Dairy-Free Kale and Broccoli Caesar Salad with Turmeric Quinoa Patties

This recipe is a combination of different foods I like: kale salads, dairy-free creamy dressings, and crispy quinoa patties. It's easy to use these foods, change the flavorings, and create a whole new meal! This meal is vegan because I like to eat lots of plants foods. But your meal can be a little different from this one if you'd like. Add in a hard boiled egg or avocado, as I sometimes do.

Making quinoa patties without eggs does require some alterations from the typical recipes. Flaxseed "eggs" (ground flaxseed + water) works well as a binder, but they can still fall apart. That is why I bake the quinoa patties before searing. Baking first helps them hold together and makes them easier to flip in the pan!

The dressing is similar to the cashew Caesar in one of my new favorite vegetarian cookbooks, The First Mess. I changed it up a little because I like lots and lots of lemon! And adding ground cashews gives it the texture you get from adding grated parmesan to Caesar dressing. Don't skip the nutritional yeast. If you haven't used it before then you are in for a pleasant surprise. It's quite delicious with a savory, nutty, umami flavor. It is perfect in most dairy-free/cheese-free sauce and dishes. You can find it at Whole Foods, Wegman's, Mom's, Trader Joes, and probably some other stores too.

This recipe has three components: quinoa patties, salad, and dressing. The recipe looks long, but its all easy to do! The steps are written so that you can efficiently make this meal in 30 minutes or less. Hope you enjoy!

Kale and Broccoli Caesar Salad with Turmeric Quinoa Patties

Gluten-Free, Dairy-Free, Vegan

Recipe by Emily Frizell, R.D

(Serves 4)

Quinoa Patties

¾         cup                  dry quinoa

1          cup                  water or broth

4          TBSP.              ground flaxseed

6          TBSP.              hot water

½        tsp.                  dried thyme

½        tsp.                  salt

1/8     tsp.                  mustard powder

½        tsp.                  turmeric powder

¼         tsp.                  ginger powder

3 ½     TBSP.              arrowroot starch (sub cornstarch or GF flour if needed)

Salad

8          ---                    kale leaves, thinly sliced

1          TBSP.              lemon juice

2          cups                broccoli florets

½        cup                  sliced almonds (or other chopped nut)

Dressing

3          TBSP.              cashew butter

2          TBSP.              avocado oil

½        tsp.                  lemon zest

3          TBSP.              fresh lemon juice

1          TBSP.              water

3          ---                    garlic cloves, pushed through garlic press

2          tsp.                  Dijon mustard

1          tsp.                  capers + ½ tsp. liquid

1          TBSP.              nutritional yeast

¼         tsp.                  salt

¼         tsp.                  ground pepper

¼         cup                  roughly ground cashews (pulse in food processor or blender)

Preheat oven to 375˚F. Place a sheet of parchment paper on a baking sheet and lightly oil. Set aside.

Combine quinoa and water (or broth) in a small saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook for 12 minutes. Remove from heat, uncover, and let cool.

While quinoa is cooking, combine ground flaxseed and hot water in a medium bowl and let sit for 5 – 10 minutes. In a large bowl, toss kale with lemon juice and set aside.

Add cooked quinoa and remaining patty ingredients to the flaxseed mixture. Stir until combined. Place in the freezer for 10 minutes. While patties are in the freezer, finely chop broccoli and add to kale bowl.

Lightly oil your hands to prevent quinoa from sticking. Form quinoa into 8 patties (about 2 ½ - 3 inches diameter). Place on prepared baking sheet and bake for 12 minutes. While patties are cooking, combine all ingredients for the dressing. Pour desired amount over kale and toss.

Heat a little oil in a wide skillet over medium heat. When hot, carefully place cooked patties in the skillet and sear until golden brown, about 2 – 3 minutes each side. Serve warm over kale broccoli Caesar salad.

Crab and Mushroom Pizza with Truffle Oil

To anything that has truffle oil as an ingredient, I say 'YUM!'  It has such an amazing fragrance and taste.  It is a strong taste, so you don't need to use much.  That's good, since its more expensive than other oils.  The combination of mushrooms, crab, pecorino cheese, and truffle oil is to die for.

This recipe is moderate on the healthy scale.  There isn't much cheese, but it does have some half and half.  It does contain some fiber from the mushrooms, onions, and arugula, and protein from the crab. So it is pretty filling, which helps to save some calories.

This recipe uses a dough recipe from The Italian Baker, which is a fabulous cookbook.    I made 1 1/2 times the recipe (written below) because I was making 3 medium pizzas.  For one large pizza or two small/medium, make half the recipe written below.  If you don't want to make dough, you can always buy store-made.

Crab Mushroom Mixture:
1/2 cup chopped baby Bella mushrooms
1/3 cup chopped Shitake mushrooms
1/4 cup finely diced yellow onion
1 cup shredded crab meat
1/4 tbsp butter
1/2 tbsp flour
1/4 cup half & half
1/2 tsp pepper
1/2 tsp salt
1/4 cup shredded Pecorino-Romano cheese
1 tsp truffle oil
1/2 cup chopped arugula

Dough:
5 2/3 cup
2 1/4 tsp salt
1 3/4 cup plus 2 tbsp warm water
2 tsp active dry yeast
pinch of sugar
1/4 cup plus 2 tbsp olive oil

Directions:
To make the dough using a mixer:
In a bowl, mix together the flour and salt.  In the mixer bowl, combine warm water, yeast, and sugar.  Stir, then let rest for 5 minutes.  Stir in oil using a paddle attachment.

Gradually add in flour (still using paddle attachment).  After adding most of the flour, switch attachment to the hook. Add the rest of the flour.  Continue to mix until all flour is incorporated, then mix another 3 minutes.  Finish kneading dough on lightly floured surface. Cover with plastic wrap in a bowl.  Let rise at room temp for 1 hour.

Cook mushrooms over medium high heat in a large pan. Cook 6 minutes.  Add onion and cook 3 minutes.  Add crab and butter, stir.  Add flour and stir 2 minutes until flour is cooked.  Add half and half, truffle oil, and 2 tbsp cheese,  and stir until mixture has thickened, about 1 - 2 minutes.  Turn off heat and set aside.

Roll out in a circle about 1/4 - 1/2 inch thick. Spread the crab mixture over the dough, leaving a half inch border.  Lightly coat the edge (crust) with olive oil.  Bake on parchment paper or on a cornmeal-covered surface.  Bake at 400* for about 12 minutes, until the edges turn golden brown.  Top with chopped arugula and remaining cheese.