No Oil Caesar Dressing

Yes, even in this freezing cold weather, I still eat salad. It’s a protocol in the Dr. Fuhrman book. Dr. Fuhrman says that you should have one large salad a day. With some of his heart patients and diabetic patients, he even has them have salad with each meal. That’s a bit much for me. I like salad, but not that much. Without going into too much detail, let’s just say that raw salad works for me. I really like the Fuhrman dijon date dressing, but it is a very rich dressing. If you have salad every day, sometimes you just need to have something that’s not so rich. I really like this dressing. It’s lighter than most nut-based dressings, and has a very Caesar-ey taste to it. It will thicken as it sits in the fridge, so it does become quite dip-like and sticks very well to veggies. I also use it as a spread on a sandwich with a broiled portobello mushroom and sauteed onions. It’s a great overall dressing. I hope you enjoy it! Here’s the recipe:
No Oil Dairy Free Caesar Dressing
Ingredients:
½ Cup Raw Cashews
½ Cup Water
4 Tbsp. Nutritional Yeast
4 Tbsp. Lemon Juice
1 Tbsp. Dijon Mustard
1 Medjool Date
3 Cloves Garlic

Directions:
Blend all ingredients in a high speed blender until completely smooth.

‘Cheesy’ Chick Peas

I haven’t been blogging lately. We went away and now we’re painting every room in our house, and refinishing furniture, and organizing. Usually, I just crash into bed at night with enough energy to read for about five minutes before I’m off to dreamland. One thing that I’ve found is that this sort of diet/lifestyle can be tough when you’re the only one in the house eating like this and when you’re busy. I’ve become the queen of quick vegan meals, though, and sometimes I’ll throw them against the wall and they stick, metaphorically speaking. My typical breakfast has been a kale smoothie with some rice protein powder added. Lunch is a salad and a quick soup of some sort (usually with beans and some sort of greens). Dinner is usually some sort of veggie medley served on either zucchini noodles or mashed cauliflower, and I make enough for at least two meals so I won’t have to cook the next day. The upside, is that even with all this labor intensive work, I haven’t been achy or overly fatigued. This way of eating is working well for me.

So, back to the cauliflower: I love cauliflower, not so much raw, but cooked. I have a dirty little secret. I grew up in the 70’s. No, that’s not the secret. If you grew up in the 70’s, the only people that ate all natural / organic were either granola crunchers or farmers. We had a small farm and did a lot of canning, so we did have mostly all natural produce, out of thrift, not for health. My mom would try to be with the times once in a while, which meant using processed anything in meals, like Velveeta or canned soup. It was a big thing in the 70’s to have everything processed. I don’t know why. I guess people felt like they were being innovative. Anyway, my dirty little secret is that I loved cauliflower with canned cheese soup on top. Ugh! Even to think of that now kind of turns my stomach. I don’t know: something about the saltiness of the soup with the mushiness of the cauliflower. Yum! But, there is something nice about the taste of cheese with cauliflower. It must be some scientific reason behind that.
So, the other day I made a quick chick pea dish that was all the things I need right now: it was quick (took about 15 minutes to throw together); it was tasty; it was comforting (which is great for these days when the arctic cold blast is invading our neck of the woods). Without further ado, here’s the recipe:
Cheesy Chick Peas

‘Cheesy’ Chick Peas

Ingredients:
1 Cup Vegetable Broth
1 Teaspoon Arrowroot Powder
3 Tablespoons Nutritional Yeast Flakes
1 Cup Chopped Cauliflower
3/4 Cup Cooked Chick Peas
2 Cloves Garlic, minced
1 Cup Chopped Kale
Salt, to taste

Directions:
Whisk together the vegetable broth, arrowroot powder, and nutritional yeast. In a skillet, add the cauliflower, chick peas, and garlic. Pour the broth mixture over the vegetables and cook on medium heat for about 5 minutes, until the cauliflower becomes slightly translucent. Add in the kale and cook until cauliflower and kale are fully cooked and the broth is thickened. Salt, as needed, but if you have salted the chick peas, you probably won’t need any salt.

Hope you enjoy it! Blessings…