Vegan Bacon Kale Salad with Miso Dressing Recipe - Levana Cooks

Ingredients

• 3 tablespoons olive oil
• 6 large portobello caps, sliced (if king oyster mushrooms are affordable on marketing day, use them, and slice them lengthwise)
• 1 teaspoon liquid smoke
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce
• 4 cups coconut shavings (health food stores)
• 2 tablespoons olive oil
• 2 teaspoons liquid smoke
• 2 tablespoons miso paste, dark or light
• 1/4 cup warm water
• 1 inch piece ginger
• 4-5 sprigs cilantro, tough stems removed (don't like cilantro? simply skip it)
• 1/4 cup toasted sesame oil
• 3 tablespoons rice or cider vinegar
• 1-2 tablespoons bottled hot sauce
• 1 tablespoon matcha tea powder (health food stores)
• 1 bunch kale, all ribs removed all the way up (use them in a soup or in a veggie burger) leaves torn in smaller pieces
• 1 rib celery, peeled and sliced thin
• 1/2 small head fennel, sliced very thin (or 1/2 apple, diced small)
• 4 large radishes, halved and sliced thin
• 1 avocado, diced
• 1 cup diced roasted pumpkin or beets
• 4 scallions, sliced very thin
• 1/3 cup roasted pumpkin seeds