Hello people, I hope you’ve all had a lovely weekend. This week’s recipe is a healthy take on a classic Caesar salad packed with protein, iron, omegas 3 and 6, and some iodine. It’s not complicated, but it does require either a food processor or blender to make the crumble and dressing. It works great as a main dish or as a side with some Italian food! Enjoy.
1/2 c raw almonds 1/4 c + 1 1/2 t hulled hemp seeds 3 T nutritional yeast 2 t paprika Himalayan pink salt (or regular sea salt) to taste 1/2 avocado, pitted and peeled 1 garlic clove 2 T + 1/3 c olive oil 2 T fresh lemon juice 1 1/2 T dijon mustard 1 1/2 t chia seeds 1/2 t dulse granules* fresh ground pepper to taste 2 lb brussels sprouts, trimmed and thinly sliced or shredded 5 oz container baby kale Lemon wedges for serving
*Dulse is a red seaweed that kind of tastes like… bacon. It’s a great source of iodine. This is the kind I use.
In a food processor or small blender, pulse almonds , 1/4 c hulled hemp seeds , 2 T nutritional yeast, paprika , and sea salt until mixture resembles fine crumbs.
Transfer crumble to a small bowl, set aside, and wipe out food processor.
In food processor, puree 1 1/2 t hulled hemp seeds , 1 T nutritional yeast, 1/2 avocado, garlic , 2 T olive oil , 2 T lemon juice , 1 1/2 T dijon mustard , 1 1/2 t chia seeds , 1/2 t dulse granules, sea salt, and fresh ground pepper.
Transfer dressing to a small bowl, set aside, and rinse out food processor. I promise this is the last time.
Preheat oven to 450°F. In a large bowl, toss brussels sprouts with 1/3 c olive oil, sea salt, and pepper. Spread brussels sprouts on two rimmed baking sheets and roast for about ten minutes. Remove from oven and let cool slightly.
In a large bowl, toss brussels sprouts with kale, dressing, and crumble.
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Howdy! If you’ve visited or hail from the great state of Texas, you know that queso is a Tex Mex staple. If you don’t know, queso is Spanish for cheese and is also a liquidy, cheesy heaven of a dip. I’m here with a cauliflower(!) version so you can indulge your craving without guilt.
1/4 c raw cashews, soaked in hot water for one hour 2 T organic Earth Balance 1 yellow onion, diced 2-3 garlic cloves, minced 2 jalapeños, seeded and minced 1 large cauliflower head, chopped 1/2 c vegetable broth 1/3 c + 2-3 T coconut milk 2 sun-dried tomatoes 1/2 c nutritional yeast 1/2 t cumin 1/2 t chili powder 1/4 t turmeric 1/2 t sea salt, more to taste tortilla chips or crudité for serving
Poor boiling water over cashews and allow to soak for one hour. Drain, rinse, and set aside.
In a large skillet heat butter over medium heat. Add onions, garlic, and jalapeños and sauté for about six minutes, stirring occasionally. Then, remove about half of the onion/jalapeño mixture and set aside.
Stir cauliflower and vegetable broth into the remaining half of onion/jalapeño mixture, cover, and reduce heat to low. Cook for about 15 minutes, stirring occasionally, until cauliflower is tender.
Add cauliflower mixture to a food processor or high-powered blender along with remaining ingredients, including cashews. Blend mixture until smooth. If too thick, add additional milk 1 T at a time until desired consistency is achieved.
Taste queso and add more sea salt, if desired.
Transfer queso to a large bowl and stir in remaining onions and jalapeños. If desired, top with fresh jalapeños or cilantro.
Serve immediately with tortilla chips or crudité.
This recipe creates a vat of cauliflower queso. I advise freezing most of it in small portions and, when ready to eat, move from freezer to fridge 24 hours in advance and then reheat on the stove. Consume unfrozen queso (or incorporate it into another recipe calling for cheese sauce) within one week.
Super into cauliflower? Buy too much cauliflower for this recipe? Try one of these recipes:
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