Fast feta that’s salty, creamy and VEGAN!

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I used to eat Greek salad all the time until I went vegan, but I just couldn’t find anything to replace feta cheese. ‘Til now that is.

This recipe is the bastard child of a far more superior recipe developed by friends of mine – Katie and Christine. Their feta cheese actually gets firm and will crumble. BUT it also takes more time to make and needs lactic acid (that’s what creatBowl of fetaes the great, firm texture).

My version, lazy vegan that I am, provides immediate gratification with very straightforward ingredients.

Having said all that, I bow to Katie and Christine and their incredible culinary skill!

You will need a food processor to make this recipe.

 

Ingredients

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½ block (7 ounces) of extra firm tofu.

¼ cup olive oil

4 tsp fresh lemon juice (about ¼ of a lemon)

1 Tbsp apple cider vinegar

1 ½ tsp sea salt

¼ tsp onion powder

1 tsp dried basil

1/2 tsp dried marjoram

½ tsp dried oregano

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Directions

Slice the tofu lengthwise and press slices in a lint-free towel to remove much of the moisture.

Place all the ingredients in a food processor and process until thoroughly blended. You can store the feta in a sealed container in the fridge for up to 3 days.

The feta cheese will firm up a bit in the fridge but it will remain creamy and spreadable. If you didn’t press the tofu well, a small amount of white liquid may separate out, which you can just drain off.

I use this cheese in wraps, as a spread, tossed with tomatoes, pasta and basil, and of course, in Greek Salad!

 

 

 

Linguini with lentils and walnuts …. when condiments get saucy

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It’s amazing what very everyday condiments can become with a little coaxing.

I found the original version of this recipe on the Oh She Glows blog. She writes that she made the dish late one night using whatever was in the pantry. My slightly altered version of the recipe adds a few staple ingredients and adjusts some of the measurements. I also used fresh rather than canned lentils.

Beluga or black lentils are much smaller than other lentils so they cook up quickly. You can have a fresh pot of beluga lentils in just 15 minutes and they are nutty and chewy and just generally delightful.

This whole recipe can be ready in 20 minutes – less time than it takes to order in and waaaaay better for you and your wallet!

Ingredients

10 oz linguine or other pasta

½ cup walnut pieces toasted

¼ cup tomato-based salsa of choice

3 Tbsp olive oil

1 tsp garlic powder

3 Tbsp ketchup

5 Tbsp nutritional yeast

½ tsp ground pepper

1 tsp salt

1 cup fresh chopped spinach

½ cup fresh or frozen green peas. If using frozen (I did), thaw them or give them a quick zap in the microwave.

½ cups beluga (black) lentils (or 1 cup of canned lentils drained and rinsed)

½ red pepper diced (optional)

Handful of fresh basil chopped (about ¼ cup)

Directions

Place your lentils in a small saucepan with 1 cup of water. Bring to a boil, then simmer for 15 minutes with the lid on. Remove from heat and let the lentils sit while you prepare the rest of the ingredients. You may have some liquid left in the pot, so just drain that off.

Cook the pasta according to package directions.

Place the peas, spinach, diced red pepper, toasted walnuts, lentils and linguine in a large bowl.

Put the olive oil, ketchup, salsa, nutritional yeast, salt, pepper and garlic powder in a small saucepan. I used the same pan I had cooked the lentils in (less dishes!). Heat the ingredients through and stir them until they are blended. Pour over the bowl of pasta, lentils etc. and toss together. Serve up and enjoy.

This recipe makes 3 very generous portions.

How to toast walnuts

Toast the walnuts by spreading them on a baking pan and baking for 5 minutes at 400 degrees. Know thy oven and watch those nuts – they can burn quickly. I use a toaster oven for minimal power usage (I can still hear my cost-conscious mother moaning every time someone wanted to fire up the “whole oven” for one item).