Vegan Caesar Salad

[Guest guest]

Robert:

 

Yes, your message was entirely appropriate for the list. You are right in that

this list is mainly a recipe posting list, but we happily accept recipe

requests, and discussion of recipes, ingredients, cooking, cookbooks, etc. are

definitely permitted. What we want to avoid is discussion of the ethical and

other reasons for being vegetarian. There are plenty of other lists for that,

and this list is mainly for recipes and cooking of vegetarian foods. Also, we

have many list members who are not vegetarians, whom we want to encourage, not

discourage.

 

Hope this explains things better for you.

 

Here's the first of several vegan Caesar salad recipes I found. I'll post the

rest just on the list for you.

 

Karen

List Owner

 

 

* Exported from MasterCook *

 

Vegan Caesar Salad

 

Recipe By :Vegetarian Times Magazine, March 1995, page 26

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Dressings Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CROUTONS:

3 slices whole wheat or french bread -- up to 4 (about 1 1/2

cups) trimmed & cubed

nonstick cooking spray

1/2 teaspoon rosemary

1/2 teaspoon marjoram

1/2 teaspoon garlic powder

1/4 teaspoon salt

DRESSING:

2 tablespoons blanched and ground almonds

3 cloves garlic -- pressed or minced

3 tablespoons dijon mustard

3 tablespoons nutritional yeast flakes -- (see glossary)

2 tablespoons soy sauce

3 tablespoons lemon juice

1/4 cup water

1 tablespoon extra-virgin olive oil -- (optional)

SALAD:

1 large head romaine lettuce -- torn into large pieces

 

 

CROUTONS: Preheat oven to 325 degrees. Spray bread lightly with nonstick

cooking spray. In a mixing bowl, stir together remaining ingredients. Add

bread; toss to coat with seasonings. Spread in a single layer on a baking

sheet. Bake until croutons are dry and lightly toasted, 10 to 15 minutes.

Remove from oven and set aside to cool. (Croutons will crisp further as they

cool.)

 

DRESSING: Combine almonds, garlic, mustard and yeast flakes to make a paste;

whisk in remaining ingredients. Alternatively, place all ingredients in

blender; process until smooth.

 

To assemble: Arrange lettuce in a large salad bowl and toss with croutons. Toss

with dressing, or serve dressing on the side. Serve immediately. Serves 6.

 

Per serving with 1 tablespoon dressing: 105 CALORIES; 3 G PROTEIN; 3 G FAT; 15 G

CARBOHYDRATE; 0 MG CHOLESTEROL; 339 MG SODIUM; 1 G FIBER

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 53 Calories; 3g Fat (43.2% calories from

fat); 3g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 537mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates.

 

NOTES : This salad's dressing was rated one of the best by the VEGETARIAN TIMES'

test kitchen staff.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0