Thursday, July 18, 2024
HomeEatNo Fish Harmed in the Making of This Vegan Caesar Salad

No Fish Harmed in the Making of This Vegan Caesar Salad

You know you want it...

Mocka Jumbies and Rum...

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This dressing is a plant-based twist on a classic. The fishy flavor is reeled in by the dulse (seaweed) granules. The croutons are whole grain bread squares, toasted with a dijon mustard smear. The parmesan cheese is not real cheese, but made from nuts! This is one of my favorite salad creations…healthy, rich, and delicious!

The Vegan Caesar Salad!


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Raw cashews – 1 cup
Water – 1 cup
Lemon – 1, cut away from peel
White vinegar – 1 Tbsp.
Garlic – 2 cloves
Dijon mustard – 2 tsp.
Dulse granules – 1 tsp.
Sea salt – 1/4 tsp.
Black pepper – 1/8 tsp.

Blend until smooth.



Pine nuts (pignolis) – 1/2 cup
Macadamia Nuts – 1/2 cup
Nutritional yeast – 2 Tbsp.
Garlic – 1 clove
Sea Salt – 1/2 tsp.

Lightly mix in a food processor until consistent. Spread mixture on a cookie sheet. Turn the oven on the lowest temperature setting and with the oven door slightly open, dry for 15 minutes.



This dessert was inspired by my Grandma Franchini’s seemingly endless supply of Italian Ice in the summertime. This works as a light after dinner sweet or refreshing mid-day treat!


Lemons – 2, cut away from peel
Honey – 3/4 cup
Combine in a high powered blender on highest setting.

32 oz ice cubes and blend again until smooth.

Fresh blueberries – 1 cup

Blend on low, lightly mixing the berries into the ice.

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Jordan Wolfe
Jordan Wolfehttp://www.wholefoods.com/
Jordan Wolfe is the Healthy Eating & Green Mission Specialist at Whole Foods Market South Beach. He is an expert on the plant-strong green lifestyle, and he is a life-long vegetarian. Wolfe teaches that there are many paths to nutritional excellence and everyone can benefit from adding more plants to their plates. His favorite part of his work is inspiring and educating others on healthy eating.

So Caribbean you can almost taste the rum...

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