Kale Caesar

Tried this salad a few months ago and I have been eating it almost everyday since. The dressing is just so addictive! It came from my favorite food blog...Hot For Food. They use it on their Vegan Chop Salad. Only changes I made was removing the parsley and dill then adding some coriander powder. I renamed it Caesar dressing because my friends said that's what it tastes like. I don't actually have this salad with vegan bacon bits or croutons. I just added them to the ingredient list for those wanting to make a more tradition Caesar Salad. I keep it simple - just kale, chopped cucumbers and green onions.

I know Hot for Food has 2 Caesar dressings on their blog. One that's made with tofu and the other with cashews. That's why I like this dressing its not made with either. Its great for people with a sensitively to soy and don't get me started on how expensive cashews are. I don't even look at recipes now that call for them. 
 

red kale, chopped into ribbons or shreds
juice from 1/2 a small lemon or lime juice 
pinch of sea salt

romaine lettuce, chopped or mixed greens
cucumber, chopped
green onions, chopped
tofu or coconut bacon bits
croutons, gluten free
Caesar dressing (recipe below)


In a large bowl add kale. Sprinkle lemon juice and salt over kale. Massage them into the kale. Let sit for 15 minutes until the kale has softened and wilted (this process removes the bitterness from the kale).

In the meantime you can make the dressing. Add rest of the salad ingredients to the large bowl with the kale, add some dressing and mix well. You will have left over dressing, store in fridge up to 7 days.


Caesar Dressing

1/2 cup olive oil (or any light tasting oil not extra virgin olive oil)
1/3 cup water
1/4 cup nutritional yeast*
1/4 cup hemp hearts*
2 Tbsp apple cider vinegar
1 tsp onion powder
1/4 tsp coriander powder
1/4 tsp sea salt


Combine all the dressing ingredients in blender or food processor until smooth. Refrigerate until ready to assemble salad.


 
 





















*You can buy hemp hearts and nutritional yeast at most supermarkets or
at health food stores. I keep both of them in the freezer. 
 
I buy the PC brand hemp hearts, 800g for $15.00 at Fontinos supermarket. Saw Manitoba brand hemp hearts, 454g for $13.99 at a health food store. So don't over pay for them, shop around because health food stores might not be your best option. You can also buy Bob's Red Mill brand nutritional yeast at Fontinos supermarket. 

Spicy Tofu or Tempeh



This is one of my favorite recipes. Now more people can enjoy this yummy recipe! Even though my husband has a sensitivity to soy he doesn't have a problem with Tempeh. Tempeh is made with soy but it's fermented which makes it more digestible. I still prefer the tofu version but my guy does enjoy the tempeh version. I have posted this recipe before but its being reposted because I have now made several changes to it ....a tempeh option, if using tofu you can also used smoke tofu instead of the firm tofu which eliminates having to press it and green beans are now add to it. I also, had a hard time finding a sweet chili sauce that was gluten free so at the bottom of this recipe you can find out how to make your own. Don't have a new picture of this recipe so I'm using the original one. You'll just have imagine green beans have been added to it.


1/4 cup sweet chili sauce*
1/4 cup soy sauce (gluten free)
1 Tbsp garlic, minced
2 tsp sesame oil
2 tsp red pepper flakes
1 package smoke tofu OR firm tofu, pressed/drained, cut into 1 inch cubes*
OR 1 package tempeh, add to boiling water, simmer 15 minutes, let cool
1/4 cup cornstarch
1 to 2 cups green beans, frozen, thawed
1/3 cup scallions, chopped

rice, cooked
garnish - toasted sesame seeds


Mix the chili sauce, soy sauce, garlic, sesame oil, red pepper flakes together in a small bowl. Set aside.

Place cornstarch in a bowl with a lid and add tofu or tempeh cubes, toss to coat.

Heat 2 Tbsp oil in a wok or frying pan over medium-high heat. When hot, add the tofu cubes. Cook until golden on both sides. Add sauce, green beans and scallions. Let the sauce simmer down for a minute or two. Plate over rice and the garnish with sesame seeds and some scallions. 

*Firm tofu package is larger than smoked tofu or tempeh. So you'll need to add less green beans...1 cup is good. Add 2 cups green beans when using the smoked tofu or tempeh. Tempeh is available in health food stores and some supermarkets.

 
Sweet Chili Sauce

1 cup can of tomato sauce
2 Tbsp tomato paste
2 Tbsp light brown sugar (Redpath brand is vegan)
juice of 1/2 a lemon
1/4 tsp dry mustard
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp chili powder
couple dashes of Worcestershire sauce (gluten free and vegan)

Whisk ingredients together until thoroughly mixed. Refrigerate several hours before using. Keeps fresh for a week in the fridge. Freeze in 1/4 cup amounts so you will have it ready for the next time you make this recipe.

Crabless Cakes (Soy Free)


Since my husband has a sensitivity to soy I could no longer make my wonderful
 



So I set out to find a different recipe that we could have. Then I came upon a crabless cake recipe that tasted GREAT and was less time consuming to make then my previous posted crabless cakes and it holds together well.


I kept all the ingredients the same but it was missing the most important thing… the actual seafood flavor. That was easily remedied by adding ground nori seaweed sheets. When I make this recipe I double it and freeze half of the cooked crabless cakes.  Please read important notes at the bottom of this post. I’m sure this recipe will become a favorite of yours too!


Crab Cakes:

1 1/2 cups cooked chickpeas, drained, rinsed and mashed
1 can (19 oz) artichoke hearts (not in marinade), drained and chopped
1 cup COOKED brown rice
1/4 cup + 1 Tbsp chickpea flour
1/4 cup nori seaweed, ground (use a coffee grinder)
1 Tbsp Old Bay seasoning (find at Metro supermarket in the seafood section)

Batter:
 
2 Tbsp chickpea flour & 1/4 cup cornmeal mixed together
vegetable oil (for frying) or cook in oven*


Tartar Sauce:

1 cup vegan mayo (for soy free use soy free vegenaise)
1/4 cup relish
2 tsp wet mustard


In a small bowl; mix all ingredients the tartar sauce ingredients together. Refrigerate for at least 1 hour before serving. It tastes better the longer you let the flavor's marinade. In a large bowl add mashed chickpeas with the rest of the crab cake ingredients. Use your hands to mash the squeeze it. Heat vegetable oil in a large frying pan over medium heat.  Take 1/4 cup of the artichoke mixture and form a round thick patty with your hands. Place the crab cake in the chickpea flour/cornmeal and coat both sides evenly.Heat oil in large frying pan. Add breaded crabless cakes and cook on both sides. Serve immediately with tartar sauce or seafood cocktail sauce.  Leftovers can be refrigerated in airtight containers for 3 to 4 days or put in freezer.  Makes 9 crabless cakes. Size 2 1/2 inches round.

*Oven Method: Although I have never tried cooking these crabless cakes in the oven I did read on the Keeping It Kind blog in the comment section that someone had done it the following way…. oven at 400 F, 30 minutes, flipping halfway through.


Important Notes:

Do not taste the crabless cakes before cooking because all you will taste is the Nori seaweed and you will think it’s not going to turn out. The strong seaweed tastes mellows during the cooking process. Once you add tartar sauce on top of the finished crabless cakes they will have the perfect flavor.

I always buy T & T brand sushi nori available at Fortinos supermarket. I have tried a few other brands when I was not able to get the T & T brand and they had very little flavor to them. I’m sure the brand I buy is not the only brand that is good but I just wanted to mention this in case you make this and it does not have a nice seafood flavor it would be because of that.  

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