it’s feeling more like summer here lately, temperature wise at least. so we broke out our little blowup pool, and it’s simultaneously been entertainment (for us all), while also tuckering the kids out which means a bit of peace and quiet when nap time rolls around. joey, our youngest at just over 9 months is now sitting, crawling, pulling himself up on all the things. he loves the water -he could probably sit all day splashing and playing with amesy, it’s probably one of my favorite things to watch.
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5-MINUTE (VEGAN) CAESAR WEDGE SALAD /
if you’re coming off the long weekend, and this week still seems daunting (even on a thursday), then i’m with you! the long weekend was a great respite from the daily grind, but amesy got pretty sick with croup and that was enough to tip the weekend from relaxing, to tense. thankfully he made a quick recovery, but we were all left a little shaken when it was all said and done. but frank and i took the time we had staying put at home to knock some things off of our getting-ready-for-baby list (this week marks 1 month until little man’s due date!!!) instead of procrastinating like we usually do!
we also did a lot of cooking at home. frank typically mans the grill, while i throw a salad together, roast some veggies in the oven or thread said veggies on a skewer for frank to cook. either way, i usually prepare about 2 sides on a good night. one of them being a salad. at 35 1/2 weeks pregnant though even standing for more than 15 minutes without a break has been a lot for me. late afternoons are not the time when i feel most productive so i’ve been inventive in the shortcut department. enter: the wedge salad!
so long as you have this vegan caesar dressing prepped ahead of time, this salad takes all of about 5 minutes to put together. essentially, you cut, wash, and pat dry your romaine wedges (although, you could even do that ahead of time if needed), drizzle over a good amount of your vegan caesar dressing, season with salt and pepper, sprinkle with toasted bread cubes, or croutons (store bought or homemade), and you’re good to go with an impressive, but simple salad. this is also a great option to go to when you’re serving a crowd or throwing a small dinner party, and preparing multiple sides, a main, but also want a presentable time-saving salad - the wedge is where it’s at.
i hope you enjoy this little back pocket recipe as much as i do. also hoping it brings you a sense of ease if you’re needing one!
xo
5-minute (vegan) caesar wedge salad | gf
| serves 6 |
method
plate the lettuce wedges on a large plate or platter arranging every other one in opposite direction (as pictured). drizzle the wedges with the caesar dressing and drizzle with olive oil.
sprinkle the croutons evenly over top the wedges, then use a microplane, or the small holes on a cheese grater to shave the walnuts, then sprinkle over top the wedges as well. season with salt and pepper, and serve with leftover dressing on the side.
ingredients
3 heads romaine lettuce, washed, dried, and cut in half lengthwise
1 serving vegan caesar dressing
extra virgin olive oil, for drizzling
1 cup gluten free croutons (homemade or bought)
3 tablespoons walnuts
salt & fresh pepper, to taste
similar recipes:
vegan caesar pasta salad
cherry panzanella salad
creamy broccoli chop
GARLIC-TURMERIC SAUCE /
happy sunday! i hope you’re having a good weekend so far. it’s chilly, cloudy, and a little misty here in LA on this first june weekend, which is kind of a bummer. i’m also heading into my 30th week of pregnancy which is taking its toll on my physical mobility at the moment. everything is way slower, and my lower back is way more sore. i’m beyond grateful that this little babe is so active, but i’m also trying to stay chill at the thought that he may grow up to be just like his very active big brother. time will obviously tell, but the idea of another little guy making his way into our home very soon is so very thrilling while simultaneously causing me to have pangs of anxiety. so some warm and brightness by way of this turmeric-y sauce is just what this up coming week needs!
this garlicky turmeric sauce is a constant in our house. i’ve been making it for years, and have found so many uses for it. smothered over roasted potatoes, drizzled over a lunch or dinner bowl, surrounded by a bed of vegetables for a wholesome dip/snack situation, or served over your protein of choice (i love how it pairs with grilled fish personally). the base of this sauce is plant-based yogurt (although you could definitely use a greek yogurt if that’s your preference), a bit of tahini paste, and some vinegar. these 3 ingredients are the cornerstone of a lot of sauces i make, bringing substance, flavor, creaminess, and a tangy punch. from there it’s easy to layer in whatever flavors you’re looking to incorporate. in this case we add fresh turmeric root, and fresh garlic for a super bright but earthy sauce. plus, its vibrant color will perk any meal up, and impress any dinner guest.
i hope you love this one 💛
garlic-turmeric sauce
method
in a medium-sized bowl, whisk together the yogurt, tahini, vinegar, turmeric, garlic, and maple syrup. season with salt and pepper. taste and adjust if necessary.
store sauce in a lidded jar or container in your refrigerator for up to 1 week.
ingredients
| makes just over 1/2 cup |
1/2 cup plant-based unsweetened yogurt (i prefer using this one)
2 teaspoons tahini
1 1/2 teaspoons apple cider vinegar
2 teaspoons freshly grated turmeric root (or 1/2-1 teaspoon ground turmeric)
1 garlic clove grated over a microplane
splash of maple syrup
fine salt & freshly ground pepper