Keto & Health Insights For Dig Inn Cashew Kale Caesar
- Net Carbs are 4% of calories per serving, at 5g per serving. This meal falls within the range for standard keto diet guidelines . If your daily net carb quota is 25g and if this food almost equals that much, consider whether you’re going to eat more food later. Always take into account any foods you’ve already consumed. It’s recommended that you track the macros of your daily food consumptionsthis makes it easier to avoid overconsumption.
- This food’s %DV for sodium is 0%. At 0mg, it’s considered low in sodium according to the FDA’s standard for %DV , which considers any food with %DV of less than 5% as low sodium. The organization recommends 2300mg of sodium as the daily limit. High sodium is believed to be associated with health problems such as heart disease, strokes, high blood pressure, and kidney malfunctions. Too much low sodium is also associated with health problems. For most adults, a healthy range for daily maximum sodium consumption is between 1500-2300mg foods should have 5%-20% DV per serving.
The Easiest Caesar Salad Dressing
This untraditional Caesar dressing gets its creaminess from raw tahini, a paste made of ground raw sesame seeds .
Sesame seeds are naturally high in calcium, and their mild flavor blends seamlessly into this garlicky dressing. Paired with fresh garlic, a splash of lemon juice, and a hefty pinch of salt and pepper, this dressing can be stirred together in minutes and compliments the flavor of raw kale perfectly.
What Is Peameal Bacon
Peameal Bacon is a cured boneless pork back, rolled in a cornmeal coating. It is sold un-cooked, in a sliced or piece format. The most popular applications are as a breakfast protein a healthy and very tasty alternative to side bacon, or as an add on, on a burger, or the very popular and very Canadian, Peameal on a bun, with lettuce, tomato, cheddar and mayonnaise.
The origins of Peameal Bacon go back to the mid 1800s when the market for pork in the U.K. was lucrative, but shipping fresh pork from Canada was very risky. By adding a salt cure and coating in a ground meal made from yellow peas, it arrived safely. The first purveyors of the product introduced it to consumers here, and the rest is history. The traditional coating has transitioned to cornmeal, but the product can be made without it, if the market demands.
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How Is It Done
We start with fresh, Canadian pork loins, delivered daily NEVER from frozen. We maintain a traditional process from our 40 year old recipe, which is friendlier to the product. Our Elite® brand peameal delivers traditional peameal flavour and texture, NOT over processed.
Peameal Bacon is traditionally fried, grilled or BBQd. It cooks quickly because it is very lean.
Enjoy!
Dig Inn Kale Caesar Salad Recipe
What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 12 dig inn kale caesar salad recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
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Roasted Carrots With Kale Pesto
This dish is simple, but packs a flavor punch. The pesto combines all the healthy fats and protein you find in nuts and seeds, with antioxidant rich kale. Its a much healthier, unique alternative to most basil and cream pesto sauces. Roasting the carrots whole also allows the natural sugars to concentrate, making it naturally sweet. Serve this dish as antipasti, as a side to a larger meal, or tossed into a simple salad.
1 bunch skinny carrots with tops2 tablespoon olive oil
1/3 cup extra virgin olive oil
Directions:
1. Preheat oven to 500 degrees.
2. Cut the tops off the carrots and peel. Coat with oil and salt and place in the oven. Roast for 15 minutes until well charred and a knife can easily pierce the carrots.
3. While the carrots are roasting, make the pesto by placing all ingredients except olive oil into a small mini chopper or blender. Grind on medium speed until the mixture is coarse, then slowly pour in olive oil to emulsify into grainy pesto. Adjust seasoning to taste.
4. When the carrots are cooked, remove from the oven and cut in half lengthwise and crosswise. Dress with pesto and serve.
Why We Love This Recipe
- It’s packed with flavor! Traditional caesar salad relies on anchovies, egg yolks and parmesan for flavor. This vegan version gets that same salty punch with tahini, capers and nutritional yeast.
- Easy to make: the dressing comes together quickly and the salad is made with just a few simple ingredients. Perfect for a make-ahead lunch or dinner.
- Allergy friendly: this recipe is 100% vegan, gluten free and can also be nut free with one simple swap.
- Delicious for any time of day and easy to add protein for a full meal!
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Vegan Kale Caesar Salad With Cashew Dressing
11/07/2021
This massaged vegan kale caesar salad features a creamy, umami-packed cashew dressing and homemade croutons.
Caesar salads gotta be one of the worlds most beloved salads. Well, here in the US at least, since its on nearly every restaurant menu. Juicy leaves, funky dressing, crispy croutons its just fun, ya know? As salads should be.
The inspiration for this one came from Dig Inn, a fast-casual chain here in NYC and one of my favorite lunch spots. All their vegetables are excellent, but the one I can never resist is the vegan kale caesar salad. The kale is tender, the dressing is creamy it always leaves me wanting more.
The first time I had Dig Inns caesar was during Friendsgiving season and I had two potlucks coming up. While eating my lunch, I realized this would be the perfect thing to bring. Since F-giving is typically an ode to beige food , I figured we could use some green to balance things out. The salad turned out to be a hit at both parties, and has become a staple at all my gatherings since.
The Best Vegan Kale Caesar Salad
This crunchy superfood vegan kale Caesar salad recipe uses sunflower seed butter for the dressing and includes a walnut-based vegan parmesan cheese. Top with sweet and spicy roasted almonds for one epic salad!
Caesar salad recipes have bobbed and weaved their way through this site over the years , because I feel passion for them.
While I was in Maui a couple weeks ago, I ate a couple vegan kale Caesar salads and enjoyed the experience so much I decided to re-create it at home.
I had never made a vegan kale Caesar, you see, and I have to say, of all the Caesar salads Ive made at home, this ones my favorite.
The vegan Caesar salad dressing is just the craziest!
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Why Elite Versus Other Brands
Our Elite brand Peameal Bacon holds the premium position in the category. The Elite Meat Company is a Federally Inspected Establishment # 752. We are HACCP Recognized.
Many competitors use frozen pork backs to start their Peameal process, by tempering, processing and re-freezing for food service. This causes the product to purge and shrink not Elite. Our recipe and process is over 40 years old and has never been altered or compromised for the sake of price competitiveness, yet, Elite brand does compete favourably and equally in price with all Federal competitors. Elite brand Peameal Bacon has the lowest internal moisture levels, . Elite also has the lowest fat and sodium levels, and is certified gluten free, which are important selling features!
Prepare The Caesar Dressing
Add the mayonnaise, parmesan cheese, garlic clove, dijon mustard, anchovy fillet, remaining lemon juice, Worcestershire sauce, and black pepper to a food processor.
Blend until completely smooth, then with the processor on low, slowly drizzle in the olive oil as it is blending.
Add the dressing to the bowl with kale. Using a wooden spoon, pound the kale and the dressing together. This will tenderize the kale and help it absorb the flavors from the dressing. Stir and continue to pound with the spoon for another minute. Its hard to bruise the kale, so dont be afraid.
Chop the baked bread cubes until they resemble large breadcrumbs.
Toss the dressed salad with the shaved parmesan and crumbled croutons. Serve immediately.
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Vegan Tahini Caesar Salad Dressing
The only prep work required for this recipe is soaking the cashews. Soak raw, unsalted cashews in room temperature water for at least one hour. If you’re short on time, use hot water and soak for 15-30 minutes.
Once the cashews have softened, drain and rinse. Then, add cashews to a blender with all remaining dressing ingredients.
Blend until super smooth and creamy.
That’s it!
Ingredients For Vegan Caesar Salad:
The vegan caesar salad dressing is made with sunflower seed butter. Ive also seen recipes for vegan Caesar dressing that call for soaked cashews. You can replace the sunflower seed butter in this recipe with ½ cup soaked cashews, or cup cashew butter.
I added kalamata olives and coconut aminos to the dressing to give it that brininess youd normally be getting from the sardines. It just works!
There will be extra dressing, parmesan cheese and roasted almonds for you to make an additional kale Caesar, so you should be able to get two large salads that feed 4 out of it!
Ive been using the vegan parmesan and the vegan Caesar dressing for other purposes besides salad, if you can believe it.
For instance, I sprinkled the vegan parmesan on salmon and on my morning scrambled eggs, and used the dressing for flavoring a stir fry. The two have such delightful flavor, they can be put to good use elsewhere!
I topped the salad with roasted sweet and spicy almonds you can replace the almonds with raw or roasted chickpeas if youd prefer.
Dont get discouraged by the long ingredient list it does look intimidating.
The upside is the majority of the ingredients probably already exist in your pantry or refrigerator, so its just a matter of pulling them out. I pinky promise the salad is worth it!
Hail the kale Caesar!
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Dig Inn Cashew Kale Caesar Copycat Recipe
Ive recently become slightly obsessed with the Cashew Kale Caesar from Dig Inn. The greens are tender, the cashews are spicy and crunchy, and the dressing is borderline addictive. Every time I go in I debate ordering an entire bowl of just the salad because its that good. But since each trip costs me about $14, it was time for your girl to figure out how to make this herself.
Although the healthy dishes we eat at restaurants seem virtually impossible to replicate at home, this one is surprisingly easy. The most daunting, and important, ingredient here is the cashew cream, but not to worry, it isnt nearly as intimidating as it sounds. A few minutes in a high-speed blender transform cashews and water into a creamy dairy alternative you can use in other recipes besides this Caesar.
The cream is blended with ingredients like soy sauce, nutritional yeast, and dijon mustard to give the dressing the umami-ness found in traditional Caesar. WARNING: This dressing is insanely good. You will lick it off every surface it touches and try to eat it with anything possible . I wouldve licked the inside of my blender clean if I could…
Throw all these elements together and youll find what Ive been eating for the past three days, and I see no signs of that changing. Its healthy , easy to pull together, can be eaten solo as the main event or chill in the background of a grain bowl, and is actually something I want to eat. You can officially call me addicted.
Cashew Cream
Why You Should Massage Your Kale
Apart from the cashew sauce, what makes this kale caesar special is the art of the massage. If youve never massaged your kale before, you may be a little weirded out. But trust me, if you want to eat kale raw, a massage is a must!
In comparison to, say, romaine or arugula, kale is much tougher and more fibrous. If you eat it as is, youll be chewing for a looong time. Massaging kale with salt and acid or an acidic dressing like this cashew caesar softens the leaves, brings out their moisture, reduces their bitterness, and makes the greens easier to chew and digest.
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Vegan Kale Caesar Salad Step
Soak the Cashews: Begin by measuring out the cashews, covering them with boiling water, and setting aside for at least 30 minutes . This softens the nuts and helps them blend up into rich, creamy goodness.
Make the Dressing: Next, drain the cashews and combine in a blender with capers, miso, Dijon mustard, garlic, lemon juice, salt, pepper, and fresh water. Puree until completely smooth and creamy. . The dressing should taste really strong salty and tangy. Dont be alarmed it will mellow out when you add the kale.
Make the Croutons: Tear up some bread and add it to a skillet, along with olive oil, smoked paprika, garlic powder, and salt. Toast until brown and crispy, tossing frequently to avoid burning. These take all of 5 minutes, so dont skip them! Theyre crunchy and pleasantly addictive way better than whatever you can buy in a bag.
Stem the Kale: Clean the kale leaves under running water and pat dry with a kitchen towel. To remove the tough stems, hold the stem end in one hand and pull off the greens with the other, pulling the piece in opposite directions as you go. Then tear the greens into bite-size bits.