Vegetarian Caesar Salad

Caesar Salad has always been my favorite salad for 2 reasons:

  1. It has no greens, and
  2. Croutons. Croutons. Croutons ❤ ❤

I hardly cared about what kind of dressing is being used in this salad. But recently I found out that they use Anchovies (An anchovy is a small, common salt-water forage fish) in the store-bought dressing. And you wouldn’t believe how shocked I was. I decided I will try to recreate my own salad dressing using Vegetarian ingredients.

 

Ingredients: 4-5 servings

For the Vegan Caesar Dressing (~1 cup):

2 tbsp Maisie Jane’s unsweetened cashew butter
1/4 cup lukewarm water
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1/2 tbsp Dijon mustard
1/2 tbsp vegan Worcestershire sauce 
1/2 tsp sea salt 
1/2 tsp black pepper powder

For the salad:

2 small washed heads of romaine lettuce
1 cup garlic croutons
2 tbsp Parmesan cheese

Method:  
*In a small bowl, combine cashew butter, Parmesan cheese, Worcestershire sauce, dijon mustard, and lemon juice. Season it to taste with salt and black pepper. If you refrigerate it, the dressing thickens. Please keep it at room temperature if you plan to serve soon.
*Tear the lettuce with your hand and place it in a large bowl. Add the dressing, Parmesan cheese, and seasoned croutons. Toss the salad and serve immediately 🙂

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Chickpea-Kale Linguine

This is like the ideal 30-minute weekday dinner. Starting this Monday I am working from our San Francisco office. And when I reach home, I feel so lethargic to even step in the kitchen let alone start cooking. After going over a few easy available alternatives to whip a quick meal I found this healthy yet delicious meal. For me, kale has always been boring and most avoidable kinda green. But bolstered by a dose of fresh garlic, red chili flakes and Parmigiano-Reggiano cheese it revamps from being dull to something eventful. And combined with chickpeas and whole wheat linguine is the best combination ever. Linguine not only adds fiber to the meal, but chickpea also adds just the right amount of protein. Moreover, it is a crowd pleaser and dinner is on my table in less than 30 minutes. Do I need to say more? Here goes the recipe:

Ingredients: Serves 3-4

12 ounces trimmed kale
3 large finely chopped garlic cloves
1 tbsp red chili flakes
2 tbsp unsalted butter
1 tbsp virgin olive oil, to drizzle on top
2 cups drained and washed canned chickpeas
0.5 Barilla whole wheat linguine
1/2 cup + 3 tsp freshly grated Parmigiano-Reggiano cheese
1 tsp oregano
1/4 tsp unsalted Italian seasoning
Salt to taste

Method:

*Boil a large pot of water. Add a tablespoon of salt to the water
*Once water starts to boil, add pasta. Stir it and let it cook in boiling water for 8-10 minutes.
*Test the pasta until it’s al dente (when you taste it, it should be chewy).
*Drain the water and keep the pasta aside
*In a pot on medium flame add butter. As soon as it melts, add garlic and let it cook for 30 seconds.
*Now add kale, and cook it for 10 minutes or until it is tender. Add the chickpea, salt, chili flakes, oregano and Italian seasoning. Let it cook for 5 minutes.
*Now in the pasta, add the kale-chickpea mix and combine it well with the tongs. Add cheese and give it a last stir.
*Serve with garlic bread or Ceasar salad. Drizzle some olive oil and top it off with some cheese. Enjoy ❤

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky