Vegan Caesar Salad Dressing
I road-test a vegan version of the classic Caesar salad.
Guys, the weekend is upon us. Very nearly, anyway. I’m so looking forward to it! While last weekend was super fun, it’s not the same as being in your own home. I am making a list of the cleaning tasks that I’m planning on taking on. It’s a weird thing to look forward to, I know, but I love taking care of our house. I spent a little extra time this morning cleaning up our bedroom and it started my day off on the best note.
I also finished my first book of 2015 today. Thanks to Goodreads, I committed to reading 30 books in 2015. That is definitely more than I read in 2014. But it feeds into my bigger commitment to do more focusing and less multitasking in 2015. And less staring at my phone. Staring at books is better (and I’ll be honest, I’ve never been an ebook person). The book, by the way, was “Unbroken.” It took me a while to get into it – war stories are *so* not my thing – but by about halfway through I was hooked. And it’s always cool to read a true story. I’m still on the hunt for more books to fill out my list of 30, by the way. Let me know in the comments if something recently blew your mind! I started book #2 on the train home today: “Sous Chef.” And right after that will be “Silkworm,” by “Robert Galbraith” aka JK Rowling. I can’t wait to pick that one up, but “Sous Chef” is due sooner.
Anyway, another pro of a weekend at home: making breakfast at home. We pretty much never get tired of muffins. But we don’t usually make ones like morning glories. I love that they have so many components. The apple, carrot, bran and whole wheat flower pretty much guarantee they pack a little extra nutrition and fiber.
I’m not really sure why we haven’t made them before – I love morning glory muffins and eat them at pretty much any opportunity. But we made them a couple weekends ago! And I am pretty sure we’ll be making them again soon.
By the way, don’t let the long list of ingredients scare you off! Almost all of them are standard pantry items.
Here’s what you need:
1 cup whole wheat flour
1/4 cup oat bran
1/2 cup AP flour flour
2 1/2 tsp. baking powder
1/2 tsp coarse salt
3/4 tsp ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/3 cup vegetable oil
2/3 cup whole milk
1/2 cup honey
1 1/2 tsp vanilla
1 tbsp. orange zest
3/4 cup shredded carrot
1/2 cup grated apple
1/2 cup raisins
1/4 chopped walnuts
Preheat the oven to 375 degrees Fahrenheit. Lightly grease a standard muffin tin.
In a mixing bowl, stir together the flours, oat bran, baking powder, salt, cinnamon, ginger and nutmeg. In a separate bowl, whisk together the egg, oil, whole milk, honey and vanilla. Add the liquids into the solids and stir until just barely combined.
Add the carrot, apple, raisins and walnuts and fold in until just distributed. Spoon into the muffin tin and bake for 17-19 minutes, or until a tester comes out clean.
Adapted from Cookie Monster Cooking.