Grilled Romaine Salad

Ingredients for salad:

• 1 Romaine lettuce heart, sliced lengthwise
• 1 cup grape tomatoes sliced in half
• 1.5 oz fresh basil, chopped
• ¼ cup + 1 Tbsp. olive oil
• ½ tsp. Kosher salt
• ½ tsp. black pepper
• 1 oz blue cheese crumbles
• 2 slices of bacon, cooked well, crumbled

Instructions:

Lightly coat the Romaine lettuce with one tablespoon olive oil and cracked black pepper. In a small bowl combine sliced tomatoes, fresh basil, ¼ cup of olive oil, salt, and pepper. Mix to combine and set aside. Heat grill to medium hot. Place the Romaine hearts flat, sliced side down. Let grill for about 60 seconds just until lettuce is lightly charred. Remove from hot grill. Place Romaine hearts on a plate, top with tomato mixture, crumbled blue cheese and bacon, and then creamy cilantro dressing.

Ingredients for the creamy cilantro dressing:

• 4 oz. red onion
• 2 garlic cloves, smashed
• 1 cup rice vinegar
• 2 Tbsp. Dijon mustard
• ½ cup honey
• 2 oz. cilantro
• 1 Tbsp. hot sauce
• 1 Tbsp. Kosher salt
• 2 tsp. white pepper
• 2 cups olive oil
• 2 cups mayonnaise
• 2 oz. basil

Instructions:

Place all ingredients in a blender. Blend until well combined and smooth. Set aside. The dressing can be stored up to a week in the refrigerator.

Recipe courtesy of Taco Guild
tacoguild.com

Savory Falafel Waffles

Ingredients:

• 1 can of chickpeas, drained
• 1 large onion, diced
• 4 cloves of garlic
• ½ cup fresh parsley
• ½ cup fresh cilantro
• ¼ tsp. chili powder
• 2 tsp. baking powder
• ½ cup flour
• 1 tsp. salt
• Cooking oil spray
• Cedar’s Organic Roasted Red Pepper Hommus
• Garnish: Heirloom tomatoes, chopped

Instructions:

Pulse all ingredients except for the hummus in a food processor until they are coarsely blended; be careful not to puree. Refrigerate batter for an hour. Preheat waffle iron and spray with cooking spray. Scoop batter into waffle iron and cook until crispy. Serve hot with Cedar’s Organic Roasted Red Pepper Hommus and garnish with chopped heirloom tomatoes.

Recipe courtesy of Cedar’s Chickpea Kitchen
cedarfoods.com

Potatoes Au Gratin (dairy-free, gluten-free, soy-free)

Ingredients:

• ⅔ cup of Beyond Better Cashew Cheese Sauce powder or Sunflower Cheese Sauce powder
• 4 cups of water
• 4-6 medium potatoes, sliced thinly, ¼ inch thick
• 4-5 chard leaves, veined and chopped into ½-inch pieces

Note: You can substitute 1/4 head of cabbage, chopped, for the chard.

Instructions:

Preheat oven to 350℉ and cover 13x 9 x2 casserole dish in oil. Steadily sprinkle cheese sauce powder into 3 cups water in a bowl while stirring with a fork. Spread chard (or cabbage) evenly in an oiled casserole dish. Spread potatoes evenly on top and pour cheese sauce mix evenly over the potatoes. The liquid should reach the top layer of potatoes. If not, pour up to one cup more water over potatoes. Sprinkle with salt and ground black pepper. Bake for 90 minutes. After one hour, check for doneness, and flip or otherwise submerge the top layer of sliced potatoes so they don’t get too dry or brown. The half recipe will take less time.

Recipe courtesy of Beyond Better
beyond-better.com

Cauliflower Polenta

Ingredients for the cashew butter: (Note: this can be made a day or two ahead of time)

• 1 cup cashews, salted
• 3½ oz. white miso

Instructions:

Soak the cashews in water overnight. Strain out the water. In a blender, add the white miso and cashews; blend until smooth. Reserve mixture for later use.

Ingredients for the garlic pureė: (Note: this can be made a day or two ahead of time)

• 2 cups garlic
• 1 cup grapeseed oil
• ½ cup water
• ½ Tbsp. kosher salt

Instructions:

In a medium-sized sauce pot, combine the garlic and the grapeseed oil. Heat the oil/garlic mixture and cook on low heat until the cloves are soft and tender. Cool garlic and oil mixture. Once cool, puree mixture with blender; slowly add in the water followed by the kosher salt. Continue to pureė until completely smooth.

Ingredients for the cauliflower polenta:

• 1 small piece fresh turmeric, peeled
• 1 medium-sized head of cauliflower
• 1½ cups water
• ¼ cup garlic pureė
• ½ Tbsp. kosher salt
• ¼ cup cashew butter
• 2 Tbsp. extra virgin olive oil

Instructions:

Peel the turmeric, unwrap the cauliflower and cut off the stem and any green leaves. You should have about 17-18 ounces of cauliflower after the trimming. Using a fine box grater or food processor, grate the cauliflower and the turmeric. Put grated cauliflower and turmeric into medium-sized sauce pot with water, garlic pureė and kosher salt. Bring mixture to a boil and cook for approximately 10 minutes; stir often with a rubber spatula until cauliflower is soft with no visible water remaining. Once cauliflower has finished cooking, fold in cashew butter and extra virgin olive oil. Serve immediately or cool and reserve for later.

Ingredients for the spring vegetables:

• 2 cups grilled asparagus
• 1 cup blanched snow peas
• 1 cup blanched snap peas
• 1 cup blanched edamame
• 1 cup roasted yellow squash
• 4 Tbsp. extra virgin olive oil
• 2 Tbsp. chopped scallion
• 1 tsp. chili flakes
• 1 tsp. kosher salt

Instructions:

In a medium-sized mixing bowl, mix all ingredients together until vegetables are evenly coated with olive oil and seasoning. Place vegetables is a medium-heat sauté pan; gently heat vegetables without getting any color on them.

To assemble the dish:

Heat cauliflower polenta in a medium-size sauce pot. Spoon cauliflower polenta into the middle of plate or serving platter. Spoon spring vegetables on top of, or on the side of cauliflower polenta. Serve hot. (Note that any combination of vegetables can be served)

Recipe courtesy of True Food Kitchen
truefoodkitchen.com