WOW! By far the BEST caesar saled I've EVER had and absolutely fantastic pasta!
My salads are always rather intense. And this caesar was no exception. The recipe for the dressing is from Veganomicon: The Ultimate Vegan Cookbook, by Isa Chandra Moskowitz and Terry Hope Romero. (FYI, the title doesn't lie - this IS the ultimate vegan cookbook, just not for the financially impaired vegan...)
In a blender obliterate 1/3 cup of almonds. Put them in the container in which you shall store your dressing :) (This recipe makes a lot, so be prepared for left overs). Then blend 4 cloves of garlic, a brick of silken tofu, 3/4 cup oil, 3 tbsp lemon juice, 1 BIG tbsp of capers, 4 tsp caper brine (the liquid in the jar), 1 tsp of sugar and 1/2 tsp mustard powder. Whisk this all up with the almonds and voila! Easy peasy caesar dressing! Now, just let it chill out in the fridge for an hour or so.
I threw this dressing over lettuce tossed lovingly with chopped mushrooms, green onions, garlic croutons, and bits of vegan bacon. Salads are SO much more delicious when you get creative :)
As for the Alfredo, it takes much less time. Melt 1/2 cup of margarine in a sauce pan with 2 tsp of arrow root powder. After the melting has finished toss in a brick whole brick of vegan mozza cheese (cubed for faster melting) and a few pieces of cheddar. Depending on the cheese it may not melt well, but don't fret! It shall still be DELICIOUS. Once the cheese has more or less melted throw in 2 1/2 cups of your favourite milk and a 1/2 cup of nutritional yeast. Stir often, making sure to scrape the bottom of the pan, until you have a thick, and creamy sauce. Then pour it over your cooked pasta and enjoy!
This will be one of the most amazing dishes your vegan lips will ever taste.
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