So I'm here on Tuesday so can't call this Meatless Monday. But just wanted to take a moment to say hello, share a few thoughts and an incredibly delicious recipe.
We've been discussing the benefits of a vegetarian diet in my series Macca's Meatless Monday weekly for almost four years! But now it seems that many who are reducing their meat consumption are saying that as the evidence grows regarding the contribution of meat/livestock production to Climate Change they are wanting to do more than just reduce meat consumption one day a week. So they're saying more recipes and tips please! Huzzah!
So I'll try and maybe get some help with some short diaries during the week which we'll call Weekday Vegetarian...which is a riff from Graham Hill of Treehugger who is meatless during the week and then pigs out on weekends. So no official schedule just having some fun during the week.
First, I wanted to share a thought I had recently and when I do you're going to be grateful that you don't live with my mind. I was thinking about per capita meat consumption in the US so looked up the figures and here they are(pdf):
Beef....66 lbs
Pork...50.5 lbs
Poultry...103.8 lbs
So if you are an average meat eater in US you can imagine yourself being followed everywhere you go..sort of like Mary Had a Little Lamb by a smallish cow, a cute little pig and about 20 chickens! They all require space constantly. They also are eating and drinking water regularly and food is being grown for them somewhere including the water, fertilizers etc for that food. And they are also excreting waste routinely. So you have an entourage of living creatures who together probably weight more than you do! So that gives a good idea of how meat consumption increases your carbon footprint...like carrying another (larger) person around all day! Whew!
So on to the recipe I want to share. I've been a Caesar Salad fanatic since my first taste and when I first started making them I used a coddled egg, anchovies and cheese. Well first I decided I wanted to leave out the egg and I barely noticed that. Then more recently decided to forgo the anchovies and cheese. And now I have a new addiction..it's this tangy, healthy Vegan Caesar Salad...
VEGAN CAESAR SALAD
This recipe is so delicious and can be a light meal as has some good protein with the tofu. You don't have to be vegan or vegetarian to enjoy this...just tastes beautiful. To make more filling add some sliced smoked tofu on top...yummy by Isa Moskovitz.
Caesar dressing:
1/3 cup slivered or sliced almonds
3-4 cloves garlic, peeled and crushed
3/4 cup silken tofu
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 heaping tablespoon capers
4 teaspoons caper brine
1 teaspoon sugar (optional)
1/2 teaspoon mustard powder
Salt
Croutons:
1/4 cup olive oil
4 cloves roasted garlic (if you don't have time to roast it's okay but will be a stronger garlic taste)
1 tablespoon fresh lemon juice
1 medium size loaf French or Italian bread (little less than 1 pound), stale and torn or sliced into bite-sized pieces
1/4 teaspoon salt
Salad:
1 large head romaing lettuce, chopped
Freshly cracked black pepper
Handful or two of spinach and/or arugula, torn into bite-sized pieces (optional)
Prepare the dressing: Pulse the sliced almonds in a food processor or blender until crumbly. Empty the ground almonds into an airtight container that you'll be using to store the finished dressing. Blend the garlic, tofu, and oil in the food processor or belnder until creamy. Add the lemon juice, capers, caper brine, sugar, and mustard powder, and pulse until blended. Adjust the salt and lemon juice to taste. Put into the container with the ground almonds and whisk to combine. Cover and allow the dressing to chill in the refrigerator for a minimum of 30 minutes, optimally 1 to 1 1/2 hours.
While the dressing is chilling, prepare the croutons: Preheat the oven to 400F. Combine the olive oil, roasted garlic, and lemon juice in a large bowl. With a fork or immersion blender, mash or blend the mixture until creamy. Add the torn bread and toss to coat each piece with the oil mixture. Spread onto a rimmed baking sheet, sprinkle with salt, if desired, and bake for 12 to 14 minutes until golden brown. Toss the croutons twice during the baking process. Remove from the oven and cool the croutons on the baking sheet.
To assemble the salad, place in a large bowl 2 to 3 cups of lettuce/greens per individual serving (amount depending on whether it's a side or an entree). Ladle on 1/3 cup of the dressing (or more or less to taste), and use kitchen tongs to toss the greens and coat them with dressing. Add the warm croutons, toss again, and transfer to a serving dish. Sprinkle with a little freshly cracked pepper. If not serving right away, warm croutons in 300F oven for 5 to 8 minutes before adding to the salad.
Serves 4 to 6 as a side, 2 to 3 as a main.
"We Are Gonna Be Friends" White Stripes