Vegan Kale Caesar Salad with Tempeh Bacon

Caesar Dressing:

1 garlic bulb
1 tbsp olive oil
pinch sea salt
3/4 C raw cashews (soak for 3 hrs.)
3/4 C water
1 pitted medjool date
3 tbsp lemon juice
1 tsp lemon zest
3 1/2 tbsp nutritional yeast
1 tbsp apple cider vinegar
1/2 tsp dijon mustard
1 tsp sea salt
1 tsp ground pepper
*All ingredients can be added to taste

Pre-heat oven to 400 degrees F. Peel off outer layers of garlic bulb, then remove top (about 1/4 in.) Coat cloves with olive oil and pinch of salt, bake for about 35 minutes, or until the cloves are browned and soft. Remove garlic cloves and place in blender with cashews and other ingredients. Mix until smooth. Chill.

Tempeh Bacon:

1 pkg of tempeh (approx. 250g)
1/2 C tamari (can sub soy sauce or bragg’s aminos)
1/2 C water
1 tbsp liquid smoke
3 tbsp maple syrup
1 tbsp smoked paprika
1-2 tbsp coconut oil (for frying)

Whisk together tamari, water, liquid smoke, maple syrup, and smoked paprika in a shallow dish. Marinate the tempeh in the mixture in the fridge for at least one hour. After marinating, place tempeh in coconut oil on medium heat. As sides begin to brown, add marinating sauce, flip tempeh to cook other side.

Salad:

8-9 C kale, in thin ribbons
1 tsp lemon juice
pinch sea salt
ground pepper to taste

Toss salad ingredients. Top with tempeh bacon and Caesar dressing. Serve cold.