Vegan Caesar Salad

This Caesar salad is vegan, gluten free, tangy, delicious and sooooo craveable...basically it is a game changer!!

Speaking of game changers - have you seen the film The Game Changers? It is a film about athletes who are vegans, it is the #1 documentary on Netflix right now. It highlights the benefits of going vegan, and it is very persuasive - so it is motivating a lot of people to want to go vegan. But I find that most people give up before trying because the idea of giving up all animal products is too overwhelming, so they do....nothing. My take? Don't worry about going vegan. Just get more plant-based foods in your daily diet...starting with this salad! Try to fill half your plate at every meal with veggies. Now that is a game-changer for your health. If everyone did that, so many diseases would literally go away.

So...back to this salad. If you don't have time to make the chickpea croutons, you can skip them, but if you have the time, make them - because they are sooooo good! They also make a good snack - make a double batch & save the extras in an airtight glass jar. If you like more romaine, use more romaine.

Serves about 3-4 people for a main course, 5-6 for side salads

Dressing:

• 1/3 cup cashews (soaked & drained)

• 1/3 cup hemp hearts (use extra for sprinkling)

• 1/3 cup fresh lemon juice

• 1/3 cup of water

• 2 teaspoons of capers (drained)

• 1 clove of fresh garlic

• 1 teaspoon of dijon mustard

• 1 TBSP of raw apple cider vinegar (or you can use 1 tsp. of the brine from the capers)

• 1/2 teaspoon Real Salt

• fresh cracked pepper - to taste

• 4 TBSP of Olive oil

Chickpea or Gluten Free Croutons:

• 1 can of chickpeas (or 4 slices of gluten free bread, cut into cubes)

• 1 tsp. olive oil

• 1/4 teaspoon of salt

• 1/4 teaspoon of garlic power

• fresh cracked pepper to taste

  
  

Salad:

• 3-4 romaine lettuce hearts

  
  

Directions:

1. Put the cashews in a glass container, and cover with filtered water, allow to soak for approximately 30 minutes - 2 hours).

2. Make the chickpea or gluten free croutons:

3. Preheat the oven to 360 degrees..

4. For chickpea crutons:

   Drain & rinse the can of chickpeas, and put them on a paper towel lined plate. Remove & discard the outer skin of the chickpea (it is worth this extra step), and put them into a bowl. Toss them in the oil, salt, pepper, and garlic powder. Put on a baking sheet, and put into the preheated oven - stir after 15 minutes. Check in another 10 minutes. These take 25-30 minutes total.

5. For gluten free crutons:

   cut 4 slices of gluten free bread into cubes. Toss in olive oil, and sprinkle on salt, pepper and garlic. Put into preheated 360 degree oven, and bake approx 12 minutes or until lightly brown and toasted.

6. Make the dressing:

   Drain the cashews and then put them and all of the following in the blender: hemp hearts, lemon juice, water, capers, dijon, vinegar, and salt & fresh cracked pepper. Blend to combine. Pour the dressing into a glass jar and store extra in refrigerator for up to 1 week.

7. Cut and put the romaine into a salad spinner - add cold water, soak, drain, spin.

8. Put romaine into bowl, toss in dressing (don't be stingy!), and then top with a teaspoon of hemp hearts, a small handful of the chickpea croutons. Add more fresh cracked pepper. Optional additions - grape tomato, and avocado. Serve!

9. For non-vegans - feel free to add chicken, hard boiled egg.