Cook the cashews in boiling water for 3 minutes.

Allow the cashews to soak in the cooking water for 5 minutes. Drain and rinse the cashews. Set aside.

Heat a pan over medium heat, and add the extra virgin olive oil. Add the kelp granules and the celery seeds. Allow the kelp granules and the celery seeds to steep for 5 minutes.

Place the cashews, tofu, Dijon mustard, black vinegar, and soy sauce in a high-speed blender.

Puree until the mixture is very smooth.

Add the kelp oil to the blender, and puree until fully emulsified.

Add the national yeast and lemon juice. Adjust the salt levels.

Place in the refrigerator.

Place the capers on a few paper towels, pressing to remove as much moister as possible.

Heat the extra virgin olive oil in a pan over medium-high heat.

When the oil is hot add the capers, cooking until crispy.

Place the capers immediately into a bowl and add the nutritional yeast, toss to coat.

Preheat the oven to 425 degrees.

Toss the diced bread with extra virgin olive oil, granulated garlic, nutritional yeast, and salt.

Make sure the bread is evenly coated.

Cook until a light golden brown and crunchy, roughly 12-15 minutes.

Turn the broiler on.

Score the mushroom creating a diamond shape.

In a bowl combine the sweet soy sauce, olive oil, black vinegar, poultry seasoning, and salt. Mix to incorporate.

Brush the glaze on the king oyster mushroom.

Place under the broiler for 2 minutes, the glaze should be caramelized.

Flip the mushrooms, glaze the other side, and broil for 2 more minutes.

Flip again, glaze the mushroom, and set the mushrooms aside.

Remove the outer leaves.

Cut the romaine in half length-wise.

Heat a cast iron over high heat. When the pan is smoking hot place the outside of the romaine down and gently press.

Cook for about 1 minute. The goal is to char the romaine but maintain the crispy freshness of the lettuce.

I like to smear a healthy amount of dressing on the romaine, working the dressing in-between the layers of leaves.