"Chikn" Caesar Salad Recipe

June 6, 2018

 

 

Another New Recipe! Told you guys I would stick to blogging this time ;) It has been so much easier this time around now that Harley can somewhat entertain himself. For small amounts of time at lease, then I can bust out a post for you all. Colton and I also have a great evening routine going, he takes Harley outside for some outdoor play time, while I cook. Alone time in the kitchen is my favorite, all my creative juices start flowin! After dinner is ready we enjoy dinner outside on our patio, which has been so nice lately with the early Summer were having in San Diego. After we finish dinner, Papa gives Harley his bath, while I clean up. We’ve been practicing Baby Led Weaning with Harley since he was 6 months old, so the dinner clean up is no joke. Most of his meal is splattered on the ground or smeared on his high chair. I don’t mind though, I find cleaning therapeutic. Anyone else relate? If any of you are Interested in a post talking further about Baby Led Weaning, leave a comment below, and i’ll work on that next! 

 

As I said earlier we’ve been having some hotttt days in San Diego already, which have been making us crave more fresh and hydrating foods. We both were in the mood for a big refreshing salad the night I came up with this recipe. I decided to replicate my all time favorite salad, especially prior to my Vegan days, a good ol Caesar Salad! Of course the part that really creates the “caesar” flavor is the DRESSING. Actually, in my eyes, all salads really get “made” by the dressing..it’s the best part! Caesar dressing has a slightly fishy taste, so I added Dulse flakes, (a sea vegetable), to imitate that flavor while still keeping it Vegan. I also skipped the dairy, and used raw cashews to get a creamy consistency. God bless the cashew! I base most all of my sauces and dressing with those babies. They’re just so perfectly creamy when blended! Typically Caesar salad is served with a serving of chicken on top, but we’ll skip that in my house too. Of course we still wanted the salad to be pretty filling and substantial. So I chose Tofu for our protein source. Okay, okay, I know Tofu can be scary but not if you flavor it right. Just like chicken and other meat products, its the spices and flavorings that taste good. I spiced up the Tofu with garlic and some herbs to mimic a “chicken” flavor and then grilled it in a pan. It turned out SO good. I made it on a wing, just throwing a quick dinner together, but those juices were flowin, and it came out great! Colton’s first words were, “what smells so good..“ and “god it smells so good in here, I can tell it’s gunna be bomb” Then when he chewed his first bite he said, "yeahhhh...booomb” without evening looking up from his bowl. I love when the Man approves of a salad, then I know my work is good! Hehe hope you all enjoy my take on a “Chicken Caesar Salad” Enjoy. xoxox

 

 

 

 

 

 

 

For the Salad

 

Ingredients

1 head of green leaf lettuce

1 heart of romaine lettuce

2 vine ripened or roma tomatoes

 

Directions

Chop all ingredients and mix in a large salad bowl

 

For the Dressing

Ingredients

1 cup raw cashews

1/4 cup hemp seeds

1 tbsp dijon mustard

1 garlic clove

3/4 tsp salt

juice of 1 whole lemon

1 cup water

1/4 cup dulse flakes

 

Directions

Add all ingredients, except for the pulse, to a high speed blender, blend until smooth

Now pulse in the pulse flakes until incorporated

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For the Tofu

Ingredients

2 packages of firm tofu

a splash of braggs liquid amino

1 tsp garlic powder

1 tsp onion powder

1 tbsp “herbed poultry” seasoning

salt and pepper to taste (do not skip salt and pepper)

 

 

 

Directions

Heat a pan over high heat on the stove top

Using your hands crumble tofu into bite sized pieces (kinda looks like chicken) and add it to the heated pan

Add the splash of brags liquid amino, and stir

Now sprinkle on all the spices, mix until all the tofu is coated

Let tofu cook until crispy, about 5-6 minutes, stir/flip pieces and cook for another 5-6 minutes

You want all tofu to be slightly “browned” and crispy on the outside

Remove from heat, add salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

 

Now assemble salads!

I like to mix the dressing through the greens, then top it with the tofu “chicken.

Adding some avocado on top doesn’t hurt either ;)

 

 

Please reload

FOLLOW ME:
  • Instagram Vintage Stamp
RECENT POSTS:

December 14, 2018

Please reload

© 2023 by NOMAD ON THE ROAD. Proudly created with Wix.com