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SALADS Romaine Hearts with Soy Cheese and Candied Pecans
Adapted through creative experimentation
A winter salad with substance!
Preparation time: 20 minutes Cooking time: 10 minutes Makes: 4 servings
2 tsp warm agave nectar 1 tsp of melted soy butter 1/2 cup pecans 3/4 Tbsp balsamic vinegar 1 tsp Dijon mustard 1 tsp each chopped fresh parsley and basil 3 Tbsp olive oil 2 romaine hearts, chopped 100 grams of soy cheese Salt and freshly cracked pepper to taste
Mix the agave nectar and melted soy butter with pecans and place in a preheated 300°F oven. Bake for 10 minutes or until lightly toasted and candied. Cool to room temperature. Place the vinegar, mustard, salt, pepper, and parsley in a salad bowl and whisk to combine. Slowly whisk in the olive oil. Add the romaine and toss to coat. Top with the pecans and small pieces of cheese.
Serve immediately.
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Raw Pistachio Dressing
Adapted through creative experimentation
This goes well with greens.
2 Tbsp raw shelled pistachio nuts 1 Tbsp Cider vinegar 1 Tbsp pitted soft dates or stevia 1 Tbsp Nama Shoyu (unpasteurized soy sauce) 2 Tbsp extra virgin first cold-pressed olive oil 1 clove garlic 1 small shallot 2 Tbsp of a chopped fresh herb (parsley, cilantro, basil, or your choice) A bit of pure water to thin the consistency (optional)
Blend and enjoy!
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| SR No. | 007641 |
| Book Title | Receipies |
| Original Sutra Author | N/A |
| Author | |
| Publisher | ZZZ Unknown |
| Publication Year | |
| Total Pages | 68 |
| Language | English |
| Classification | Book_English |
| File Size | 464 KB |