Crowd-Pleasing Vegan Caesar Salad. My dad is coming to visit this week.
This means two very important things are on my “what to make dad” menu. 1) Chili, always and 2) Caesar salad. Those are essential food groups for the guy. Anything else is icing on the cake. Plus, I always welcome the opportunity to use my huge bamboo salad bowl that we received as a wedding gift from our friends. When this bowl comes out, it’s something special! Even though Caesar salad isn’t traditional holiday fare, I totally think you can serve it as part of a holiday menu. I’ve made a couple vegan Caesar salad recipes over the years (one of which is in my cookbook), but I think this version is my best rendition yet.
The first time I made this dressing, I actually used double the quantities you’ll see in the recipe below. I had a lot of fun with the photoshoot for this recipe, so I’ll let the photos do the rest of the talking. And in case I’m not back again this week, I’d like to wish my American readers a lovely Thanksgiving! Yield5-6 small bowls. Crowd-Pleasing Vegan Caesar Salad. Sweet Potato and Chickpea Salad {Gluten-Free, Vegan} Pepper-Crusted Cashew Goat Cheese Recipe. Nutritional information Makes 10-oz. round Cashews become very creamy and smooth when blended, which makes them perfect for this cheese.
It's aged at room temperature, then baked just until dry to the touch. ¾ cup raw cashews 6 Tbs. canola oil ¼ cup lemon juice 1 Tbs. tahini 1 ¼ tsp. salt 1 tsp. cracked black peppercorns or coarsely ground black pepper. Fat-Free Vegan Deviled Eggs Recipe. Ann Esselstyn taught me how to make these eggs.
Her recipe was simple: hummus, Dijon mustard, green onions, and paprika. I added a little black salt to give the deviled eggs a little more eggy flavor and added some additional seasonings my mother used to use in her deviled eggs recipe as well. I swear, I could eat two dozen of these eggs all by myself! Per egg: 69 calories, 0.6g fat, 14.4g carbohydrates, 18g fiber, 0.9g sugars, 2.1g protein Prep time: | | Total: | 12 servings Description A healthy, fat-free, plant-based (vegan!) Ingredients ¼ tsp Dijon mustard a dash of hot sauce (optional) a dash of paprika 6 small red potato ¼ cup hummus ¼ tsp garlic powder ¼ tsp onion powder a dash of black salt Instructions Boil potatoes until fork-tender, then let cool completely.
Easy Tofu Crunch Salad! A run for its money.
I start with a creamy white cube of firm tofu. I squish it dry. Then steam it. I lift the lid of my double broiler, a waft of hot steam on my face . Tofu steamed, I can now get started on its transformation... ..I add in some fresh, crunchy chopped celery. Serve on top of a green salad, munch with some rice crackers or roll it into a wrap. Tofu is my favorite protein-rich sponge. My best tip for preparing tofu deliciously is to begin by gently squeezing out as much excess "tofu water" as you can. ..You don't need a fancy tofu press though. Protein Craving. Easy Crunchy Tofu Saladvegan, makes 5 cups optional fold-in's: 1/4 cup sweet onion, diced 1/2 green apple, finely diced for more saltiness add in a splash of tamari (or salt to taste if needed) Directions:
Chickpea Waldorf Salad. Chickpea Waldorf Salad A Waldorf salad is a salad traditionally made of fresh apples, celery and walnuts, tossed with mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal.
The addition of chickpeas, tart cranberries, and a seasoned mayonnaise make it even more delectable. Contributed by Jennifer Strohmeyer, from Virtually Vegan Mama. Serves: 6 to 8 2 cups Red Delicious apples, chopped2 cups Bartlett pear, chopped1 cup canned chickpeas, rinsed and drained½ cup celery, chopped½ cup chopped walnuts½ cup red grapes, halved⅓ cup unsweetened dried cranberries½ cup vegan mayonnaise (or Cashew Cream)¼ teaspoon dijon mustard1 tablespoon dried tarragon leaves2 tablespoon tarragon wine vinegarSea Salt (optional)Freshly ground black pepperGround nutmeg (optional)