This weekend was amazing! I renewed my vows to the love of my life, 20 years and counting. The house was bursting with cheer, family and friends all weekend. It was a blast! Honestly, we both felt this wedding was more exciting and very powerful than our first one. I guess that has to do with 20 years, of experiences, struggles, victories and so much wonderful growth in us both. Well, everyone is gone home. The cajun food, themed reception we had, with Mardi gras mask and all, are all put away and everything is eaten, accept a little jambalaya my husband and son has devoured. Now back to my food and sharing Set the Table with Love recipes with you guys. I love this salad, I made today, because it is made with one of my favorite food brands, Go RAW foods. I used their watermelon seeds, that are loaded with 11 grams of vegan protein, to make my vegan cheese. I added some garlic herb seasonings to it and you have vegan cheese. The watermelon seeds made the cheese very buttery and nutty. It’s a winner, plus loaded with protein and only 4 grams of carbohydrates. YES!!!!
This recipe has 22 carbs and 20 grams vegan protein. I ate the whole big bowl. Off to my walk.
Well here’s the recipes.
2 cups chopped kale
1 cup romain, bibb, or any other leafy green, you prefer. I used Bibb lettuce.
Few leaves of your favorite herbs. I used cilantro, from the garden
1 large green apple, chopped
1/2 cup chick peas, rinsed and drained
1 tsp McCormick No Salt Garlic Herb Seasoning
2 tbsp Go Raw watermelon seeds
1 tbsp McCormick No Salt Garlic Herb Seasoning
1 tsp cayenne pepper
pinch of sea salt
TIP: I added a few of my sautéed chick peas to the food processor to give it more flavor and depth. That will also increase the protein factor.
Wash, gently pat dry and mix the greens, apples and herbs in a large bowl. Set aside. In a sauté pan on medium heat, add enough olive oil to cover the pan, add in the chick peas and the seasoning. Stir. Cook for about 2-3 minutes until the seasonings have browned just a little. Remove from heat. Allow the chick peas to cool, so they do not wilt the greens.
Add the watermelon seeds into a food processor. Process, until you get a small, fine crumbles. Add in the seasons, and gently pulse again, until the seasonings are incorporate into the seeds.
Assemble. Add the cool chick peas ( with the sautéed spices) and vegan cheese mixture into the salad and gently toss.
Drizzle with a little lemon juice and extra virgin olive oil.