These two recipes were inspired in a burst of creativity after harvesting veggies from our garden. We’ve been harvesting handfuls of beans everyday and the lettuce has been crisp and green. When our neighbor gave us a white radish to try, I figured a salad was definitely in order!
Vegan Caesar Salad
- several bunches of lettuce leaves
- 1 white radish
- 2 Tbsp. slivered almonds
- 3 cloves garlic
- 3 Tbsp. nutritional yeast
- 2 Tbsp. soy sauce
- 3 Tbsp. lemon pepper marinade (or juice of 1/2 a lemon)
- 1 Tbsp. apple cider vinegar (omit if using lemon juice)
- 3 Tbsp. dijon mustard
- 1 tsp. onion powder
- 1/4 c. olive oil
- 1/2 c. croutons (I used some old frozen breadsticks, cut into pieces, tossed in olive oil, and baked at 350°F for 10 minutes)
Tear lettuce and place in a bowl. Cut radish into small slices and toss with lettuce. In a blender, pulse almonds until well processed. Add the rest of the ingredients except the olive oil. Pulse to combine. Stream in olive oil, scrapping the sides of the blender to make sure everything gets incorporated. Toss with salad and add croutons.
Green Beans with Dijon Vinaigrette
- 1/2 lb. green beans, halved
- 1 Tbsp. dijon mustard
- 2 Tbsp. white balsamic vinegar
- 3 Tbsp. olive oil
- slat and pepper
Steam green beans for 15-20 minutes. They should be fairly soft but still have a bit of a bite to them. Add mustard, vinegar, oil, and salt & pepper to a bowl and whisk to combine. Toss with green beans. **This would definitely be good with some toasted, slivered almonds … I just didn’t think of it at the time!