Vegan Caesar Salad

Having picked up some Romaine lettuce at the Somerville Farmers Market, a caesar salad was destined to happen.

Dressing (dressing adapted from Living On Live Food/ Alisaa Cohen)

In a Blender combine:
1/2 cup tahini
1/2 cup water
2 Tbs lemon juice
2 Tbs Braggs Amino Acids or Soy/ Tamari Sauce
2 tsp dijon mustard
1 big garlic clove
dash of cumin
1/4 cup fresh parsley
Blend everything but the parsley. Add parsley to the blender and blend again.

Croutons

1 packet of tempeh (8oz,) sliced into strips, 1/8" thick
Sesame oil for frying

Fry the strips in a wide frying pan for 2 minutes on each side, until golden brown.
(the picture shows a few of the tempeh strips on the salad. Most of them were cubed into squares after frying and mixed in with the lettuce.)

Mix crouton and dressing with 2 heads of Romaine (you might have dressing left over.)


To learn more about tempeh: check out this article about soy products