Et tu, Brute?
I used to roll my eyes and stick my nose up at absolutely anything vegan. My mom cooked all of it—meat, fish, dairy, eggs—when I was growing up, and so I ate all of it, and I assumed that people who didn't were subsisting on sad, bland food.for dinner, a head-to-toe vegan experience. I rolled my eyes at the tableside talk as we ordered a grain bowl and a Caesar salad.
I was also wrong. As delicious as those rich ingredients are, what makes a Caesar salad isn’t carbs or dairy; it’s the balance of flavors and textures—salty, creamy, fresh, and crunchy.Cafe Gratitude Executive Cheftold me that his dressing starts with a cashew and pumpkin-seed base, along with garlic, lemon juice, capers, and black pepper. “It’s lighter,” Ellis says, “but it’s got the same guts.
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