Post by wilderness on Dec 31, 2023 8:23:17 GMT -5
Caesar Salad, Jazzy-Style-annrms
SALAD
12 cups lightly packed romaine lettuce, washed, dried, and cut into bite-size pieces
CROUTONS
5 to 6 slices whole-grain bread (use gluten-free if needed)
1 teaspoon garlic powder
1 tablespoon Italian seasoning blend
Vegan Caesar Salad Dressing, (recipe below)
1 tablespoon Vegan Parmesan (optional, recipe below), plus more for serving
VEGAN CAESAR DRESSING
8 ounces firm or extra-firm regular tofu, drained
2 tablespoons freshly squeezed lemon juice
2 teaspoons capers, drained and rinsed
1 heaping teaspoon Dijon mustard
1 medium clove garlic
1/8 teaspoon sea salt
Freshly ground black pepper, to taste
WALNUT CAESAR DRESSING
½ cup water, plus more if needed
1/3 cup chopped walnuts or raw cashews, plus more if needed
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon capers, drained
1 teaspoon Dijon mustard
1/8 teaspoon sea salt
Freshly ground black pepper, to taste
EASY VEGAN PARMESAN
1/2 cup raw cashews or raw sunflower seeds
1/4 teaspoon sea salt or Himalayan pink salt, plus more as needed
Directions
Cover and refrigerate the prepared lettuce to allow it to crisp up.
Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with unbleached parchment paper. Cut each slice of bread into nine equally sized pieces. Put the bread cubes, garlic powder, and Italian seasoning in a medium bowl and stir gently to evenly coat the bread cubes. (See note.)
Bake for 12 to 15 minutes, turning once, until the bread is golden and crisp. Put the baking sheet on a wire rack. Let the croutons cool for 5 to 10 minutes.
Put the dressing in a large bowl. Add lettuce and croutons. Toss well to thoroughly coat the lettuce and croutons with the dressing. Sprinkle with Vegan Parmesan (if using). Serve immediately with more optional Vegan Parmesan served on the side.
Put all of the ingredients in a blender and process until smooth and creamy. If the dressing seems too thick, add a bit of water, 1 tablespoon at a time, to achieve the desired consistency.
Put all of the ingredients in a blender and process until smooth and creamy. If the dressing seems too thick, add a bit of water, 1 tablespoon at a time, to achieve the desired consistency. If dressing seems a bit thin, add a few more more walnuts or cashews too achieve the desired consistency.
Put the cashews (or sunflower seeds) and salt in a blender and process in brief pulses until the consistency of crumbled Parmesan cheese is achieved. Don't over process, or the mixture will turn into nut (or seed) butter. Taste and add more salt, if desired. Store tightly covered in the refrigerator for up to two days.
VARIATION: Vegan Lemon Parmesan: Along with the cashews (or sunflower seeds) and salt, add 1 teaspoon of lemon zest to the blender. Proceed as directed.
Notes
Chef's note: If you like, you can add 2 teaspoons of extra-virgin olive oil to the bread cubes and toss to coat. Proceed with recipe as directed.
Servings: 4 to 6 servings
Source: Jazzyvegetarian.com
IngredientsSALAD
12 cups lightly packed romaine lettuce, washed, dried, and cut into bite-size pieces
CROUTONS
5 to 6 slices whole-grain bread (use gluten-free if needed)
1 teaspoon garlic powder
1 tablespoon Italian seasoning blend
Vegan Caesar Salad Dressing, (recipe below)
1 tablespoon Vegan Parmesan (optional, recipe below), plus more for serving
VEGAN CAESAR DRESSING
8 ounces firm or extra-firm regular tofu, drained
2 tablespoons freshly squeezed lemon juice
2 teaspoons capers, drained and rinsed
1 heaping teaspoon Dijon mustard
1 medium clove garlic
1/8 teaspoon sea salt
Freshly ground black pepper, to taste
WALNUT CAESAR DRESSING
½ cup water, plus more if needed
1/3 cup chopped walnuts or raw cashews, plus more if needed
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon capers, drained
1 teaspoon Dijon mustard
1/8 teaspoon sea salt
Freshly ground black pepper, to taste
EASY VEGAN PARMESAN
1/2 cup raw cashews or raw sunflower seeds
1/4 teaspoon sea salt or Himalayan pink salt, plus more as needed
Directions
Cover and refrigerate the prepared lettuce to allow it to crisp up.
Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with unbleached parchment paper. Cut each slice of bread into nine equally sized pieces. Put the bread cubes, garlic powder, and Italian seasoning in a medium bowl and stir gently to evenly coat the bread cubes. (See note.)
Bake for 12 to 15 minutes, turning once, until the bread is golden and crisp. Put the baking sheet on a wire rack. Let the croutons cool for 5 to 10 minutes.
Put the dressing in a large bowl. Add lettuce and croutons. Toss well to thoroughly coat the lettuce and croutons with the dressing. Sprinkle with Vegan Parmesan (if using). Serve immediately with more optional Vegan Parmesan served on the side.
Put all of the ingredients in a blender and process until smooth and creamy. If the dressing seems too thick, add a bit of water, 1 tablespoon at a time, to achieve the desired consistency.
Put all of the ingredients in a blender and process until smooth and creamy. If the dressing seems too thick, add a bit of water, 1 tablespoon at a time, to achieve the desired consistency. If dressing seems a bit thin, add a few more more walnuts or cashews too achieve the desired consistency.
Put the cashews (or sunflower seeds) and salt in a blender and process in brief pulses until the consistency of crumbled Parmesan cheese is achieved. Don't over process, or the mixture will turn into nut (or seed) butter. Taste and add more salt, if desired. Store tightly covered in the refrigerator for up to two days.
VARIATION: Vegan Lemon Parmesan: Along with the cashews (or sunflower seeds) and salt, add 1 teaspoon of lemon zest to the blender. Proceed as directed.
Notes
Chef's note: If you like, you can add 2 teaspoons of extra-virgin olive oil to the bread cubes and toss to coat. Proceed with recipe as directed.
