Vegan Ceasar Salad Recipe

Dressing:

3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
Salt and freshly ground black pepper

Place all ingredients in a blender and blend until smooth.



Parmesan Cheese:


1 Cup ground almonds
1/2 Cup nutritional Yeast

Mix ingredients together


Salad:


1/2 head Curly Kale (chopped)
1 head Romain lettuce (chopped)


Directions:


Place Kale in a salad bowl and pour half of dressing mixture over it.  Massage Kale to soften it.  Let it stand for 15 minutes.  Add the Romain lettuce and the rest of the dressing.  Toss lightly.  Add 2 to 3 T of the Parmesan cheese, and toss.  Serve with croutons on top, if you like.

Vegan Wild Mushroom Gravy

I only have a paper copy of this recipe.  I tried to find it again on the internet, but it is lost.  It is a great recipe for holidays.  I'd give a nod to the chef, if I could find him.

Vegan Wild Mushroom Gravy

¼ cup stock (for steam frying)

3-6 cloves of garlice minced

1 large white onion diced

1 ½ cups wild mushroom of choice chopped

2 T tamari

3 cups vegetable or mushroom stock

¼ cup merlot, or other spicy red

½ cup all – purpose white flour

¼ cup nutritional yeast

3 sprigs of rosemary, off stem and minced

2 T fresh thyme minced

¼ teaspoon black pepper

Steam fry the garlic and onion in the ¼ c stock for about three minutes on medium heat, add the mushrooms and fresh herbs and continue to sauté for a few minutes.  Add the red wine and cook for a few minutes.  Add stock and stir, bring to a simmer.  For the flour, yeast, and soy sauce make a slurry and add slowly to stock.  Bring the gravy to a boil on medium to medium – high heat, stirring constantly.  Add salt and pepper to tast.  If the gravy is to thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it.  Use a wire whisk to eliminate lumps.