Iceberg Caesar Salad with olive bakon & cherry tomatoes 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 1/2 tablespoon vegan Worcestershire sauce (I use Wizard’s gluten-free […]
Vegan Caesar Salad Dressing 1 cup raw cashews, soaked in water 4-8 hours and drained 3 garlic cloves, or even more if you like 2 tbsp. white miso paste 2 tbsp. lemon juice + zest 1 tbsp. vegan Worcestershire sauce 1 tsp. Dijon mustard 3/4 to 1 cup water salt to taste blend it all […]
Vegan Caesar Salad Dressing 1 cup raw cashews, soaked in water 4-8 hours and drained 3 garlic cloves, or even more if you like 2 tbsp. white miso paste 2 tbsp. lemon juice + zest 1 tbsp. vegan Worcestershire sauce 1 tsp. Dijon mustard 3/4 to 1 cup water salt to taste blend it all […]
Asparagus with a Zesty Dijon SauceYield: Serves about 4 Ingredients: 12 ounces asparagus, stalky bottoms trimmed (look for medium-thickness spears) ½ lemon Saltavo oil 1 shallot, finely minced Zesty Dijon Dressing (recipe below)2 tablespoons slices almonds, for garnish Cook the asparagus in a skillet with 2 T water- medium click low minimum moisture method. -Place a large pan […]
Spring Green Millet Salad 6 – 8 servings 1 Cup Dried Millet – 2 cups cooked – recipe below Tangerine Vinaigrette – recipe below Ingredients 2 Cups Baby Arugula 1/2 Cup Pink Radishes – thinly sliced cone #4 1/2 Fennel Bulb – about 1 cup – thinly sliced cone #4 1/2 Cup Fennel Stalks – […]
Potato Spring Salad Ingredients 10 Baby potatoes 1 ½ cup green beans (chopped) 1 cup garden peas or frozen 1/2 bunch asparagus (chopped) 4 -6 radishes (sliced) cone #4 1 small bunch of chives (chopped) 1 small bunch of dill (chopped) 1 small bunch of parsley (chopped) 2 tablespoons of vinegar 1 ½ tea spoons […]