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Sunday, February 13, 2011

Vegan French Onion Soup and Homemade Caesar Salad

Tonight we made Vegan French Onion soup and Homemade Caesar salad. It was the first time that I’ve ever had French Onion soup. I saw the bowls last weekend, picked them up and just had to try this recipe. There really isn’t too much in onion soup...but it IS tasty!
Click here for the recipe: Vegan French Onion Soup The Caesar salad is a recipe from The Kind Diet. The croutons really make this salad…yumm! The sauce doesn’t turn out white like a normal Caesar dressing would, but it still tastes delicious. I really like how the Nori sheets are incorporated into this salad because it's a great way to get your nutrients!Caesar Salad
For the Croutons:
•1/2 teaspoon dried rosemary
•1/2 teaspoon garlic powder
•1/2 teaspoon fine sea salt
•3-4 slices whole wheat sourdough bread, sliced into cubes (about 1 1/2 cups)
•Olive oil
For the Dressing:
•2 tablespoons blanched or roasted almonds
•3 garlic cloves, minced
•3 tablespoons Dijon mustard
•2 tablespoons shoyu
•1 tablespoon tahini
•3 tablespoons fresh lemon juice
•2 tablespoons extra-virgin olive oil
•1 large head romaine lettuce, torn into bite-size pieces
•1/2 sheet nori, cut with scissors into 2" x 4" strips

Preheat the oven to 325°F. Stir together the rosemary, garlic powder, and salt in a small bowl. Place the bread cubes in a large bowl, and drizzle with the oil. Toss well to distribute the oil. Sprinkle the herb mixture over the bread cubes, and toss again. Spread in a single layer on a baking sheet, and bake for 10 to 15 minutes or until the croutons are dry and lightly toasted. Cool completely.
Meanwhile, combine the almonds, garlic, mustard, shoyu, tahini, lemon juice, oil, and 1/4 cup of water in a food processor or blender; process until smooth and well blended. To serve, toss the lettuce and croutons together in a serving bowl.

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