Vegan Caesar Salad Dressing

A creamy dressing that’s also vegan – yum!

What you need:

2/3 cup soft Silken Tofu

3 teaspoons Dijon mustard

1/3 cup lactose-free parmesan or soy parmesan

1/4 teaspoon sugar or agave nectar

juice of 1 lemon

1/2 clove chopped garlic

2 tablespoons olive oil (or more as needed)

1/2 teaspoon salt

1/2 teaspoon pepper

What you do:

1.  Blend all the ingredients using a blender or immersion blender.  Add a little more olive oil if it’s too runny.

2.  Refrigerate for an hour or two, if you’ve got the time, to let the flavours mingle.

3.  Toss with romaine and top with croutons.  Serve with a wedge of lemon for squeezing on top.

And here’s a crouton recipe:

For 2 servings you need:

2 slices bread

olive oil

2 cloves garlic

1/4 teaspoon sage

1/4 teaspoon oregano

salt and pepper

What you do:

1. Cut the bread into cubes.  Heat a frying pan to medium, then add a little olive oil.  Once the oil is hot add the bread, tossing until coated.  Add a little more olive oil if necessary.

2.  Chop up the garlic, and add to the frying pan, along with the spices.

3.  When the bread has browned on one side, turn it over and let the other side brown.

4.  Throw it on top of your dressed salad, scraping out the spices with it.

Flavourful Olives

These olives are infused with flavour; first marinated, then cooked.

What you need:

a cup or so of olives with pits in

4-5 prunes, chopped into quarters

1/4 cup olive oil

1/4 cup red wine vinegar

2 bay leaves

4 cloves garlic, chopped finely

1 tablespoon dried oregano

salt and pepper

1/2 cup white wine (I used a Riesling)

1 tablespoon brown sugar

a sprig of fresh tarragon (optional)

What you do:

1.  Place olives, prunes, olive oil, red wine vinegar, bay leaves, garlic, oregano and salt and pepper in a shallow bowl.  Refrigerate over night.

2.  Cook olives and marinade, along with wine, brown sugar and tarragon for 20-30 minutes.  Add a little more wine if it is getting dry.

3.  Cool and serve as a tasty appetizer.