Asparagus and Kale Caesar Salad

Coconut Bacon

This is a satisfyingly crunchy, smoky vegan alternative to bacon that comes together in minutes.

1¾ cups large, unsweetened coconut flakes, such as Let's Do ... Organic brand (see note)

1 tablespoon pure maple syrup

1 tablespoon low-sodium soy sauce (may substitute tamari)

½ teaspoon freshly ground black pepper

2 teaspoons vegan Worcestershire sauce, such as Annie's Naturals brand (see note; may substitute regular Worcestershire sauce)

2 teaspoons toasted sesame oil

2 teaspoons liquid smoke

Preheat the oven to 350 degrees. Line a large, rimmed baking sheet with parchment paper.

Toss the coconut in a large mixing bowl with the maple syrup, soy sauce, black pepper, vegan Worcestershire, sesame oil and liquid smoke until evenly coated. Spread in a single layer (with all the coating) on the baking sheet. Bake (middle rack) for 10 minutes; stir it around and spread it back out on the baking sheet; bake for 5 minutes, until the coconut has browned.

Let it cool, during which time the coconut bacon will crisp up. If you're not going to use it right away, transfer the cooled coconut bacon to an airtight container. The coconut bacon can be stored in an airtight container at room temperature for up to 2 weeks.

Note: Let's Do ... Organic brand coconut flakes and Annie's Naturals vegan Worcestershire sauce are available at Whole Foods Markets and natural-foods stores.

Serves 14 (makes 1¾ cups)

Nutrition | Per 2-tablespoon serving: 80 calories, 0 g protein, 4 g carbohydrates, 7 g fat, 6 g saturated fat, 0 mg cholesterol, 45 mg sodium, 1 g dietary fiber, 0 g sugar

Adapted from "The Southern Vegetarian," by Justin Fox Burks and Amy Lawrence (Thomas Nelson, 2013).

Asparagus and Kale Caesar salad

The dressing and the cooked asparagus, kale and peas can be refrigerated (separately) for up to 5 days before you assemble the salad.

For the salad

Sea salt

1 bunch asparagus (about 8 ounces)

4 ounces (2 cups) lightly packed kale leaves, stemmed and shredded

1 cup frozen green peas

1 tablespoon extra-virgin olive oil

3 slices ciabatta (4 ounces)

2 heads baby gem lettuce (8 ounces total), leaves separated and rinsed (may substitute romaine hearts)

10 fresh mint leaves

2 tablespoons lightly packed fresh dill

½ cup Coconut Bacon (store-bought, or see related recipe)

For the dressing

2 cloves garlic, minced

2 tablespoons capers, drained and finely chopped

½ cup vegan mayonnaise

¼ cup nutritional yeast

2 tablespoons fresh lemon juice

½ teaspoon sea salt, or more as needed

¼ teaspoon freshly ground black pepper, or more as needed

For the salad: Fill a large bowl with cool water and ice.

Bring a large saucepan of water to a rolling boil over high heat, add a pinch of sea salt, then add the asparagus. Cook for 60 seconds, then add the kale and peas and cook for another 30 to 60 seconds, until the asparagus is crisp-tender, the kale has wilted and the peas are tender. Immediately remove from the boiling water and submerge into the ice-water bath. Once the vegetables are no longer warm, drain and dry them thoroughly.

Heat a grill pan over medium-high heat. Add the oil, and, once it shimmers, add the sliced ciabatta and cook for about 2 minutes on both sides, or until char lines/grill marks form. Transfer to a cutting board and cut into smaller pieces.

For the dressing: Combine the garlic, capers, mayonnaise, nutritional yeast, lemon juice, salt and pepper in a small bowl, and whisk until blended. Taste, and add more salt and/or pepper, as needed.

To serve the salad, toss together the lettuce, asparagus, kale, peas, mint, dill and dressing in a serving bowl. Scatter the coconut bacon and grilled ciabatta pieces on top, and serve.

Serves 4 to 6

Nutrition | Per serving (based on 6): 290 calories, 7 g protein, 21 g carbohydrates, 20 g fat, 5 g saturated fat, 0 mg cholesterol, 560 mg sodium, 5 g dietary fiber, 4 g sugar

Adapted from "Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan," by Gaz Oakley (Quadrille, 2018).