New vegan recipe for Caesar dressing in GP lunch rotation and our favorite recipes for late spring and summer products.
DIPS
DRESSING
Vegan Caesar Dressing
Egg yolk, parmesan and anchovies give the traditional Caesar a dressing of his creamy cream, salinity and umami flavor. You can still achieve this with some of our favorite vegan pantries: miso, vegenaise, vegan Worcestershire sauce and nutritional yeast.
Vegan Chipotle Dressing
We’re obsessed with the vegan chip topping at the Erewhon salad bar here in LA, so we made a slight scam. It’s creamy enough to replace cheese or sour cream, and the smoked chipot adds depth.
SALADS
Fresh Kimchi leafy salad
The powerful flavors of kimchi are wonderfully directed in this bright, fresh salad. Tender greens, rich avocados and fresh sunflower seeds round everything out and make a super salty salad that feels light and satisfying.
Couscous and clover
A new look at the famous pasta salads. Pepita-and-pea-tendril sauce is similar to pesto, but if you season it with ground cumin and onion powder, it gives it a uniquely salty taste. Prepare in advance and keep in the fridge for a quick and easy lunch.
Tropical cutlet with macadamia linden topping
There’s so much going on here in the textures department: juicy pineapple, crispy carrots and fresh jica, topped in a creamy, thin macadamia dressing – topped with roasted coconut and a clutter of fresh herbs.
Cabbage cabbage straw with almonds and dill
It doesn’t get any easier than this. The dressing is incredibly forgiving (the creamy Dijon mustard makes emulsification safe), and from there all you need to do is chop it up and throw it all together.
Grilled corn salad
The perfect way to take advantage of summer corn, this recipe balances its sweetness with smoked blanch and spicy jalapeño peppers, plus tango lime juice.
Cabbage and avocado salad with fried carrots
Beat the hot vegetables with sherry vinegar as soon as they come out of the oven, so that they really absorb the deep, sweet and spicy taste. And make this salad ahead of time for pigeons and packed lunches – roasted vegetables and firm kale stick well.
-
Vegan Caesar Dressing
Egg yolk, parmesan and anchovies give the traditional Caesar a dressing of his creamy cream, salinity and umami flavor. You can still achieve this with some of our favorite vegan pantries: miso, vegenaise, vegan Worcestershire sauce and nutritional yeast.
-
Vegan Chipotle Dressing
We’re obsessed with the vegan chip topping at the Erewhon salad bar here in LA, so we made a slight scam. It’s creamy enough to replace cheese or sour cream, and the smoked chipot adds depth.
SALADS
-
Fresh Kimchi leafy salad
The powerful flavors of kimchi are wonderfully directed in this bright, fresh salad. Tender greens, rich avocados and fresh sunflower seeds round everything out and make a super salty salad that feels light and satisfying.
-
Couscous and clover
A new look at the famous pasta salads. Pepita-and-pea-tendril sauce is similar to pesto, but if you season it with ground cumin and onion powder, it gives it a uniquely salty taste. Prepare in advance and keep in the fridge for a quick and easy lunch.
-
Tropical cutlet with macadamia linden topping
There’s so much going on here in the textures department: juicy pineapple, crispy carrots and fresh jica, topped in a creamy, thin macadamia dressing – topped with roasted coconut and a clutter of fresh herbs.
-
Cabbage cabbage straw with almonds and dill
It doesn’t get any easier than this. The dressing is incredibly forgiving (the creamy Dijon mustard makes emulsification safe), and from there all you need to do is chop it up and throw it all together.
-
Grilled corn salad
The perfect way to take advantage of summer corn, this recipe balances its sweetness with smoked blanch and spicy jalapeño peppers, plus tango lime juice.
-
Cabbage and avocado salad with fried carrots
Beat the hot vegetables with sherry vinegar as soon as they come out of the oven, so that they really absorb the deep, sweet and spicy taste. And make this salad ahead of time for pigeons and packed lunches – roasted vegetables and firm kale stick well.
Fresh Kimchi leafy salad
The powerful flavors of kimchi are wonderfully directed in this bright, fresh salad. Tender greens, rich avocados and fresh sunflower seeds round everything out and make a super salty salad that feels light and satisfying.
Couscous and clover
A new look at the famous pasta salads. Pepita-and-pea-tendril sauce is similar to pesto, but if you season it with ground cumin and onion powder, it gives it a uniquely salty taste. Prepare in advance and keep in the fridge for a quick and easy lunch.
Tropical cutlet with macadamia linden topping
There’s so much going on here in the textures department: juicy pineapple, crispy carrots and fresh jica, topped in a creamy, thin macadamia dressing – topped with roasted coconut and a clutter of fresh herbs.
Cabbage cabbage straw with almonds and dill
It doesn’t get any easier than this. The dressing is incredibly forgiving (the creamy Dijon mustard makes emulsification safe), and from there all you need to do is chop it up and throw it all together.
Grilled corn salad
The perfect way to take advantage of summer corn, this recipe balances its sweetness with smoked blanch and spicy jalapeño peppers, plus tango lime juice.
Cabbage and avocado salad with fried carrots
Beat the hot vegetables with sherry vinegar as soon as they come out of the oven, so that they really absorb the deep, sweet and spicy taste. And make this salad ahead of time for pigeons and packed lunches – roasted vegetables and firm kale stick well.
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