Kale is one of my favorite leaf vegetables.
The curly leaves, the dark green color, the texture that does not wilt easily, and of course, the taste.
My first vegan Caesar dressing turned out so tasty that I was so excited about this lunch.
I just bought a beautiful Kabocha.
It was simply roasted in the oven (without oil).
I also roasted cauliflower (with oil), and they were both delicious.
Roasting is one of my favorite ways to cook these veggies.
You really don’t need any sauce.
Just salt and pepper, and you can really enjoy the natural goodness.
This was the final result.
I absolutely loved it!
I made my vegan Caesar dressing by mostly following her recipe, although I never measure my ingredients.
Note for myself:
Vegan Caesar dressing: chickpeas, cooked garlic, cumin, lemon juice, olive oil, sunflower butter (I didn’t have tahini, but this worked just fine), Dijon mustard, capers, maple syrup, sugar, salt, pepper
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