It’s been a while since I’ve shared a cookbook with you, but you’re in luck because ’tis the season for new releases and I’ve got a couple coming your way in the next few weeks!
I’ve been a fan of Amber St. Peter’s recipes from her blog Fettle Vegan for some time now. She’s always got the most inventive and beautiful dishes (and photography!) that she shares like Jackfruit Philly Cheesesteaks and this ingenious Cranberry Orange Clafoutis. I think it was actually Instagram that drew me to her as we have a shared love of tacos and vegan mexican food. She hosts monthly vegan taco pop ups in her California area under the name Tacolepsy, and man oh man, do I ever wish I lived close enough to try them!!
Her newly released cookbook is titled Homestyle Vegan and let me tell you, it too, is jam packed with gorgeous treats. It’s so appealing that my mother in law picked it up as it lying around the house this other week and she pretty much sat and read it cover to cover. She’s begging me to borrow it to try out a few of the recipes, namely the Quinoa Meatball Subs!
The entire book is filled with cozy, vegan comfort foods – perfect for the chilly weather that’s upon us. The recipes include everything from Biscuits with Mushroom Gravy to Buffalo Cauliflower Bites to Perfect Peanut Butter Cookies . And even the chapters themselves are laid out into mouthwatering categories such as: Meals That’ll Stick To Your Ribs, Bake Sale-Worth Baked Goods, When Cookies Won’t Cut It and Have A Drink. The first recipe I made was the Vegetable Pot Pie and it was the perfect, stick-to-your-ribs winter meal that I look forward to making again and again over this long Northern Ontario winter .
I’m also a sucker for vegan Caesar salads and basically can never turn one down when I see one grace a menu. Homemade are always the best though, and so I couldn’t wait to try Amber’s version from the book along with her Homemade Dill Croutons. MEGA yum! The salad did not disappoint, it was SO creamy and tangy and cheesy and the sour dough dill croutons were perfect. I’m so excited to share this recipe with you – if you have any family dinners this holiday season and you want to bring a dish that everyone will enjoy, this a great one. Because really, who doesn’t like Caesar salad?! (Hopefully one or two people actually so that there’s enough to go back for seconds, thankyouverymuch.)
And thanks to the generosity of the folks at Page Street Publishing, you have the chance to win yourself a copy too! Entry form is below the recipe at the end of this post. Contest runs until Sunday December 18th and is open to residents of Canada and the US. Good luck!
- 2 medium bunches romaine lettuce, chopped (about 8 cups [600 g])
- 1 medium bunch lacinato kale, stems removed, chopped (about 3 cups [200 g])
- 1 cup (50 g) thinly sliced scallions
- ½ cup (75 g) raw cashews
- 1 cup (240 ml) hot water
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 2 tsp (18 g) Dijon mustard
- 3 cloves garlic
- 2 tbsp (14 g) nutritional yeast
- ½ tsp salt
- ½ tsp pepper
- ¼ cup (60 ml) water
- DILL CROUTONS
- 6 cups (300 g) cubed stale sourdough bread (1" [2.5 cm] cubes)
- 3 tbsp (45 ml) olive oil
- 3 tbsp (9 g) chopped fresh dill
- ½ tsp salt
- ¼ tsp pepper
- VEGAN PARMESAN
- 1 cup (150 g) raw cashews
- ¼ cup (28 g) nutritional yeast
- ¾ tsp salt
- ¼ tsp garlic powder
- Preheat the oven to 375ºF (191ºC). Line a baking sheet with parchment paper.
- Place the chopped greens and scallions in a large salad bowl and set aside in the fridge to chill.
- To make the dressing, soak the raw cashews in the hot water for at least 30 minutes. Drain the water off and pour the cashews into a food processor or high-speed blender. Pour in the olive oil, lemon juice, Dijon, garlic cloves, nutritional yeast, salt, pepper and water and blend on high speed until the mixture becomes creamy. Pour the dressing into a small bowl and place it in the fridge to chill with the greens.
- To make the croutons, spread the stale bread cubes over the lined baking sheet and drizzle evenly with the olive oil. Toss the cubes to evenly coat them in the oil, then sprinkle the fresh dill, salt and pepper over the top. Bake for 8 to 10 minutes, flipping halfway through. Set aside to cool.
- While the croutons bake, prepare the vegan Parmesan by combining the cashews, nutritional yeast, salt and garlic powder in a food processor. Pulse until the mixture become a fine meal.
- To prepare the Caesar salad, pull the greens from the fridge and drizzle with the dressing. You don’t need to use it all, your choice. Use two spoons or a set of tongs to toss the greens evenly in the dressing. Sprinkle the croutons and Parmesan cheese generously over the top and serve immediately!
- You may have leftover dressing and cheese. The dressing and cheese will both keep for up to 2 weeks in airtight containers in the refrigerator.
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