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 http://cakesbyverna.co.uk/ 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.....
-Deb

♥

Vegan Caesar Salad

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! :-)

Serves 2:

150g Romaine lettuce, torn roughly

60g houmous

1 - 2 tsp dijon (I like the kick of the higher measurement)

1/2 tsp vegan Worcester sauce

2 tsp vegetable oil

1 tsp fresh lemon juice

40g garlic and herb croutons, I just used store bought here, homemade would be lovely.

freshly ground black pepper

mature cheddar cheezly

Place the lettuce and croutons into a large bowl. In another bowl stir together the houmous and mustard, slowly stir in the oil then add the Worcester sauce and lemon juice. Stir well then add a few grinds of black pepper. Pour this over the leaf and toss well (hands are best here - get mucky!) Dish it up with a good grating of extra mature cheddar cheezly on top and some more black pepper.

♥

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

You Might Also Like: