Everyone is talking about whether or not it’s too early to decorate for Christmas, but we’re over here drooling over what recipes will be on our Thanksgiving table. Anyone else? ????
We’ve opened up pre-orders for plant-based Thanksgiving dishes freshly made by our team here at The Sanctum. With dishes like Warm Kale & Artichoke Dip, Local Sweet Potato Casserole, and Bourbon Maple Pumpkin Cheezecake, the names are enough to make us salivate. (See the full menu and pre-order your favorites here.)
Whether you’re leaving the cooking to us with The Whole Sanctum Feast or you’re looking for a simple salad to brighten the spread, we’re sharing our favorite Sea-Sar Salad Dressing Recipe straight from our kitchen. Make it for Thanksgiving or keep it in your back pocket for the next gathering.
Sea-Sar Salad Dressing Recipe for Your Plant-Based Thanksgiving
Our very own Chef Chelsie Savage came up with this plant-based alternative to classic Ceasar dressing. We suggest using it on romaine lettuce for a traditional Ceasar salad along with slivers of sweet onion and black olives, or switch it up with some shredded kale, quinoa and toasted chickpeas for a heartier version of a classic favorite.
“The kelp adds the salty sea taste that anchovies usually bring to traditional Ceasar dressing. It’s also a great source of essential minerals, calcium, copper, magnesium, and iodine that will balance your pH and promote a healthy metabolism.”
2¹⁄₂ stalks celery
4 pitted Medjool dates
3 cloves garlic
¹⁄₂ cup extra virgin olive oil
¹⁄₄ cup filtered water
2 tablespoons tamari
2 tablespoons kelp granules
¹⁄₄ cup lemon juice
1½ tablespoons white miso
¹⁄₂ teaspoon salt
Place all ingredients into a high-speed blender and blend until smooth.
Serve immediately or store in the refrigerator to keep fresh.