The secret to creamy Caesar dressing without mayonnaise is in the unassuming chickpea. Along with adding body, chickpeas deliver protein, fibre, and iron. This dressing can be prepared up to one week in advance.
Crispy croutons made with new potatoes deliver that stock Caesar crunch. Whenever possible, choose organic ingredients.
Croutons 1/2 lb (225 g) new potatoes 2 Tbsp (30 mL) butter or coconut oil 1/2 tsp (2 mL) dried dill 1/4 tsp (1 mL) sea salt
Dressing 1 cup (250 mL) cooked chickpeas, drained and rinsed if using canned 1 to 2 garlic cloves, minced 1/4 cup (60 mL) lemon juice 1/4 cup (60 mL) grated Parmesan cheese or nutritional yeast (for dairy-free) 1/3 cup (80 mL) extra-virgin olive oil 1/4 tsp (1 mL) sea salt 1/2 tsp (2 mL) ground black pepper 1/2 cup (125 mL) water, to thin (you may not use full amount)
Slaw 1 bunch kale, de-stemmed and sliced into thin ribbons
Preheat oven to 300 F (150 C).
Fill medium pot halfway with water and bring to boil. Place potatoes in steamer basket over boiling water. Steam until slightly tender but not fully cooked (do not overcook or they’ll crumble). Allow to cool slightly.
Warm oil or butter in large skillet over medium heat. Add steamed potatoes and sprinkle dill and salt evenly over potatoes. Sauté for 5 to 10 minutes, until potatoes are starting to brown and crisp. Transfer to large baking sheet and keep warm in oven while preparing slaw.
Place all dressing ingredients except water in blender or food processor. Purée until creamy. Slowly add water until dressing is thin enough to toss with kale (depends on whether you prefer a thicker or thinner Caesar dressing).
In large bowl, toss shredded kale with enough dressing to coat (it’s possible you won’t use all dressing). Refrigerate for 5 to 10 minutes. Divide salad among serving bowls and top with potato croutons. Serve immediately.
Dressed slaw can be refrigerated for up to 3 days. Keep potato croutons in separate container, reheating in oven and topping slaw just before serving.
Each serving contains: 285 calories; 7 g protein; 19 g total fat (7 g sat. fat, 0 g trans fat); 24 g total carbohydrates (2 g sugars, 4 g fibre); 296 mg sodium
source: "Spring Slaws", alive #390, April 2015
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.