Thursday, February 24, 2011

Fear Not Food Is Important too

I like caesar salad but in its traditional form it does not love me nor does it really love any of us if you consider what is in it. This is the variation I prefer to use for my dressing:

3 Tbl Vegan mayonnaise - you can use a non-vegan - but pick an organic canola based one for goodness sake
1 clove garlic, minced (more if you are eating alone)
1/2 tsp Dijon Mustard
1/2 lemon, zested and then juiced
dash vegan GF Worcestershire sauce
pinch of salt
1/4 cup olive oil optional - I don't find it's necessary
pepper to taste
drizzle of agave - sometimes I find that the lemon can be too sour

Feel free to vary the ingredients - I prefer to do the zest and juice of a full lemon and use that to thin down the fat content.

You can add cheese but I find that you really don't need to. If you would really like to consider making a vegan alternative which are high in protein, B12 and low in all the chemicals in your dairy cheese - if you can even eat it. Consider http://www.food.com/recipe/almesan-vegan-parmesan-283639 - but I would use pine nuts or raw cashews instead - both have more of a "fatty" bland quality.

2 comments:

Natasha said...

My fav is:
3-4 cloves garlic
1/3 c pine nuts
1/3 c raw cashews
olive oil to thin (1/4-1/3 c usually)
lemon juice to thin (juice of 1)
salt pepper agave to taste
water if too chunky even though the thicker it is it will stick to leaves well.

parm if you aren't vegan also tastes good!

GF Girl said...

I should totally try that - raw cashews do need to find their way back into my cupboard.

PS Apparently if you soak them they aren't so chunky when you go to blend them.