This salad was inspired by a recipe from the blog 101cookbooks. The original recipe called for feta and parmesan cheese, which I omitted, and added superfirm tofu to make it vegan and I tweaked a few other ingredients. It turned out really good! Even better the next day.
This is one of my fast and easy go-to recipes. I can run home in between classes and make is for lunch with no time-crunch. It’s a salad that doesn’t feel like you’re eating a “salad”. It’s also the type of salad that you can make for lunch the night before. Since kale is so rugged, it holds up overnight and doesn’t get soggy like most greens would. Just pop it in the microwave the next day and enjoy!
All I can say is wow. I found this recipe for Caesar dressing on one of my favorite vegan recipe websites Post Punk Kitchen, it is the best Caesar dressing I’ve ever tasted, vegan or non-vegan. I highly recommend you try it. The croutons are home-made as well, my own recipe ;-)
Do you hate Brussels sprouts? Long ago, I used to hate them too, but only because a societal stigma against them lurked in my sub consciousness and told me to hate them ;-). I promise you will LOVE them after trying this recipe. Brussels Sprouts are one of the most nutritious veggies out there, not to mention they are PACKED with fiber…the porcelain God awaits.
Fridge clean out time!!! Packed with protein, fiber, and deliciousness! Super easy and quick to make for a weeknight meal, and leftovers for lunch the next day!
I made this salad a few weeks ago for a potluck, and it was seriously gone in about 3 minutes. I had so many people asking me for the recipe that I decided to post it (I was going to post it anyway, duh! ). No one at this potluck was vegan except for me, when I told them what they were eating was vegan, they couldn’t believe it. I don’t see why people have this preconceived notion that vegan food is gross, but I’m determined to change all of their minds if it’s the last thing I do!
