By submitting this form, you are agreeing to our collection, storage, use, and disclosure of your personal info in accordance with our privacy policy as well as to receiving e-mails from us.
As promised in the introduction to the interview with Skinny Bitch in the Kitch author Rory Freedman, here is a recipe I've tested from the book. I must admit that I chose the simple and classic Caesar salad because it's usually a bit harder to impress with recipes that are fairly basic. It was my challenge to the authors to wow me—and they did.
The veganized Caesar contains homemade whole wheat croutons that are covered in herbes de Provence and is tossed in a good amount of Caesar dressing. Their recipe replaces traditionally used anchovies with umami-rich kelp to create the depth and savory elements that are often missing from vegan Caesar recipes. I definitely appreciate the effort to replace the animal products in recipes with a vegan equivalent, instead of just omitting them. Based on the success of this dressing recipe alone, I can't wait to try more from the book.
Caesar Salad With Homemade Herbed Croutons
3 slices vegan whole wheat bread, diced 2 Tbsp. refined coconut oil, melted, or safflower oil 1 tsp. herbes de Provence 1/2 tsp. fine sea salt 3 heads romaine lettuce, cut or torn into bite-sized pieces 1 1/2 cups Vegan Caesar Dressing, or to taste (see recipe below)
Makes 6 entrée-size salads or 8 to 10 appetizer-size salads
Vegan Caesar Dressing
4 oz. silken tofu 6 Tbsp. lemon juice 3 cloves garlic 2 Tbsp. vegan Parmesan cheese 1/2 Tbsp. Dijon mustard 2 tsp. vegan Worcestershire sauce 1/2 tsp. fine sea salt 1/2 tsp. pepper 1/4 tsp. kelp powder (optional) 3/4 cup extra virgin olive oil
Makes 1 1/2 cups