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Whether you’re looking to entertain this weekend or start eating a little bit healthier, this salad loaded with veggies like kale and butternut squash, juicy pomegranates and nutty hemp seeds is a delicious, wholesome way to do it! The creamy vegan Caesar dressing is made with soaked cashews instead of egg yolks and nutritional yeast instead of Parmesan cheese. The guilt-free “bacon” bits are simply thinly sliced king oyster mushrooms rubbed with smoky spices, baked low and slow. Make a big batch of these and add them soups, salads or just eat them plain as a snack.
2 and 1/2 cups diced butternut squash
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pound chopped kale
6 cups boiling water
1/4 cup hemp seeds
1/2 cup pomegranate seeds (optional)
3 King oyster mushrooms, sliced thin, as evenly as possible
2 teaspoons melted coconut oil
2 teaspoons Gefen Maple Syrup
1/2 teaspoon liquid smoke
1/4 to 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon Gefen Cumin
1/8 teaspoon black pepper
1 cup boiling water
1/2 cup raw cashews
1/4 cup lemon juice (about 1 large lemon)
1/4 cup nutritional yeast
1 garlic clove
2 tablespoons rice vinegar
2 tablespoons tamari sauce or liquid aminos
1 teaspoon Gefen Maple Syrup
1/4 teaspoon black pepper (or to taste)
Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Place the butternut squash in a bowl. Add olive oil, salt an pepper and toss well. Transfer to the lined baking sheet and roast for 25-30 minutes, until tender. Set aside.
While the butternut squash cooks, soak the cashews for the dressing in one cup of boiling water for 30 minutes. After the 30 minutes have passed, drain them, reserving 1/3 cup of the soaking water.
To prepare the dressing, combine the soaked cashews with the rest of the dressing ingredients in a blender or Nutribullet and blend until smooth. Refrigerate until ready to use.
Place the kale in a large heatproof bowl. Pour the boiling water over and let it sit for five minutes. Drain and run it through cold water. Squeeze the excess water with your hands and transfer it to a large serving bowl.
Add hemp seeds and pomegranate seeds and toss well. Add the dressing and toss again so all the ingredients are well coated. Top with roasted butternut squash and oyster mushroom bacon bits (recipe follows).
Preheat the oven to 300 degrees Fahrenheit. Line a large baking sheet with parchment paper.
In a large bowl, combine sliced mushrooms, with the rest of the ingredients and toss well, using your hands, so the mushrooms are well coated. Arrange them on a single later on the lined baking sheet and bake for an hour to an hour and 15 minutes (Check them often during the last 15 minutes. If there are any thinner pieces, they will cook faster, so remove them so they don’t burn).
This recipe originally appeared on May I Have That Recipe.
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Just made this salad dressing and it was super easy to make and really delicious! love how it didn’t have any raw eggs or anchovies in it