Fifteen years after the 1977 birth of The Moosewood Cookbook, author Mollie Katzen revised it to reflect that vegetarians might not be as interested in so many heavy dairy products. Take the example of her Alsatian Cheese Salad that started with 3 cups(!!) of thinly sliced cheese. In the revised edition, the author gives the option of replacing the cheese with 3 cups of tofu and changed the name to Alsatian Salad.
I wanted to keep the original feel of the super savory bits of cheese and when I saw the new Daiya Wedges in the market I knew it would be a great recipe to have them help veganize. (btw folks – it’s DAY-uh as in dairy not DIE-uh as in diarrhea). I still reduced the amount of overall “cheese” since it was a terribly dense dish as a salad.
This version turned out pretty close to the way we remember the original. Jim says it’s just like it but I miss the firmness of the swiss cheese pieces. All of the Daiya Wedges are nice flavors, play well against the dressing but are all very soft cheese replicants. I wouldn’t use any other brand to change the texture since the flavors were very good.
Another thing to note, the dressing is much better if you mix it ahead of time and allow the dried herbs to hydrate a bit before pouring over the salad. Their flavors are what really make this recipe special and you don’t want to miss out on them.
Alsatian Salad with Daiya Wedges
2 Cups of a mix of the 3 different flavors of Daiya Wedges; Cheddar Style, Jack Style and Jalapeno Garlic Havarti Style cut into 1/2″ cubes and wedges.
1 cucumber, chopped
1 green bell pepper, chopped
1 large firm tomato, chopped
1 scallion, minced
juice of 1 lemon
juice from 1 lime
1/4 Cup Veganaise
1/4 Cup plain Silk soy yogurt
1/4 Cup Tofutti Sour Supreme
1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon tarragon
1/2 teaspoon marjoram
1/2 teaspoon basil
1/2 teaspoon horseradish
See note above the recipe about making the dressing ahead of time.
Toss Daiya Wedges and veggies together gently in a large bowl. Pour dressing over the combined veggie mixture and chill. Serve over a bed of mixed greens. Pickles and olives suggested as accompaniments.