Sanctuary Chef Salad, page 28I have been simultaneously looking forward to and avoiding making this salad. It sounded so good, but the prospect of preparing all the individual components seemed like a lot of hassle. I wondered, would it be worth it?
I'm happy to report: it is SO worth it. By the time we sat down to dinner, I was kind of tired and irritable about all the dirty dishes, and skeptical about the pay out for all the hassle. But with the very first bite, my taste buds said, "Oh, yeah!" and each bite after that got even better.
So let me break it down for you here. First, I whipped up the Sanctuary Dressing (you know, because "ranches are not nice places for cows"):
Sanctuary Dressing, page 29Very tasty. The kids liked it, too, even though they never really liked regular ranch dressing. El Hombre asked, "How did you do that?" I only had soft silken tofu on hand in the pantry, so I used that instead of the extra-firm. It was fine.
Then we have the Eggplant Bacon:
Eggplant Bacon, page 42You can see that a few pieces got a little burnt, but it was all good. Man, I love that stuff.
Here we have the Basic Baked Tofu...
Basic Baked Tofu, page 144... which is perfect for a salad like this. Then there is the Herb-Roasted Cauliflower:
Herb-Roasted Cauliflower, page 108The cauliflower was really, really tasty. SweetPotato especially enjoyed it. I did notice an error in the recipe, however... the instructions said to "drizzle in the oil" and mix it into the breadcrumb and herb mixture, but there is no oil listed in the ingredients. I went ahead and made it without any oil, which is what I would have done anyway, and it turned out great.
And finally, all the other salad veggies:
Chopped Romaine, tomatoes, red onions, carrots, radishes, and bean sproutsI couldn't find sunflower sprouts at my grocery store, and alfalfa sprouts didn't strike my fancy this week, so I went with bean sprouts. They were nice and crunchy.
Delicious. And filling. And definitely worth the hassle. Bless El Hombre... he did all the dishes.
