Did you need to fall in love with Caesar salad? Or was it love at first bite? I was never a huge fan of it until a tried a vegan version at a restaurant awhile after having gone vegan. It’s a life changer! And so easy to make and can be versatile. Perfect fare for today’s MoFo theme!
22 Make a dish using all seasonal produce
I found this prompt fairly easy. I just headed to my local Farmer’s Market like I do every Saturday morning and grabbed anything that caught my eye (I’m looking at you heirloom carrots!!)
Caesar Salad (serves 2)
8 leaves of romaine lettuce, torn into bite-sized pieces (or greens of your choice)
cherry tomatoes (I found heirloom! feel free to use whatever tomatoes you can get your hands on), quartered
1 medium cucumber, chopped
2 small heirloom (or regular) carrots, peeled and then peeled some more =)
Dressing (I made an entire batch of cashew cheeze and then used 2 tbsp of it for the dressing)
1 cup of cashews (soaked at least 4 hours)
2 tbsp of unsweetened, plain vegan yogurt
the juice of a lemon
1/4 cup of nutritional yeast
1/2 tsp of sea salt
Drain the cashews, add them and the remaining ingredients to your blender and blend until thick & creamy.
2 slices of bread, preferably stale, sliced into cubes (I like to use the end pieces for croutons)
1-2 tbsp of olive oil
a pinch of paprika, coarse sea salt, pepper & garlic salt
Combine everything in a bowl and stir it up. I threw mine in the toaster oven for 10 minutes at 400.
Massage your 2 tbsp of cashew cheese into the romaine lettuce. Layer the prepared lettuce into two bowls, sprinkle with vegan parm if you have some on hand. Add the veggies and croutons. Enjoy!
What’s in season where you are?