During our #aVeganHoliday initiative, I met the talented Laura Hemmington. She is a British chef who prepares a wide range of delectable dishes. I’ve been dying to try Laura’s tempeh bacon (pictured below) – maybe crumbled as a cupcake topper?! Laura’s recipes can be found on her newly relaunched website, The Whole Ingredient.
If anyone inquires about your protein source, direct them to this recipe. This is a salad that is high in nutrition, flavour, and essential nutrients! It’s light, convenient, and simple to prepare, as well as filling and nutritious. And if you believe salads are just for summer, think again: this is one wholesome, comforting bowl of goodness that you’ll want to indulge no matter what the weather is like. Salute to the Super Protein Caesar Salad!
It’s no secret that the traditional Caesar salad has a bad rep, particularly when you consider the high calorie and nutritional content of the cheese, oil, and egg-heavy dressing (which of course also make it unsuitable for a plant-based diet). So I came up with a new recipe that allows you to enjoy a Caesar salad with a delicious, creamy dressing while avoiding the saturated fats and high cholesterol of the first.
I played around with the proportions of the ingredients in this recipe and reduced the volume of oil used to make it as organic as possible, and I think you’ll find that what I came up with is always rich, shiny, and flavorful. I guess this only goes to prove that you can eat well without sacrificing flavour.
Did you know kale enjoys being massaged? Yes, indeed! Through massaging the leaves, you may consume this brassica super-hero raw without tasting the bitterness that would otherwise be there.
Simply rubbing the kale leaves together with lemon juice, oil, and salt softens the leaves and pulls out the vivid green from inside – it’s a fantastic trick to remember!
The tempeh bacon is an outstanding addition to this salad, providing a little bit special to excite your taste buds while still the the protein value. It’s smoky, crispy, and spicy, and it pairs beautifully with the creamy dressing and tangy fresh vegetables.
It’s incredibly easy to create and is the only non-raw component of this dish. If you’re in a rush, prepare the bacon ahead of time and lock it in the fridge; this meal will be ready in under 30 minutes, which is pretty amazing for something so delicious!
Here are a couple of the benefits you’ll get from this Super Protein Kale Caesar Salad:
- Kale contains antioxidants and iron, which aid cell growth and protect the body;
- Linseeds, commonly known as flaxseeds, contain omega 3 for a healthier brain.
- heart and immune system (true superfood)
- tempeh, pumpkin seeds, mushrooms, kale, and avocado provide a powerful protein boost (over 60g);
- Magnesium from pumpkin seeds may help with a variety of important bodily functions.
- cashews’ heart-health advantages, including their ability to reduce cholesterol;
- a filling meal that isn’t as filling as it appears!
Kale Caesar Salad
Course: UncategorizedServings
4
servingsPrep time
20
minutesCooking time
20
minutesCalories
300
kcalIngredients
- I converted the metric measurements for you!
For the tempeh bacon:
200g tempeh (about 7 oz)
1 tbsp maple syrup
1 tsp liquid smoke
3 tbsp tamari, or other good soy sauce
1 tbsp red wine vinegar
optional: 5g melted coconut oil (1/2 tsp solid)
1 tsp ground cumin
1 tsp smoked paprika
- For the salad:
200g kale (1 cup) / cavolo nero + 1 tsp lemon juice, 1 tsp good oil (such as rapeseed, flaxseed or olive oil), ½ tsp Himalayan pink salt (or other good salt)
200g chestnut mushrooms (1 cup) + 1 tsp good oil, 3 tsp lemon juice, 1 tsp liquid aminos (or soy sauce), pinch cayenne pepper
200g vine or baby tomatoes, sliced in half (1 cup)
70g fresh basil (about 1/3 cup)
1 avocado, roughly chopped
2 tbsp pumpkin seeds
2 tbsp golden linseeds
2 tbsp chia seeds
2 tsp sesame seeds
- For the Caesar dressing:
70g pre-soaked cashews (about 1/3 cup)
80 ml water (about 1/3 cup)
1 tbsp good oil
2 tbsp lemon or lime juice
1½ tbsp red wine vinegar
1 tsp wholegrain mustard
4 cloves garlic, roasted
1 tbsp nutritional yeast
salt & pepper, to taste
Directions
- Preheat the oven to 200°C/400°F/Gas Mark 6
- Slice the tempeh as finely as possible before serving. Carefully arrange the slices in a tray, then mix the marinade ingredients in a cup and pour over them. Keep the mixture aside
- Break away the rough centre stalk of the kale and add the leafy parts with the oil, salt, and lemon juice in a big mixing bowl. Massage the ingredients together for about a minute, as though you were kneading bread dough.
- The mushrooms should be washed, dried, and sliced. Combine these with the, ginger, aminos, and cayenne in a separate dish.
- Drizzle any leftover marinade over the tempeh bacon slices on a parchment-lined plate. Cook for 20 minutes on the top shelf of the oven, flipping halfway through. (Place the four garlic cloves for the Caesar dressing on the tray while you transform the tempeh.)
- Remove the tempeh from the oven and peel the garlic that has been roasted.
- To make the dressing, pulse all of the ingredients (except the garlic) until smooth in a food processor. Season to taste and make the required adjustments.
- To make the dish, gently toss the kale with the tomatoes, avocado, mushrooms, basil, pumpkin, and linseeds.
- Once the tempeh is crumbled (or held as slices), add the sesame and chia seeds, and drizzle over the dressing.
Notes
- *Soak the cashew nuts in water for at least two hours before using; this can be achieved overnight and stored in the fridge.
- *You can easily adapt this recipe to your preferences and what you have on hand by substituting apple cider vinegar for red wine vinegar, using a unrefined seed oil, or substituting a gluten-free soy sauce.
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