Quick Note: Pickles & Honey is now on Facebook! It’s been a long time coming and I’ve put it off because I don’t even use Facebook myself (crazy, I know). Let’s hope I can figure this out without embarrassing myself!
Today I have a little something that I think will help brighten the beginning of your workweek…
If you’ve been reading vegan or healthy recipe blogs for more than a nanosecond, you’re likely already a fan of Angela and her popular Oh She Glows blog. I first started following along four years ago, right around the time I began my very crappy cubicle job. Angela’s posts, particularly the ones about her own career change and struggles along the way, immediately resonated with me. I found her ability to switch directions and create the life she wanted so inspirational – she motivated me to start doing the same. And then of course, I began making her recipes, and I was doubly inspired. Angela is one of those people who make me scratch my head and go “How does she do it all?” and on top of that, she’s also a genuinely nice person, just as you imagine from reading her posts.
I was so honored to be offered a review copy of Angela’s much-anticipated Oh She Glows Cookbook. It’s every bit as beautiful as I expected, and the recipes are an extension of those she shares on her blog – simple, whole foods, prepared in a way that’s comforting and familiar, yet thoughtfully elevated to something noteworthy. These are the kinds of recipes you will want to make again and again.
Today’s recipe for Chakra Caesar Salad with Nutty Herb Croutons is a perfect example of that. It’s so reminiscent of traditional caesar salad, Aaron said that if it had been served to him in a restaurant he wouldn’t have known it was vegan. I love it when that happens.
- 1 tablespoon ground flaxseed
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic
- 1 cup raw almonds
- 2 tablespoons chopped sweet onion
- 2 tablespoons packed fresh parsley, or 1 teaspoon dried parsley
- 2 tablespoons packed fresh basil, or 1 teaspoon dried basil
- 1 tablespoon fresh thyme, or ½ teaspoon dried thyme
- 1 tablespoon fresh rosemary, or ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ¼ teaspoon fine-grain sea salt, or to taste
- Herbamare, for sprinkling on top
- ½ cup whole raw almonds
- 1 whole head garlic, for roasting, plus ½ clove garlic, minced (optional)
- ¼ cup extra-virgin olive oil
- 4 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ¼ to ½ teaspoon fine-grain sea salt, to taste
- ¼ teaspoon dry mustard
- ½ teaspoon freshly ground black pepper
- 2 heads romaine lettuce, chopped, or a mix of romaine and destemmed torn kale leaves (about 10 cups)
- 1 recipe Nutty Herb Croutons
- Preheat the oven to 300 degrees F (150 degrees C). Line a large rimmed baking sheet with parchment paper.
- In a small bowl, combine the flaxseed, oil, and 2 tablespoons water and stir. Set aside for 5 minutes, stirring occasionally, until the mixture has thickened.
- In a food processor, pulse the garlic to mince it. Add the almonds and process until finely chopped. Add the onion, parsley, basil, thyme, rosemary, oregano, salt, and flaxseed mixture and process until a sticky ball of dough forms.
- With your fingers, sprinkle small portions of the crouton dough onto the prepared baking sheet, using roughly ½ teaspoon of dough per crouton. Place the croutons 1 inch apart on the baking sheet and sprinkle with Herbamare.
- Bake for 20 minutes, then gently flip the croutons and bake for 10-15 minutes more, until golden. Watch the croutons closely near the end of the baking time to make sure they don't burn.
- Let the croutons cool on the pan for 10 minutes. They will firm up while cooling. Cool the croutons completely and store in an airtight glass jar for 2 to 4 weeks.
- Make the Dressing: Place the almonds in a bowl and add enough water to cover. Soak the almonds for at least 12 hours, or overnight. Drain and rinse the almonds. Pop off the skins by pressing the base of each almond between your thumb and forefinger. (Removing the skins yields a smoother dressing, but it's not absolutely essential.)
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut off the top of the garlic head so all of the raw cloves are exposed. Remove any loose skin. Wrap the head in foil and place it on a baking sheet. Roast the garlic for 35 to 40 minutes, or until the cloves are soft and golden. Let cool for 10 to 15 minutes, until cool enough to handle. Remove the foil and squeeze the garlic cloves out of their skins and into a food processor.
- Add the soaked almonds, oil, lemon juice, Dijon mustard, salt, dry mustard, pepper, and ¼ cup water to the food processor and process until smooth, stopping to scrape down the bowl as needed. Taste and add more salt and pepper as needed. Add the minced raw garlic if you'd like the dressing to have a more intense garlic flavor - otherwise, leave it out.
- Place the lettuce in a large salad bowl and pour your desired amount of dressing on top. Toss until fully coated. Sprinkle the Nutty Herb Croutons over the salad just before serving.
Now how about that giveaway…
Please Note: The giveaway is open to US residents.
Recipe reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014. Photos copyright Amanda Maguire.
Disclosure: I received The Oh She Glows Cookbook for free, but as always, all opinions are my own.