Creamy Eggless Salad
Serve this salad on Caramelized Onion Bread (see below) or sprouted Ezekiel bread with a freshly sliced tomato and green leaf lettuce for a delicious lunch or dinner. It’s also quite delightful served on a bed of fresh spinach and shredded carrots.
1 ½ cups raw cashews, soaked for at least 2 hours 1 lemon, juiced ¼ teaspoon garlic powder 1 ½ teaspoons sea salt Water, as needed to blend 1 tablespoon spicy stone ground mustard 1 tablespoon fresh chopped dill (dry is fine) 1 tablespoon apple cider vinegar 1 teaspoon turmeric 7 stalks celery, finely hand-chopped, or pulsed in the food processor 1 red pepper, finely hand-chopped, or pulsed in the food processor
Place the cashews, lemon juice, garlic powder and sea salt into a powerful or high-speed blender, and combine, adding water as needed, until very smooth. With a spatula, empty the blender into a medium sized mixing bowl. Stir in the mustard, dill, apple cider vinegar, and turmeric until it reaches the color, and flavor you desire. Add the celery and red bell pepper. Chill in the refrigerator for 1 hour before serving.
Caramelized Onion Bread
For the caramelized onions: 3 cups yellow onions, thinly sliced ¼ cup coconut aminos (nama shoyu or tamari) 1/3 cup date paste (dates that have been soaked in water to soften & then blended) 1 tablespoons cold pressed organic extra virgin olive oil
For the bread: ½ cup golden flax seeds, ground ½ cup sunflower seeds, ground
In a large bowl combine the date paste, coconut aminos, olive oil and onions until they are well coated. Marinate this mixture for at least two hours at room temperature. Alternatively, this onion mixture can be put into a dehydrator on non-stick lined trays, at 115 degrees Fahrenheit, for the same 2 hours, to facilitate the marinating process, which will richen the caramelized flavor.
Stir the onions together with the ground flax and sunflower seeds in a large bowl. Add in just enough water to create a smooth batter. Using an off-set spatula or the back of a wooden spoon, smooth the batter evenly over a non-stick lined dehydrator tray, about ¼ inch thick. Dry at 135 degrees Fahrenheit for 1 hour, turn down to 115 degrees Fahrenheit until continue to dehydrate until dry enough to flip over onto the mesh screens (4-6 hours). Peel away the liner, and cut into bread/cracker shapes. Continue dehydrating until you reach the desired texture. This bread is best when left a bit soft and pliable.