Dan Blumenfeld

Caesar Salad with Cashew Dressing and Tofu “Croutons”

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5 from 1 reviews
Caesar Salad with Cashew Dressing and Tofu "Croutons"
 
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Blended cashews and flaxseed take the place of oil in the dressing, while seasoned tofu works as a lower-carb alternative to regular croutons.
Author:
Recipe type: Salad
Cuisine: American
Serves: 4 servings
Ingredients
Dressing
  • ¼ cup raw cashews
  • 3 Tbsp water
  • 2 Tbsp lemon juice
  • 2 tsp flaxseed
  • 1½ tsp Dijon mustard
  • 1 tsp anchovy paste
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • ⅛ tsp salt
Tofu "Croutons"
  • 14-16 oz extra firm tofu, drained, cut into ¾-inch cubes, and pressed between towels to extract extra water
  • ¼ cup lemon juice
  • ¼ cup Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 tsp olive oil, divided
Salad
  • 8 cups chopped romaine lettuce (9 oz)
  • 1 cup thinly sliced English cucumber
  • ½ cup coarsely chopped parsley
  • ¼ cup thinly sliced scallions
  • 1 oz shaved Parmesan cheese
Instructions
  1. To prepare dressing: Place cashews in a small bowl and add enough hot water to cover. Soak for at least 30 minutes.
  2. Drain the cashews and transfer to a blender, along with all other dressing ingredients. Puree, then set aside.
  3. Meanwhile, prepare tofu "croutons": Whisk lemon juice, Worcestershire, garlic powder, and onion powder in large bowl. Add the tofu and toss to coat. Let stand for 15 minutes, or refrigerate for up to 2 hours. Transfer tofu to plate, discarding liquid.
  4. Heat 1½ tsp oil in large skillet over medium heat until shimmering. Cook the tofu in two batches until golden and crisp on all sides, 6-8 minutes; drain.
  5. To prepare salad: Combine romaine, cucumber, parsley, and scallions in large bowl. Add dressing and toss to coat. Top with the tofu "croutons" and Parmesan.
Notes
From a screenshot provided by Shauna McInnes.
Nutrition Information
Serving size: 2 cups salad + ⅓ cup tofu Calories: 251 Fat: 16 g Saturated fat: 3 g Carbohydrates: 14 g Sodium: 346 mg

 

Grandma’s Oatmeal Date Cookies

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5 from 1 reviews
Grandma's Oatmeal Date Cookies
 
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From Grandmom (Margaret Normington), this recipe is a family favorite around Christmas time.
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Ingredients
Cookies
  • 1 cup brown sugar
  • 1 cup shortening
  • 3 cups rolled oats
  • 2 cups flour
  • 1 tsp soda
  • ½ tsp salt
  • 1½ tsp vanilla
  • ½ cup cold water
Date Filling
  • 16 oz seedless dates
Instructions
Date filling
  1. Simmer in water (keep covered) until mushy
Cookies
  1. Cream shortening and sugar
  2. Add all other ingredients except water
  3. work well, add water, knead until smooth
  4. Roll out to ¼" thick
  5. Cut to cookie shapes (cookie cutter, open soup can, or whatever)
  6. Bake for 10-12 minutes
  7. Add date filling while warm

 

Kris’ Vegetable Indian Recipe

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5 from 1 reviews
Kris' Vegetable Indian Recipe
 
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An impromptu Indian veggie dish, loosely based on a recipe provided by Kris Opat via Shauna McInnes.
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
  • Vegetable oil
  • Onions
  • Potatoes
  • Carrots
  • Peppers
  • Peas
  • Tomato (1 fresh, or ½ can paste)
  • Ginger
  • Garlic
  • 2 cans coconut milk (NOT coconut milk from dairy aisle! Canned stuff has higher fatty goodness, coconut flavor)
  • 2 cups vegetable broth
  • Curry powder (Can use additional turmeric and garam masala if desired, but are included in the curry powder)
  • Cumin
  • Salt
  • Pepper
  • Rice (of some variety...basmati goes well)
Instructions
  1. Saute onions in vegetable oil
  2. Finely chop and add garlic and ginger
  3. Add curry powder and cumin
  4. Cook down for a bit, then add other vegetables (Start with denser ones such as potatoes and carrots, then add peppers, peas, tomatoes, and other softer vegetables a bit later)
  5. Add coconut milk
  6. Add tomato paste (if using)
  7. Add vegetable broth as needed to thin.
  8. Add salt, pepper, and more curry powder/other spices to taste
  9. (Start cooking rice at some point)
  10. Simmer 30 minutes
  11. Serve over rice
Notes
This is a wing-it recipe. Don't worry too much about exact quantities/proportions; when in doubt, taste and modify.


In the first attempt at this recipe, the first cup of coconut milk was liquid, from the dairy variety of coconut milk. (Because someone who shall remain nameless, i.e. Dan, bought the wrong stuff...) It has a lot more sugar, less flavor, and less body; that said, multiple children yummed it up, so it was not the end of the world.

Adding other root vegetables, chopped spinach, or similar might also go well.