Ceasar and Rustic Beans and Shrooms
So this is going to sound a bit weird, but my friend left her pet food in my fridge and I made it into Ceasar. More specifically, she left the organic romaine she feeds her guinea pigs, and the only thing I ever really do with Romaine is make it into (Vegan) Ceasar salad. I didn’t have any silken tofu on hand, so I knew I couldn’t do the Veganomicon version, but I came up with something even faster and simpler that I might like better. (GASP).
The croutons are simply a couple slices of whole wheat bread, cubed and tossed in a combination of olive oil, garlic powder, S+P. They were baked in a 400F oven for 10 minutes and allowed to let cool with the oven. The dressing was even simpler.
Worlds Simplest Ceasar Dressing
1/3 cup Nayo
1 heaping tablespoon capers
1 large or two small cloves garlic
Splash Lemon Juice
S+P to taste
1. Ready for this? Toss everything into a blender and process until creamy. If you think you should give the garlic and capers a rough chop beforehand go for it, it really depends on how powerful your blender is. This is a fairly small amount…good for two heaping helpings which is what I was after. You can obviously multiply as necessary.
To go with the Ceasar, I made the rustic white beans and mushrooms from V’con, topping with breadcrumbs and putting them in the oven to crisp up. I wasn’t overwhelmed by this….it’d be a nice belly-warmer in the middle of winter, but as far as flavor goes, I’ve had more exciting dishes. It gets a “meh” on the flavor scale. It would work well in the slow cooker though just a thought for the future…
Since we’ve just entered daylight savings time, I am looking forward to more light-time dinners, and more importantly, the opportunity to take pictures in natural light again!!!! So no more dungeon food…at least until the fall, whoohoo!