Quick and easy recipe, but make sure to prep the cashew ricotta the night before!
Salad from Epicurious | Serves: 4-6 | Time: ~20 min
Ingredients
4 tbsp EVO, divided
3 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
1 teaspoon honey
Kosher salt, freshly ground pepper
4 medium #plums, halved, pitted, thinly sliced
12 large or 16 small curly #kale leaves
3/4 cup fresh ricotta (scroll down for vegan ricotta recipe below)
Instructions
Whisk 3 tablespoons oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 tablespoon oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).
Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.
Vegan Ricotta from Simple Veganista | Makes: ~ 1 cup | Time: ~ 5 min + soak & chill time
Ingredients
3/4 cups raw cashews, soaked
1/4 cup water
juice of 1 large lemon or 1/2 tablespoon apple cider vinegar
1 tbsp nutritional yeast, optional (I went for it)
1 small garlic clove
dash of onion powder
himalayan sea salt & cracked pepper, to taste
Instructions
Soak the cashews for at least 2 hours in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up.
Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.
Store in an airtight container in the refrigerator for an hour or two, this will stiffen the mixture a bit. You can also prepare your dish straight away without refrigeration if needed. Refrigeration will thicken the mixture a bit. If it becomes too thick, add a tad of water and mix well.
Store in refrigerator for up to a week.
What I ate and drank today (7/2/2018)
72 oz of water
2 diet cokes
2 cups of decaf
1 wheat bagel with low fat cream cheese (Doctor made me get a quick breakfast before my shots)
Chopt Mexicali vegan salad
Cup of cauliflower sloppy joes
Kale salad
Exercise
2.5 miles of walking