Friday, June 14, 2013

Vegan Caprese Salad


Summer is finally here and what a perfect salad to enjoy outside with friends and sunshine. Not only is this salad packed with unbelievable taste and nutrition but it looks so elegant. Very easy to piece together. Very simple ingredients. Pair with some arugula or other yummy greens. Happy sunshine!

Vegan Caprese Salad

4 tomatoes
16 fresh basil leaves
16 slices of cucumber
1 Tbsp olive oil
pinch of salt

Vegan Mozzerella 'Cheese' Filling

¾ cup pinenuts
½ cup garbanzo beans (from can)
2 Tbsp nutritional yeast
¼ tsp salt
2 cloves minced garlic
squeeze ½ fresh lemon

For each caprese salad, we are going to layer with 2 tomato slices, 2 basil leaves, 2 cucumbers and a heaping spoonful of our amazing vegan mozzarella cheese. To get there you'll need to slice your tomatoes into about 16 x 2 cm thick slices. Rinse your basil leaves but do not chop. We are going to use the full basil leaves and slice your cucumbers thinly. Set all your pieces aside to be assembled later once we finish blending the cheese.

In a food processor (or blender), add your garbanzo beans, olive oil, minced garlic, squeeze of lemon, salt, nutrtional yeast, and pinenuts. This may take a bit of coaxing to get everything to blend smoothly. You can always add a touch of water or extra lemon but do not over hydrate your cheese. No one wants runny cheese!


To assemble a beautiful caprese salad, start with a tomato then add a basil leaf cucumber and a heaping spoonful of the mozzarella cheese (about 1 ½ to 2 Tbsp. Worth)...on top of the cheese add a basil leaf tomato and a cucumber. Sprinkle with a bit of olive oil sea salt maybe even black pepper if you desire. Repeat. Options to serve with a bit of arugula on top each (tastes amazing together!).  

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