Caesar Dressing
1 Cup of Black Olives, pitted
1/2 Cup of olive brine, drained from the olives
1/4 tsp lemon zest
1/4 Cups of fresh lemon juice
1 3/4 tsp dried oregano
3 T kelp powder
2 T minced garlic
3/4 tspn Dijon mustard
1 1/4 tspn nutritional yeast
3/4 tsp ground pepper
1/3 Cup extra virgin olive oil
1/3 Cup canola oil
In a blendar, combine all the ingredients, except the canola oil and blend until smooth. With the blender running, gradually add the canola oil in a thin stream until incorporated. Store in the refrigerator until needed for up to 2 weeks.
Vegan Parmesan Cheese Sprinkles
2 1/2 cups of blanched almonds
2/3 Cup nutritional yeast flakes
1 1/2 T light miso
1 1/4 tsp salt
Blanch Almonds: Place almonds in a medium size pot with enough water to cover them. Bring to a boil and simmer for about 2 minutes. Drain and run under cool water. Pinch skins off the almonds.
Once the almonds are ready, place them in a food processor and pulse until ground finely. Add the remaining ingredients and pulse to combine. Place in a container and refrigerate or freeze until needed.
Salad
One head of Romaine lettuce torn into pieces
Add as much dressing as you like, about a 1/4 cup, and toss well
Sprikle a couple of tablespoons of vegan parm on and mix, do two more times or until you have enough
top with Vegan croutons
Hint: For an Un-chicken Ceasar salad simply dip vegan “chk’n” cutlets, seiten or firm tofu in non dairy milk and then press into vegan parm sprinkles. Bake at 400 until brown on both sides, 10-15 minutes.
Slice into thin strips and place on top of salad.
