A bit on the state of things around here –
The kitchen renovations have been put off until October, and all I can say is that I’m very relieved. I knew that gutting the kitchen right after submitting the cookbook manuscript would be chaotic, but when it actually came down to it, I felt even more unprepared and exhausted than I ever expected. Not to mention, I still have a list of recipes to perfect for the book, which requires a fully working kitchen. Thankfully, our contractor – the only good one we could find after months of meetings and unreturned calls (because sometimes people in Florida are too chill) – is booked up two months in advance. A blessing in disguise, if I ever saw one. Among other things, I’m finding it painfully difficult to choose tile for the kitchen floor (Moroccan? Spanish? Mosaic? Forget the tile and do hard-wood?) and I’m really welcoming this extra time for making a decision.
I am still working on the staircase leading up to the kitchen, and if you follow us on snapchat (golubkakitchen), you’ve likely seen some snaps of that whole process. The stairs were covered in bad carpet by previous owners, and finally stripping off that dust magnet of a surface felt great. Re-finishing the wooden stairs underneath, however was a huge pain, and re-awakened my carpal tunnel, which started when I was working in the dental field. But at least the stairs are looking great.
Paloma goes back to school mid-August and turns eight around the same time too. We’re looking for a Beatles-related present (girl has serious Beatlemania), and the birthday cake will be an ice cream cake, which I will hopefully share here one of the coming Sundays.
I recently promised to do more salad posts, and since we are getting into the hottest part of the summer, salads are the key item at any given meal around these parts. And this Caesar, you guys! I’ve already made it several times since coming up with the entirely vegan Caesar dressing. The dressing is everything you want your salad leaves drenched in (and you will want to drench with this one, not just drizzle) – it’s garlicky, creamy and incredibly savory.
I aimed for a salad that can be eaten as a main course, and besides the addition of protein-rich beans in the dressing, there are crispy, golden tempeh ‘croutons’ that will fill you up nicely. Grilled peaches and corn contribute perfect little pockets of juice and sweetness here, and Laura’s pine nut parm is optional but very addictive. This Caesar is also easily adaptable to other seasons – instead of the peaches and corn, include roasted squash in the fall/winter, asparagus/peas in the spring, etc., etc.
It’s August! Take it easy and enjoy this last stretch of summer, perhaps even with some hearty Caesar in tow ;)
- 1 cup cooked white beans, plus cooking liquid/liquid from can to achieve desired dressing consistency
- 2 tablespoons freshly squeezed lemon juice
- ½ tablespoon Dijon mustard
- ½ tablespoon vegan Worcestershire sauce
- 1 teaspoon capers
- ½ teaspoon maple syrup
- ¼ teaspoon sriracha
- 1 garlic clove
- sea salt - to taste
- freshly ground black pepper - to taste
- 2 tablespoons olive oil
- 4-6 corn ears
- 2 tablespoons neutral coconut oil - divided
- freshly ground black pepper - to taste
- 3-6 ripe, sweet peaches - cut in half
- 1 package tempeh - cubed
- 1 medium bunch kale - stems removed, leaves cut into bite-sized pieces
- ½ tablespoon olive oil
- sea salt - to taste
- 1 small head Romaine lettuce - torn into bite-size pieces
- pine nut Parmesan - optional
- Combine all the ingredients, with the exception of the cooking liquid and olive oil in an upright blender. Blend until smooth, adding in cooking liquid as needed to achieve the desired creamy salad dressing consistency. Add olive oil with the motor still running.
- Rub corn ears with 1 tablespon coconut oil, salt and black pepper and grill on an outdoor grill or under the broiler, watching and rotating the corn, until charred in places. Let cool slightly and cut kernels off the ears, set aside.
- Grill peaches on an outdoor grill or under the broiler until charred. Let cool and slice into wedges. Set aside.
- Warm the remaining 1 tablespoon of coconut oil in a medium pan. Add tempeh cubes, sprinkle with salt and fry until golden and crispy. Set aside.
- Place kale in a large mixing bowl, drizzle with olive oil and sprinkle with sea salt, and massage until wilted. Add in torn Romaine lettuce. Pour the dressing over the greens and toss to coat. Distribute between bowls or plates, top with corn kernels, peach slices, tempeh croutons and sprinkle with pine nut Parmesan, if using.
Mmm, yes, white beans make the best sauces ever! Since I iscovered it I use it a lot, it’s been also my base for my cheese :).
This salad looks so good and refreshing, love the greeny leaves!
Goodluck with your book, Anya, can’t wait to see the result!
Mmm, Natalia, I’m curious to hear more about this white bean cheese :D
Roasted peaches; I have never heard about it before and it looks very delicious.
Thanks for the inspiration!
Hi Anna,
Roasted peaches are the best – they turn amazingly smooth and velvety once roasted, and their sweetness is maximized with the heat :)
This looks like the salad of our dreams! And all vegan… what more could you ask for?! xxx
Check out my article on Vegan February : http://www.mimazine.co.uk/
Thanks for your sharing. This look simple and i will definitely give it a try.
Rachel
Beautiful photos! I love PEACHES like this
Thanks so much Anastasia!
This vegan tahini Caesar salad is made with creamy dressing served over crispy romaine lettuce with savory lemon-garlic tempeh croutons. There is a sad moment in the lives of many vegetarians when making the discovery that Caesar salads are usually off limits. I know it was in mine. I ve also been in the unfortunate position of breaking the shocking news to many other vegetarians over the years. It always hurts.