Veganomicon: The Ultimate Vegan Cookbook Part 28

3-4 cloves garlic, peeled and crushed

pound silken tofu (preferably fresh, not vacuum-

packed)

cup olive oil

3 tablespoons fresh lemon juice

1 heaping tablespoon capers

4 teaspoons caper brine

1 teaspoon sugar

teaspoon mustard powder

Salt

Croutons: cup olive oil

4 cloves roasted garlic (page 32)

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-

size pieces

teaspoon salt

Salad: 1 large head romaine lettuce, chopped

Freshly cracked black pepper

Handful or two of spinach and arugula, torn into

bite-size pieces

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 blender until creamy. Add the lemon juice, capers, caper brine, sugar, and mustard powder, and pulse until blended. Adjust the lemon juice and salt to taste. Pour into the container with the ground almonds and whisk to combine. Cover and allow the dressing to chill in the refrigerator for a minimum 30 minutes, optimally 1 to 1 hours.

WE like to add a little spinach and arugula to this Caesar salad-the rich dressing contrasts perfectly with these bitter greens-but it's not essential. Make an entree out of it by tossing cubed, grilled tempeh or tofu (page 97) and grilled mushrooms, asparagus, or leeks. Other optional add-ins include roasted red peppers (pages 26-28), shredded red cabbage, shredded carrot, steamed or roasted green beans, or slivered toasted almonds.

While 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 a.s.semble 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 entree). If using, add vegetables, tempeh, and so on. Ladle on 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.

CORN AND EDAMAME-SESAME SALAD.

SERVES 4 TO 6.

TIME: 45 MINUTES.

This salad is ridiculously simple yet so satisfying-it's nutty, salty, fresh tasting, and crisp. We like to munch on it as a snack throughout the day but it's also a perfect accompaniment to an Asian-inspired meal. Try it alongside b.u.t.ternut Squash Rolls (page 50) for a delicious cold summer dinner. If you like, serve over a bed of baby greens. For an even heartier salad, add two thinly sliced avocado halves right before serving.

Dressing: 2 tablespoons toasted sesame oil

1 tablespoon rice vinegar (regular vinegar works, too)

2 teaspoons tamari or soy sauce

Salad: 2 cups frozen, sh.e.l.led edamame

1 cup fresh corn (1 or 2 ears, depending on the size)

or partially thawed frozen corn

2 tablespoons toasted sesame seeds

Generous pinch of salt

BRING A big pot of water to a boil. Meanwhile, whisk all the dressing ingredients in a medium-size mixing bowl.