You know the one. The one everyone's Aunt invented and brings to every potluck? Well, now you can make it completely vegan and tell everyone you invented it!
YIELD: ENOUGH FOR A POTLUCK OR GET-TOGETHER…AKA A BIG OL’ BOWL!
For the Cashew Nut Brittle:
1 cup raw cashews
1/2 cup tightly packed brown sugar
1/4 cup (60 ml) agave nectar
1/4 teaspoon cayenne pepper
For the Dressing:
12 ounces (336 g) extra-firm tofu, drained and pressed
1/2 cup (120) canola oil
3 tablespoons (45 ml) apple cider vinegar
2 tablespoons (30 ml) agave nectar
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Salt and pepper to taste
For the Salad:
32 ounces (2 lbs, 896 g) broccoli florets (raw or lightly steamed)
1 cup (160 g) diced red onions
1 cup (120 g) raisins or dried cranberries
1/2 cup (50 g) imitation bacon bits, storebought or homemade
To make the brittle, preheat oven to 450°F (230°C, or gas mark 8).
Line a baking sheet with parchment paper.
Spread the cashews in a single layer, leaving plenty of space around the edges.
Sprinkle the brown sugar, agave and cayenne on top of the nuts.
Bake for 5-7 minutes, until sugar is bubbling. Keep a close eye on this to prevent burning. Remove from oven and place in the freezer to cool.
To make the dressing, place all ingredients in a blender and puree until smooth.
To make the salad, break the brittle into little pieces.
In a large bowl, toss together broccoli, onions, raisins, dressing, and brittle pieces.
Serve immediately, or store covered in the refrigerator until ready to serve. Tastes even better the next day!
No comments:
Post a Comment