Source: Eat Drink Shrink | Serves: 4 | Time: 1 hr + marinating
Changes: replaced miso with tahini in the dressing; replaced almond milk with coconut milk in the dressing; used frozen pizza crusts; skipped vegan parm; replaced soy sauce with coconut aminos in the shiitake bacon bits.
1/2 cup #cashews, soaked and drained
2 garlic cloves
3 tsps capers
1 tbsp lemon
1 tsp tahini
4 tbsp dijon mustard
4 tbsp extra virgin olive oil
1/3 cup plant based milk (I used coconut)
1 tsp sea salt
2 tbsp nutritional yeast
1/3 cup red onion, thinly sliced
4 cups #kale, removed from stems, shredded
Small amount of EVO
1 cup cherry #tomatoes, chopped
1 #avocado, sliced
1 small package shiitake #mushrooms, sliced
2 tsp liquid smoke
4 tbsp coconut oil, melted
1 tsp red pepper flakes
1 tsp cracked black pepper
2 tsp vegan Worcestershire
2 tsp coconut aminos
1 tbsp maple syrup
Start with the shiitake bacon: Wash, thinly slice the mushrooms, keeping the stems, and soak in the ingredients for at least 30 minutes, the longer the better. Place in oven on a baking sheet with aluminum foil on 250 for 30-40 minutes. Rotate midway. Should be slightly crisp, but not overly crisp. Set aside to cool.
To make the dressing: Soak cashews in boiling water for 10 minutes. Drain water, and combine all ingredients in a food processor. Set aside in the fridge.
Prep the salad: Wash kale, remove from the stems and slice thin. Place olive oil in your hands and massage the leaves for 2-3 minutes until soft. Dress the greens with the remaining dressing, toss in chopped tomatoes
Bake your crusts and assemble your pizza: Preheat your oven to 420F. Spray the crusts with some oil. Bake crusts for 5 minutes. Remove from oven and spread a small amount of dressing on top of each. Pile on kale and tomato salad. Return to oven and bake another 5 minutes.
Remove and top with avocado and mushroom bacon. Enjoy!