Vegan Caesar Salad & Conscious Tunes!
You will seriously never believe this Caesar Salad is vegan, it's so delicious and tastes like the real deal! I can pretty well guarantee that even hard core meat eaters will find it to be divine!
I can't take credit for this one, I was doing a 28 Fast Metabolism diet in July and I couldn't have dairy, wheat, corn, sugar, caffeine or alcohol so I needed to find some delicious and satisfying recipes. I was fortunate to come across this on Pinterest post and now its one of my go to favorites.
I am out here at Bhakti Fest Yoga Music Festival this week working and getting ready for our biggest event of the year. My co-workers are fans of my cooking and I love the opportunity to take a break from the computer and the stress! Of course they are the perfect audience for anything healthy vegan, vegetarian, gluten free etc. so I was really excited to make this last Saturday night along with my vegan lasagna (keep an eye out for that one in a future blog!). Still I know if you're a Caesar lover you will enjoy this healthier option right down to the garbanzo bean croutons!
Since its Bhakti Fest, I thought this week's playlist should represent the cool and conscious vibration here at the event. Don't worry I won't load you up with Kirtan (chanting) I know some of you may not be ready for that, just some feel good vibrations.
Love is My Religion - Ziggy Marley
I'm Alive - Michael Franti & Spearhead
The Lime Tree - Trevor Hall (want to see him live? Come to Bhakti Fest!)
One Day - Matisyahu
Here I Am - Gail aka g.
Times Like These - Foo Fighters
We Are Here - Alicia Keys
Hands - Jewel
Peace Train - Cat Stevens
For the Caesar 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 or gluten free Tamari
2 teaspoons capers
1/2 teaspoon fine grain sea salt and pepper, or to taste
Soak cashews in a bowl of water overnight, or a minimum of 6 hours. Drain and rinse
Prepare the dressing:
Add the cashews and all other dressing ingredients (except salt) into a high-speed blender or food processor, and blend on high until the dressing is super smooth and creamy. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Blend briefly, set aside.
For the Roasted Chickpea (aka Garbanzo Beans) Croutons:
1 (15-ounce) can chickpeas (or 1 1/2 cups cooked), drained and rinsed or if you are using dry chick peas you will need to soak overnight and cook for several hours till tender
1 teaspoon extra-virgin olive oil
1/2 teaspoon fine grain sea salt
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper (optional)
Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a towel and rub dry (it's okay if some skins fall off). Place onto large rimmed baking sheet, I like to line it with parchment paper for easy clean up! Put olive oil, garlic powder, salt and cayenne in a bowl. Add chick peas and toss to coat. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.
For the Salad:
Options; 1 head of organic romaine or 1 bunch of kale or you can mix the two.
Prepare the lettuce: Rinse your greens and dry thoroughly. If using kale de-stem by using your hand a pulling the leaves along the stem. Finely chop the kale leaves. Chop up the romaine into bite-sized pieces. Place lettuce into bowl . Place into extra large bowl.
Assemble: Use all of it to feed a larger group. Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas. Top with nutritional yeast for an extra cheesy flavor and some hemp, flax or chia seeds for an extra boost.
You can also make a single salad just take a nice size single portion of greens and coat with dressing and a handful of chick peas. Store the rest of the dressing in an airtight container in the fridge, it will last for several days.
Yum Yum Yum till next week!