Product Review: Follow Your Heart Tartar Sauce, Horseradish Sauce, Caesar Dressing, & Citrus Poppy Seed Dressing

Follow Your Heart has come out with a bunch of new products lately including a variety of salad dressings like creamy garlic, honey mustard, lemon herb, Caesar, sesame dijon, sesame miso, thousand island, oil-free French dijon, oil-free citrus poppy seed, oil-free tamari miso, and the list just keeps going on. They now also have sauces and marinades like barbeque sauce and balsamic vinaigrette sauce. Also new is their own sour cream and cream cheese. Of course, there is always their line of cheeses and vegan mayonnaise varieties.

From Vegenaise, they have made a variety of different sauce like the tartar sauce, horseradish sauce, and pesto mayonnaise. I have to admit, I fan girl-ed a bit when I heard and saw Follow Your Heart come out with so many new products at once (so awesome). I found the tartar sauce, horseradish sauce, and a bunch of their salad dressing at my local grocery store in Chicago, Treasure Island. I'm sure they are at health food stores and Whole Foods around the nation by now. 

The tartar sauce is not bad. It's not as good as the horseradish sauce, but it isn't anything I would say is super special. If you want convenience, this is your sauce for vegan seafood-y type things like my tempeh crab cakes. I liked my lemon dill tartar sauce better. You could easily make it with Vegenaise too.

The horseradish sauce is pretty tasty. I'm a fan. Once again, this is purely for convenience I would imagine because you could just make this yourself with some vegan mayo and horseradish. Out of these two sauces, if you are going to try one, I recommend picking up this one. It's tangy and delicious.

Now, I've tried two of their new salad dressings, the Caesar and the citrus poppy seed. I really enjoyed the Caesar. I'm not sure if there are even other vegan Caesar dressing on the market, but this did not disappoint. I would most definitely buy this dressing again. I have my own Caesar dressing, but this is a quicky solution. The citrus poppy seed was kind of your run of the mill poppy seed dressing. Nothing too special. It is nice that it is oil-free. I wasn't over the moon about this dressing and probably wouldn't buy it again in order to try one of the others Follow Your Heart just came out with.

Grilled Romaine with Chick'n and Homemade Caesar Dressing

Again, this was inspired by my new grill pan. I made this dressing a while back for my Dishes Men Like posts (which I should really make another 1950's vegan dish, right?!). It is really, really good! I did change what type of mayonnaise I used, though. I have been trying the new Earth Balance vegan mayo while that original Caesar dressing recipe was made with Vegenaise. If you haven't noticed, I'm a huge fan of Gardein. These chick'n strips are pretty good. One could have opted to grill one of their scallopini's and slice it too.

 Grilled Romaine with Chick'n and Homemade Caesar Dressing

* Prep Time: 5 minutes
* Cook Time: 10 minutes
* Ingredients:

• 1 head romaine lettuce, washed, cut in half
• 1/2 package Gardein chick'n strips
• VM's Caesar dressing
• salt and pepper, to taste
• vegan Parmesan, to taste*

* Recipe:

1. In a grill pan on medium heat, cook Gardein and romaine. Toss the chick'n strips here and there to cook each side and flip the romaine after 5 minutes. Cook for a total of 10 minutes.
2. Place romaine on a plate with chick'n strips. Top with dressing, salt, pepper, and vegan Parmesan.

* Note: For vegan Parmesan, I used Galaxy brand.


This recipe will make two servings or a large serving for one. Also, in the picture to the right of the recipe, there is quite a bit of Gardein. I only used half a head of romaine when I made this and then decided that with that much chick'n, it would be best with a full head.

Dishes Men Like: Caesar Salad & Chick'n Divan

More recipes inspired by "Dishes Men Like". It is made by Lea & Perrin's Worcestershire Sauce and every single recipe contains their sauce! Clearly, men love these dishes. This is the rest of the dinner I made which composed of the previous blog entry (shrimp canapes and crab bisque), Caesar salad, and Chick'n Divan.
 

Caesar Salad
 

* Prep Time: 10 minutes
* Cook Time: 5 minutes
* Ingredients (for salad):  

• 1/2 head romaine lettuce, chopped
• 1/2 bunch endive (preferably curly), chopped
• handful of cherry tomatoes, split down the middle
• handful croutons

* Ingredients (for dressing):

• 1 clove garlic, minced
• 1 tbsp vegan Worcestershire sauce
• 3 tbsp olive oil
• 2 tbsp vegan Parmesan cheese*
• 1 tbsp lemon juice
• 2 tbsp white vinegar
• 1 tsp ground mustard
• salt and pepper, to taste
• 1/3 cup vegan mayonnaise*

* Recipe: 

1. Combine the garlic, Worcestershire sauce, olive oil, lemon juice, vinegar, mustard, salt and pepper, and Parmesan in a medium bowl. Once mixed, add the mayonnaise until smooth. Set aside.
2. In a bowl, mixed together the lettuce, endive and tomatoes.
3. Place the lettuce mixture in a serving bowl, top with croutons, then add the dressing. Sprinkle with more vegan Parmesan!

* Note: I used Galaxy brand vegan Parmesan cheese topping. For vegan mayonnaise, I used Vegenaise. 
 

Chick'n Divan with Buttered Rice 

* Prep Time: 10 minutes
* Cook Time: 30 minutes

* Ingredients (for chick'n divan):  

• 1 bunch of asparagus, ends chopped off
• 1 can (16 oz.) cream of mushroom soup*
• 1/4 tsp nutmeg
• 1 tsp vegan Worcestershire sauce
• 1 cup vegan Parmesan cheese
• 1 package vegan chicken, defrosted and sliced*
• 1/2 cup heavy soy cream, whipped*
• 3/4 cup vegan mayonnaise*

* Ingredients (for buttered rice):

• 2 cups white rice, cooked
• 1 tbsp soy butter*
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• salt and pepper, to taste

* Recipe (for chick'n divan): 

1. Cook asparagus in boiling salt water until tender, then drain. Place the asparagus in a large baking dish.
2. Preheat oven to 400 degrees.
3. Combine soup, nutmeg, Worcestershire sauce, and pour 1/2 mixture over asparagus.
4. Top the asparagus with 1/3 cup Parmesan cheese.
5. Defrost the vegan chicken and slice into 1/2 in. pieces.
6. Top the asparagus with the chicken and pour remaining soup mixture on top. Sprinkle with another 1/3 cup of cheese.
7. Bake in oven for 10-12 minutes.
8. While baking, combine the whipped cream with mayonnaise.
9. When chicken is done baking, spread the mayonnaise mixture over the chicken and sprinkle the remaining 1/3 cup cheese.
10. Broil for 2-3 minutes until golden brown.

* Recipe (for buttered rice):

1. Cook the rice according to box instructions.
2. While still hot, add the remaining ingredients and mix well.

* Note: The cream of mushroom soup I used was Imagine brand. The vegan chicken was Vegetarian Plus brand. For the soy whipping cream, Soyatoo was used. Vegan mayonnaise brand was Vegenaise. Earth Balance was the soy butter used.

The recipes above were fantastic! I hope you all enjoy them. I'm looking forward to modifying and creating more vegan versions of these retro dishes in the future.