Dressing
½ cup sliced almonds, soaked for 1 hour and drained
2 cloves garlic, peeled
1 tablespoon nutritional yeast
¼ cup water
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon lime juice
1 teaspoon Tamari
1 teaspoon maple syrup
1 teaspoon Dijon mustard
1-2 teaspoons hot sauce of choice, or to taste
sea salt and ground black pepper, to taste
Salad
-
- 2 teaspoons nutritional yeast
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons sweet paprika
- 1 ½ teaspoons chili powder
- 2 medium butternut squash (about 500 grams), peeled and diced into 2-inch pieces
- 1 350 gram block firm OR extra firm tofu, drained and torn into little pieces
- 4 tablespoons olive oil, divided
- sea salt and ground black pepper, to taste
- 2 tablespoons arrowroot powder
- 2 tablespoons cornmeal
- 6 cups chopped kale, lightly packed
- 1 tablespoon lime juice
- 1 teaspoon maple syrup
- 1 ripe avocado, peeled, pitted and chopped
- 1 small red onion, sliced thin
- ¼ cup toasted sliced almonds