This scrumptious salad is made with a raw, cashew-based dressing that is, in my opinion, even better than the non-vegan original.
Kale is a nutritional powerhouse. It contains anti-oxidants like Kaempferol and Quercetin; substances that have been immensely tested and found to lower blood pressure, have cancer-fighting properties and be incredibly anti-inflamitory, anti-viral and anti-depressant. Kale contains 3 times more protein, iron, magnesium and Vitamin A than romain lettuce and 6 times more calcium. It also contains an abundance of other nutrients like Vitamine C, K, B6, and fiber. This leafy green vegetable is so kick-ass awesome that I once decided to name a blog partially after it. :)
- 3/4 cup raw cashews, pre-soaked in water for at least 1 hour
- 1/4 cup water
- 1/2 tsp tamari soy sauce
- 1 clove minced garlic
- juice of 1 lime
- 2 tbsp extra virgin olive oil
- 1/2 tbsp apple cidar vinegar
- 2 tsp nutritional yeast
- salt and pepper to taste
- 2 slices of rye pumpernickel bread
- 2 tbsp olive oil
- 1 garlic clove, minced
In a blender, combine all the ingredients for the dressing and blend until smooth.
Preheat the oven to 350F. Cut the pumpernickel into little pieces and toss in olive oil and garlic. Then spread them out on a baking sheet and bake for about 10 mins, or until toasted.
Wash and cut your kale into bite size pieces. Add the dressing, pumpernickel croutons and enjoy!