Classic Caesar Salad with a twist! More veggies & dairy free!
1 head kale, de-stemmed and finely chopped
1 can chickpeas, rinsed and drained
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon salt
1 pound shiitake mushrooms, de- stemmed and sliced thin
2 tablespoons olive oil
1 teaspoon tamari
1/4 teaspoon salt
CASHEW- GARLIC DRESSING
1/2 cup cashews, soaked for 30+ minutes and drained
3 tablespoons olive oil
1 teaspoon dijon
3 garlic cloves
2 tablespoons nutritional yeast
1/2 lemon, squeezed
1 teaspoon salt
1/4 cup water, plus more to thin
Pepper to taste
Roasted Sweet Potato
Pickled Red Onions
Baked Tofu or Tempeh
Preheat oven to 350 degrees F. Toss Chickpeas with all ingredients and roast for 30-40 minutes, shaking pan half way through to ensure even roasting.
Toss sliced mushrooms with all ingredients and arrange in a single layer on a separate baking sheet, lined with parchment paper. Bake for 15-20 minutes, turning halfway until mushrooms are golden and crispy.
Combine all dressing ingredients in a high sped blender and blend until smooth. Toss kale with desired amount of dressing and top salad with chickpeas, shiitake “bacon”, additional add-in’s and sprinkle with nutritional yeast if you want that extra “cheesy” flavour! Enjoy!