Recipe_Dairy Free

Almost Caesar Salad
A good Caesar salad is always a treat. This vegetarian version sneaks in a surprise taste, shredded seaweed, giving this salad its traditional anchovy taste without the fish. For a creamier version lower in fat, substitute 1/2 cup soft tofu for half of the oil.
Makes 8 Servings Preparation Time: 30 Minutes

1/4 cup balsamic vinegar
6 tablespoons canola oil
6 tablespoons Dijon mustard
1 tablespoon minced fresh parsley
1/4 cup rinsed and drained capers
1/4 cup shredded seaweed (agar), or julienned nori sheets
1 tablespoon minced garlic
1 tablespoon minced shallots
2 bunches romaine lettuce
1/4 cup fresh lemon juice ( from 1 to 2 lemons)
Sea salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
2 tablespoons soy Parmesan

1. In a bowl using an electric handheld blender, puree the vinegar, mustard, capers, garlic, shallots, and lemon juice. Slowly drizzle in the olive and canola oils. Mix in the parsley and seaweed by hand. Refrigerate. (The dressing will last in the refrigerator for up to 1 week in an airtight container.)

2. In a mixing bowl, tear the lettuce into bite-size pieces and season with salt and pepper to taste. Add the dressing and toss well. Serve on chilled plates with parmesan sprinkled on top.

Arugula With Creamy Shallot Vinaigrette
Mustard and shallots have always been a favorite combination of mine. This is a zippy dressing where a little bit goes a long way. Try sprinkling Lightlife Fakin Bacon Bits on top of this salad for a crunchy meatlike flavor. Chopped grilled chicken or cold poached baby shrimp also go wonderfully in this salad. This dressing will last in you refrigerator for up to 2 weeks in an airtight container.
Makes 4 Servings Preparation Time: 30 Minutes

1 tablespoon egg whites (from about 1 egg)
Sea salt and freshly ground black pepper
1 teaspoon whole grain mustard
1 bunch arugula leaves, cleaned and dried
1 teaspoon Dijon mustard
2 teaspoons minced shallots
8 cherry tomatoes, halved
1 tablespoon red wine vinegar
1/4 cup chopped Bermuda onion
1/4 cup soft tofu
1 tablespoon walnut oil, or olive or canola oil

1. In a food processor, combine the egg whites, both mustards, shallots, vinegar and tofu. Pulse on/off and slowly drizzle in the oil. Season with salt and pepper to taste.

2. In a mixing bowl, combine the arugula, tomatoes, onion and 2 tablespoons of the vinaigrette. Toss thoroughly, adjust seasoning and serve on chilled plates.

NOTE:
There will be enough vinaigrette left to prepare 4 additional salads.

Chopped Vegetable, Tofu And Romaine Salad
Who says Los Angeles has the best chopped salad? Not me. I suggest doubling this recipe, adding the oil and vinegar only to the part you are going to eat right away. You can eat this as a salad, or roll it into a tortilla wrap for a quick, satisfying vegetarian meal on the go.
Makes 4 servings Preparation Time: 45 Minutes

1/2 cup chopped string beans
1/2 cup diced Seared Asian Tofu
1/4 cup diced bell peppers
1/4 cup peeled and diced cucumber
2 cups thinly sliced romaine lettuce
1/4 cup thinly sliced Belgian endive leaves
1 tablespoon extra-virgin olive oil
2 tablespoons rice wine vinegar
1/4 cup diced avocado
Sea salt and freshly ground black pepper
1/4 cup diced tomato

1. Bring a small pot of water to a boil. Add the string beans and cook for 1 minute to blanch. Rinse under cold water and set aside.

2. In a mixing bowl, combine all the ingredients, including the string beans, and season to taste with salt and pepper. Toss well and serve on chilled plates.

Mesclun Greens With Balsamic Mustard Vinaigrette
This is the house vinaigrette at Josie's. I wouldn't call it my house dressing if it wasn't delicious. Mesclun is a mix of organic farmed baby lettuces available in most produce sections. For creamier, lower-fat versions, replace half the olive oil and half the canola oil with soft tofu and blend. For a refreshing herbal flavor add some basil, cilantro, parsley and chervil leaves to the mesclun mix. If you don't have walnut oil, you can substitute an equal amount of canola or olive oil.
Makes 12 servings Preparation Time: 20 Minutes

1 teaspoon minced garlic
6 tablespoons extra-virgin olive oil
1/4 cup minced shallots
1/4 cup canola oil
1/2 cup Dijon mustard
2 tablespoons walnut oil
2/3 cup balsamic vinegar
1 tablespoon fresh minced parsley
1 1/2 tablespoons honey
24 ounces mesclun
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

In a mixing bowl, with an electric handheld mixer, puree the garlic, shallots, mustard, vinegar, honey, salt and pepper. While mixing, slowly add the 3 types of oil to form an emulsified dressing. Mix in the parsley by hand. Refrigerate for up to 2 weeks in a sealed airtight container.

NOTE:
Use approximately 3 tablespoons of the vinaigrette with 2 ounces of mesclun greens for an average salad.

Mesclun Greens With Red Wine-Mustard Vinaigrette
This is a pungent, spicy dressing that holds its flavor with the strong taste of mesclun lettuce. For an entr�e salad, serve with grilled breast of chicken, grilled salmon or yellowfin tuna, or Seared Asian Tofu. Spoon a little Mango, Tomato and Black Bean Salsa or Tomato Basil Concasse on the fish for an exotic and refreshing light meal.
Makes 12 Servings ( 21/2 Cups) Preparation Time: 20 Minutes

10 tablespoons red wine vinegar
1/4 teaspoon sea salt
1/4 cup tamari soy sauce
1/4 cup Japanese wasabi mustard powder
7 tablespoons fruit juice concentrate
1 teaspoon minced shallots
3 ounces soft tofu
1 teaspoon minced garlic
24 ounces mesclun

In a mixing bowl using an electric handheld blender, puree all of the ingredients except the mesclun, adding the tofu at the end.

NOTE:
Use approximately 3 tablespoons vinaigrette with 2 ounces of mesclun greens for an average salad.

Spinach Salad With Roasted Beets And Seared Asian Tofu
This is a meal in itself but it goes well as a side dish to liven up simple grilled fish or chicken. Try adding diced pear, apple or jicama for a crunchy treat or even peanuts or cashews for some extra protein.
Makes 4 Servings Preparation Time: 1 1/2 Hours

1 medium beet
12 yellow cherry tomatoes, halved
1 tablespoon canola oil, plus additional for coating beet
1 cup diced Seared Asian Tofu
3 tablespoons rice wine vinegar
1 tablespoon extra-virgin olive oil
One 1 1/2 -inch piece fresh ginger, peeled and chopped
Sea salt and freshly ground black pepper
6 ounces whole spinach leaves, washed and spun dry

1. Preheat the oven to 350�F. Rub the beet skin with canola oil and roast for 1 hour. Cool the beet and peel the skin under running water. Dice and set aside.

2. In a small saucepan over medium heat, heat the vinegar to just below the boiling point, and pour over the ginger in a small bowl. After 15 minutes, strain the vinegar and set aside. Discard the ginger.

3. In a mixing bowl, combine the spinach, beet, tomato and tofu. Add 1 tablespoon and season with salt and pepper to taste.

Taboule
This is great as a salad, a side dish or an appetizer for lunch or dinner. It's easy to make and can be prepared in advance. For a Mediterranean flair, it's also excellent served with hummus and crackers or pita crisps. Try it as filler for your favorite wrap sandwich or inside a pita.
Makes 3 Servings Prep Time: 30 Mins, + A Few Hrs Refrigeration

1/2 cup cracked bulgur wheat
1 teaspoon minced garlic
1 cup minced fresh parsley
1/2 teaspoon dried oregano
1/4 cup minced yellow onions
6 fresh basil leaves, julienned
2 tablespoons fresh lemon juice (from about 1 lemon)
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
1 tablespoon extra-virgin olive oil

1. In a medium pot, simmer the bulgur in 1 1/4 cups water for 15 minutes. Set aside in a bowl covered with plastic wrap. The bulgur will have swelled to 1 1/2 cups.

2. In a separate bowl, mix together the remaining ingredients. Blend in the cooked bulgur when it is cool. Refrigerate for a few hours or overnight before serving.

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