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33Ingredients
80Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 bulb garlic
- 1 Tbsp. olive oil
- 1 pinch sea salt
- 3/4 cup raw cashews (soaked for 3 hrs)
- 3/4 cup water
- 1 pitted Medjool date
- 3 Tbsp. lemon juice
- 1 tsp. lemon zest
- 3 1/2 Tbsp. nutritional yeast
- 1 Tbsp. apple cider vinegar
- 1/2 tsp. Dijon mustard
- 1 tsp. sea salt
- 1 tsp. ground black pepper
- 3 cups cubed bread (your choice)
- 1/4 cup olive oil
- 1 Tbsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 2 Tbsp. vegan Parmesan (optional)
- 2 Tbsp. veggie (optional)
- 1 pkg. tempeh (approx. 250g)
- 1/2 cup low-sodium soy sauce (or tamari)
- 1/2 cup water
- 1 Tbsp. liquid smoke
- 3 Tbsp. maple syrup
- 1 Tbsp. smoked paprika
- 2 Tbsp. coconut oil (for frying)
- 9 cups kale (finely chopped into ribbons/shreds)
- 1 tsp. lemon juice
- 1 pinch sea salt
- 1 cup caesar dressing (as per above recipe)
- ground black pepper (to taste)
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Reviews(1)
Alex 4 years ago
Delicious same day, next day much less, so not for leftovers.used much less cashews and was fine. No parmesan but Swiss low fat strooi kaas