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, Señor 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.

Fried Panko Pork and Grilled Corn & Blueberry Salsa

That's right folks- grilled corn and blueberry salsa.

I've been inspired this past week, whipping up delicious goodies earning the title of "Best Dish of the Year" in my household from the attendees (my sister and boyfriend).

Grilled corn and blueberry salsa is a dish inspired by a recipe my friend sent over to me including peaches and grilled corn. I immediately thought to myself, "If peaches work, why can't blueberries?" So, I got cooking...

Grilled Corn and Blueberry Salsa
Ingredients:

1 pint blueberries
6 ears corn
1/4 cup chopped fresh mint
1 tbsp lime juice
Salt and pepper to taste
1 tbsp. butter

Directions:

Boil a pot of water and add a pinch of salt and butter
Snap corn in half and add to pot of boiling water
Cook for 8 minutes
Set aside and add add a sprinkle of lime juice and coat with salt and pepper
Add to preheated grill and cook for 8 minutes, turning to "char" all sides
Set aside to cool
Smash blueberries in bottom of pan
Add mint, salt, pepper and lime juice
Cut corn off of the cob with a sharp knife and add to mixture
Mix everything together and serve!



Fried Panko Pork
Ingredients:

4 Center Cut Pork Chops
Salt and pepper to taste
Panko bread crumbs for coating
Vegetable oil to fill 1" of pan

Directions:

Heat oil in a large fry pan over med-high heat
Dry pork chops with paper towel and season with salt and pepper
Add a dash of pepper to panko coating
Dip pork chop into coating on both sides, pressing down to coat evenly
Add slowly to fry pan, making sure not to crowd the pan


Cook until the breading is a nice golden color, approximately 5 minutes on each side
Serve!

Grilled Cheese Crouton Caprese Salad with Pesto Vinaigrette

Have you ever wondered what makes a grilled cheese sandwich so delicious? Could it be the rich buttery taste of the bread? Maybe the creaminess of the melted mozzarella cheese? Or, could it be the crispy texture of the formation of the bread into toast? Maybe even add a splash of color and a bolt of bold flavor with a creamy pesto spread. Let's just say it is all of the above.

Now, pair that delicious grilled cheese sandwich with a pesto vinaigrette, cherry tomatoes and transform the sandwich into croutons. You now have a different spin on an Italian Caprese salad, which is traditionally compiled of fresh mozzarella, tomatoes and fresh basil. Check, Check and.... Check.

Grilled Cheese Caprese Salad with Pesto Vinaigrette
What You'll Need:

4 slices Wheat Bread or Spelt Bread
Butter for pan
Pesto Sauce
1 tsp Red Wine Vinegar
Grape Tomatoes
6 slices Mozzarella Cheese
Salt & Pepper

Directions:
Place 1 tsp. butter in hot pan and swirl around to melt
In the meantime, spread pesto on 2 slices of bread
Place 3 slices of mozzarella cheese on 1 slice of bread and place other slice of bread (pesto side down) on mozzarella
Place on pan and press down with spatula, cooking for a few minutes on each side, making sure not to burn.
Make 1 more sandwich
In the meantime, cut in half a few handfuls of grape tomatoes and toss in bowl
Mix together 1 tbsp pesto with 1 tbsp red wine vinegar and whisk together with fork and add to bowl
Cut up sandwiches into small, bite size pieces and add to bowl
Add a pinch of salt and some freshly ground black pepper
Combine ingredients and serve

Buckwheat Tabouli Salad

I am absolutely in love with tabouli. Tabouli is a perfectly light dish to enjoy in the spring or summer months. And I don't use the word "anyone" lightly here. My boyfriend adored the tabouli I made for him last night, which was so shocking coming from a guy who hates anything green but money. I made the tabouli at home and brought it over his house in an airtight container and once I popped off that lid and told him to breathe in the splendor, he fell in love. We paired it with toasted pita bread for an authentic Mediterranean feel. Now, only if I had a brick-paved, outdoor trattoria to enjoy my coffee in the morning....

2 bunches parsley, finely chopped
6 green onions, finely chopped
1 tablespoon dried mint
3 tomatoes, finely diced
2 cups vegetable stock
1 cup buckwheat
1 egg white, beaten slightly
3 tablespoons olive oil
4 lemons, juiced
1/4 tsp salt
1/4 tsp black pepper

*Bring vegetable stock to a boil
*In the meantime, mix together beaten egg white with buckwheat
*Add buckwheat mixture to pan set at high heat and cook for 3 minutes, stirring regularly to break up clumps
*Add buckwheat mixture to stock and cook for 7 minutes, covered
*In the meantime, mix together salt, pepper, lemon juice, olive oil and mint and set aside
*Let buckwheat cool
*Mix buckwheat together with tomatoes, green onions, parsley and dressing mixture
*Add salt and pepper to taste
*Serve with pita bread