Since its fall, I have reverted back to my tried and true favorite fall healthy meal combo, the trusty soup and salad. I love this combination that gives you a crunchy cold refreshing salad coupled with a warm and hearty soup that you can feel good about eating and will keep you fueled all day long. This recipe does the trick and is certainly one for the press since it is so tasty with the creamy vegan Caesar dressing (better than traditional Caesar trust me), mixed with my number one favorite green the mighty kale and then let me tell you about the incredible soup that could not be a better match for this salad. It is hearty, plant based, full of complete proteins with the rice and bean duo that we love so much and it has this amazing spice combination that brings out a smoky and spicy flavor that you will be blown away by. It is for sure something the talk about!
Let’s start with the incredible Vegan Caesar Salad! My husband loves Caesar salad probably more then anything. He orderes it every time we go out to dinner but since recently working on changing to a more vegetarian diet, I needed to find a healthier version that eliminated the animal based ingredients. Well, mission accomplished! He tried this and his reaction was “This is better then the traditional version!” “How did you come up with this?”. I was so excited that he loved it. I wish I could take credit for this incredible salad recipe but I actually adopted it from a recipe I found on Pinterest from the http://www.ohsheglows.com.
Another amazing food blog that you have to check out! So hat’s off to them for coming up with this recipe that I have already made and shared with my family and friends several times (I just love the reactions).
First, the hearty king of greens kale.
Green, gorgeous and ready to be turned into an amazing salad! Next, onto the vegan parmesan topping. This is pretty genius if you ask me. Now I love parmesan cheese, it is my absolute favorite cheese (a close second to goat cheese) and is the only reason my diet is not considered vegan, well that and the fact that I love eggs as well. Only a few simple ingredients make up this amazing toping and parmesan substitute for the salad. Cashews, nutritional yeast, garlic, hulled hemp seeds and salt. So simple but oh so amazing!
Then comes the star of the salad, the dressing. OMG! I cannot believe this dressing! Creamy and salty with a hint of garlic. It tastes 10x’s better than traditional Caesar dressing without the animal products. So good!
Again, just simple ingredients whipped into this incredible dressing for the salad. Soaked cashews, water, vegan Worcestershire, garlic, dijon mustard, olive oil, lemon juice, capers and a few other ingredients you most likely have in your pantry and fridge at this moment! I have to disclose that you need to make this dressing in a blender (Vitamix if you have one). I made it in my food processor at first and it was a little grainy so I transferred it to my Vitamix and it emulsified it beautifully into creamy goodness.
Just look at that creaminess without any dairy products. I am still blown away every time I make it.
Now the original recipe that I adopted includes these amazing spiced and roasted chickpeas that I typically include but for this version I left them out due to the amount of beans in the soup that I paired this with for this recipe.
Here is the picture of the version that includes the baked chickpeas. So good!
Salad done, now onto the soup. I also adopted this recipe from http://forksoverknives.com
Again, a plant based blog and cookbook with incredible recipes. It’s actually the plan I used to transition to a healthier lifestyle and each and every recipe I have tried thus far has been delicious. So check them out!
This soup was the most recent recipe I tried since I was looking for a chili recipe but stumbled upon this spicy bean and rice soup that had me singing a happy tune! Again, super simple ingredients that every vegetarian or vegan pantry has. Beans (three kinds), rice, tomatoes, veggie stock, onion and garlic and a few amazing spices.
I topped it with raw chopped red onion and creamy avocado. So amazing!
So there you have it, probably one of the best soup and salad combo’s you will ever make! Not to mention the loads of nutrients and protein that will make you feel better than ever after eating this! Go for it and try this out!
- 2 bunches of kale or any hearty greens you have. You can mix kale and romaine as well!
- 1/2 cup raw cashews, soaked overnight
- 1/4 cup water
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 garlic clove
- 1 tablespoon vegan Worcestershire
- 2 teaspoons capers
- Slat and pepper to taste
- 1/3 cup raw cashews
- 2 tablespoon hulled hemp seeds
- 1 garlic clove
- 1 tablespoon nutritional yeast
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon garlic powder
- salt to taste
- 1 15 oz can of black beans, drained and rinsed
- 1 15 oz can of pinto beans, drained and rinsed
- 1 15 oz can of kidney beans, drained and rinsed
- 3 cloves of garlic minced
- 1 can fire roasted diced tomatoes
- 6 cup vegetable stock
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1.5 tablespoons chili powder
- 1 small onion, diced
- 1 cup long grain wild rice toasted
- Salt and Pepper to taste
- Prep your kale, by rinsing it and sending it through the salad spinner to get rid of any extra dirt or grit.
- Chop it up, drizzle it with a little olive oil and salt and massage it with your hands or tongs for 2-3 minutes.
- Add all of the ingredients to a blender and blend on high until fully emulsified.
- Place all ingredients in the food processor and pulse a few times until fully combined. So good!
- Pour the dressing over the greens and mix. Top with the Nut and Seed Parmesan and your done! Enjoy
- Heat up a large sauce pan and sauté the onion in a tablespoon of the vegetable stock for a few minutes until translucent.
- While that cooks, toast the rice in a small pan on medium heat for about one minute, until you see it start to get brown.
- Add all ingredients to the large saucepan with the onions and simmer on low for 35 minutes.
- Top with your favorite chili or soup toppings. I used chopped red onion and avocado.