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  • hated.

  • It's our pilot.

  • And today I'm highly cooking.

  • I'm making vegan Caesar salad.

  • Now, before you stop me, I'm pregnant.

  • And I love Caesar salad.

  • But because I'm pregnant, I'm not allowed eat raw eggs.

  • And I know I'm not the only human that's ever been in that boat.

  • So I came out with this alternative that's egg free that uses cashews and avocado to make Caesar dressing.

  • But it's still very reminiscent of a traditional Caesar salads.

  • I think you're gonna love it.

  • You better love it.

  • Dressing cashews.

  • The thing is, you need to soak.

  • The cash is so these have actually been soaking overnight.

  • You can see Well, you don't have anything to compare it to, but they are plumper than a dry cashew.

  • So you want to something for at least four hours up to overnight, and you can even I've even stopped him for, like, 24 hours in the fridge.

  • Just put him in there and forget about him.

  • Sometimes that happens, and it's okay, so we've got those here.

  • But first we're gonna put our liquids into the blender, which is mostly some lemon juice.

  • She went about 1/4 cup which seems like a lot, but this is gonna make enough dressing for, like, a couple of big salads.

  • And depending on how you see your lemons are that could be, uh, one lemon.

  • Or you might need an extra half of a woman.

  • Or if they're really like Baron, you might need to hole women's.

  • Let's just wing it here.

  • Let's just see what happens and the end and add a little bit of garlic and the garlic and the lemon is what's gonna kind of trick your taste buds into thinking that this is a traditional Caesar addressing, although obviously traditionally it does have raw eggs and anchovies?

  • Since I'm not vegan, if I were making this for myself, my husband on a regular dinner night, I would probably add an anchovy fillet just to make it taste even more, Um, like a Caesar salad.

  • But since I want to keep this vegan, since I know you're out there, we're gonna use some capers instead.

  • It's like a little berry that's pickled, and they have a nice briny flavor.

  • It's not going to, like, really trick anyone.

  • It's not gonna taste like fish, but it's a nice, salty even agree thing that has a similar similar flavor.

  • Thio, anchovy.

  • You know, I can put in our cashews, want to drain that liquid off.

  • And these air raw should specify that they're not roasted or salted anything.

  • There's raw cashews and then some avocado.

  • I'm just gonna use about 1/4 of this large avocado.

  • If you were using one of the smaller ones, you might wanna use a little bit more like 1/2 of one.

  • But basically, you want about equal parts avocado and cashew.

  • Slice it like that.

  • No, I should just be able to peel the skin off and get those cubes in the blender.

  • And finally, some salt.

  • And this is another spot place like the lemon juice where you might It might be a little bit more than you think it needs, but it needs it.

  • Trust me.

  • And some black pepper and you wanna have some black pepper on hand to for when the salads all done, it's all tossed together.

  • You could do it like they do tow olive garden and they come around with a big pepper grinder.

  • Okay, so now I'm gonna put this in my blender.

  • We're gonna blend it up until it's smooth and through the top of the blender as it's blending.

  • Gonna add maybe 24 tablespoons of water just until the dressing comes together to a nice, horrible, consistent.

  • Okay, so that looks good.

  • Okay, so I've got my lettuce here already.

  • Tour all the leaves off of the stem and washed it, and then just put it back in the bag to chill.

  • Give a little shake right onto your floor, and that's the secret to a real crispy salad is to wash everything.

  • Then put it back in the fridge, covered in a bowl or in a plastic bag kind of wet.

  • Leave all that washing water in the bottom of the bag there, so this was about half a head of romaine lettuce.

  • So how?

  • I mean this depends on how wet you like your salad.

  • But I would say Start with about three tablespoons of dressing for this amount of lettuce, and then you just want to toss it to Coach Gorgeous.

  • Yeah, that seems like just the perfect amount.

  • So each lettuce leaf.

  • Oops, sorry, that was loud.

  • Each lettuce leaf is nicely coated, but there's not a bunch of dressing sitting in the bottom that's gonna make it get all soggy.

  • I've got some crude tones here.

  • These air called Caesar salad.

  • Rutan's so they're not vegan cheetah liver.

  • But you confined protons that don't have cheese.

  • Tell me when remember guys.

  • And then you're like, when?

  • When there's a lot of pepper on your food.

  • Okay, so So if you like this recipe, I think anything that would go really, really nicely with it if you were making dinner for a vegan friend or lover or yourself is I've done a couple of different that you burger recipes coming.

  • Veggie burgers.

  • Um, they're both vegans are linked to Those are the Black King, while one and then a regular, more versatile sort of like any being You like veggie burger.

  • This is like you didn't tell anyone?

  • No, I just think this is a regular old Caesar salad, like laughing, buying their back in the corner like an asshole.

  • Just getting You're not like that.

  • Not like that.

  • You're a nice person on.

  • I thank you for watching and check out this print for SP at highland green dot com.

  • Don't forget to subscribe if you haven't already.

  • And Sorry.

  • I called you an asshole.

hated.

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