TZUTC: -0700   
   MSGID: 34376.fidonet_cooking@1:105/500 2d5abf85   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Caesar Pasta Salad   
    Categories: Pasta, Salads   
         Yield: 4 Servings   
       
     1 1/2 c  Canned chickpeas   
         1 tb Olive oil (15 ml)   
       1/2 ts Garlic powder (1.5 g)   
       1/2 ts Smoked paprika (1.5 g)   
       1/4 ts Sea salt (1.5 g)   
         2 tb Oil (30 ml);   
              - any neutral oil   
       1/4 c  Tahini (60 g)   
         3 cl Garlic; minced or roasted   
         2 ts Capers (10 g)   
         1 tb Nutritional yeast (6 g)   
         1 ts Dijon mustard (5 ml)   
         1 tb Lime or lemon juice;   
              - or to taste   
       1/2 ts Sea salt (3 g)   
       1/4 ts Ground black pepper (0.5 g)   
       1/2 c  Water (120 ml)   
         8 oz Spiral pasta (225 g);   
              - rotini or fusilli   
     1 1/2 c  Romaine lettuce (85 g);   
              - chopped   
       1/2 c  Cooked vegan bacon (50 g);   
              - crumbled   
       1/4 c  Vegan Parmesan shavings   
              - (15 g)   
         1 c  Baked chickpeas (175 g);   
              - from above   
       
     Preparation time: 15 minutes Cooking time: 30 minutes   
        
     This vegan Caesar Pasta Salad is savoury, tangy and garlicky, with   
     crunchy baked chickpeas, crisp romaine and tender pasta. Delicious!   
        
     Baked Chickpeas:   
        
     Preheat the oven to 400?F (200?C).   
        
     Pat the chickpeas very dry with a kitchen towel.   
        
     Toss them with olive oil, garlic powder, smoked paprika, and salt.   
        
     Spread on a baking sheet in a single layer and bake for 25 to 30   
     minutes, shaking the pan halfway through, until crispy. Let cool.   
        
     Pasta:   
        
     Bring a large pot of salted water to a boil.   
        
     Add spiral pasta and cook until al dente, about 8 to 10 minutes.   
        
     Drain and rinse with cold water to cool. Set aside.   
        
     Caesar Dressing:   
        
     In a blender or food processor, combine oil, tahini, garlic, capers,   
     nutritional yeast, mustard, lemon or lime juice, salt, and pepper.   
        
     Start blending, then add water gradually until smooth and creamy.   
     Taste and adjust seasoning.   
        
     Salad:   
        
     In a large bowl, combine the cooled pasta, chopped romaine lettuce,   
     and vegan bacon.   
        
     Pour the dressing over the salad and toss gently to coat.   
        
     Top with vegan Parmesan and baked chickpeas just before serving for   
     crunch.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
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