Kale Caesar with Bakun Crumble and Sunflower Seed Parm

Bakun Crumbles

2 cups shredded portobello mushrooms

2 Tbsp. Liquid Gold Medium to Robust Extra Virgin Olive Oil

2 1/2 Tbsp. Liquid Gold Maple Balsamic

1 tsp Epice de Cru smoked paprika

 

Method:

-Preheat oven to 350F. Place a piece of parchment paper on a baking sheet.

-Thoroughly mix all ingredients into the mushrooms.

-Bake in oven for 15 minutes. Stirring halfway though.

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Sunflower Seed Parm

1 cup raw sunflower seeds

6 Tbsp. nutritional yeast

1/2 tsp. garlic powder

1/4 tsp. onion power

1 tsp. ground sea salt

 

Method:

-Blend in food processor until fine and crumbly.

-Store in refrigerator for up to 1 month, or freezer for 3 months.

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Dressing and Salad Ingredients:

6 cups of Kale

1 cup croutons

1 12 oz. package soft Silken Tofu

4 cloves garlic, peeled and roughly chopped

juice of 1 medium lemon

1/4 cup Liquid Gold Mild Extra Virgin Olive Oil

1 teaspoons Dijon mustard

1 1/2 teaspoons coarse sea salt

1/2 teaspoon ground black pepper

½ Tbsp. Liquid Gold Red Wine vinegar

2 Tbsp. dulse flakes (or other type of seaweed)

 

Method:

-Blend all the ingredients except oil and greens in blender. Make sure it becomes nice and creamy.

-Slowly stream in oil to the blender to emulsify the dressing.

-Let dressing sit in fridge for 30 minutes to allow thickening.

 

To Assemble:

-Toss the salad with enough dressing to coat. Top with mushrooms bacon crumbles, sunflower seed parm and croutons.