When I created this Caesar salad, I did a silly dance around the kitchen. Seriously -- it is that good. And the name is perfect for it. I'm betting that this Caesar salad dressing is like nothing you've ever tasted. It is extremely eccentric and undeniably delicious. Who would have thought that curry powder would be the perfect addition to a Caesar dressing? Not me before I took the risk of adding it -- but now I am a total convert. And the nutritional yeast gives this dressing a cheese-like flavor that could please even the most omnivorous Caesar salad connoisseur. This recipe makes extra dressing that you can store in an airtight container in the refrigerator for up to 1 week. Topped with our Quick Garlic Croutons, capers, avocado, and hemp seeds, this dynamic salad will delight your adventurous taste buds.
A classic, very spicy Chinese dish that is usually made with minced meat and tofu, but this vegan version still delivers the punch that is associated with the original.
Roasting blanched almonds very slowly insures that they remain crisp for several weeks. In addition to bundling them with bottles of bone-dry Manzanilla sherry as gifts, I often serve the combination when friends drop by for cocktails.
In this recipe, Nicoise olives are marinated in flavorful rosemary oil with masses of rosemary leaves, a simple technique that imparts a wonderful flavor to the olives and seems to intensify their own. The rosemary is cooked in the oil, so it keeps its green color for several weeks. Packed into French canning jars, these olives look like they were homemade in Provence. They make a perfect instant hors d' oeuvre with chilled wine or cocktails.
I know it is a cliché, but this soup really can be made in less than an hour and tastes like it simmered all day. Minestrone lends itself to variations, so improvise with the ingredients that you have on hand. If you were wise enough to freeze pesto at the end of the summer, you can turn this soup into Minestrone alla Genovese by stirring about 1/4 cup of the pesto into the pot just before serving.
Vegan and gluten-free
Okay, vegetarians (vegans too)! Here's a Thanksgiving entrée that even turkey lovers will want to fork into. If you plan ahead (for example, make the cornbread a few days in advance) all will go smoothly.
Ingredients
From Chef Mark Reinfeld's menu for A Holiday Vegan Feast: