The simplicity of this dish is meant to epitomise the summer produce and delicate flavour balancing. This was by far one of my favourite dishes we learnt at culinary school.
Salad 1 cup diced cucumber (medium) 1/2 cup diced/julienned radish 1 diced or sliced avocado.
Dressing 1 Tbsp. lemon juice 1/2 Tbsp. apple cider vinegar 2 Tbsp. Olive oil salt and pepper.
Assembly ~ Tip: Make sure the avocado is not overly ripe. It should provide a delicate creaminess to the salad. ~ Note: prepare close to serving time to maintain texture and freshness ~ Mix marinade ingredients together and set aside while prepping the salad. ~ Prepare the salad ingredients and toss to combine. ~ Allow the mixture to marinate for 10 minutes in the refrigerator before serving. ~ Add seasoning and top with edible flowers.
A delicious, umami-rich, vegan take on the traditional Caesar salad. The salad is a powerhouse of nutrition; ~ I was first introduced to this recipe when completing Matthew Kenney Culinary Academy in Venice, CA. ~ Note: Make sure to properly massage the kale to allow for adequate nutrient absorption + digestive assimilation. ~ Flavour: Umami-rich ~ Texture: Crisp + Crunchy ~ Season: Any
Ingredients Sunflower Caesar Dressing 1/4 cup sunflower seeds, soaked 1 celery stalk 1/2 clove garlic, minced 1/4 water 2 Tbsp. Lemon Juice (Key ingredient) 2 Tbsp. Tamari 1/2 Tbsp. Miso (mellow) 1/2 Tbsp. ume vinegar 5 turns black pepper ---------------------------- 1/2 Cup Olive oil
~ Blend all ingredients, except olive oil, until completely smooth. ~ Gradually stream in olive oil, while blending at low speed.
Dulse Crouton 1 cup sunflower seeds, soaked 1/4 cup water 1/2 tsp. Olive oil 1 Tbsp. Lemon juice 1 Tbsp. Nutritional yeast --------------- 1 Tbsp. Dulse flake
~ Process all ingredients, except dulse, in a food processor until smooth ~ Pour contents into bowl and fold in dulse ~ Spread mixture on teflex sheet, 1/8 inch thick + dehydrate for 12-24 hours, or until crisp. ~ Flip after 3 hours to make sure evenly crisp.
Shiitake 'Anchovies' 1/2 Tbsp. Tamari 1 Tbsp. ume vinegar 1/2 tsp. olive oil pinch salt 1/2 cup sliced shiitake mushrooms
~ Mix all ingredients + add mushrooms- coat well. ~ Dehydrate until desired texture
Assembly 2 Tbsp. dressing pinch salt 1/2-1 bunch kale, torn Small handful sunflower sprouts
~ Massage Kale until softened, ~ Toss Kale with 7 croutons + shiitake anchovies ~ Place on plate, garnish with extra croutons, 'anchovies', sprouts and black pepper.
ENJOY Here is a link to Matthew Kenney Culinary: https://matthewkenneycuisine.com/education/overview/
Em Bronte Anderson ~Integrative Health Coach ~Certified Plant-based chef ~Psychology Student
My Nutrition Dedication: ~ I will love and respect my body and listen to what it needs to thrive. ~ I will empower myself to make choices through the lens of beauty and compassion. ~ I will place my faith in plant based nutrition, experiential movement, spontaneous exploration and heart-to-heart connections to manifest 360 abundance.