Tuesday, October 9, 2012

Whole-Wheat Croutons

It can be hard to find vegan croutons. All the prepackaged ones have Parmesan or whey for some reason. But here's a little secret I'll share with you... The prepackaged ones kind of suck anyway. Did you know that? Probably not, unless you've had fresh made croutons recently. Somehow we tend to forget. 

The beauty part about making your own - other than the fact that it's almost disgustingly easy - is that you can give them at least some redeeming nutritional value by using a good, hearty whole wheat bread. (And then slathering it with tasty fats. Hey, I said some value.)

Whole Wheat Croutons

1 garlic & herb salad dressing mix (0.75 oz)
½ cup melted Earth Balance vegan butter
¼ cup olive oil
16 slices whole wheat bread, lightly toasted

Preheat oven to 375. Lightly toast bread in toaster or oven. Discard crusts, cut into cubes. Mix other ingredients and toss with bread until well coated. Spread in single layer. Bake 12 -15 min or until outsides begin to crisp. Let cool on pans. Store in an airtight container.

While I'm at it, let me tell you what goes beautifully with these croutons: a slightly bitter salad with a sweet dressing is offset beautifully by these savory little bites. It's like the flavor trifecta. 

Here I used OrganicGirl 50/50 blend (mixed greens with 50% baby spinach), plus shaved fennel, shaved sweet onions, cherry tomatoes, and an agave mustard vinaigrette. Scrumptious!

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