Monday 26 July 2010

New Beginnings!!

Well, this will be my last post for awhile as we leave in 2 days now I will be without internet or a kitchen!! Didn't think I would get another post in but this beautiful and super yummy vegan carrot cake was made for us for a leaving party and I just had to blog it! It was made by who has a stall at Brick Lane Market and comes highly recommended, she makes simply beautiful and delicious cakes.....and vegan too, yay!! :-)

I probably won't get to blog for quite awhile as we are building our own house and the kitchen isn't even fitted yet, but will if I can! Thank you all for following and hope you continue to for the next stage :-)

Bye for now.....

Friday 2 July 2010

Vegan Caesar Salad

Vegan Caesar Salad with Garlic Bread Croutons.

This is a fine salad. Seriously fine. I could eat bowls and bowls of it and believe me, I don’t say that often about salads! I was inspired by Vegan Yum Yum’s last post of Avocado and Wasabi Salad. I made it the other day and it truly is amazing, I urge you all to make it. But, I couldn't get over how much the houmous in the dressing reminded me of a Caesar dressing. I’m guessing it’s the texture, the slight grain in houmous emulating the parmesan cheese and the garlic flavour coming through. So I set about using houmous in a Caesar dressing and came up with this. I think it tastes like a Caesar salad but more importantly, I think it tastes better. As it should, the raw egg has basically been replaced with houmous, and what would any sane person prefer to eat??? I will be making this one often for sure! :-)

Vegan Caesar Salad with Garlic Bread Croutons.

Vegan Caesar Salad
serves 2

• 150g Romaine lettuce, torn roughly
• 60g houmous
• 1 tsp dijon 
• 1/4 tsp vegan Worcester sauce
• 2 tsp olive oil
• 1 tsp fresh lemon juice
• garlic bread croutons - recipe below.
• freshly ground black pepper
• Parmy or cheddar cheezly, grated fine. (Vegusto Piquant would be nice too!)
• Depending on the consistency of the houmous you use you may need 1 - 2 tsp of water.

Place the lettuce and croutons into a large bowl. In another bowl whisk together the houmous, mustard, oil, Worcester sauce and lemon juice. Pour this over the leaf and toss well (hands are best here - get mucky!) Dish it up with a good grating of Parmy cheezly on top and some freshly ground black pepper.

Garlic Bread Croutons:

30g French bread, crusts removed and sliced into cubes (about 2 large slices)
1 Tbsp vegan butter
1/4 + 1/8 tsp garlic powder
1/4 + 1/8 tsp dried parsley
pinch of sea salt

Preheat the oven to 160C. In a small saucepan add the butter, garlic, parsley and salt. Heat until butter has melted and there are no lumps. Remove from the heat and add the cubed bread, toss gently with a rubber spatula until as evenly coated as possible. There will be some parts not covered, that's OK - you don't want to saturate the bread here.

Scatter on a baking sheet and bake for 15 minutes. They should be crisp and golden brown at this stage, if not, bake until they are. Remove and transfer to a plate to cool.

Source: based on Savory Sweet Life's Homemade Croutons Recipe.

Vegan Caesar Salad with Garlic Bread Croutons.

Nutritional Information: per serving

Calories: 229
Fat: 16.2g
Sat Fat: 2.0g
Carbs: 16.2g
Sugars: 2.2g
Fibre: 3.3g
Protein: 5.2g

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