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We picked up a nice big head of romaine lettuce at the market yesterday and that gave me the caesar salad idea. I found a recipe for the salad in Very Vegetarian by Jannequin Bennett that I mostly used, though I added tomatoes and tempeh bacon from Vegan with a Vengeance (and I made some croutons but I forgot to put 'em in there). For the dressing I basically just mixed all the ingredients together in a bowl with a hand blender:2 cloves garlic
1/2 tsp. salt
1 Tbs. Dijon mustard
2 Tbs. lemon juice
1 tsp. veg. worcestershire sauce
1 Tbs. balsamic vinegar
1/4 c. safflower oil & 1/4 c. olive oil
1 tsp. lemon zest
fresh ground black pepper
I also added some vegan parmesan substitute to both the dressing and the salad. It really doesn't taste like parmesan but it's pretty good just the same. Just blend together equal parts ground almonds and nutritional yeast plus a little salt. Or add more nutritional yeast if you like. As for the pasta, I just cooked some whole wheat spaghetti and added that to a saute of onions, garlic, zucchini and lots of fresh tomatoes.
5 comments:
what is safflower oil?
Teddy
Yummmm...caesar salad, I could eat it every day, the vegan variety of course. I make mine with balsamic vinegar and tofu, with lots of oregano...delicious.
Happy Cooking, G
Sounds good Geraldine...
Teddy, look here. We found a big bottle of it on sale recently and we've been mostly using it paired with olive oil in salad dressings where we don't want a really strong olive oil flavor.
a great dish for such hot weather.
Food looks awesome as usual (I had the treat of reading your last 3 entries at once!).. those peanut butter cups.. YUM.. there are so many things I want to make for my kids this fall.. they'll love them.. (and so will I.. probably too much).. ceasar salad is so good..
It's great to hear the word Vegan at a "normal" restaurant.
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