Homemade Vegan Caesar

Vegan Caesar 
Serves 6


Ingredients :
Bread Crumbs

2 cups bread cubes   (about 2 slices)
2 Tbs. olive oil
1 ½ tsp garlic powder
1 tsp minced fresh thyme
1/2 tsp salt
1/4 tsp black pepper


1 head romaine lettuce, washed and sliced or torn

1 Tbs. tofu
1 large clove garlic, peeled
1/2 sheet nori, toasted and crumbled
2 Tbs. olive oil
1 Tbs fresh lemon juice
2 Tsp. balsamic vinegar
1 ½ tsp. miso
1 ½ tsp mustard
1 ½ tsp capers
1/2 tsp tamari
1/4 tsp salt
1/8 tsp pepper

Directions
Preheat the oven to 350. Combine the bread cubes, oil, garlic powder, thyme, salt and pepper in a large zip-lock bag. Seal, and shake the bag to coat the cubes. Arrange the bread cubes in a single layer on a baking sheet. Bake until toasted, about 30 minutes for gluten-free bread, 20 minutes for other breads, shaking at least once during cooking to brown evenly. Cool and set aside.
 
Combine all dressing ingredients in a blender and blend until smooth and creamy.

At serving time, combine cooled bread cubes and lettuce in a large bowl. Toss with dressing and serve.

Cutting the bread for croutons

Johnny Jump Ups & Chive Blossoms from Sherry's garden as garnishes

Chive Blossoms

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Potato Carrot Kugel

Potato Carrot Kugel

1 onion, chopped

2 T olive oil

2 cloves garlic, minced

3/4 cup vegetable stock

1 cup carrots, grated

3 cups potatoes, grated

2 eggs, beaten 

1/4 cup whole wheat flour

1/4 cup wheat germ

1/ t baking soda

salt/pepper

Preheat oven to 325. Saute onion in until done. Add garlic. Add stock, carrots, potatoes, and cook for 5 minutes.

Remove from heat and stir in eggs. Mix together flour, wheat germ, baking powder. Add to vegetables. Pour into a greased baking dish and bake for 30 minutes. 

Maple Seed Brittle

Maple Seed Brittle

Serves 12

To make the nutted version, replace the pumpkin seeds with almonds, half the sesame seeds with cashews and throw in a few pecans if desired.

Ingredients

2 cups sunflower seeds

1 cup pumpkin seeds

1 cup sesame seeds

1/2 cup flax seeds, partially ground

2 tsp. cinnamon

zest of 1 orange

1/2 tsp. salt

1/3 cup maple syrup

Directions

Preheat oven to 350 degrees.

Combine all ingredients in a large bowl and toss to combine.  Taste, and add more maple syrup if necessary.

Line a large baking sheet with parchment paper and empty seed mixture on top, spreading evenly.  If necessary, split mixture in half and use a second parchment lined baking sheet to avoid cramping.  With another piece of parchment paper on top roll out to even.  Bake for 10 minutes check and cook more if needed.  Cool completely, it will harden with cooling.  Enjoy!

Blueberry Balsamic Dressing

Blueberry Balsamic Dressing

Makes 1 cup

Ingredients:

1 garlic clove minced

2/3 cup olive oil

1/3 cup balsamic vinegar

1 tsp. mustard

1tsp. miso

1 tbs. blueberry jam

sea salt if needed

Directions:

Combine all ingredients in a blender. Season to taste with salt. 

Banana Flax Muffins

Banana Flax Muffins

3 tbs. of ground flax combined with 3 tbs. of warm water
2/3 cup maple syrup
3 over-ripe bananas, mashed
1/2 cup applesauce
1/3 cup of sunflower/olive/coconut oil
1 tbs. vanilla
1 3/4 cup wheat flour
1/4 cup millet flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
Directions:
Preheat oven to 350 degrees.  Oil muffin tins with a paper towel and dash of oil

Combine the flax and water mixture and set aside until thickened.  In a medium bowl, mash the bananas, add applesauce, oil (if you are using cocnut oil make sure you melt it first), and vanilla.  In a large bowl, combine the flours, baking powder, baking soda, and cinnamon.  Add the salt and mix well.  Add the wet mixture to the dry mixture and stir until combined.

Scoop batter into your muffin tins, about 2/3 full.  Place in the oven and bake for 15 minutes.