![]() ![]() Then I always include red bell peppers, cucumbers, celery, and tomatoes. I usually start with a base of massaged kale, green leaf lettuce, romaine, or spinach. When I start on a salad, I look through the produce bins first to take stock of what I have. How to create the perfect crave-worthy salad at homeĮach bite should include something different. If you’re vegan and you’ve ever been served an iceberg lettuce salad with a few shreds of carrot as your entire meal, you may have wanted to ask the chef, “Would you be full on this?”īecause while a lettuce salad with balsamic vinaigrette can do in a pinch, there are much more interesting, satisfying, and filling ways to get your greens in. ![]() ![]() Restaurant salads are often covered in fried meats, shreds of dairy-based cheese, and smothered in ranch dressing. I think the reason for this is that most non-vegan restaurants think of the animal products as the main event. However, the thing that’s missing with most restaurant salads is a “main event.” At home, we have salads multiple times a week. It’s not because we don’t like fresh, delicious greens. Outside of work and travel emergencies where there are no other options, David and I rarely order salads in non-vegan restaurants. Keep a batch in the refrigerator at all times, and watch as your salad intake increases. Depending on the size of your food processor you may need to use more cashews or scrape down the sides a couple times before completely smooth.You’re going to want to put this garlicky creamy cashew salad dressing on everything. If you do not have a blender, place in the soaked cashews in a food processor and puree until smooth. Let soak for about 10-15 minutes.ĭrain the cashews and place in a high-speed blender with 3/4 cup filtered water, salt and any other ingredients if using. Bring two cups of water two a boil and pour over the cashews. Place the raw cashews in a heat-proof bowl. Use immediately or store in airtight container in the refrigerate for up to 1 week. Depending on the size of your food processor you may need to use more cashews or scrape down the sides a couple times before completely smooth. Add about two cups of water to the bowl and let sit for at two hours.ĭrain the cashews and place in a high-speed blender with 3/4 cup filtered water, salt and any other ingredients if using.
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