I’ve been craving a good Caesar dressing ever since DH and I had lunch at that Italian restaurant during Ramadan and he got a pretty great salad I was sad I couldn’t partake in (cheese).
So I thought about it, worried about coddling eggs, and came up with another plan. And than abandoned that plan (involving the 1 brand of good vegan Parmesan I’ve found because it has abandoned the country). This version is naturally dairy-free and is no less delicious than I wanted it to be. Serve hot or cold.
gluten-free, dairy-free, pescatarian(ish)
Caesar Potato Salad
10 – 12 small white potatoes, chopped
2 tsp anchovy paste
Juice 1/2 lemon
2 cloves garlic
3 egg yolks
2 tsp Dijon mustard
2 tsp fish sauce
2 tsp mustard powder
2 Tbsp nutritional yeast
1/3 c olive oil
2 tsp capers
2 spring onions or a small shallot, minced
Salt & fresh cracked black pepper
Add the potatoes to a pot with enough nicely salted water to cover. Boil 6-8 mins or until tender. Drain.
Add the rest of the ingredients (minus the capers and shallots or spring onions) to a blender and process, drizzling the olive oil in slowly. Taste and add more salt or pepper if necessary.
Toss with the potatoes, capers and alliums and serve hot or cold.
This is a vague nod to the strawberry grain pot from Starbucks – ala @fitmenchef on Instagram. It’s hearty, packed with protein, and quick to whip up in a batch.
gluten-free, vegetarian, vegan
Strawberry Breakfast Grains
First, set the grains on to cook by combining:
And cooking like you usually cook quinoa. I put mine on the “rice” setting of my slow cooker.
While that is working, make the strawberries.
To do so, combine:
800g frozen strawberries
100ml orange juice
Sprinkle salt & black pepper
1 tsp vanilla powder
Sauté over medium until most of the water evaporates and the mix gets syrupy.
While those are both cooking, make the crème by combining:
350g soft tofu
10Tbsp collagen protein
1c oat milk
1tsp vanilla powder
Blend to combine.
When the quinoa is finished, mix in:
1.5c rolled oats
Let sit to cool.
When all is done, mix the crème into the grains and divide into 7 portions. Top with the strawberries.
To serve, you may want some added sugar – I ended up adding about a teaspoon and a half of maple sugar to each portion. I also added some of my favorite seed mix, though shaved almonds would be even better.
This is a killer weeknight crispy potato recipe that comes together quickly and requires zero added fat.
gluten-free, vegetarian, vegan, paleo
No Added Fat Crispy Air Fryer Potatoes
1 large baking potato, cut into bite-sized pieces
Lots of salt
A seasoning – I used chicken salt, but your current favorite potato seasoning would be perfect
Generously salt a pot of water.
Add your potatoes and bring up to a boil.
Boil until fork tender, about 8 mins.
During the last few minutes of cooking, preheat your air fryer to 400F.
When the potatoes are tender, drain and chuck back into the pot you cooked them in. Vigorously shake to break the potatoes up a bit and get them messy. Toss with your seasoning and air fry about 12 minutes, shaking a couple times during cooking, until your desired crispiness has been reached.
This is a blind stab at recreating the show-stopping salad served at Heenat Salma Farm last month during the yoga/Pilates day retreat I went to.
It’s not perfect – by far – and I meant to “fix” the issues the original had (too sweet dressing – needed acid and/or heat), but I’m not sure this hit the mark. It’s been like a month since I’ve tasted the original, and all those ingredients were organic farm fresh – so I did what I could.
This rendition is fantastic. Not the same as the other, but definitely craveable.
gluten-free, vegetarian, vegan
2 nectarines, chopped
8 dates, seeded and chopped
200g feta (I used vegan feta from Sheese), cubed
~2c kale, chopped
~4c red lettuce, chopped
~1/4c red onion, sliced into wafer thin moons
~1/2c walnuts, chopped
~1/2c (roughly 20) black olives, chopped
~1/4c cilantro, chopped
3Tbsp date syrup
2tsp cardamom (ground)
3Tbsp lime juice
6Tbsp olive oil
1tsp smoked paprika
Salt & pepper
Whisk dressing ingredients in a large bowl. Add all the salad ingredients (minus the feta) and massage in. Add the feta, generous salt & pepper and toss to combine.