VEGAN CAESAR SALAD
(Yield: 4-6 servings)
For the Dressing:
2 ounces firm tofu
2 large cloves garlic, roughly chopped
½ cup lemon juice (from approximately 2 lemons)
¼ cup balsamic vinegar
1 teaspoon chickpea miso
1 teaspoon Dijon mustard
1 teaspoon umeboshi paste
1 sheet nori, crumbled
¾ cup extra virgin olive oil
For the Salad:
1 head romaine lettuce, cut or torn into bite sized pieces
Croutons, optional
1. In a high speed blender, combine the tofu, garlic, lemon, vinegar, miso, mustard, umeboshi and
nori. Puree to combine.
2. With the machine is running, slowly drizzle in olive oil. Puree until smooth.
3. To serve, toss dressing with romaine and croutons, if using.
© 2016 Natural Gourmet Institute • All Rights Reserved
VEGAN PASTA CARBONAR
(Yield: 4-6 servings)
¾ pound long whole wheat pasta (linguini, fettucine or spaghetti)
½ pound shiitake mushrooms, stemmed, sliced ¼” thick
¼ cup + a few teaspoons extra virgin olive oil, divided
Sea salt
1 cup blanched almonds, soaked overnight
1 ½ cups boiling water
1 cup almond meal (pulp from almond milk, or blanched almond flour)
1/3 cup organic canola or other neutral-tasting oil
¼ cup chickpea miso, or more to taste
Freshly cracked black pepper
1 bunch scallions, thinly sliced on an angle
For the pasta:
Cook pasta according to package directions. Drain and toss with a few teaspoons of olive oil to keep
from sticking. Set aside.
For the “cream sauce”
1. Drain almonds and place into a high speed blender with boiling water. Puree until smooth.
2. Strain though a fine mesh sieve to remove almond meal; reserve this for the “parmesan”.
3. Place almond milk into a small pot over medium heat. Simmer until sauce is thickened, reduced,
and has the consistency of heavy cream.
For the “Parmesan”
1. Preheat oven to 225˚, or as low as your oven will go.
2. Toss almond meal with canola oil, miso and salt until thoroughly combined.
3. Spread in a single layer on a non-stick baking sheet or Silpat sheet. Bake for 40 minutes or
golden.
4. Allow to cool, then crumble.
For the “bacon”:
Preheat oven to 375˚. On a large rimmed baking sheet, toss shiitakes with ¼ cup olive oil and ½
teaspoon sea salt. Spread into a single layer and bake for 15-20 minutes. “Bacon should be brown and
crispy.
To Assemble:
1. Heat the almond cream in a large sauté pan and toss in the pasta to reheat.
2. Fold in crispy mushrooms and “parmesan”.
3. Generously garnish with black pepper and scallions.
© 2016 Natural Gourmet Institute • All Rights Reserved
CHOCOLATE-COCONUT PUDDING WITH CASHEW WHIPPED CREAM
(Yield: 4-6 servings)
For the Pudding:
3 cans full-fat coconut milk
½ cup agar flakes
Pinch of sea salt
1 cup maple crystals
1 tablespoon vanilla extract
1 tablespoon kuzu
2 cups dairy-free chocolate chips, melted
For the Cream:
1 cup raw cashews, soaked overnight
1 cup filtered water
1 tablespoon maple syrup
1 tablespoon vanilla extract
Pinch of sea salt
Cacao nibs
For the pudding:
1. Combine coconut milk and agar in a pot and let sit 15 minutes.
2. Add salt and simmer until agar is completely dissolved, about 15 minutes.
3. Add maple crystals and vanilla extract; continue to cook.
4. In a small bowl, dissolve kuzu in 2-3 tablespoons water. Add to the coconut mixture and
continue to cook, stirring frequently, until mixture begins to thicken.
5. Stir in melted chocolate.
6. Pour into a shallow pan and allow mixture to cool completely, then place into refrigerator to
set overnight.
7. Prior to serving blend pudding in food processor, then transfer to individual serving dishes.
For the cashew cream:
1. Drain cashews and place into a high speed blender with water, maple syrup, vanilla and salt.
Puree until smooth.
2. Pipe cream onto pudding and garnish with cacao nibs.
© 2016 Natural Gourmet Institute • All Rights Reserved