At last – a Greek salad for vegans

Greek Salad2

Last week I shared a vegan feta cheese recipe. My favourite way to use that cheese is in a Greek salad. I LOVE the mix of flavours, textures and colours in this classic dish and eaten with some pita bread (for sopping up all that delicious dressing and feta cheese) you have a complete meal.

Ingredients

For the salad

Salad ingredients

Vegan feta cheese – use as much as you want but half of the recipe should be more than enough

1 head of romaine lettuce – washed and torn into bite-sized pieces

½ of an English cucumber cut into half-moon slices

1 bell pepper (whatever colour you prefer) diced

2 tomatoes diced

½ of a red onion cut into half-moon slices

¼ cup sliced olives – green or black as you prefer

TIP: If you like an ingredient add more of it. If you don’t like something, leave it out. The beauty of cooking from scratch is you make it how you like it.

Salad Chopped

For the salad dressing

Salad Dressing ingredients

3 Tbsp good quality olive oil

1 tsp dried oregano (or about 2 Tbsp fresh)

1 ½ tsp dried basil (or about 3 Tbsp fresh)

¼ tsp ground black pepper

1-2 cloves garlic – minced or pressed

The juice from ½ lemon

1-2 Tbsp brine from a jar of lives – optional but it will make your dressing go further and make it salty if you’re a salt lover

Salad Dressing

Directions

Place all the salad ingredients in a large bowl. Place all the salad dressing ingredients in a jar with a lid. Shake the jar well to mix the ingredients. Pour over the salad and toss everything to combine. The feta cheese will become creamier and almost dressing like. If you want the cheese more whole, add the dressing to the salad but leave out the feta. Mix the salad and dressing, then add the feta afterwards.

Enjoy!

 

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Tomato and basil pasta – easy, fast and fresh!

Tomatopasta

Whatcha going to do with all those beautiful, rosy tomatoes in the garden?? This is one of my longstanding, favourite pasta dishes. Before I went vegan, I ate it with feta or parmesan cheese. Now, I sprinkle it with my vegan version of parmesan. The beauty of this dish is it’s ridiculously easy to make, super fast, and taste like summer time. Using fresh, good quality tomatoes and fresh basil is key.

Tomato basil pasta

2-3 ripe tomatoes chopped (use more or less depending on their size and how much you love tomatoes)

1 small jar or can of artichokes (about a cup). Cut roughly

2/3 cup fresh basil torn or cut

1/3 cup sliced olives (or more – I love olives)

1 Tbsp good olive oil

2-3 cloves garlic minced

9-10 ounces spaghetti or spaghettini

Cook the pasta according to directions. While it’s cooking, chop the tomatoes, artichokes and basil and put in a large bowl. Add the olives, olive oil, minced garlic and toss. When the pasta is done, drain and add to the bowl and toss well. Serve immediately.

My mother would actually eat this dish the next day cold as a salad and add cucumbers to it. You could give that a go too.

Serve with a good grind of fresh pepper and vegan parmesan.

Makes 3 huge or 4 generous servings.

Vegan parmesan

1 teaspoon sea salt

1/3 cup nutritional yeast

1/3 cup raw almonds (no skins)

1/3 cup toasted sesame seeds (I toast mine on a sheet of tin foil in the toaster oven at 400 degrees for 4 minutes)

Grind everything together in a blender or food processor and store in the fridge in a sealed container. It’ll keep for 2-3 weeks.