Kelly’s Vegan Caesar Salad

Serves 4

Basic salad mix
1 medium white chicory
200g mixed baby leaf
1 Tbsp capers

Vegan Caesar dressing
1/2 cup cashew (soaked)
1 Tbsp parsley
1 Tbsp Dijon mustard
1 Tbsp nutritional yeast
1 Tbsp caper juice
2 Tbsp olive oil
1 clove garlic
Drizzle of maple
Juice 1 lemon
Salt and pepper to taste

+ water until dressing consistency is reached.

Shiitake “bacon”
20g dried shiitake (rehydrated and thinly sliced)
1 Tbsp smoked paprika
1/2 table coconut oil (for frying)
1 Tbsp tamari

Garnish
200g mixed shoots
1 Tbsp nutritional yeast
1 Tbsp pumpkin seeds (toasted)
1 Tbsp sunflower seeds (toasted)

1. 1. Blend all ingredients for the dressing until smooth. Place aside.
   2. Mix together salad ingredients and place in large bowl.
   3. Mix dressing with salad until w then leaves are totally covered.
   4. Marinade the shiitake with Tamari, smoked paprika, salt and maple then fry until slightly crispy.
   5. Plate each salad and finish with garnish and shiitake bacon
   6. Enjoy totally, completely and with all of your being.