Thursday, May 30, 2013

Vegan Cobb Salad

This salad was loosely based on a recipe from the sweet life, except we didn't have time to make cheese so we used soy feta, and since we were doubling up on soy products we made eggplant bacon from Appetite for Reduction instead of fakin' bacon.  We used herb dijon gardein chicken breasts but omitted the sauce packets.  We also substituted a vegan bleu cheese dressing from earthen feast, minus the crumbled tofu.

Allie: I know this recipe sounds like it has a ton of elements but it actually was no big deal to make and I really enjoyed making fake hard-boiled eggs.  I added a little black salt for that "eggy" flavor but let's not kid ourselves, those eggs were not very eggy although they looked quite convincing.  The real star of this dish was the bleu cheese dressing, I could have eaten it by the spoonful!  I loved arranging all the elements into a stunning dish and once it was all mixed up the flavors were WOW.  The eggplant bacon was great as always (also good in BLTs) and the feta and chicken were good too.  I made the bacon, eggs and dressing before Brian got home which was a good choice because finally I got to eat a little bit of bacon before he snacked it all.  This was a decadent and filling meal.  I rate it 5 out of 5 slices and I would totally make it again with infinite variations.  Thanks internet!

The stripes come from the official flag of the Cobb Islands

Brian: I had never had a cobb salad, vegan or otherwise, prior to this one, but if this was any indication of their general quality I have been really missing out! I was lucky enough to have Allie make all the ingredients of this salad prior to me getting home, only leaving me to oversee the final assembly (also done by Allie.)  I can't remember if food is supposed to taste better if you have made it yourself or if you didn't have to make it at all, but judging from our mutual reaction to it both probably work (we both loved it.) The eggplant bacon we used in this is probably one of my favorite things we have picked up in our months of cooking. It doesn't quite hit pure bacon, but liquid smoke and soy sauce make it something that adds a huge flavor pop to whatever you use it in. It also pairs incredibly well with anything with avocado in it, making a salty, smokey, decadent flavor bomb in every bite. I'm not sure what sort of witchcraft went in to the dressing, and I will throw Allie in a lake later to see if she floats, but it was incredibly creamy and delicious and made it really hard to believe it's good for you. While the hard boiled "eggs" didn't add a huge amount in flavor, getting lost in the dressing, they definitely pulled their weight in the aesthetics department and as the Dude would say "They really tied the salad together." This is a definite 5 out of 5 and I am looking forward to having the leftovers tomorrow, if they make it that long. 

No comments:

Post a Comment