Vegetarian

Vegan Caesar salad for a substantial serving of greens on Meatless Monday

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You will need:

2-3 large (or 3-4 small) heads romaine lettuce 2 cups spring mix (optional; we like a little variety in our salad) Heaping 1/3 cup almonds 4 cloves garlic, peeled and crushed 3/4 pound (12 oz.) soft silken tofu 1/4 cup olive oil 1 lemon 1 heaping tablespoon capers 4 teaspoons caper brine 1 teaspoon sugar 1/2 teaspoon mustard powder Sea salt Fresh-cracked black pepper Croutons or baked sugar snap peas

You can make your own croutons with stale bread, olive oil and roasted garlic, but in the interests of not turning the oven on, we went with the baked snap peas instead for a healthy dose of crunch.

1. Chop the almonds into crumbs in a small food processor.

Place the chopped almonds in an airtight container (four-cup capacity or so) to store the dressing.

2. Put the garlic (peeled and crushed), the tofu and the olive oil in the food processor.

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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen