My new favourite cookbook at the moment is from Anita Stewart the wonder woman of Canadian cuisine. You will see many more recipes from this exceptional Canadian in the months to come but I wanted to begin with this dressing. Can you believe that it is made with tofu which makes for an extremely creamy dressing? Since it is made with tofu does this make it a meal in itself? Nevertheless it is the best caesar dressing I have made in a long time!!!!Canadians are becoming increasingly aware of the benefits of eating locally produced food for many reasons. It tastes better, it supports the community, and, because it doesn’t need to be shipped long distances, it’s better for the environment. Sometimes, though, eating locally can feel more like a duty than a joy. It doesn’t have to be that way! Anita Stewart's Canada is the definitive cookbook about our country, featuring homegrown ingredients with recipes as diverse as our melting pot of different cultures. From reading your blogs I find that this is the case in all countries....so eat LOCALLY whenever you can!!!!!!!
This recipe from the book comes from Alison Bell who teaches chef training at David Thompson Secondary school in Invermere, British Columbia. She notes that "if the dressing is too acidic for your taste, add a pinch of salt. If you prefer to make a vegan caesar dressing , replace the anchovy with 2 tsp tamari (1o mL) and omit the cheese."
This recipe from the book comes from Alison Bell who teaches chef training at David Thompson Secondary school in Invermere, British Columbia. She notes that "if the dressing is too acidic for your taste, add a pinch of salt. If you prefer to make a vegan caesar dressing , replace the anchovy with 2 tsp tamari (1o mL) and omit the cheese."
I am submitting this DRESSING recipe to this months fabulous vegetarian blogging event No Croutons Required . The founders of this event are the talented duo Holler of Tinned Tomatoes and fellow Canadian Lisa of Lisa's Kitchen. Each month they are looking for our vegetarian soups or salads with the theme being DRESSINGS for this month. Both of these ladies follow a vegetarian and healthy lifestyle which is evident in each of their feature stories. They have heard me say this before but they are both such sweeties that I have to participate in their event as often as I can!! I think they would enjoy this dressing immensely with the substitution of tamari for the anchovy paste!!!! All you need is a food processor or immersion blender. Toss the dressing with some romaine lettuce greens, garlic croutons (just for the event) and top with more Parmesan cheese.
**New Age Caesar Dressing**
1/4 cup (60 mL) lemon juice
2 tsp (10 mL) grated lemon juice
2 or 3 cloves garlic, minced
1/2 tsp (2 mL) red pepper flakes
2 T (30 mL) anchovy paste (or 2 tsp/10 mL tamari)
2 tsp (10 mL) Dijon mustard
8 oz (250 g) silken tofu
1/2 cup (125 mL) cold-pressed soybean oil, sunflower oil or canola oil
1/3 cup (75 mL) freshly grated Parmesan cheese
2 T (30 mL) minced Italian parsley
salt and freshly ground black pepper
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In a food processor, blend the lemon juice, rind, garlic, red pepper flakes, anchovy paste, mustard and tofu until smooth. With motor running, slowly add the soybean oil. Fold in the Parmesan cheese, minced parsley and salt and pepper to taste.
