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Howdy! I hope that your week went well. Yay for FriYAYYY (the best day of the week). Do you have any fun recipes you’re making this weekend? I’d love to hear them! If you don’t have any food making plans, perhaps this new recipe of mine will change your mind. Who wouldn’t want a fantastic and creamy Vegan Caesar Salad made with crunchy red bell peppers, marinated artichokes and hearty chickpeas that you find in your dreams. I’m kind of drooling at this point.

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Since adopting a plant-based diet, I’ve spent a lot of time recreating some of my favorite dishes that contain dairy products. I often find that the vegan version tastes way better than the original, i.e. my Vegan Caesar Salad. The dressing is absolutely phenomenal. The nuts (cashews) make it super thick and the texture should look like the image below. 
IMG_6904As I made this delectable dish, I was wondering who first decided to combine leafy greens with some type of dressing whether it be creamy or a vinaigrette. So, not to give you a history lecture or anything but I think it’s so cool that my Ancient Greek ancestors started the salad trend. Ok fine, so the Romans were in on it too. And then there was also Mary Queen of Scots. She was known to eat boiled celery root over over greens topped with a creamy mustard dressing. Fast forward to the 19th century and the land of dreams (USA) was making mixed green salads mainstream. Ah, so that’s how Victorian women maintained such slender frames. Anyways, enough with the history of salads. As summer approaches and the weather gets warmer, my Vegan Caesar Salad is perfect for dinner on the patio on a calm summer night. So, grab a big salad bowl and a food processor and mix away!IMG_6909

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Vegan Caesar Salad
Serves 4
A delicious and light Vegan Caesar Salad recipe!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 12 oz romaine lettuce chopped
  2. 1 can rinsed and drained chickpeas
  3. 1 red bell pepper chopped
  4. 1/2 cup jarred marinated artichokes
  5. 3 tablespoons green onions
  6. Dressing
  7. 1 cup soaked and drained cashews
  8. 2 tablespoons nutritional yeast
  9. 5 tablespoons olive oil
  10. 3 tablespoons fresh lemon juice
  11. 1 teaspoon stone ground mustard
  12. 1 small clove of garlic
  13. Salt and pepper to taste
Instructions
  1. In a big salad bowl, mix the vegetables and chickpeas together.
  2. Pulse the dressing ingredients in a food processor until the dressing is thick and fully combined.
  3. Mix the dressing with the salad ingredients and enjoy!
Notes
  1. If this recipe is used as a side dish, it will serve 6 as opposed to 4.
UpBeet and Kaleing It http://upbeetandkaleingit.com/