The Leftovers- TS to go Vegan Caesar Salad
Hi all!
It has been a minute since we have been on the blog. Some days it feels like life is moving at the speed of molasses and others it feels like we can barely catch our breath. What a strange world to exist in when time is no longer real? Are you all feeling that?
Food continues to be the one thing that centers us. Whether it is Ash picking and drying herbs from our garden, or Marti putting her hands into flour and taking out some aggression on a loaf of bread (rather than on our state and federal leaders). These simple acts give us purpose in a moment when the world feels futile.
TS to go gives us purpose. Our new way to connect in this contactless world. Garden fresh goodness delivered to your doorstep. Heat and eat meals, simple suppers, and sweet treats. We launched this new arm of our business about a month ago, and it has been so damn fun. We missed feeding people. We missed bringing joy to folx and most of all, we missed sharing Thistle’s Summit with you. We know it isn’t safe (everyone please wear a mask) for people to travel to us, but we still wanted to be able to connect people with honest food and little luxuries in a time that feels monotonous.
Born out of an abundance of kale in our garden we developed a killer kale caesar salad. You all loved it on our menu last week. We wanted all of the umami that comes from the anchovies, cheese, and other decadent ingredients that comprise caesar salads but in a more plant-based way. Garlicky, zesty, and bold. If you ordered it, you know what we are talking about. If you missed out, we hope you try to make your own.
Kale Caesar Salad
Vegan GF
Serves 2ish
Salad
4 cups kale or combo of greens
1/4 cup sunflower seeds
1/2 small onion, shaved or thinly sliced
1/2 cup shaved parmesan cheese- vegan or regular
1 avocado, sliced
Roasted Sweet Potatoes + Chickpeas
1 Large Sweet Potato, sliced into 1/4 inch thick coins
1 can or 1 1/2 cups cooked chickpeas, drained and rinsed
2 tablespoon olive oil- divided
1/4 teaspoon dried thyme
1/2 teaspoon garlic powder
salt + pepper
Dressing
1/2 cup raw cashews- soaked overnight or boiled for 20 mins
1/2 cup water (or as needed)
1/4 cup lemon juice
2 tablespoons nutritional yeast
1 tablespoon Dijon mustard
1/2 teaspoon coconut aminos
2 cloves garlic
1/4 teaspoon black pepper
1/4 teaspoon salt
How to:
1. Preheat oven to 425 degrees F.
2. On a large rimmed baking sheet, drizzled with about 1 tablespoon of olive oil, combine the sweet potatoes and seasoning. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes. Space evenly so that no sweet potatoes overlap. Remove from the oven, add the chickpeas and remaining oil. Toss with the sweet potatoes and return to the oven for another 20 minutes, until the chickpeas are crisp and the sweet potatoes golden brown on both sides. Immediately salt upon removing from oven.
3. Meanwhile, in a large salad bowl, combine the kale, sunflower seeds, red onion and parmesan.
4. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper. You may have to add more water to obtain the texture that you want. Go slowly, don’t add in all at once.
5. Toss the roasted sweet potatoes and chickpeas in with the salad. Fan out avocado slices. Add the dressing and toss to combine or serve on the side in a cruet. Top the salad with avocado and additional parmesan. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the avocados just before serving.