Monday, December 18, 2017

VEGAN KALE CAESAR SALAD RECIPE


I recently posted a photo of this salad on my Instagram, and it got such a strong response I decided to write out the recipe for y'all!

This Caesar dressing is super easy to make, and it's great to have on hand for different salads/recipes during the week (Caesar wraps anyone?!).

I generally make this salad with Kale, because I have a sick obsession with it, but it's also great with the more traditional lettuce choice of romaine. I've also subbed cubed tofu for bread croutons to add protein, but toasted bread would make this a super indulgent, crowd pleaser!

The carmelized onions were a 'happen to have on hand' addition, but they add such a delicious sweet/savory element to the salad. No love lost if you don't have the time or desire to include them though.


Ingredients 

For dressing (double batch):
makes about 4 generous servings

1 cup cashews, soaked for at least 2 hours in hot water, drained and rinsed - soaking aids in the digestion of nuts, but isn't essential if you're in a time pinch. Swap hemp seeds for anyone with nut allergies. 
1/2 cup water
1/2 cup nutritional yeast
1 tbsp white miso paste - I like Miso Master brand
1/2 tsp dijon mustard
1 tsp garlic powder
1 tbsp fresh lemon juice
1 tsp pure maple syrup or
Himalayan Salt to taste

For tofu:
makes about 2 large or 4 smaller servings

1 block firm or extra firm tofu - ideally, organic and sprouted. You could also swap in tempeh. 
1 tbsp coconut oil or olive oil - I try to use coconut oil when cooking at high heat, but EVOO would also be fine. If you want to make this recipe oil-free, use veg stock in place of the oil, tofu just won't be as crispy.
1 tbsp garlic powder
S&P to taste

For caramelized onions: 
makes about 4 servings

1 large, sweet  onion
1 tbsp olive oil - If you want to make this recipe oil-free, use veg stock in place of the oil.
a few grind/pinches Himalayan salt

For the Salad:
Two large or four small servings

Two bunches of lacinato (dinosaur) kale or hearts of romaine

Optional:
Large handful of sprouts
Shredded carrots


Directions:

For dressing:
Place all ingredients into a high speed blender, and blend until creamy!

For tofu:
Drain and dry tofu as much as possible, cut into into small to medium sized cubes (the smaller they are, the crispier they will get!) and toss in garlic powder, S&P.

Heat oil in a pan over medium-high heat, and add tofu let sit for a few minutes before turning - this will allow the sides to crisp up. Try to flip the cubes evenly, to crisp each side equally.

For caramelized onions: 
Peel and thinly slice onion.

Add oil to pan over medium heat. Allow oil to heat for a few minutes, then add onion and a few grinds of salt. Stir the onions every few minutes to ensure browning, not burning. After about 20-30 minutes they should be melted down, and deep golden brown in color. I like to make these in advance and store in the fridge for quick, easy salad prep.

Assembly:
Remove stems and chop kale. Place in a bowl and toss with about half the dressing (use your discretion/preference here). Toss together. If using, add sprouts and/or carrots, and toss again. Top with tofu and onions - serve and enjoy!






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