abundance of end-of-summer tomatoes and homemade ranch dressing, I decided to find a way to make a taco salad, something I haven’t eaten in a long, long time.

2 heads of romaine lettuce
4 tomatoes
1 onion
1 green pepper
1 1/2 cups frozen corn (thawed)
2 cups kidney beans
8 ounces of ranch dressing (or substitute)
1 packet of taco seasoning mix
1 tsp lime juice
1 avocado
13 1/2 ounce bag of tortilla chips

1. Chop lettuce, tomatoes, onions, and green pepper. Mix together with corn and kidney beans.
2. Mix ranch dressing with lime juice and taco seasoning mix. Add to the vegetables.
3. Smash the chips into bite-size pieces. Add the chips and the chopped avocado just before you’re ready to eat.

You can’t save the leftovers, so make only as much as you can eat.

October 27, 2008 at 8:31 pm Leave a comment


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