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SALADS
Vegan Caesar Salad Dressings
VERSION 1 (Patricia Kirk)
1/2 tsp Basil Juice of 1 lemon 2 Tbsp soy sour cream 3/4 tsp sugar 1/4 tsp Dijon mustard 1 tsp capers 1 medium clove garlic 1/4 tsp pepper 1/2 tsp dry mustard 2 capfuls Worcestershire sauce (Annie's has no anchovies)
3/4 cup extra virgin olive oil 2 Tbsp soy parmesan
Blend all ingredients together, except the olive oil and soy parmesan. Drizzle the olive oil slowly into the dressing while blender is on low. Add soy parmesan and blend briefly.
Serve topped with croutons and simulated bacon bits (optional).
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VERSION 2 (Joan Weston)
Soy parmesan cheese
Dressing:
1/3 cup freshly squeezed lemon or lime Tabasco Vegetarian Worcestershire Sauce 1 cup extra virgin olive oil Salt and pepper Garlic
Place everything into the blender except the oil, then add the oil slowly.
Serve tossed with home-made croutons (toast spread with Earth Balance and garlic powder),
soy parmesan cheese, and simulated bacon bits, sunflower seeds, and pumpkin seeds.
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