CAESAR SALAD
This is a recipe from Joanne Stepaniak’s “The Un-Cheese Cookbook.” Stepaniak says, “All the flavors of the world-famous delicacy—minus the raw eggs and dairy products!”

1 C. low-fat, non-dairy milk (vegan)
¼ C. fresh lemon juice
6 Tbsp. brown rice vinegar
2 Tbsp. tahini
4-5 cloves garlic, pressed
½ tsp. mustard powder
2 large heads Romaine lettuce, torn into bite-sized pieces
½ C. Parmazano (see recipe under “Gravies and Sauces” section)
Freshly ground black pepper, to taste
1 recipe croutons (see below)

1. To make the dressing, place the first 6 ingredients in a blender and process until completely smooth. Set aside.
2. Place the Romaine leaves in a very large salad bowl. Pour the dressing over top. Toss well to coat the salad evenly. Sprinkle in the Parmazano and pepper and toss again. Gently toss in the croutons and serve immediately on chilled plates.

CROUTONS

8 C. whole-grain bread cubes

1. Place the tubes in a flat or shallow baking dish, in a single layer, and bake at 350 degrees, stirring occasionally, until toasted, about 30-45 minutes depending on the size of the pan you use. In warm weather, if you prefer not to light the oven, you can toast the croutons in a large, heavy skillet over medium-high heat, stirring often, until they are dry and crisp.

Yield: 8 servings