Sunday, May 27, 2012

Vegan Caesar Salad

First of all. No. I am not a vegan. But for the state of health of my household inhabitants, we have decided to change our cooking ways.

Some changes to the household:

Mostly vegetables. Healthy fats. Low cholesterol. Healthier alternatives. Lesser meat. Still keeping' it delicious.

This has been a challenge at first. But I noticed a slight change in the household look at cooking: It is in indeed fun. It's fun because experimenting in ways to make a healthier meal is creative. And being creative is fun. It is easy to make caesar salad dressing from my parent's time-tested recipe, but how can we keep it delicious and healthy at the same time? That's the challenge. And we have embraced this and opened our pantry and refrigerators. Bring it on amaranth! Why yes, SeƱor tofu, you may join us for breakfast.

A member of my household shed 40 pounds and his cholesterol level is down to a normal level. And he enjoys the occasional Beef taco. Gnocchi gorgonzola. Even macaroni salad. But we don't make a habit of it. We love to eat and love to cook. And have changed our ways slightly. I'll still post an occasional meatball parmesan recipe. But also expect to see healthier ingredients spread throughout some recipes.

We can't stop now. We're just getting started.

Mom and Dad's Caesar Salad Recipe - Re-engineered Vegan

This has been our go-to fast and easy dinner when we are way too tired to cook. It is simple and easy. I adapted it from my parent's delicious caesar salad dressing recipe. Just a few changes and it tastes the same, but healthier. Enjoy!

1 clove garlic - finely chopped and smashed into bottom of bowl
1/4 cup fake parmesan cheese
2 tbsp lemon juice
1 tbsp tahini
1 tbsp dijon mustard
Package Iceberg Lettuce

Mix all ingredients together. Add lettuce and toss. That's it.

Add your favorite toppings. Steak. Fake Chicken strips (we love). Shrimp. Whatever you like.

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