All right, Caesar salad is
pretty darn good on its own.
But I'm excited to show
you my favorite way to eat
Caesar salad and once you see
this, you're going to be like,
what is she doing?
But then you're going to be
like, oh that makes sense.
And once you try it, you'll
never make your Caesar salad
the same way again.
(Latin music)
Hey guys, I'm Candice, the Edgy Veg.
Welcome back to the Edgy Veg, hi!
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every single week.
Today's video is sponsored
by Napoleon Barbecue.
I'm so excited because I just moved.
It's why my kitchen is
not the usual kitchen
that you see around here.
So I'm super pumped
because Napoleon Barbecue
just sent me the Rogue XT 425.
I just set it up.
It is in my backyard.
Since we've been in self-isolation,
you know, I'm ready to
get out of my kitchen.
I'm ready to get out of my
house and go into my backyard.
So I'm super excited to use
the new Napoleon Barbecue
to make some new meals.
But we'll get into that
a little bit later.
Today I'm going to show
you how to make the best
vegan Caesar salad you've ever made.
It is one of my favorite
ways to enjoy Ceasar Salad.
As if Caesar salad wasn't
delicious and decadent
enough as it is.
I'm going to show you how to do it.
But it's going to be a
grilled Caesar salad.
So if you've never had a
grilled Caesar salad before,
hi and neither did I until I tried it
at this one restaurant a couple years ago.
So back when I was
writing my first cookbook
which you can find in the link down below,
my publisher took me to this
restaurant where they had
a vegan grilled Caesar salad on the menu.
And I was completely intrigued.
What it is, is charred romaine lettuce.
It's almost like a deconstructed salad.
And then you kind of
have like a little bit
that you can pick and choose
to make the perfect bite.
What I wanted to use for
all the main ingredients,
and to add a little bit
of more protein to it,
is not only grill the
romaine lettuce itself,
but also some marinated tofu,
some hummus on the side,
some bacon bits which
are accidentally vegan,
and this really nice bean salad on top.
But that's enough of me talking.
Let's get into the actual recipe.
For the Caesar dressing, I
have a really great recipe
on my website.
I've gone ahead and I've done that.
So if you don't want to go
out and buy a vegan version
of a Caesar dressing because
you're probably also at home,
you can get my recipe for that on my blog.
I have also gone ahead
and marinated my tofu.
So again this recipe is on my blog.
It's just a combination of
soy sauce, vinegar, water
and I've gone ahead and I've marinated
my tofu for 30 minutes so
that is also ready to go.
All right, so what I'm going to do now is
make the bean salad portion.
You can come closer, come to me.
All right, for the bean part of it,
just to add a little bit
more substance to my salad
along with the tofu, I'm
just using white beans.
You can use any white bean.
These are white kidney beans.
You can use navy beans,
you can use chickpeas,
whatever beans are your favorite.
I just like the color
contrast with the green.
But I'm going to make the dressing first.
So for that you, just need
some old fashioned Dijon.
You just need about a tablespoon of that.
Then of course you need some olive oil.
Of course we need some garlic.
That's about a clove.
And then some minced capers.
I love me some capers.
And some lemon juice.
All right, and that is the sauce.
Now I'm just going to toss in those beans.
So I've just drained and rinsed these.
And you gently, just want
to give them a little mix.
'Cause you don't want to smoosh the beans.
So you can navy beans or
chickpeas or whatever you want.
Just because I have some
hummus that I'm going to serve
this with, I didn't want to
double up on the chickpeas.
All right, once you've
given that a good toss,
now I'm going to add my parsley.
So whether you have access
to fresh parsley right now.
If you don't, that's
fine, you can just use
about a teaspoon of dried parsley.
So I'm just gently, again, going
to give that a little toss.
All right, now I'm going to set that aside
because I want the flavors
to kind of come together
with that as well.
You could even do this the
night before if you wanted to.
And we're going to prep our romaine.
Romaine hearts are
probably the best thing.
So if you can find those at
the grocery store, great.
My grocery store didn't have that.
So I just got a head of romaine.
Depending on how you want to serve this,
you can either serve this
platter style in the middle
of a platter or you can
serve it individually.
Because I want this to
be a bit more dense,
I'm just going to remove the
outer leaves of my romaine
to get more to the heart of it.
You can use this for a
salad or something else
or in a smoothie or juice it or whatever.
We're not going to waste it.
That's probably pretty good.
I'm just going to go ahead and
cut it right down the center.
Now what you'll end up with is two halves.
And this is what we are going to grill.
I'm just going to take some olive oil
and I'm going to brush the romaine.
It's going to help it char
and that's what we want.
You can also go ahead
and salt and pepper that.
All right, so I have my
marinated tofu triangles here.
And I find it's just a lot
easier when you're working
with tofu on a barbecue
to kind of skewer them
two at a time 'cause
then you can flip them
kind of two at a time.
See that's a lot easier to kind of like
flip back and forth like that.
You don't need to do two.
You can just do one if you want to.
But the important thing
is definitely to soak
your skewers overnight so
that's why they're wet.
Otherwise they just kind of burn.
All right now I have my tofu
here prepped ready to go.
I have my lettuce, my
romaine here ready to go.
I'm going to out and grill.
Now the tofu compared to
the lettuce cooking time
on my Napoleon Barbecue is going to vary.
But luckily we have the option of having
different temperatures on
different parts of the grill.
So I need to cook my tofu
for about five minutes,
five to seven minutes,
flipping half way through.
And then the lettuce is
really only getting cooked
for about two minutes on
a really high temperature.
So, let's go ahead and do that.
All right so the barbecue
that I'm using today
is the wonderful Napoleon
Rogue XT 425 that Napoleon
sent over to me so thank
you so much for that.
But there is this kind of
misconception out there
that vegans don't barbecue.
We absolutely do.
There's so many delicious,
not only faux vegan meats
or like plant based meats
that you can throw on
the barbecue but you can
also barbecue vegetables.
And you can even barbecue fruit.
Barbecued pineapple is
one of my favorite things.
It's so good.
With the three burners,
you can cook things
at different temperatures.
So if you have fruit that
needs one temperature,
if you need tofu and that
needs another temperature,
and different kind of
cook times but you also
want to keep something
warm, there is ample space
on the cooktop to do that.
It also has your high
top so if you want to,
you know, toast your buns for your burger
while also cooking your burger underneath,
you can keep those warm
and toasty up there.
Not only does it have the three burners
and the cast iron griddle on top,
it also has an infrared
burner on the side.
All right because I need the tofu to cook
a little bit longer, I'm
throwing that on right now.
I'm going to let those
nice cast iron grill marks
happen on the tofu and give it a flip
after like three minutes.
Ooh that sizzle.
All right, now I'm going
to toss on these guys.
So these are just about
two minutes just to get
that nice char.
All right, because these are
ready to go but I want them
to stay warm, I'm going to put
them up on the high top here.
Oh that's exactly what we want,
nice char.
All right so we have our
barbecued lettuce here.
Like I said before, the hummus
part is completely optional
but I love to serve it with
a nice dollop of hummus
on each side.
It's almost like a Caesar
salad charcuterie board,
if you will.
So we're going to take our
tofu and you can kind of
play with this to get
it to look, you know,
however bad and boujee you
want your salad to look.
I'm gonna take my bean salad and this,
I'm going to put directly onto
my barbecued lettuce.
I would take this out,
about a half an hour
before you go want to
serve it so that it comes
to be a bit more viscous so
you can just pour it on top.
How good does that look?
So of course for me, I love
capers so I am going to
throw some capers on top,
some of these bacon bits.
And bacon bits are accidentally
vegan, a lot of them,
because they're called
simulated bacon bits.
But if you have like eggplant
bacon or rice paper bacon,
you can use that as well.
You can also add a little
bit of nutritional yeast
and again, that just adds
a nice like depth of color
as well and it adds a nice
like cheesy flavor almost.
A little bit of leftover parsley.
Oh my god, it looks so good.
Mm, now I'm hungry.
(Latin music)
All right guys, there you have it,
a delicious grilled
Caesar salad that I made
with my Napoleon Rogue XT 425.
That thing is so easy to use.
If you've ever been
nervous about barbecuing,
those days are behind you.
This thing was flawless, easy
to use, very user friendly.
So look at the char on the romaine.
I'm so excited to dig in.
I love seeing grill marks on things
like tofu and vegetables.
What nice change, to be outside cooking.
Mm.
Outside in the backyard as
opposed to in the kitchen
that we've been locked up in for so long.
The char on that romaine
lettuce with the creaminess
of the dressing, with the
creaminess of the hummus,
and then the lemon, and
the tofu is just so good.
Who knew that I could get
this excited about a salad?
All it took was a new Napoleon barbecue.
(laughs)
You have to make this.
Thank you so much to Napoleon
for sponsoring today's video.
Let me know in the comment
section what you are doing
to create new moments in your life
to change things up while
you are staying at home.
I'm definitely going to be
bringing more Napoleon moments
with my Napoleon barbecue to
switch things up around here.
If you wanna learn more about Napoleon,
I'm going to leave information
in the description box
as well as a link to this full recipe
so you can tackle this at home.
I'll see you next time guys, bye!
