Vegan Caesar Salad with Vegan Bacon | Interview and Cooking with Chef Collin Goodine

Sunday’s are renowned for their fancy get together over lavish breakfast and lunch type fare. This Salad is designed to give you the posh Sunday brunch feel with out worry. It is designed after the ‘Ceasar” Drink and Salad. Chef Collin’s culinary career began early on in life, inspired by the various organic fruits and vegetables that he and his family would harvest on the local farms. As Collin grew up he would constantly experiment cooking for friends and family, learning to bake fresh bread, make fresh pastas and fill the cantina with a wide variety of canned and pickled goods. With this passion he enrolled in Culinary school where he graduated with honors at the age of 20. Collin’s gratitude and creativity for food grew and he aspired for new opportunities. He started his first catering company shortly after graduation. Chef Collin decided to hone his craft, expanding his culinary repertoire, and began to flourish in some of the most prestigious hotel groups. With mentoring internships, and various employment opportunities, he developed and refined his cooking techniques. He proceeded to elevate his food, spending many years designing creative menus, for 5 star and 5 diamond restaurants alike. Through this journey he learned from Master Chefs in classical French cuisine, Thai food, Japanese cuisine and Indian cuisine. 9 years were spent as Executive Chef for some of Canada’s best winery restaurants. Collin went on to open a chain of successful culinary ventures of his own, and through this he was exposed to the creative expressions of world travel and the importance of balance in life, driving him ultimately to his destiny. In 2015, with the understanding philosophy of a balanced lifestyle, Chef Collin started cooking with intent, cultivating an appreciation for food as it correlates with nourishing the body. He practiced the simple approaches to mindful cooking, balancing mother natures bounty with harmony in a professional 5 diamond kitchen. In 2020 he was forced to shut down his Catering Company and Smoothie Bar. With the help of his wife and friends he decided to help individuals cook items in their fridge via Zoom, because he figured people were struggling to make it to the grocery store. The result ignited new passion for food and Chef Collin became a Culinary Coach. He enrolled in the ECornell’s Plant based nutrition course with Colin Campbell and received his Certification.Once completed Chef Collin relearned how to cook using new skills and techniques that were healthier and suited for a healthier lifestyle. Chef learned to cook again with the help of Food Future Institute, and set out on his own journey to health while teaching others to cook healthy with him. Chef Collin simply brings cooking back to basics with the appreciation for nourishing the body through conscious cooking.Enjoy cooking organic whole foods that will balance the body, mind and spirit.Take your energy, vitality and performance to the next level through nutrient dense, plant based, functional foods. RECIPE Ingredients 2 Romaine hearts Dressing 3 carrots 2 dates 4 cups vegetable stock 1 tsp thyme(chopped) 2 tbsp tahini 2 tbsp apple cider vinegar 1 tbsp pureed garlic 1 lemon for zest Stuffed tomatoes 4 roma tomatoes 1 shallot ¼ tsp chili flakes 1 tbsp nutritional yeast Rice paper bacon 2 tbsp tamari 2 tbsp date syrup ½ tsp smoked paprika 4 sheets rice paper Cereal crumble ¼ cup flax seed ½ cup cashews ½ cup almonds ¼ cup pumpkin seeds 2 cups almond flour 2 cups oats ¼ cup dried currants 4- 6 medjool dates 2 cups water Cereal method Place everything but the dates and water into a food processor Pulse until starting to come together Place into a large bowl Add the dates and water together in a pot and simmer to soften the dates Fork mash the dates until completely broken up Bring the mixture together with your hands to make clumps and clusters If you need to add more water feel free. The mixture should be like little clusters of oats and nuts. Dry in the oven until completely dry and crunch. 250F for about 1-2 hours. Stuffed tomatoes Cut tomatoes in half lengthwise and scoop out the insides.(keep them in a small bowl) Add the shallots,yeast and chili flakes to the tomato insides and puree Place them back into the tomatoes and place in the oven with the cereal. Dressing Place the garlic in the oven wrapped in foil until soft. ( about 30-40 minutes) Cook the carrots in the water until soft, add the dates and sundried tomatoes and let sit for 5 minutes or so Add the carrot mixture to a high speed blender and turn on to bring together Add the other ingredients Adjust the taste and texture until happy Bacon Soak a piece of rice paper and place onto the cutting board Mix together the other ingredients and brush over the rice paper Add another piece of soaked rice paper on top Brush again and cut to resemble bacon strips Add them to the oven on parchment paper and bake on 250F until crispy