Mema is Cooking

Ceaser salad with homemade dressing

Quick Vegan Caesar Dressing with Mayo

Ingredients
3 Tbsp vegan mayonnaise
1 Tbsp lemon juice (or a splash of apple-cider vinegar)
1 tsp Dijon mustard
½ tsp garlic powder (or a small clove of fresh garlic, minced)
½ tsp capers, finely chopped (or ¼ tsp caper brine for that “anchovy” tang – optional)
1 Tbsp nutritional yeast (for a light “parmesan” taste; optional but nice)
Pinch of black pepper
Pinch of salt, to taste

Directions
1. Whisk everything together in a small bowl until smooth.
2. Taste and adjust: add more lemon for extra tang or a little water to thin if needed.

Assemble the Salad
Toss the dressing with pre-washed romaine or any greens you like. ( Used 1 heart and chopped
It ) Add store-bought vegan croutons and, if you have it, a sprinkle of vegan parmesan or extra nutritional yeast.
Finish with a grind of black pepper

🍞Fresh croutons
Take pieces of bread ( sourdouhh or your choice
Break into small peices
Over with olive oil or vegan butter and garlic
Spread on baking sheet
Bakes for about 10 min on 375°F (190°C)
8-12 min

Mema is Cooking

🥗

Yogurt Glow Bowl
Here’s a quick and wholesome favorite straight from my kitchen to yours!

How I make it:
1. Start with a handful of granola layered in the bowl.
2. Spoon in your favorite plant-based yogurt.
3. Add fresh fruit—today I used strawberries, blueberries, and blackberries.( thanks windwater estates )
4. Garnish with a little more granola and a sprig of fresh mint.
5. Optional: Drizzle with honey if you like it a little sweeter. Also add chia or flax seeds

That’s it! Simple, refreshing, and full of flavor.
This bowl comes in around 340 calories and is perfect for breakfast, a midday lift, or an evening wind-down snack.

Try it and tag me if you make one!