Cashew Alfredo with Grilled Lemon Caper Caesar Salad and Tofu Bacon Bits

Directions

• Tofu Bacon Bits
• Dice tofu into 1/2 inch cubes (the size of large bacon bits).
• In a non-stick frying pan heat up 2 tablespoons canola oil on medium-high heat and fry smoked tofu until dry and crispy but not brown. Remove from heat when done.
• In a small bowl combine soy sauce, liquid smoke, and maple syrup.
• Pour soy sauce mixture over tofu, coating tofu and put the tofu back on medium-high heat.
• Continue to stir on medium-high heat until most of the liquid has been absorbed into the tofu resembling large bacon bits.
• Remove from heat and seat aside.
• Lemon Caper Dressing
• In your food processor or bullet combine mayo, olive oil, garlic cloves, nutritional yeast, Worcestershire, capers, lemon juice, white wine vinegar. Blend until smooth but still a bit chunky.
• !For the Cashew Alfredo Sauce
• Bring 1 cup of cashews to a boil on the stove in a deep saucepan (approx 10 mins).
• Remove from heat and let the cashews cool in the water.
• When the cashews have cooled down to room temperature, strain the water and add cashews to your blender.
• Add 1 tablespoon of olive oil to your saucepan and heat on stove on medium to low heat.
• Mince garlic cloves and add to saucepan, heat until fragrant but do not let brown.
• Once the garlic is fragrant (about 1 minute) add a small dash of nutmeg (go easy on this as the taste can be overpowering, you can always add more if you like).
• Add in 1/4 cup Sandhill Rosé and 1/4 cup vean melted butter, stir and remove from heat to let everything melt.
• In the blender add 1/2 cup nutritional yeast, 1 teaspoon onion powder, 2 teaspoons of dry mustard (or 2 tablespoons of Dijon mustard), juice from 1 lemon, 1/2 cup of unsweetened original almond milk, 1/2 teaspoon – 1 teaspoon of salt and pepper and 1/2 cup veggie or vegan chicken stock.
• Add garlic and Sandhill Rosé mixture to the blender.
• Blend sauce on soup setting (if you have a Vitamix) to heat up or, blend and add to pot on stove to warm up.
• Cook Fettuccini noodles as per directions on the package.
• Drain noodles.
• Toss noodles in a bowl with Alfredo sauce and top with vegan parm, finely chopped parsley, and salt and pepper to taste.
• Serve and enjoy!
• Grilled Caesar Salad
• Cut romaine hearts in half.
• Put halved romaine hearts in a deep dish or bowl and drizzle with olive oil and sprinkle with salt and pepper.
• Turn your BBQ on high heat.
• Once your BBQ is ready, place each halved romaine heart directly on BBQ.
• Remove romaine hearts once slightly charred (this gives it that nice rustic taste).
• Arrange romaine hearts on plates and drizzle with lemon caper dressing.
• Top with tofu bacon bits, capers, and vegan parm.
• Enjoy!
• Roasted Tomatoes
• Preheat your oven to 350 degrees Fahrenheit.
• Cut all of your tomatoes in half.
• Lay out all of your halved tomatoes on a baking sheet lined with parchment paper.
• Drizzle tomatoes with olive oil and season with salt and pepper and place in the oven to roast until they start to caramelize.
• Pull out of oven and serve immediately.