| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Vegtime1 |
6 |
servings |
INGREDIENTS
| 3 |
sl |
Whole wheat or French bread; up to 4 |
|
|
Trimmed and cubed |
|
|
(about 1 1/2 cups) |
|
|
Vegetable oil cooking spray |
| 1/2 |
ts |
Dried rosemary |
| 1/2 |
ts |
Dried marjoram |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Blanched and ground almonds |
| 3 |
|
Cloves garlic; minced |
| 3 |
tb |
Dijon mustard |
| 3 |
tb |
Nutritional yeast flakes |
| 2 |
tb |
Soy sauce |
| 3 |
tb |
Fresh lemon juice |
| 1/4 |
c |
Water |
| 1 |
tb |
Extra-virgin olive oil; (optional) |
| 1 |
lg |
Head romaine lettuce |
|
|
Torn into large pieces |
INSTRUCTIONS
CROUTONS
SALAD
6 SERVINGS VEGAN
This new take on Caesar salad has no animal products and less fat and
fewer calories than the traditional version. Nutritional yeast and
ground almonds substitute nicely for the flavor and texture of
Parmesan cheese.
Croutons: Preheat oven to 325 degrees. Lightly coat bread slices with
vegetable oil cooking spray. In small bowl, mix remaining crouton
ingredients. Add bread; toss to coat. Spread in a single layer on
baking sheet. Bake until croutons are dry and lightly toasted, 10 to
15 minutes. Remove from oven and set aside.
Meanwhile, in food processor or blender, combine almonds, garlic,
mustard, yeast flakes, soy sauce, lemon juice, water and oil if
desired; process until smooth and well blended. To serve, toss
together lettuce and croutons. Add dressing and toss to coat. Serve
right away.
PER SERVING: 127 CAL.; 2G PROT.; 9G TOTAL FAT (1G SAT. FAT); 10G
CARB.; 0 CHOL.; 118MG SOD.; 2G FIBER.
Recipe by: Vegetarian Times Magazine, March 1998, page 45
Converted by MM_Buster v2.0l.
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