(Source: Courtesy of Carina Wolff)
1. Vegan Caesar
"I'm a sucker for Caesar salad, but I love making my own vegan version using cashews. This salad has a mix of romaine and kale for a little bit of a healthier take on a Caesar, and I love the way the crumbly tempeh almost tastes like meat."

INGREDIENTS
Caesar Dressing:
-1/2 cup raw cashews, soaked in water overnight
-2 tablespoons Dijon mustard
-2 large cloves garlic
-Juice of 3 small lemons
-2 tablespoons extra-virgin olive oil
-1/4 teaspoon black pepper

Salad
-2 heads romaine, chopped (about 3 cups chopped)
-2 cups chopped fresh kale

Barbecue Tempeh
-8 ounces organic tempeh
-1 teaspoon extra-virgin olive oil
-1⁄2 cup barbecue sauce

To Finish
-2 tablespoons nutritional yeast

INSTRUCTIONS
For Caesar Dressing: Add all dressing ingredients to a food processor or blender and blend on
high speed until smooth, about 10–20 seconds.

For Salad: Add romaine and kale to a large bowl. Add dressing and toss greens until evenly coated.

For Barbecue Tempeh: In a medium bowl, crumble tempeh with your fingers. Heat 1 teaspoon olive oil in a large sauté pan on medium heat. Add tempeh and barbecue sauce. Cook 3–4 minutes, mixing until evenly coated and heated through.

To finish: Top salad with barbecue tempeh and nutritional yeast, and serve immediately.