Way back when before I went vegan (BV) my favorite lunchtime meal was a big Caesar salad with grilled or blackened chicken or fish. Later on, it was the Buffalo Chicken Caesar Wrap, sometimes found as a lunch special on menus. I love the contrast of the creamy tangy dressing and crunchy Romaine lettuce against the spicy cayenne pepper sauce.
Now I have finally found an excellent vegan Caesar salad dressing, courtesy of Roberto Martin, Ellen DeGeneres’ personal chef, and an excellent vegan Buffalo sauce recipe from The Post Punk Kitchen that tastes EXACTLY like restaurant-style, the two worlds have come together in my NEW favorite lunch!
Tempeh is one of the very best plant-based sources of protein. I find WestSoy brand very mild, without the bitterness sometimes associated with tempeh. It also helps to steam tempeh before combining with sauces and marinades to improve texture and flavor.
From Vegan Cooking for Carnivores
Note: This recipe makes alot of dressing (2 1/2 cups). A tablespoon of this intensely flavorful dressing goes a long way, so I cut the recipe in half when I make it.
Juice of 2 lemons
3 garlic cloves, crushed
4 tablespoons capers, packed in brine
Dash of caper brine from the jar
4 tablespoons Dijon mustard
2 teaspoons vegan Worcestershire sauce (preferably Annie’s)
2 tablespoons red wine vinegar
1 to 2 tablespoons nutritional yeast (optional)
1 1/2 cups vegan mayonnaise
1 tablespoon freshly ground black pepper
3 ounces good-quality extra-virgin olive oil.
Place all the ingredients in the jar of a blender and puree until smooth. Use immediately, or store the dressing in a squeeze bottle or glass container with an airtight lid and refrigerate for up to 2 weeks.
Here’s a link to the Post Punk Kitchen’s Buffalo Tempeh recipe http://www.theppk.com/2013/07/ranch-salad-with-buffalo-tempeh/