Vegan Creamy Dressing
2 tbsp lemon juice (30 g)
½ tsp apple cider (3 g)
½ tsp onion powder (2 g)
½ tsp garlic powder (2 g)
2 tbsp fresh dill - stems removed/chopped fine (6 g)
2 tbsp fresh parsley - stems removed/ chopped fine (8 g)
¼ tsp paprika (1 g)
½ tsp salt (2 g)
1 tsp black pepper (2 g)
1 cup dairy-free yogurt (227 g)
2 tbsp olive oil (30 g)
Crispy Roasted Chick Peas
1 can (398 ml) chick peas/garbanzo beans (233 g)
½ tsp garlic powder (2 g)
½ tsp onion salt (2 g)
½ tsp black pepper (1 g)
½ tsp salt (2 g)
¼ tsp smoked paprika (1 g)
2 tsp olive oil (7 g)
Vegan Coconut Bacon
2 tbsp tamari (gluten-free) (32 g)
½ tbsp liquid smoke (4 g)
1 tbsp maple syrup (20 g)
¼ tsp paprika (1 g)
2 cups large coconut flakes (170 g)
Optional: ½ tsp course salt (3 g)
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Homemade Croutons
1 Loaf Kinnikinnick White Bread - cut into 1 inch cubes (454 g)
1 tbsp garlic powder (5 g)
2 tbsp dry parsley flakes (3 g)
½ tsp salt (2 g)
1 tsp black pepper (2 g)
1 tbsp olive oil (15 g)
Vegan Cobb Salad
1 cup Homemade Croutons (50 g)
142 g mixed greens (approx. 5 cups)
½ cup coconut bacon (37 g)
1 cup roasted chick peas (80 g)
1 corn on the cobb - corn cooked/removed (169 g)
1 cup cherry tomatoes- halved (149 g)
2 radishes – thinly sliced (50 g)
10 asparagus stems – blanched/trimmed (105 g)
1 avocado – thinly sliced (100 g)
½ tsp salt (2 g)
1 tsp black pepper (2 g)
1 tsp lemon juice (5 g)
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