SUZ' CAESAR
Suzie Politte | General Manager | Kansas City Embassy Suites
I've been a vegetarian for over a decade and always longed for a good 'fishless' Caesar. This one is in on a weekly rotation in my household. The crunch from the chickpeas make it such a good alternative to the sterotypical Caesar salad!
Ingredients
1 Butter Lettuce 1 Romaine Lettuce 1 Avocado 15 oz Chickpeas 2 tbsp Nutritional Yeast 1 Lemon
.5 Cup Vegan Mayo 3 Fresh Garlic Cloves 2 tbsp Dijon Mustard 2 tsp Red Wine Vinegar .5 Red Onion .5 cup Peas 2 tbsp Capers 1 tbsp Olive Oil or coconut oil .5 cup Parmesan Cheese
Instructions
1.Dice garlic fine, add in juice of lemon, nutritional yeast, vegan mayo, capers, Dijon mustard, and red wine vinegar to marinade. 2.Wait a half hour, then blend with Vitamix. 3.Prepare lettuce into bite-sized pieces, add in ice cubes to water to crisp up lettuce. 4.Oven to 425°F—Piping Hot. Place chickpeas on a pan and toss with olive oil, salt, and pepper. Cook for 20 minutes or until you hear popping in the oven. 5.Blend parmesan rind until fine. Leave some for slices of garnish. 6.Spin and dry lettuce, toss with dressing. 7.Cool chickpeas before adding. 8.Assemble peas, red onion, a few capers, and avocado. 9.Try not to eat the entire batch.
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