There is something special about a good old Cobb Salad, and being able to now enjoy this cruelty free, meat free, dairy free version makes it even more special!
Ingredients:
1 package of Beyond Meat Grilled Chicken, prepared and chopped
1 package of Plant Alchemy Seitan Bacon, pan fried and chopped
Vegan Egg White, recipe below
Vegan Egg Yolk, recipe below
1-2 avocados
1 cup chopped cherry tomatoes
Lettuce (romaine and iceberg) chopped
Red Wine Vinaigrette (Recipe below)
Directions:
Take your egg white mix, prepared from recipe below, and remove from fridge
Chop into pieces and mix into your egg yolk mix (from recipe below)
All the ingredients will have been made by now
Now prepare salad:
Lettuce and toppings
Add dressing and serve!
Egg White:
1/2 cup of non dairy milk (non flavored and non sweetened)
Pinch of black salt
1 tsp of agar agar powder or 2 tsps of flakes
Directions: Place into a small blender, blend until mixed well
Pour into sauce pan and heat over medium, once it starts to boil turn off heat, pour into ramekins and let cool in refrigerator for at least 1 hour until it sets and is firm
Egg Yolk:
½ rounded cup of mashed firm tofu
Pinch of turmeric to turn yellow
½ tbl of each mustard and vegenaise
Splash of apple cider vinegar
2 tsp of nutritional yeast
Pinch of black salt
Directions: Mix and mash ingredients together, marinate in refrigerator until ready to use
Red Wine Vinaigrette:
4 tb of olive oil
3 tbls of red wine vinegar
1 tbl od dijon mustard
1 garlic cloved minced
½ lemon juiced
½ tble of maple syrup
Salt and pepper
Directions: Either whisk or blend all ingredients together, place in refrigerator until ready to use