VEGAN CAESAR
Pure vegan salad contains of Avocado, cashew nuts, walnut, rice paper crisp, chopped chives, and olive oil with cider vinegar.
Ingredients
Baby romaine (cut into thicker strips) 80 gms <br>Rice paper sheet 05 gms <br>Toasted walnut 05 gms <br>Chopped Chives 02 gms <br>Avocado Dressing 60 ml <br>For the Dressing
Pitted avocado 60 gms <br>Water 125 ml <br>Raw cashew nuts( soaked overnight) 30 gms <br>Lemon juice 30 ml <br>Olive oil 80 ml <br>Cider vinegar 03 tsp <br>02 cloves Garlic<br>To taste add salt and Cracked black pepper
Method
Blend the Avocado, cashew nuts, and garlic in water, and add cider vinegar and olive oil. Season with salt, pepper, and lemon juice. Store in the fridge until use.<br>Mix the strips of romaine in the dressing and place them in a deep bowl. Garnish with rice crackers, chives, and toasted walnut.
TROUPE OF QUINOA
Black, white and red quinoa tossed avocado, chickpea, baby spinach and kale and dressed with Grape seed oil dressing
Ingredients
Tri color Quinoa( soaked) 60 gms <br>Water 120 ml <br>Chickpea( Boiled) 30 gms <br>Pomegranate 20 gms <br>Avocado 40 gms <br>Baby Spinach 10 gms <br>Kale 10 gms <br>Grapeseed dressing 60 ml <br>To taste add sea salt and cracked pepper<br>01 sheet of the rice paper roll ( Garnish)<br>Grape seed oil dressing
Grapeseed oil 60 ml <br>Lemon juice10 ml <br>To taste add sea salt fine<br>01 stem Fresh Tarragon leaves<br>Method
Rinse the quinoa under running water and boil for 10 -15 minutes. Place in the fridge for cooling.<br>Toss with chickpea, pomegranate, baby spinach and kale, add diced avocado and toss over the grape seed dressing. Adjust the seasoning.<br>Serve over crispy rice paper bowl<br>Grape seed dressing<br>Mix the lemon juice and the oil in a bowl, add lemon juice and season with salt and pepper
–IANS
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