“Bacon” and Ranch Salad - vegetarian recipes

“Bacon” and Ranch Salad

June 6 2016 Meatless Monday 


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This tempting dish gets a healthy spin with tempeh bacon and a pumpkin seed-based creamy vegan ranch dressing. Serve it on its own or pair it with quinoa for a dose of protein. This recipe comes to us from our friends at the prostate cancer awareness organization, Blue Cure. Serves 4 - 8 cups romaine lettuce - 1 large tomato - 1 medium avocado - 2 cups broccoli - 1 large bell pepper - 1/­­2 cup pumpkin seeds (or cashews) - 3/­­4 - 1 cup water - 1/­­2 tsp garlic powder - 1/­­2 tsp onion powder - 1 1/­­2 tsp dill - 1/­­2 tsp celery seed - Black pepper and salt (to taste) - 1/­­4 tsp cayenne (optional) - 1 tbsp apple cider vinegar (optional) - 1- package tempeh bacon Wash and chop the veggies. In a blender, combine the pumpkin seeds (or cashews) with water, garlic powder, onion powder, dill, celery seed, salt, and pepper. If using the cayenne and apple cider vinegar, you can add these too. Start with less water and add more as needed. Avoid making it overly watery by just pouring a small amount of water in at a time. Blend the ingredients together until smooth. Optional to lightly sauté the plant-based bacon in a skillet to crisp it up or just serve it raw. Divide the veggies into bowls. Chop the plant-based bacon and add. Drizzle with the pumpkin seed ranch dressing. The post “Bacon” and Ranch Salad appeared first on Meatless Monday.

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