Vegan Caesar Salad

Holy crap, this one is good. The boyfriend told me he would eat this everyday. Which is saying a lot because it's neither chicken, nor cinnamon roll. I'm sure if I cared, I could have made gluten-free croutons, but the idea of buying an entire loaf (or shall I say brick) of gluten-free bread just to make a hand full of croutons is foolish. Walnuts are better, I need not explain why.

Serves 4
10 minutes

Dressing
1 Tbsp Almond butter
1 garlic cloves, minced
1 1/2 tsp Nutritional yeast
1 Tbsp Tamari
2 Tbsp Lemon juice
1 1/2 tsp Dijon mustard
1 1/2 tsp Olive oil

Garlic Garnish
1/2 cup Vegetable oil
4 Garlic cloves, sliced
1 Tbsp Nutritional yeast
Pinch of salt

1 bundle Romaine lettuce, roughly chopped
1/2 cup Walnuts, roughly chopped
Black pepper

1. Mix all your dressing ingredients together in your salad bowl. I like my Caesar dressing on the thick side, if you do not, just add water till you get a consistency you like. Now, with the back of a spoon smear the dressing to coat the interior of the bowl, add your lettuce and toss. This will give all your little lettuce bites an even coating of dressing.
2. For the garlic garnish; in a small pot, heat your oil on medium heat.Toss your garlic slices in nutritional yeast and salt. When oil is heated put the garlic in till golden, about 1-2 minutes, it happens quick! Beware! With a slotted spoon remove from oil and place on paper towel.
3. Assemble. Lettuce, fresh ground pepper on top, a sprinkle of walnuts and toasted garlic.

Original dressing recipe from My New Roots

Persimmon, Pomegranate and Mint Salad

Pomegranate has got to be the most beautiful fruit ever. But I am like a mother with many children and I say that to just about every fruit/veggie that makes it's way to my chopping board. Seriously though, every time I open it I feel like a gemologist who's cracked an undiscovered cave of rubies. That's how exciting shit gets in my kitchen.

Serves 4
20 minutes

4 Fuyu Persimmon, peeled and sliced
1/2 Pomegranate, deseeded
1/4 cup Mint, chopped
2 Tbsp Agave
1 Tbsp Meyer lemon juice
Pinch Cinnamon

1. If you are not serving right away, wait to add pomegranate as it will stain your persimmon. Combine fruit and mint.
2. In separate bowl mix agave, lemon juice and cinnamon.
3. Mix it all together. I suggest getting a high five from everyone that eats this (they'll agree you deserve it)

My Asshole Diet

Quinoa Salad with Tomatoes, Kalamata Olives, Basil and Mint

I'm not the largest fan of quinoa salads because they're so heavy on the quinoa. I more often than not double the non-quinoa ingredients (or half the quinoa, it's all relative really) This one is simple, tasty and incorporates one of my favorite vegan unamis; olives.

Serves 4
20 minutes

1 Garlic clove, minced

1 cup Quinoa, cooked

1 Small tomato, diced

1 Carrot, diced

3 Scallions, sliced (white and light green sections)

1/4 cup pitted Kalamata olives, chopped

1/3 Pepita (or shaved pecans, almonds or walnuts)

Sea salt and pepper, to taste

1 Tbsp Fresh basil leaves, chopped

1-2 Tbsp Fresh mint leaves, chopped

Olive Oil

Juice of 1-2 lemons or limes, depending upon size

A hand full flax seed 

1. While the quinoa is cooking, get to slicing and dicing your other ingredients. Put in large bowl with all the rest of the ingredients.

2. Wait till quinoa has cooled a bit and add to bowl, mix, taste and adjust spices. All done!

I add flax seed to a lot of recipes because it blends right in and is a great source of Omegas.

Original Recipe from Gluten-Free Goddess
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