for the past 4 months, I have had the opportunity to cook lunch 4 days a week at a local grocery store here in downtown kitchener (or as they call it, DTK). since it’s just me running the show (while the other cooks handle the catering side of the business), it’s been a huge learning curve; a really ideal way to test recipes and to get feedback for it. I get to share my experience through the food that I make while pushing people’s boundaries a little with asian inspired flavour bombs ;)
recently, I learned that 20% of my customers are vegetarian or vegan, meaning that 1 in 5 people who walk into the store are looking for something plant-based!
having to think up veg alternatives for recipes that I use on the regular has allowed me to get way more creative with my food, making the hybrid of my asian canadian fare all the more interesting. I am very thankful for this.
with this new knowledge, I have an awakened sense of responsibility to this planet and want to do all that I can to lower my impact. I am consuming less meat and sourcing responsibly raised when I do. I am supporting local when I can and cutting down on waste consumption. I have to do what I can right?
anyway, here’s my vegan asian caesar recipe. I love the use of fermented black soy beans instead of anchovies.
Makes about 2 cups
1/2 pack (400 g) silken tofu
4 garlic cloves, sliced
1 tbsp. lime juice
1 tbsp. gf tamari
1 tbsp. maple syrup
1/8 cup rice vinegar
1/8 cup fermented black soy beans
1 tsp. sambal oelek
1 tsp. pepper
1/4 cup avocado oil
1 tbsp. sesame oil
salt, to taste
Combine all ingredients from silken tofu to pepper in a blender. Blitz until well combined. While still on, open lid and drizzle remaining avocado and sesame oil into the mix.
Keep in the fridge for up to 5 days.
Serve with Asian Caesar fixings*, or drizzle on other raw or roasted veggies, grains and salads.
*romaine, cherry tomatoes, avocadoes, green onions, cilantro, crispy shallots, sesame seeds, and grated parmesan (if vegetarian)