Thursday, April 7, 2011



Organic Romaine Lettuce, washed and chopped

Caesar Dressing
Recipe from The Vegan Table by 

1/2 c. raw cashews or sunflower seeds [soaked, optional]
1/4 c. fresh squeezed lemon juice
3 whole garlic cloves
2 - 3 tbsp. capers
2 tbsp. nutritional yeast
1 tbsp. Dijon mustard
1/2 tsp. ground pepper
1/4 tsp. sea salt
water and / or oil as needed

Place all ingredients in blender. Add a little water or oil or both and blend on high until smooth. Continue to add water or oil or both until you reach a thick but pour-able consistency. Store in refrigerator for 3 - 4 days.

Gluten-Free Croutons

3 - 4 slices of gluten-free bread (any will do), cut into 1 inch square pieces
1 tbsp. olive or coconut oil
1 tbsp. ghee (clarified butter)
1 - 2 tbsp. herbs of choice (I really like thyme and oregano or an Italian blend)

In a skillet heat oil and ghee. Toss in bread cubes and sprinkle on herbs. Cook until crisp on outside and golden brown, tossing frequently. Remove and place on paper towel lined plate. Let sit and cool.


Place seasoned bread on a parchment paper lined baking sheet and bake at 400 degrees until golden brown and crunchy.

Toss romaine lettuce with dressing and croutons of if you choose not to use the croutons use roasted chickpeas.

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