Some of you have been asking about my Caesar Dressing recipe using The Vegg. I'm almost embarrassed to call it a recipe, since it's so pathetically easy to put together. But it's one of those gems that delivers maximum flavor for minimum effort – perfect for lazy, tired cooks like me. Anchovy lovers will appreciate the sea saltiness that my requisite hit of miso delivers. I think the Caesar Dressing tastes particularly delicious drizzled liberally over pan-fried Soy Curls [directions follow], on top of a bed of greens. But if you are of the more traditional ilk, serve it over romaine lettuce with plenty of crispy croutons.
Before I give you the recipes, don't forget to enter to win a free copy of Soy Curls. I'm announcing the winner very soon.
- 2 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1/2 tsp mustard
- 6 T extra-virgin olive oil
- 2 T lemon juice
- 1/2 tsp miso
- 2 tsp The Vegg - Vegan Egg Yolk plus 1/2 cup water
- Salt and lots of fresh ground black pepper
Whiz everything together in a mini food processor until creamy. Doesn't get much easier.
Pan-Fried Soy Curls
- 2 cups vegetable broth [I recommend Better Than Bouillon, No Chicken Base]
- 1 cup Soy Curls
- About 1 T of your favorite dried herbs [eg, Herbes de Provençe]
- Olive oil for sauteeing
Soak soy curls in broth for about 1/2 hour. Drain and squeeze out excess broth. [Save broth for other uses.]
Heat about 1 T oil in a saucepan [cast iron works great here] over medium. Add soy curls and sear until browned about 5 minutes. Repeat until all sides are browned, adding more oil if needed.
Place on top of a bed of your favorite greens, then toss with Caesar Dressing.