Caesar Salad*
Romaine is useful for almost any type of salad. This low-fat
Caesar is lovely and can be dairy-free.
Dressing:
1 pkg. soft silken tofu
2-3 cloves garlic
1/3 cup lemon juice
2 tbsp. capers
4 tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. fresh pepper
2 tbsp. olive oil
Drain water from tofu package and empty tofu into a food
processor or blender. Add garlic, lemon juice, capers, mustard,
salt and pepper and puree until smooth. If using oil, pour in
very slowly.
Salad:
1 head romaine lettuce
11/2 cups croutons
1/2 cup Caesar dressing
2-4 tbsp. grated soy or dairy Parmesan cheese
Cut or tear romaine into bite-sized squares and toss with
croutons, dressing and cheese. Makes 4 servings.
*From Cooking Vegetarian by Vesanto Melina and Joseph Forest.
Published by Macmillan Canada.
Honey Mustard Garlic
Dressing*
So what's this interesting stuff in your box called MIZUNA?
Probably originated in China; this mustard green is favored in
Japan. Mild, peppery flavor and a feathery appearance. Good for
mixing with Other Salad Ingredients such as lettuce, tomatoes and
salad mix greens.
You can use your garlic to make this lovely dressing. Pour this
mixture directly onto your mizuna or mix it into a larger salad.
Tasty!
2 heads of Roasted Garlic (see directions below)
2 tbsp. Dijon mustard
1 1/2 to 2 tbsp. mild honey
3 tbsp. cider vinegar
1/4 cup unsweetened apple juice
1/4 tsp. salt
ground black pepper to taste.
Squeeze the garlic paste from the roasted heads into a blender.
Add the mustard, honey, vinegar, apple juice, salt and pepper and
puree until smooth and creamy. Tightly covered and refrigerated
it will keep for about four days.
Roasted Garlic*
Preheat oven to 375 degrees. Remove some of the papery skin from
the heads of garlic, but do not break the garlic cloves apart.
Place the heads in a small, unoiled baking dish. Add a tablespoon
of water and cover the baking dish lightly.
Bake for 45 to 60 minutes until the cloves are very soft to the
touch. *From Moosewood Low-Fat Favourites. Clarkson Potter
Publishers.
Pasta Salad Primavera*
4 slices Yves Veggie Pepperoni
3 cups dry fusili pasta
1 cup tomato sauce
6 tbsp. red wine vinegar
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. basil leaves
1/2 tsp. oregano leaves
1 tbsp. chopped parsley
1/4 cup green onions, chopped
1/4 cup olives, chopped
1 cup carrots, diced
1 cup cauliflower florets, bite size
1 cup broccoli florets, bite size
1/2 cup red bell pepper,
1/2 cup green bell pepper
Cook pasta and drain and rinse under cold water. Add tomato
sauce, vinegar, salt, pepper, basil, oregano, parsley, green
onions, olives, carrots, cauliflower, broccoli, bell peppers and
Yves Veggie Pepperoni. Gently mix.
Refrigerate for 1 hour if possible.
*From Yves Veggie Cuisine. Published by Yves Potin.
bugus@ladybugorganics.com
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