Appetizers

Caesar Salad

Dressing 1/2 cup soaked cashews and the soaking water 2 tsp. capers 2 tbsp lemon juice 1 tbsp olive oil 2 tbsp nutritional yeast 1 small clove garlic salt and pepper to taste

Salad 2 heads romaine lettuce 1 cup spinach 2 tsp capers vegan chikn

Croutons 2 slices of wheat toast olive oil spray adobo spice

Begin by placing the cashews in your blender/food processor/ nutribullet/vitamix/whatever you’ve got. Add enough water to the cashews to cover the nuts plus a little extra. While they soak you can gather the other dressing ingredients, chop the romaine and place in a large bowl, and make the croutons. For the croutons, toast two slices of wheat bread (I like Ezekiel), spray with olive oil or any cooking spray, and lightly sprinkle adobo spices on (boycott Goya). Cut them into squares and put aside. Next, add all dressing ingredients to the cashews and blend until creamy. Toss dressing with romaine and spinach and top with capers and croutons. You can add any kind of vegan chikn (I like Gardein strips) if you want to make it a heartier meal.

Fried Cauliflower with Gochujang Dip

1 head of cauliflower, cut into small florets Salt to taste Enough vegetable oil to deep fry

For the batter: 1 part flour 1 part vodka 1 part water For the Gochujang dip: ¼ cup korean gochujang paste ¼ cup tamari 1 Tbsp sugar or agave syrup ⅛ cup rice wine vinegar

1. Combine flour, vodka, and water in a bowl to create a batter for dipping.

2. Enrobe cauliflower florets with batter and fry in oil until crispy, about 4-7 min. Drain fried florets on a paper towel and salt to taste.

3. Combine gochujang paste, tamari, sweetener, and vinegar in a small mixing bowl and whisk together until it becomes a paste.

4. Serve fried cauliflower along with gochujang dip, buffalo sauce, or vegan ranch dressing.

Basil Pesto

... 2 c basil leaves 3 cloves garlic 1/4 c nuts/seeds (try cashew, pine nuts, walnuts, almonds, sunflower seeds, or pepitas) 1/3 c nutritional yeast 1/3 c olive oil salt to taste

Blend it all together in a blender, food processor, or whatever you use to make smoothies. There’s a sweet spot where you want the nuts/seeds to be combined but you don’t want to purée it. Makes about 1 cup of pesto. Use with pasta, on toast, crackers, in salads, over veggies, and more!