Vegan Kale Caesar Salad

At my company’s Christmas dinner this year, a co-worker asked me candidly, “Does anyone REALLY like the taste of kale? Or do you just tolerate it because it’s healthy?” It’s true that kale can be a bit of an acquired taste, especially if you don’t dress it properly. Thats why I’m excited to share this vegan kale caesar salad recipe.

It comes from my friend Tess’s new book, The Perfect Blend, which is out in book stores now. All gluten-free and vegan, Tess (a.k.a. “The Blender Girl”) separates her recipes into 12 chapters, all categorized by health goals. For example, you can make recipes to gain energy, optimize protein intake, boost immunity, lose weight, lower carbs, combine foods for optimal digestion, and more.

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Vegan Kale Caesar Salad

Prep Time

10 mins

Cook Time

1 min

Total Time

10 mins

 

This energizing green spin on a classic crowd-pleaser is rich, creamy, and every bit as delicious as its conventional counterpart. Shredding the kale is key to nipping any bitterness in the bud. Loaded with a variety of healthy carbohydrate and protein sources, rather than the usual cashews in a vegan caesar, this is a light but satisfying meal. Hail to the kale! kale! caesar

Course: Salad

Servings: 6

Calories: 798 kcal

Author: from The Perfect Blend by Tess Masters

Ingredients

Tempeh Croutons

• 2 tablespoons coconut oil (in liquid form), plus more as needed
• 8 ounces (227g) tempeh, cut into very thin slices

Seed Cheeze

• ½ cup (130g) hulled raw sesame seeds
• 3 tablespoons nutritional yeast , plus more to taste
• ½ teaspoon garlic powder , plus more to taste
• ¼ teaspoon natural salt , plus more to taste

Caesar Dressing

• ½ cup (120ml) filtered water
• ½ cup (120ml) extra-virgin olive oil
• 1 ⁄4 cup (60ml) fresh lemon juice, plus more to taste
• 1 ⁄4 cup (40g) raw pine nuts, soaked
• 1 ⁄4 cup (40g) raw sunflower seeds, soaked
• 1½ tablespoons white miso paste
• 1 tablespoon capers , drained
• 1½ teaspoons gluten-free vegan Worcestershire sauce
• 1½ teaspoons Dijon mustard
• 2 teaspoons minced garlic (about 2 cloves)
• ½ teaspoon natural salt , plus more to taste
• 1/8 teaspoon freshly ground black pepper

Salad

• 10 cups (500g) romaine hearts cut into ribbons (about 5 hearts)
• 5 cups (150g) lacinato kale cut into ribbons (1 large bunch, stalks removed)
• 2 cups (320g) shelled raw edamame

Optional Boosters

• 2 cups (160g) shaved brussels sprouts 1 cup (130g) raw sprouted watermelon seeds 1 avocado, pitted, peeled, and sliced

Instructions

1. To make the croutons, heat the coconut oil in a very large skillet over medium heat and add the tempeh pieces, arranging them in one layer without crowding. You may have to do this in two batches. Fry, until golden brown, about 2 minutes. Turn the pieces over and brown the other side, about 2 minutes. Remove from the pan and drain on paper towels, blotting with additional paper towels. Crumble into small pieces.
2. To make the seed cheeze, throw the seed cheeze ingredients into a food processor and process until the seeds have broken up and the texture resembles Parmesan cheese. Tweak the nutritional yeast, garlic powder, and salt to taste.
3. To make the dressing, throw all of the dressing ingredients into your blender and blast on high for about 1 minute, until smooth and creamy. Tweak the lemon juice and salt to taste.
4. In a large salad bowl, mix together the romaine lettuce, kale, edamame, the brussels sprout and watermelon seed boosters, and the dressing. Toss in the croutons and three-quarters of the seed cheeze. Sprinkle with the remaining seed cheeze and top with slices of avocado.

Recipe Notes

Reprinted with permission from The Perfect Blend, copyright 2016 Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photography copyright 2016 by Anson Smart

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