Yes, I know.
As if this magical grapefruit salad or heavenly herby couscous greens weren’t enough. It’s certainly been a salad month— which probably would have made more sense in January with those new year’s resolutions and all— but, alas, here we are. Salads in February.
But guys, don’t doubt me just yet because this salad is seriously epic. Remember those vegan kale caesars I made a while ago? WELL. It’s like that caesar salad, but on steroids. Spicy, vegan steroids. Just stop me now before I keep going!
Quick subject change…. how was your Valentine’s Day?!? Did you go out somewhere fancy, stay in and cook, order pizza, hang out with your gals??? Nate and I had a lovely night in (with Augie third wheeling, of course) and I made this rich, silky mushroom bourguignon with the creamiest mashed potatoes and roasted asparagus. Ohhmygoodnesss it was out of this world! And to top it off, we ended the night with these addicting almond flour chocolate sugar cookies with velvet chocolate frosting. YOU GUYS. I totally recommend both recipes and will probably make them both again, ohhh, like next week!
Since we decided to stay in this year for actual Valentine’s Day, we’re going out tonight for our “romantic evening out” at our favorite vegan restaurant in Raleigh, Fiction Kitchen. We have this little tradition of going there every year around Valentine’s Day and since this is our last year living in Raleigh-Durham, we’re keeping the tradition alive one last time.
If you live in the Raleigh-Durham area, or ever find yourself here, I totally recommend including Fiction Kitchen in your plans! It’s an absolute gem for vegans and non-vegans alike!
Anyways, back to salad. This Spicy Black Bean Caesar is one of my favorite creations this year, and it just so happens to be super healthy too. I used the caesar dressing from my Vegan Kale Caesar with Farro & Sourdough Croutons as inspiration and tweaked it to have a more southwestern flair / spicy kick. It’s a cashew based dressing, so entirely vegan, and is kicked up a notch with a little Frank’s and some trusty lime. My husband was literally licking my blender clean he loved it SO much!
I smothered this dressing over a bed of crunchy romaine hearts and cilantro leaves, and topped them with some black beans and more homemade croutons, because I’m kind-of-totally-obsessed with sourdough. Like it’s getting bad and someone should stop me. But you could totally use crunchy tortilla strips instead to keep that southwestern flair going. I’ve also added on some roasted veggies for more nutrition and even a fried egg (my other salad obsession, I know, kind of weird). I totally recommend any and all of these options!
Well, that’s all from me today friends. Hope you all have a wonderful rest of your week 🙂