If so, you’ll love this recipe! Of course, you can always modify the below ingredients, but I love garlic, so more is better!
This recipe came together on the whim. I was craving for a caesar salad, but didn’t have any dressing. So I whipped together this recipe and was surprised by how delicious and easy it was!
It’s super creamy and loaded with flavour. Plus, it’s vegan. No eggs or anchovies needed.
I served this dressing over chopped romaine and lacinato kale. I topped my salad with sunflower seeds, pumpkin seeds and a sprinkling of parmesan. Feel free to get creative with your own salad ingredients. Nothing beats experimenting in the kitchen!
|Creamy Vegan Garlic Caesar DressingIngredients
¼ cup walnuts
¼ cup olive oil
1 tbsp Dijon mustard
1 tsp herbamare (sea salt and dried herb seasoning)
Juice of 1 lemon
3 garlic cloves
Add all ingredients to a food processor and blend together. Depending on how you like the texture, you can add a little extra olive oil or water to thin out the dressing. Some extra lemon juice may also do the trick.
*Dressing will last in the fridge for 5 days. You can use leftovers as a veggie dip!
Happy Monday everyone! Hope you enjoyed the beautiful warm sunny weather on the weekend?! I know it can be tough to get back into ‘work’ mode come Monday morning, but with 2 easy, simple and nutritious recipes, you can have breakfast, lunch or dinner on the table in no time! These recipes are so versatile you can eat them at any meal! Enjoy!
Roasted Asparagus with Walnuts
1 bunch asparagus
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh squeezed lemon juice
pinch sea salt
1/2 cup walnuts
Preheat oven to 375. Spread asparagus onto a pan lined with parchment paper. Mix olive oil, balsamic, lemon juice, salt and pepper together. Pour mixture over asparagus, mix well. Roast in oven for approximately 15 minutes. Top with walnuts and serve.
Veggie Egg Muffins
You will love the simplicity of this recipe! Feel free to add any veggies you like! Makes 4 large muffins or 8 small muffins. Enjoy!
1/2 tsp coconut oil
1/2 medium onion, chopped
1/4 red pepper, chopped
salt and pepper to taste
Preheat oven to 400. Grease muffin tin with coconut oil. Rinse and chop all veggies into 1/4 inch pieces. Divide vegetables evenly between muffin tins. Whisk the eggs, then pour into tins, dividing it evenly. Sprinkle with salt and pepper, then stir the vegetable and egg mixture briefly to evenly disperse the vegetables throughout the egg. Bake for 18-20 minutes.
Happy Meatless Monday!
Enjoy this beautiful Day!
Health & Abundance,