NGI's Vegan Caeser

NGI's Vegan Caeser
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The vegan caeser dressing to end all vegan cesaer dressings.

This recipe is one of my all time favorites from culinary school, and we covered a lot of pretty great recipes. I attended the Natural Gourmet Institute for Health & Culinary Arts in NYC where they primarily teach plant-based cooking techniques. As I'm sure you can gather, they know their you-know-what when it comes to vegan recipes. This particular one, the NGI Caeser, has been well loved by alumni and their clients for years and I've finally decided it was time to share the love.

Before we continue, I'd really like to tell you that regardless of how or what you eat, this is an easy and delicious recipe that should be considered by all. It's not only for vegans. And it's not necessarily "better" than it's fish and dairy counterpart. The NGI Vegan Caeser is a way to bring a little excitement into your routine. A way to make an awesome "throw-it-all-in-a-blender and make magic happen" kind of thing. It's just really, really good. That's all. And I think you'll be quite proud of yourself for making something so delicious. End rant.

A few notes on the preparation:

I like to garnish this salad with roasted chickpeas, and enjoy it plain as can be.. in all it's cruciferous glory. The dressing is quite flavorful, so you don't need a lot on this one. Or maybe you do, because maybe this is how you want to enjoy a big ole' serving of raw veggies. Do whatever feels right! 

Umeboshi Paste. Okay guys, forgive me on this one. It's a slightly bizarre ingredient that may only ever get used for this one recipe... and it may or may not be a little expensive. I know I'm doing it zero justice but, Umeboshi really makes this dish. So, if you are at all interested in this salad, justify it this way..the umeboshi paste will last a long time in your fridge and you can make this recipe regularly once you have it. I promise this is the weirdest ingredient I will ever throw at you. Bright side, it can be found at most well stocked grocery stores in their Asian aisle. 

Every (other) ingredient in this case  ser should become a staple in your pantry if it's not already. Especially if you are interested in vegan or plant-based recipes. 

Don't be intimidated by this ones guys. You literally throw it all together in a blender, pour over kale+massage, garnish and bam. You're done. Zero other steps. 

Any kale or green will do. I just happen to really like lacinato. 

For the roasted chickpea recipe, click here. 

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NGI's Vegan Caesar Dressing with Lacinato Kale & Roasted Chickpeas
The roasted chickpea recipe can be found in the Bravo! Jenny archives.
Ingredients
  • 2-3 cloves garlic
  • 1 tablespoon white miso
  • 2 tbsp lemon juice
  • 1 1/2 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • 1/2 tsp umeboshi paste
  • 1 tsp shoyu
  • 1 oz silken tofu
  • 1/4 cup, plus 2 tbsp extra virgin olive oil
  • 1/2 sheet, toasted and crumbled nori
  • 1 bunch lacinto kale
  • freshly ground black pepper
  • roasted chickpeas for garnish
Instructions
1. In a blender, combine garlic, miso, lemon juice, vinegar, dijon mustard, umeboshi paste, shoyu, tofu, pepper and oil. Blend until smooth and creamy. 2. Stir in crumbled nori. 3. Massage lacinato kale (or any kale) with salad dressing, serve.
Details
Prep time: Cook time: Total time: Yield: 1 cup