Friday, June 25, 2010

Salad Day

Yesterday, I indulged. As a vegan, it's pretty easy to do so when you want to in Gainesville. Had a very messy chili dawg from Gator Dawgs, then went next door for a brownie sundae at Karma Cream. My lord, I had been away for too long! Vegan whipped cream and hot fudge and Triple Chocolate Threat ice cream...I'm feeling nostalgic already.

So after all that, I wanted something easy and relatively light for dinner at home. A salad certainly fit the bill, at least until I drenched it with the vegan mayo-laced dressing. Still, it was ready in a half hour, and it was deeeelicious!

Tempeh Caesar Salad
serves 4

2 pounds tempeh
frying oil

Boil the tempeh in a pot of water for ten minutes. Drain and transfer to a hot skillet with your oil in it. Sprinkle the upside with salt and pepper and fry for 7-8 minutes before flipping. Fry for another 7-8 on the other side before slicing.

[Vegan Caesar Dressing]
1 ginormous clove elephant garlic
1/4 cup pine nuts
1 cup vegan mayonnaise
1/4 cup Dijon mustard
1/4 cup olive oil
1/4 cup unsweetened almond milk
1/3 cup nutritional yeast
1 tablespoon Bragg's Liquid Aminos

Combine all ingredients in a food processor or powerful blender and blend until smooth. Taste it, see how you like the proportions, play with them if you feel so inclined.

Top each of four piles of mixed greens (or romaine) with a quarter of the sliced tempeh, then overdress with caesar - believe me, if you're into garlicky stuff, you're gonna wanna lick your plate. :)

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