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.

Cilantro Lime Chicken Salad

I felt like this was a pretty easy dish to make, but I also felt like I dirtied quite a few dishes.  There are a few things you could do to minimize the dirty dishes, which I have explained below.  Or, the rule in our house is: if you're cooking, someone else should be cleaning up!

The dressing is very simple and could keep for about 2 or 3 days after making.  So you can always make extra chicken, and take a salad to work with you the next day.

Cilantro Lime Chicken Salad

Recipe Makes 4 Servings

What you'll need:
For the dressing
- zest of 1 lime
- 2/3 cup fresh lime juice
- 1 tbsp agave nectar
- 1 tbsp olive oil
- 1/8 tsp salt
- 1 cup cilantro leaves

- 2 chicken breasts (about 1 pound total)
- 1 tsp olive oil
- 1/3 cup corn (fresh is best now, but frozen is ok too)
- 1/2 cup chopped bell pepper (any color you like)
- 1/3 cup chopped yellow onion
- 3/4 cup rinsed and drained black beans
- 1/2 cup chopped tomatoes
- 8 cups lettuce

What to do:
1.  Preheat oven to 375*F.  Heat 1 tsp olive oil in a large skillet over medium-high heat.  When hot, add chicken breasts, being careful not to overcrowd the pan.  Sear each side 2 to 3 minutes, or until lightly golden brown.  Spray a baking sheet with nonstick spray.  Add chicken to baking dish and put in the oven for 16 to 18 minutes, until inside temperature of the chicken reaches 165*F. Remove and let rest 5 minutes.

2.  While the chicken is in the oven, make the dressing.  Combine all the ingredients in a food processor or blender, or use an immersion blender to puree the mixture.

3.  Reheat the skillet used for the chicken over medium heat.  When hot, add corn, bell pepper, and onion.  Cook 5 minutes.  Add beans and cook for 2 minutes.  Set aside.

4.  Evenly distribute lettuce, cooked veggies and beans, and tomatoes into 4 salad bowls.  Chop chicken into large bite-size pieces; add to salad.  Pour dressing over the salad and serve.

Chicken and Goat Cheese Salad with Blueberry Vinaigrette

This week temperatures have reached 80 degrees.  I have really been missing the warm weather.  I am so ready for spring time.  I am also so ready for spring and summer fruits and veggies.  It's a little early in the season, but I decided to make a blueberry vinaigrette on top of a simple chicken and goat cheese salad.

Many dressings use a 1:4 ratio for vinegar:oil. Taste-wise I like a little more vinegar.  Calorie-wise, I like to spare a few calories and change that ratio to about 1:1 or sometimes 2:1.  You can vary the ratio depending on your taste preferences.  Dijon mustard may seem out of place, but it adds extra flavor and helps to emulsify the dressing.

What you'll need:
For the dressing:
- 1/4 cup apple cider vinegar
- 2 tbsp champagne vinegar
- 1 1/2 tsp Dijon mustard
- 1/4 cup blueberries
- 1 tsp lemon juice
- 3 tbsp olive oil

For the salad:
- 1 chicken breast, grilled then cut into cubes
- 2 cups spinach
- 1 1/2 cups arugula
- 1/4 cup chopped walnuts, lightly toasted
- 1/4 cup red onion
- 1/4 cup crumbled goat cheese
- 2 tbsp

What to do:
Mix all the ingredients for the dressing in a food processor.  Pour over salad.  Recipe makes two servings.