Monday, March 10, 2014
Creamy Kale Caesar (Vegan Option)
And...its Monday again! This is the first Monday in months where its actually above freezing at least. Given the balmy temperatures (ha!), its a perfect time to start thinking about salad.
As a teen, I thought Caesar salad was the healthiest thing to order on a restaurant menu. Oh how misguided I was! The traditional dish is just a big mess of egg (raw), cheese, bacon and (white flour) croutons, with a little bit of lettuce thrown in.
This version is low-fat, high protein, and packed full of nutrition. You can dress it up with more veggies and additional protein, as desired, or keep it simple. I am so going to be making this again!!!
Creamy Kale Caesar
1 bunch kale, torn or chopped
1 pint grape tomatoes, halved
Creamy Caesar Dressing
1-340g package soft, silken tofu
2 tbls Dijon mustard
2 tbls Worcestershire sauce (regular or vegan)
2 tbls anchovy paste or umeboshi plum paste (for vegan)
Juice of 1 lemon
2 cloves garlic, minced
2 tsp nutritional yeast
Freshly ground black pepper
Additional salt, if desired
Place kale in large bowl. Puree all the ingredients for the dressing in food processor or blender until smooth. Pour desired amount over kale and toss (or massage) until kale is tender. Toss in tomatoes and serve.
This recipe has been shared with Ricki Heller's Wellness Weekend and this week's Gluten-Free Friday on Vegetarian Mamma.