There is a benefit to cleaning over the holidays: you discover hidden treasures. One of the best things that I've found in ages has to be a small scrap of paper from a leftover (and clearly destroyed) cookbook that I had in my, eh-hem, twenties. I loved this recipe so much, that it was the only one that I was able to salvage throughout my worldwide travels. And now, I share it with you! For those of you who love a salad, but a "real" salad as in a hearty salad that will make you feel full and not just like you're on a diet, this is for you. Vegan or not, this is a crowd pleaser and I have never had anyone leave any on the plate!
Vegan Caesar Salad (cookbook unknown due to years of abuse on the paper)
1 package of silken firm tofu
about 10 green olives
1Tbsp olive brine (the juice from the olives)
2 sheets of Nori (yes, the kind you use for sushi!)
about 1/2 cup extra virgin olive oil
1Tbsp dijon mustard
about 1/4c water (enough to give it the consistency of a dressing)
1/2 lemon, juiced
1 small clove of garlic
salt and freshly ground black pepper (I like a LOT of black pepper)
Super easy: just throw all the ingredients in a blender and VOILA! You're done. I like to serve this on romaine lettuce with croutons on top. A little bit of dressing goes a long way, so under-estimate how much you want to put on and then go from there.
It's amazing as a salad, and our kids like it so much, you can use it as a dip too to squeeze in some sea veggies into their diet!