Vegan Caesar Salad Dressing
I road-test a vegan version of the classic Caesar salad.
Well, it’s been a busy one! I’m just getting back from two days in Seattle. I love traveling for work, but this one was pretty busy! I literally sprinted through the streets of downtown Seattle until I found a cab that could take me to the train station. I made it with about five minutes to spare.
I’m excited to get back home. It’s thisclose to the weekend and I’m looking forward to enjoying some of our homemade granola with Greek yogurt. Dave likes his with milk; I love the tang from the yogurt. And we both love homemade granola so much.
I tried to “fall spice” this one up a little bit. Granola is so good on its own, but this week we had our first real fall weather, and I think we were both feeling like it was finally time to bust out the non-summer food as well.
This weekend is supposed to be sunny, but I have a feeling full-on fall food is going to be happening soon. Stay tuned.
2 1/2 cups rolled oats
1 cup raw cashews
1/2 cup sunflower seeds
1/3 cup vegetable oil
1/3 cup brown sugar
1/3 cup local honey
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp allspice
1/2 tsp. coarse salt
Preheat the oven to 225 degrees. Toss all ingredients together, making sure the sugar and oil are evenly mixed. Spread evenly between two cookie sheets lined with parchment paper or silpat sheets. Bake for 1 hour and 15 minutes, trading racks halfway through and stirring occasionally.