Cobb Salad with Blue Cheese Dressing (don't worry, it's vegan)

Oh my God this is delicious. I wouldn't change a thing. It's also probably the last healthy thing I put in my mouth for the next 72 hours.



Modified an It Doesn't Taste Like Chicken Recipe | Serves: 2 as a main | Time: ~30 min.


Ingredients


Mushroom Bacon

2 tbsp olive oil

2 tbsp coconut aminos

1 tbsp agave

1/2 tsp liquid smoke

8 oz button #mushrooms, destemmed and sliced


Chickpeas (I went rogue here. This is a soy-free zone!)

1 14-oz can of #chickpeas #garbonzobeans, drained, rinsed, and patted dry

1 tbsp olive oil

2 tbsp nutritional yeast

1 tbsp coconut aminos

1/2 tsp garlic powder


Blue "Cheese" Dressing (by Key Ingredients because their recipe is soy free! It ends up tasty like tahini instead of blue cheese, but it works with the salad.)

½ cup vegan mayo

½ tsp garlic powder

1/2 tbsp lemon juice

2 tbsp Tahini

1 tsp apple cider vinegar

½ tsp onion powder

¼ tsp mustard powder

1 tsp parsley

Pinch of salt


Cobb Salad

8 cups romaine or iceberg #lettuce, chopped

1 1/2 cups grape or cherry #tomatoes, halved

1 cup #corn

1 #avocado, chopped

2 tbsp chives, chopped (for garnish)


Instructions


Mushroom Bacon

Preheat oven to 375 F.


In a medium bowl, mix together the olive oil, coconut aminos, agave syrup, and liquid smoke. Add the sliced mushrooms to the bowl and gently toss to evenly combine. 


Spread the mushrooms slices in a single layer over a parchment paper or silicone mat lined baking sheet, and pour over any leftover marinade. Bake for about 20 minutes until dark golden and reduced in size. 


Chickpeas

While the mushrooms are cooking, heat EVO in a frying pan over medium heat. Saute 6-7 minutes. Add remaining ingredients and saute another minute or 2. Set aside. I actually chopped the lettuce ingredients before I started on this.


Blue "Cheese" Dressing

Mix that sh*t together and set it aside. Duh.


The Salad

Divvy out your romaine lettuce. Top with the smoky mushroom bacon, chickpeas, cherry tomatoes, corn kernels, and avocado. Add the vegan blue cheese dressing to taste and garnish with chives.


Today's fruit and veggie count: spinach, orange, tomato, lettuce, avocado, and corn. Given that most of those were more than one serving, I'm in good shape... though that's not how I look.

What I ate and drank today

64 oz of water

Egg whites with spinach and sriracha

Bread with hummus

1/2 cup special K with cashew milk

1 orange

2 diet cokes

Cobb salad

Whiskey and diet


Exercise

~3.5 miles

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