Vegan Roasted Chickpeas Caesar Salad with Parmesan Cheese & Cashew Dressing

Vegan Roasted Chickpeas Caesar Salad with Parmesan Cheese & Cashew Dressing

This post supposed to be out before weeks ago. But I forgot about it.

Unfortunately, it is rain all day today.

It has been a lovely, sunny weather in England. We’ve been very busy working in our garden. Thanks for the warm temperature, reaches to 30°C in the daytime. My vegetable patches work really well. All the salad leaves, spinach, beetroot and strawberry plants… they are doing lush and brilliant.

I have a good harvest romaine lettuce this few days.  We have the soup noodle with loads of romaine lettuce leaves last night. And today, I like to make a Caesar salad with it.

Trying to find out where is the Caesar salad come from. Find the history in the Wikipedia. Surprisingly, the salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico.

Vegan Roasted Chickpeas Caesar Salad with Parmesan Cheese & Cashew Dressing


For the Roasted chickpeas:

  • 1 can Chickpeas, drained
  • 1 tbsp Lemon juice
  • 1 tsp Smoked Paprika pepper
  • 1/2 tsp Garlic powder    (I haven’t use)
  • Pink sea salt and freshly ground black pepper , you can skip the salt

For the Salad:

  • 1 medium Romaine Lettuce, washed, leaves separated
  • 4 Vine Tomatoes, quartered
  • Pink sea salt and freshly ground black pepper

For the Vegan Parmesan Cheese: 

  • 1/4 cup Raw Cashews
  • 1 tbsp Toasted sesame seeds
  • 1 tbsp Vegan nutrient yeast flakes
  • 1/4 tsp Pink sea salt
  • 1/2 tsp Garlic powder        (I haven’t use)

For the Salad dressing:       Here has an other link without to use the cashew

  • 1/2 cup Raw cashew, soaked in hot water for half hour or more
  • 1/4 cup Water
  • 1 tbsp Fresh lemon juice
  • 1/2 tbsp Dijon mustard
  • 1/2 tbsp Vegan Worcestershire sauce
  • 2 tbsp Extra virgin Olive oil
  • 1/2 tsp Garlic powder    (I haven’t use)
  • 2 tsp Capers, optional    (I ran out of it) 
  • Pink sea salt & freshly ground black pepper


  1. For the Salad dressing: Soak the cashew in hot water beforehand, drained. Put all the ingredients (except the olive oil) in a blender. Start with low speed first, then slowly add the olive oil. Blend all until creamy and smoothly. Set aside.
  2. For the Roasted chickpea: Preheat the oven to 375°F/ 190°C/ 170°C fan oven. Place all the ingredients in a bowl and stir, then place the chickpeas on a baking sheet with baking paper. You can mix the ingredients on the baking sheet. Roast for 20 minutes, then gently roll the chickpeas around in the baking sheet and roast for another 10 minutes. The chickpeas will firm up as they cool.
  3. For the Vegan Parmesan cheese: Grind all the ingredients in a grinder or food processor until well mixed. Can keep in an air-tight jar for a week.
  4. For the salad: In a big salad bowl, add the chopped Romaine lettuce leaves, quartered tomatoes, roasted chickpeas, vegan Parmesan cheese, and vegan Caesar dressing. Mix and serve!


  • Make this vegan Parmesan cheese in advance and keep in the fridge for longer. You can use it in pasta, pizza, all savoury dishes and snacks.

Vegan Sweet Potato & Aubergine Lasagna (+Cashew Cream cheese recipe)

Vegan Sweet Potato & Aubergine/ Eggplant Lasagna  (+Cashew cream cheese recipe)

Do you remember the vegan cheddar cheese that I made before? The cheese is not only melt-able, and also slice-able. And today, the cheese is revamped by the Bunny Kitchen, 10 minute vegan cheese again.

The original recipe was shared by the Vegan Society. But Poppy slightly updates the recipe, that makes it even simpler to prepare. And a few more options to increase the cheesy tang and seasoned so well.

The cheese has more flavor that I like it so much! She suggests to use Kappa carrageenan  for a firm cheese. Even without the freezer that will slice and grate perfectly. But this ‘Kappa carrageenan’ is a bit expensive for me to afford. So I adapted to use the other option: ‘veg-gel’ instead. It still works well after I put the cheese in the freezer until it’s firm.

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Home-made Almond Milk Creamer for My Coffee

Home-made Almond Milk Creamer 

In this beautiful weather, I like to sit in the garden with all my flowers and growing vegetables. Sipping my beloved coffee.

How would you like with your coffee in a cafe? Black? Milky? With sugar? With cream? Or something else???

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Vegan Chilled Mango Sago Cream with Pomelo 楊枝甘露

Vegan Chilled Mango Sago Cream with Pomelo 楊枝甘露

Chaunsa: is the variety of mango from Pakistan, I strongly recommended to you today!

Chaunsa is widely regarded as the best mango in terms of its rich aroma, sweet taste, juicy pulp and high nutritional value.

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Healthy Steamed Okra (秋葵) with Vegan XO Sauce

Healthy Steamed Okra (秋葵) with Vegan XO Sauce

Okro, known in many English-speaking countries as ladies’ fingers, is a flowering plant in the mallow family. It is valued for its edible green seed pods

Okra can be a side dish if you want. Okra is one of those vegetables that you either love or hate. There seems to be almost no in between. Like the marmite! Agree?

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Vegan Sweet Potato Smoothie + Pea Shoot & Strawberry Salad

Vegan Sweet Potato Smoothie  + Pea Shoot & Strawberry Salad

I think I make smoothie quite often, particularly is my green smoothie. Since I can get lots of fresh vegetables and fruits. Smoothie is my first priority to think of. Salad is my second choice.

Sometimes, I will have smoothie only to sub for my regular meal. Or, only salad for my dinner. Of course not every day.

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Vegan Macadamia Ice-Cream with Maple Caramel Sauce

Vegan Macadamia Ice-Cream with Maple Caramel Sauce

Ice-cream is not my season dessert at all. It is my all year round favourite desserts. Even though, I still have ice-cream in the snowing day. :)

I promise you all, this is the most easiest way to make ice cream for vegans. Even you haven’t own a powerful Vita-mix, or ice-cream maker. You still can work out to achieve a smooth vegan ice cream at home.

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Raw Peanut Butter Cookie Dough ~ Vegan

Raw Peanut Butter Cookie Dough ~ Vegan

Like to have something to cheer up yourself, sounds negative or annoyed! Right?

Not me! I just feel pleasant enough to bring something out for myself today! Don’t know what I’m talking about, so do you? :) Just forget all my nonsense!

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Vegan Banana & Coconut Waffle ~ Gluten-free

Vegan Banana & Coconut Waffle ~ gf

I fancy waffle recently for myself. By taking a challenge to make a crispy vegan waffle without any egg. Any idea for me?

I did make some waffles with egg long time ago for my kids. Those are crispy and smell lovely. But having a waffle without egg, will be it crispy enough? Not so sure! Anyway, bloggers are telling me that they’re so crunchy enough compare to the eggy one. Will I have a try?

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Vegan Baked Curry Puff ~ 純素咖喱角

Vegan Baked Curry Puff

Forgot this post that I wrote a long time ago. Today I just have some spare time to search my blog’s draft. Accidentally and surprisingly found it. Do they look adorable?


Such so easy to prepare this curry puff. You can use any leftover ingredients that sit in your fridge, finish them off without wasting.

You can buy the shortcrust pastry from the shop or make it by your own. I rarely buy any ready-made pastry.  I love to make my hands in flour. And the shape of this puff can create by yourself. Just fold into a triangle and seal the edge should pretty enough!

Vegan Baked Curry Puff


For the filling: 

  • 3 large Potatoes
  • 2 cups Spiced tofu, vegan minced or tempeh
  • 2 sprig of Curry leaves or few Kaffir lime leaves
  • 1 cup Frozen garden peas
  • 3/4 tsp Turmeric powder
  • 1 1/4 tsp Home-made curry powder
  • 1 tsp Chilli powder
  • 1 tsp Himalayan pink sea salt

For the Pastry: 

  • 4 cups Plain flour
  • 2/3 cup Chilled Nut butter, soy butter or solid coconut oil
  • 1/2 tsp Sea salt
  • 3/4 cup Water, more or less

For the Brushing: 

  • 2 tbsp water or nut milk, mix with pinch of turmeric powder


  1. For the Pastry:  Sieve the flour with the salt in a mixing bowl, add cubed butter and work with finger tips to rub all the butter into the flour, until it looks like breadcrumbs. Add water a little bit at a time, and bring all together to form a dough. Wrap with a piece of cling film and chill in the fridge for few hours or overnight perfectly. Remove from the fridge half hour before use.
  2. For the Filling:  Peel the potatoes, cut into small cube size. Heat a large frying pan over medium-high heat, add the tofu or tempeh or whatever you use, stir fry until it golden brown, add potatoes, peas and quick stir, let it cook for another 2 minutes, add all the spices and curry leaves, seasoning with sea salt. Add 1 cup of water to cook until the potatoes soft and fluffy. And add another 1/2 of water and keep the heat for another 1 minutes, off heat, it will maintain the fillings has a bit of sauce and moist.
  3. Preheat the oven to 400°F/200°C/180°C (fan oven) or gas mark 6.
  4. To make the puff:  Dust the table with flour and roll the dough out with a rolling pin. Use a cookie cutter to cut out the circle (you can use whatever size you like), spoon some fillings on the middle of the pastry and fold into half moon shape, seal the edge like a Cornish pasty. Brush the top with the turmeric mixture. Place on a lined baking tray and bake for 15 minutes until golden brown.

Note: You don’t need to make the shape like mine. Just fold the pastry in half to form a triangle shape will be fine.

Translate to Chinese:

3 隻大土豆/薯仔
2 杯五香豆腐干,或素肉碎,或切碎的天貝
2 片咖喱葉或幾片檸檬葉
1 杯冷凍豌豆/青豆
3/4 茶匙薑黃粉
1 1/4 茶匙自製咖喱粉
1 茶匙辣椒粉
喜馬拉雅粉紅海鹽 1 茶匙


4 杯普通麵粉
2/3 杯冷凍的素黃油、 大豆黃油或固體椰油
1/2 茶匙鹽
3/4 杯水,更多或更少


2 湯匙水或豆奶,配以黃姜粉拌勻


1)  做餅皮: 將麵粉與鹽篩入碗中,加入切粒的黃油,用指尖將黃油擦入麵粉中,直擦至像麵包糠的粉粒。在這時候,逐小的添加水份,然後把所有粉搓揉成一個麵團。用一塊保鮮膜包好,放在冰箱或可以存一個晚上。第二天除從冰箱取出,放室溫半小時後方可使用。
2)  做咖哩餡: 土豆去皮,切成小方塊的大小。用中大火將煎鍋里加熱,加入豆腐粒或素肉碎,翻炒至金黃色,加薯仔粒、青豆。快炒,讓它再煮 2 分鐘,然後添加所有的香料,咖喱葉,加海鹽調味,炒香。加 1 杯水將豆和薯仔煮至柔軟。最後加入另外的半杯水,再煮1 分鐘,稍為收汁,但不要太乾。關火。待涼一會。
3)  預熱烤箱至 400 ° F/200 ° C/180 ° C (風扇烘箱)
4)   灑麵粉在工作枱上,用擀麵杖擀開麵團。用 cookie cutter 吸出你喜歡的大小圓形,放大概一湯匙的咖哩餡料在上半部份,折疊成半月形狀密封邊。用薑黃粉和水混合掃面。排放在烤盤上,烤 15 分鐘直到金黃色。