Vegan Caesar Salad

This vegan take on a classic salad is super health-supportive with booster foods like detoxing nori and gut-supportive fermented miso.  Pair with roasted chickpeas, gluten-free croutons, or cubed and roasted tofu.  I buy organic tofu as most non-organic soy tends to be genetically modified. This recipe can be made soy-free by removing the tofu and adding extra olive oil for creaminess, and substituting chickpea miso for white miso.

Serves 4-6

Ingredients:

1 oz soft tofu

3 cloves garlic

1 sheet nori, toasted and crumbled

¼ cup EVOO

2 Tbs fresh lemon juice

1 ½ Tbs balsamic vinegar

1 Tbs white miso

1 Tbs Dijon mustard

1 Tbs capers

1 tsp coconut aminos (or tamari)

¼ tsp white pepper

1 large head romaine lettuce, washed and chopped

optional garnish: nutritional yeast, scallions, gomasio or sesame seeds, toasted chickpeas or cubed tofu

Method:

-Combine all ingredients in a blender, except lettuce, and blend until smooth and creamy.

-At serving time, toss lettuce with dressing in large bowl.  Top with nutritional yeast, scallions, sesame seeds, or toasted chickpeas.

Sunset Jicama and Apple Slaw

This crunchy, refreshing, raw salad is perfect for anyone on a balancing or cleansing diet.  Jicama is a Mexican tuber high in vitamin C and healing to the immune system. This fiber-rich dish is packed with prebiotics, which are are metabolized in the intestines, where our bacteria can then use it for energy. I'd take this to the beach with me or on a picnic.

By Katie Ring

Serves 4

Tools: knife, cutting board, peeler, food processor or grater

Ingredients:

1 small Jicama

2 green apples

1 medium carrot

Juice of 1-2 limes

Optional: spearmint

Method:

-First we’ll prep ingredients. Take your peeler and peel tough skin off jicama.  Using a large chef’s knife, cut off bottom of jicama, so it rests flat on your cutting board.  Cut jicama into rectangles.  Set aside.

-Cut apples into quarters, discarding seeds and stem.  Set aside.

-If using food processor, use the shredding blade and one-at-a-time, feed the jicama, apple, and carrot through.  If using a cheese grater, this process will take a bit longer, but it can be done the same way.  

-Transfer shredded mixture to a large bowl and add lime juice.  Let marinade in fridge for 20 minutes.  Top with spearmint if you desire!