I am so excited to be sharing this recipe. The vegan hemp caesar is a staple in my home and on rotation frequently. Normally I serve it up with romaine or kale + some sour dough croutons or crispy chickpeas. The other day I got fancy and used some really beautiful purple brussel sprouts I found here in Sweden, made ‘croutons’ out of left over socca (that I dried out in the oven) and made a vegan ‘parmesan’ that seriously tastes so good you wouldn’t even know it was dairy free. Give this salad a try and let me know what you think!
Ingredients for salad:
- 1lb brussel sprouts, shaved thin with a sharp knife
- few leaves of kale thinly shaved
- 1 large lemon
- big pinch of pink salt
- few tbsp olive oil
- vegan hemp caesar dressing (recipe below)
- socca ‘croutons’ (recipe below)
- vegan ‘parmesan’ (recipe below)
In a large bowl toss in the shaved brussel sprouts and kale. Add the juice of a whole lemon + a few tbsp olive oil and a large pinch of pink salt. Massage this until soft and tender (this is very important and what will make the salad not chewy!) Pour over your dressing (it makes a lot so you probably wont need all of it) and mix. Stir in half the socca croutons. Divide amongst plates and garnish with more croutons, the vegan parmesan and a drizzle more or the dressing!
Hemp Caesar Dressing:
- 1 cup hemp seeds
- juice from 1 large lemon + little zest
- 2 cloves garlic
- 1tsp dijon mustard
- 1tbsp capers
- 1tbsp apple cider vinegar (or white wine vinegar)
- 1tbsp tamari or coconut aminos
- 1/4 cup olive oil
- few tbsp water to thin it out
- salt/black pepper to taste
- 1-2 tbsp nutritional yeast (optional, I don’t use)
Add all ingredients to a high powered blender (except olive oil and water!) and blend for few seconds. Slowly stream in olive oil and blend until everything is creamy and smooth. Add water 1tbsp at a time until desired thickness is reached. Salt and pepper to taste and pour into a glass jar and set aside or put in fridge.
Socca is a popular dish from France made of chickpea flour, water, salt and olive oil. It is basically a thin savoury pancake. I love it because its gluten free, high in protein and if you rip it into pieces and dry it out in the oven it makes amazing pita chips/croutons! perfect for this salad. You could always do regular croutons, or crispy chickpeas instead if you don’t want to make the socca.
- 1 cup chickpea flour
- 3/4-1 cup water
- 1 tbsp olive oil
- 1/2 tsp salt
Combine all ingredients and whisk very well until smooth and no clumps. You want the batter thin and pourable but not too watery. Heat a large pan over medium-high heat and add a little olive or avocado oil. Pour in half the batter and swirl the pan until its even. Let cook for a few minutes until it looks dried out and crispy on the bottom and flip. Cook for a minute more and remove. Cook the second socca. Once both are done cut the socca up into pieces and place on a parchment paper lined baking sheet. Spread them apart so they don’t touch. Drizzle with a little avocado or olive oil and sprinkle with flaky sea salt. Bake at 300 for about 30-45 minutes until dried out and crispy. They with resemble pita chips!
Vegan Almond Pulp ‘Parmesan’
I love this vegan parm because it is made with left over dried out almond pulp. You all know I make my own almond milk often so I save the pulp and dry it out in the oven to make my own almond flour! Saves money and doesn’t let anything go to waste. If you don’t have left over almond pulp you can use store bought almond flour or just crush up almonds in a food processor.
- 1/4 cup homemade almond flour (or regular or 1/4 cup raw almonds)
- 2 tbsp hemp seeds
- 1/4 tsp garlic powder
- 1/4 tsp pink salt
- little tiny squeeze of lemon juice
- 1-2tbsp nutritional yeast (optional)
Blitz all ingredients in a food processor until it resembles parmesan.