A savory chia salad is a new twist of the sweet chia pudding we’re used to. Vegan Chef Jasmin Finn of The Vegan Genie created this amazing dish that’s perfect for the whole family or to take on-the-go. Finn has been developing her plant-based culinary skills for the past 35 years and has held food preparation classes in addition to bringing vegan meals to retreats and events.
This savory and spicy carrot chia pudding layered with all the fresh, crispy veggies and marinated riced cauliflower gives a great gazpacho-like surprise to a living and nutritious little meal! It’s filling and packed full of veggies.
Makes 4-6 Servings (+ extra chia gel)
The Chia Gel
1 Cup White Chia Seeds
3 Cups Carrot Juice
1/2 Cup + 1 TBS Lemon Juice
1 1/2 Tsp Coconut Aminos
1/3 Tsp Cayenne
2 Tsp Maple Syrup
1 1/2 Tsp Ginger Juice (can be found online or in the Asian section of most stores)
1/2 Tsp Sriracha (+ more to drizzle on top)
1-2 Tsp Salt (salt to your taste preference)
Directions: Mix all the above well. Refrigerate & Stir some more.
Veggies For The Layering
A squirt of Olive Oil
1 Diced Large Cucumber
4 Diced Stalks of Celery
10 Diced & Seeded Cherry Tomatoes
1 Minced Bunch of Cilantro & Some Whole Leaves To Decorate
1 Peeled&Diced Large Carrot
2 Diced Large Avocados (mix with a splash of lemon juice to keep the color bright)
Juice of 2 Lemons
1 Sliced Lime for Decoration
2 Cups Riced Cauliflower (marinate in a small squirt of olive oil, & a small amount of lemon juice, add a dash of salt and pepper)
Fresh Sprouts (of your choice)
Start layering all of the ingredients in tallish containers, starting with the chia gel. Finish up with sliced of lime, a drizzle of Sriracha, and sprouts. Serve immediately.