Vegan Japanese Ginger Salad+Oven Stir Fry = Happiness!!!

Addison has been asking for sushi lately, she discovered it when she was in Denver over Christmas. We picked up some of the basics to make sushi, but we just have not had the time to make it this week. We will have to do so on a weekend!!!!
I did get to thinking about making a salad that was basically the same as sushi....maybe a ginger, wasabi soy sauce dressing?!??!
But as is often the case I went down a different trail. I started thinking about the creamy ginger dressing at Japanese restaurants... a bit too much!!
So I set out to make some, then make a salad to go with it(think "If you give a pig a pancake")
Here is what I did for the dressing, throw the following in the vita mix:

• Small thumb of fresh ginger
• 1 tooth of garlic
• 12 drops of toasted sesame oil
• 1/2 cup raw cashews
• 1/4 cup raw sunflower seeds
• 1 teaspoon celery powder
• 2 tablespoons ketchup
• 1/2 cup seasoned (sweet) rice vinegar
• Salt or soy sauce to taste
• Black pepper

Process until creamy(the emulsification holds pretty well, but may separate overnight, just stir), It tasted just like the kind from the restaurants!!!

For the salad we had:

• Kale
• Romaine
• Shaved Carrots
• Cucumber
• Cilantro

I was going to top with the sushi rice, oven stir fry, or roasted onions, tofu and squash, but I decided to plate those separately, because the salad were already kind of busy and our bowls were getting crowded!!!!