Exploits of a Vegan Wannabe

Back in the day Sandy and I used to make Caprese salads our way. I loved fresh Buffalo mozzarella but disliked tomatoes so we would layer the perfect bite as follows: Biggie basil leaf,  cucumber and  sliced mozzarella drenched in the best Balsamic we had on hand. We would eat them one right after the other with an entire loaf of freshly baked Greek Olive bread. It was frequently part of a decadent Saturday afternoon and it was heavenly.

Photo By: S. Duquet

Since becoming vegan my taste buds have changed dramatically and I have replaced a 38 year ban on tomatoes with a tomato adoration  that can only be described as reverent. I love buying them, growing them, talking about them and creating with them.  In an effort to breath life back into our Saturday afternoon ritual in a more compassionate way, I have re-imagined our Caprese salad and actually made it into a salad. I think you will appreciate its simplicity.

Vegan Caprese Salad

By: S. Duquet

Ingredients

12 Cherry Tomatoes halved

1 small cucumber chopped

Fresh basil (Use as much as you would like. I am crazy for basil.)

3 Tbsp Balsamic vinegar

1 Tbsp Nutritional Yeast (You could even add more but taste it first)

Cracked black pepper to taste

Make It Happen

~Put halved tomatoes and chopped cukes in a bowl and set aside.

~Put all remaining ingredients into blender or food processor and chop well

~Pour dressing over tomatoes and cukes. Chill then serve, preferably with a  big crusty loaf of bread that you can rip apart and enjoy with your hands.

The addition of the Nutritional Yeast gave the tomatoes, basil and balsamic that familiar essence of mozzarella cheese. It was like the ghost of cheese was present and it made the flavor of this raw veg salad very rich. It is a snap to prepare and makes a tasty snack or fresh side dish.

Over the past year I have realized that  becoming vegan has never meant that I had to give up events or experiences  that are important to me or that represent comfort. It is simply an opportunity to reinvent a recipe that is a more compassionate way to enjoy a dish. Leaving out the cheese and adding the tomatoes to our salad in no way took away from the decadent Saturday afternoon ritual. In fact, it enhanced it because we got to revel in our compassionate consumption and never felt bogged down by having consumed more than a handful of  Buffalo Mozzarella each. More energy for fun things.

Enter to Win

I am very excited to announce that I have added a  new feature on the blog to enable you to help spread some compassionate consumption. When you are looking at a post, the new bar will pop up on the bottom of your screen. Please use the new tool bar to share Exploits with everyone you know. I would love to thank you with exciting prizes.  Vegan wannabes, friends, and occasional readers, please help me share this blog. Ways you can help:

1. “Like” Exploits of a Vegan Wannabe on Facebook

2. Follow us on Twitter at VeganW

3. Share a few  posts (every single post) on Facebook with your Friends

4. Tweet or retweet posts and recipes for all to enjoy

5. Ask people you like to “like” us. This feels like Middle School but I am begging now. Please like me.

Every time you do any one of these between now and next Saturday 8/21, let me know (email me, post on the blog, Facebook on Exploits or Tweet on VeganW) and you will be entered to win one of two fabulous prizes from our friends at CT Soaps and Candles. They are both worth coveting and the perfect gift for (yourself) any man or woman you would like to pamper.

The other prize is a spearmint vegan lip balm paired with my absolute favorite Lemongrass Dill soap.  It will help you begin your day beautifully.

Prizes are fun and sharing feels wonderful. Thank you for sharing Exploits of a Vegan Wannabe.

Have a delicious day.

Tags: compassionate eating, cooking with herbs, dairy free, going veg, Meatless Monday, plant based diet, plant strong, seasonal recipe, summer salad recipe, trying vegan, vegan brunch, vegan Caprese salad, vegan experience, vegan recipe, vegan side dish, vegan wannabe