Рецепт VeganMoFo 2013 #15 - The Towering Salad - A New Poem
A little ditty Mac put together in honor of making a Tofu Caprese Salad with a creamy red pepper dressing!
I've been on this weird poetry kick lately. So here's a little ditty about Sunday's dinner
The Towering Salad (to the tune of "On Top of Spaghetti")
On top of romaine lettuce
All covered in veggies
I lost my poor tofu
Because it was so yummy
It rested on eggplant
with pretty grill marks
That laid on asparagus
with lemon juice not too tart
It was layered with tomato
Heirlooms taste so good
Then topped with strips of red peppers
And a dressing that will make you drool
I cut into the tower
My mouth opened wide
Now, I've lost my poor tofu
After too many delicious bites
What do you think?
For Sunday's dinner, I was inspired by a Caprese (tomato-mozzarella-basil) salad. I hadn't eaten one in a while. Being on our diet, we couldn't use cheese, even vegan cheese! So I would substitute the cheese with tofu seasoned with a little oregano and black pepper. It worked pretty well.
Building upon my love of Caprese salads, I decided to make a tower with tofu, heirloom tomatoes, grilled asparagus, grilled eggplant and roasted red peppers. The tower sat on top of romaine lettuce. Unfortunately, we were out of fresh basil leaves. Normally, I would use balsamic vinegar and olive oil for a dressing, but instead I made a spicy roasted pepper dressing with dried basil. With roasted peppers as a side, we were all set.
I don't have a formal recipe for the salad itself, but I do have one for the dressing, which is oil-free and still has a lot of flavor. I actually got it from a weight-loss forum, and made some slight modifications. Oh, and it was made in the Vitamix!
Creamy Roasted Red Pepper Dressing
Source: Provida Support Community
Makes approximately 1 cup
Ingredients:
- 1 clove garlic, crushed (I doubled the garlic)
- ½ cup roasted red, yellow, or orange bell peppers (see below for roasting method)
- ½ cup diced tomatoes (Fresh tomatoes, not canned)
- I also added 1 Tbsp. balsamic vinegar, 1/4 tsp. dried parsley, 1/4 tsp. crushed red pepper, 1/4 tsp. dried basil and a dash of ground black pepper
Directions:
To roast peppers, place whole peppers on grill or under broiler until skin is black and charred (turn as necessary). Let cool (careful, there will be steam inside, so I usually slice the peppers once as they are cooling to vent), then peel off charred skin
To make dressing, puree ingredients well in blender or food processor, chill, and enjoy!!! Will keep in the refrigerator about a week
Stacked!