Cauliflower Caesar Salad

So good! Pizza salad – even hubby said it was great! The dressing is not vegan, a good Caesar dressing is always going to keep me from being 100% vegetarian. There are vegan caesars on my blog if that’s your jam.

  • 1 cauliflower pizza (TJ’s or your own)
  • 1 head shredded romaine
  • 1/4 c croutons
  • 1 tbsp vegan or reg Parmesan cheese
  • Red pepper flakes
  • Kalamata olives

Caesar Salad

  • 1 clove garlic
  • 2 tbsp lemon juice
  • 2 egg yolks
  • 4 anchovy filets it 2 tbsp anchovy paste
  • 1/4 c vegan or reg parm
  • 1/2 c avocado oil
  • Pepper

Combine garlic, lemon, egg yolks, anchovy and parm in a food processor. Pulse till combine. Run to processor and slowly add the oil. Chill till ready to use.

Cook cauliflower crust according to package.

Toss romaine with 1 tbsp dressing to coat. Spread 1 tbsp dressing on crust. Top with romaine, cheese, croutons, pepper flakes and olives.

Slice and serve.

Serves 4.

Wonton Soupg

These mushroom wontons are so yummy. I packed the soup with tons of veggies for a filling and hearty winter soup.

Wontons:

  • 4 oz shitake mushrooms
  • 1/2 c shredded carrots
  • 2 cloves garlic, minced
  • 1 green onion chopped
  • 3/4 c tofu, crumbled
  • 1 tsp salt
  • 1/4 tsp paprika
  • 2 tsp toasted sesame oil
  • 2 tsp rice vinegar
  • 1 pack wonton wrappers

Broth

  • 1 tbsp toasted sesame oil
  • 6 green onions, chopped
  • 1 tbsp minced ginger
  • 2 cloves garlic, minced
  • 4 c shredded cabbage
  • 1 tbsp rice vinegar
  • 1 tbsp vegan oyster sauce
  • 4 c veggie broth
  • 2 c water
  • 1 tsp salt

Toppings:

  • Cilantro
  • Green onions
  • Sliced dikons

To make wontons:

In a food processor combine mushrooms, carrot, garlic and green onions and pulse till minced fine. Add tofu, salt, paprika, sesame oil and vinegar to minced veggies. Stir to combine.

Fill a small bowl with water. Place 2 tsp mushroom mixture on wonton wrapper, dip finger in water and run on edge of wrapper, fold to seal. Place on a plate and cover with a damp cloth, repeat until all the filling is used.

In a large pot add sesame oil, onions, ginger and garlic and cook for 2 minutes. Stir in the vinegar and oyster sauce, cook for 2 minutes. Add broth, water and cabbage and cook for 10 minutes.

Bring a medium pot of water to boil, add wontons and cook 2 minutes.

Place wontons in bowl and cover with broth.

Freeze ahh extra wontons.

Serves 4.

Spinach Wraps

I love a quick and easy lunch – Wraps are one of my favs – but they all have so many carbs!! These healthy wraps are perfect for a low carb healthy lunch!

  • 3 c spinach
  • 1 c parsley
  • 1 – 2 c water
  • 1 flaxseed meal
  • 1 c chopped green apple
  • 1/2 c chopped onion
  • 1 clove of garlic
  • 1 tsp Himaplayan pink salt

In a high-speed blender, mix thawed spinach, water, flaxseed meal, apple, onion, garlic, and salt.  Blend until silky smooth.

  • Line 3 dehydrator trays with non-stick silicon sheets.   For large wraps, scoop 1 cup of the batter onto each sheet.  If you want small wraps, use 1/2 cup and make 2 wraps on each sheet.  Spread evenly with an offset spatula until the wraps are about 1/8 inch thick.
  • Dehydrate at 115 degrees for 4 hours.
  • Carefully Flip the wraps and dehydrate for an additional 4-5 hours.
  • You want to dehydrate the wraps until they are completely dry, but still flexible.
  • When they are done cooking, cut the hard edges off with scissors to make them look nice and pretty.
  • Let them cool at room temperature for 5 minutes before storing.  Store in an air-tight container in the refrigerator for up to a week.
  • Makes 6 – 8.