Yesterday on Martha Stewart was guest chef Eric Ripert (he will soon have his own PBS cooking show--Rock On!) and he made this amazing looking baked Caesar gratin! I just had to try it, and make it vegan (of course!). He took a head of romaine lettuce, sliced it in half and brilliantly poured his version of Caesar dressing on top, added some Parmesan, set it in the oven for about 3 minutes at 400--just to warm the lettuce and to let the ends brown a bit. I made my own dressing, with some help from the The Candle Cafe Cookbook. To make this, simply scour your cabinets for the fixins needed for your favorite Caesar dressing (please, please, please--no bottled versions!)--and follow the above directions. Use some common sense and sort of keep an eye on the cooking time. Trust me, though, this tasted delicious as a warmed side. I served it with tossed pasta and some fresh tomatoes, basil, a dash of olive oil and balsamic to taste--dinner for one, it was perfect!
Vegan Caesar Dressing
1/2 package of Nori Soft Tofu (the kind in the vacuum packed box)
1 sheet of nori seaweed (crumbled)
1 tablespoon vegan mayo (Veganaise)
2 teaspoons drained capers
2 teaspoons lemon juice
1/2 cup soy milk
1 tablespoon Braggs Liquid Aminos
1 teaspoon Louisiana Hot Sauce
1 clove garlic, minced
1 tablespoon dijon mustard
1 teaspoon Spike all purpose seasoning
some shredded vegan cheese for topping the romaine lettuce wedge
Place all ingredients in a blender and blend until smooth.
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