After reading Tomatoland, we stay away from buying tomatoes that are not organic or are out of season. In the winter, we’ll make tomato salsa with organic, salt-free canned tomatoes.
1 can (15 ounce) diced or crushed salt-free, organic tomatoes
1/2 cup finely chopped cilantro
1/3 cup finely chopped scallions
juice from one lime
1/2 teaspoon red pepper flakes
In a medium bowl toss all the ingredients together and mix well. Let set about 10 minutes. Serve with REAL Corn Chips.
I find that many of the vegan Caesar Salad recipes going around use an awful lot of processed vegan mayonnaise to try and get that authentic Caesar Salad taste. Well here’s a recipe that gives you the taste without all of the processing. This dressing is loaded with fiber, something processed oils can’t give you, because sesame tahini is used as the oil/egg base for the dressing. Don’t forget the fresh garlic! Try this dressing on our REAL Caesar Salad served with REAL Caesar Salad Sun-dried Tomato Filets and REAL Caesar Salad Croutons! Enjoy!
REAL Caesar Salad Dressing
3 garlic cloves
Juice of two fresh lemons
1 Tablespoon Dijon mustard (vegan)
1/2 cup tahini
1/2 cup nondairy milk (unsweetened)
2 Tablespoons nutritional yeast
1 teaspoon capers (drained)
1 teaspoon caper vinegar (from the jar of capers)
salt and coarsely ground pepper to taste
Place all of the ingredients in a blender or food processor and blend on high speed until emulsified, stopping occasionally to scrape down the sides of the blender/bowl. The dressing should be thick and creamy (if it’s too thick add a few more drops of nondairy milk, if it’s too thin add a teaspoon more of tahini). Let the dressing sit for at least an hour in the refrigerator to marry all the flavors.
Most vinaigrettes have a lot of oil. I prefer a very tangy dijon vinaigrette. If you like yours more mild, add more olive oil.
2 tablespoon Dijon mustard
4 tablespoons red wine vinegar
4 tablespoons olive oil
salt and pepper to taste.
dried herbs, choose the ones you like:
1/2 teaspoon parsley
1/2 teaspoon sage
1/2 teaspoon rosemary
1/2 teaspoon thyme
In a small bowl, slowly beat or whisk vinegar into the mustard. Then slowly add the oil. Mix in herbs. Let sit for a few minutes before serving. Mix well again before tossing with salad.