Vegan Caesar salad for a substantial serving of greens on Meatless Monday

Categories: Meatless Monday

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No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

Caesar salad is a popular way to get your fix of leafy greens, and no wonder: The roughage is deliciously crisp, creamy, garlicky and briny. Unfortunately for vegetarians and vegans, that brine comes from anchovies more often than not -- so here's a version that'll make a decent dinner for three or four hungry adults that requires no heating of ingredients whatsoever. (No dairy, either!)

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You will need:

2-3 large (or 3-4 small) heads romaine lettuce
2 cups spring mix (optional; we like a little variety in our salad)
Heaping 1/3 cup almonds
4 cloves garlic, peeled and crushed
3/4 pound (12 oz.) soft silken tofu
1/4 cup olive oil
1 lemon
1 heaping tablespoon capers
4 teaspoons caper brine
1 teaspoon sugar
1/2 teaspoon mustard powder
Sea salt
Fresh-cracked black pepper
Croutons or baked sugar snap peas

You can make your own croutons with stale bread, olive oil and roasted garlic, but in the interests of not turning the oven on, we went with the baked snap peas instead for a healthy dose of crunch.

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1. Chop the almonds into crumbs in a small food processor.

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Place the chopped almonds in an airtight container (four-cup capacity or so) to store the dressing.

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2. Put the garlic (peeled and crushed), the tofu and the olive oil in the food processor.


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