Monday, August 15, 2011

Vegan Panzanella and Vegan Classic Louisiana Remoulade Celeriac

Liberal splashes of olive oil and vinegar 
on large cubes of stale bread.

Add basil leaves to bread and stir.

Dice all vegetables.

Cook on low in olive oil, lidded,
for no more than 20 minutes.

Add to the croutons and stir.

Remove outer layer and wash well.

Vegan Remoulade: Veganaise, Curry, Tobasco Garlic Hot Sauce, Lemon Juice. Blend smoothly and layer on top of the celeriac (celery root).

Add a small amount of cheese of your choice.

 Layer homemade croutons on top and bake covered
with tin foil at 425 degrees for 30 minutes.

No comments:

Post a Comment