Welcome back to the Cook with Jake & Joy Show!

🥗 Join us for a culinary adventure as we whip up the finest Vegan & Gluten-Free Caesar Salad with a twist - featuring the talented Janis!

🌱 Our secret ingredient? Fresh produce from our rooftop Aeroponic Farm, Chapala Gardens! Say goodbye to overpriced store-bought greens and hello to sustainable, homegrown goodness. Want to start growing your own food? Visit www.chapalagardens.com to learn more. 🌿

For this recipe, you will need. . .

::Ingredients::
-Large Head of Romaine Lettuce
-Medium Bundle of Kale
-1 can of Chickpeas
-1/2 cup Soaked Raw Cashews
-1/3 cup Raw Cashews (for the cheese)
-1/4 cup Water
-2 tbsp Extra Virgin Olive Oil
-1 Tbsp Lemon Juice
-1 Tbsp Dijon Mustard
-1 Tbsp Vegan Worcestershire Sauce
-2 Garlic Clove
-1/2 tsp Garlic Powder
-1 Tbsp Capers
-2 Tbsp Hemp Seeds
-1-2 Tbsp Nutritional Yeast
-Sea Salt to taste

::Directions::
1. Prepare the chickpea croutons. Set oven to 400 degrees. Place chickpeas in a bowl with olive oil, sriracha, salt, cayenne and curry powder and gentle toss to coat all pieces. Place on a backing sheet and roast for about 20-30 minutes until they are golden brown. Remove from oven and place aside.
2. Cut up the kale and romaine and place in a large mixing bowl
3. For the cheese, soak the cashews overnight and drain the water.
4. Place into a food processor and blend until smooth cashews, water, 1 garlic glove, olive oil, lemon juice, dijon mustard, capers, Worcestershire, salt and garlic powder.
5. Add dressing mixture to salad mix and toss.
6. Rinse out food processor and dry to prepare for the cheese.
7. Add cashews, garlic and blend on high. Then add hemp seeds, nutritional yeast, and salt to taste. Pulse until it looks grated.
8. Add half the mixture to the salad and toss
9. Add half chickpea mixture and remaining cheese and toss
10. Serve immediately and enjoy!


Want more great recipe ideas? Check out our free cookbook here: https://jakeandjoy.com/25-life-saving...

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