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Thursday 16 January 2014
NCR Vegan caesar salad
Ricki Heller's new cookbook that is due out late 2014. It is exciting to be helping Ricki and making some of her amazing recipes but I will have to wait til the cookbook is out to share more details.
tofu omelet I loved last year. I modified it to use up some silken tofu. (See mixture above)
sourdough bread and some garlic infused olive oil I recently bought.
Once everything else was ready I finally made the dressing, using two recipes and some intuition. It was surprisingly good. Quite sharp with mellow undertones.
I am sending this salad to Lisa for No Croutons Required, a vegetarian soup and salad blog event co-hosted with Jacqueline. After seven years of giving us themes, our hosts have opened the event to any vegetarian soup or salad.
Previously on Green Gourmet Giraffe:
One year ago: Leon Superfood Salad
Two years ago: What vegetarian is that?
Three years ago: CC Nigella's Sugar Roasted Peaches
Four years ago: Cheese and Almond Loaf
Five years ago: Curry traditions – of sausages and potatoes
Six years ago: Scrumptious Sugarfree Slice
Vegie bacon bits (such as tofu bacon or tempeh bacon)
Croutons (see below or for a gf salad make polenta croutons like lisa's)
Chopped tofu besan omelet (see below)
Caesar dressing (see below)
Arrange lettuce, vegie bacon, croutons, omelet in a large salad bowl or in individual bowls. Drizzle over the dressing and serve.
3 small slices of bread (preferably stale)
2-3 tbsp garlic infused olive oil
Chop bread into dice sized chunks. Heat oil in a frypan over medium heat. Toss bread through oil and cook for 5 to 10 minutes until starting to brown in a few spots and crisp up. Reduce heat to low and cook for another 5 to 10 minutes to crisp through.
Adapted from My New Roots and Where's the Beef
2 tbsp cashew butter
1 clove garlic, choped
2 tbsp nutritional yeast flakes
1 tbsp tamari
1/2 lemon, juiced
1 tbsp dijon mustard
1 tbsp capers
1/2 tsp dulse flakes (optional)
1 tbsp olive oil
1/4 cup water
Blend all ingredients except the water. Gradually add water until you have a pouring consistency. (I think mine could have been slightly thicker as it lost some of the creaminess but was still good with 1/4 cup of water.)
Tofu besan omelet
adapted from here
300g silken tofu, drained
1 tablespoon olive oil
1 tablespoon mirin
6 tbsp besan (chickpea flour),
3 tablespoons nutritional yeast flakes
1/4 teaspoon turmeric
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion granules
1/2 tsp sea salt
pinch black salt
1-2 tsp canola oil, for frying
Blend tofu, olive oil and mirin in blender. Transfer to bowl and mix in remaining ingredients.
Heat heavy bottomed non-stick frypan over low heat and swirl around 1 to 2 tsp of oil to cover the pan. Pour in the thick batter and use the back of a spoon to swirl it around the pan (I think my omelet was about 22 or 23cm in diameter). Cook for 10 minutes on low heat and then cover with a large saucepan lid and cook another 10 minutes on low heat.
Use an eggflip or spatula to loosen so it slides around the pan. Carefully flip (or slide) onto a dinner plate and cool in the fridge until required. Leftovers can be used in sandwiches.
On the Stereo:
The Folk Songs of Britain: Vol 5, Child Ballads II