Greek Salad

When the herbs and produce are fresh out of the garden my favourite for lunch is a Greek salad. I put in a mix of vegetables: tomato, cucumber, red pepper, lettuce, red onion, olives, green onions, carrots etc... Whatever I have on hand that is fresh and tasty.




My dressing consists of the Simon and Garfunkel herbs mix: parsley, sage, rosemary and thyme (and they always sing it in my head when I make this salad) mixed with garlic, 3 tbsp olive oil, 1 tbsp lemon juice, and salt. When I used to eat real feta cheese, I would use some of the brine to salt and flavour the dressing but now we don't eat real feta anymore so I do without.

Corey found this great vegan feta cheese recipe and it was delicious in the Greek salad. Make sure you have enough marinade for the tofu. We added a second cube of tofu to the marinade that was left and there wasn't enough flavour in the second block so we made more marinade.

This recipe comes from: happyherbivore.com

Vegan Feta Cheese

Ingredients

1 pound extra-firm tofu
2 tbsp water
4 tsp yellow miso paste
¼ cup red wine vinegar
1 tbsp lemon juice
1 tsp salt
2 tsp basil, dried
1 tsp oregano or majarom, dried
¼ tsp rosemary, dried
2 tbsp nutritional yeast

Break tofu into a few large pieces in a mixing bowl and set aside. Whisk
all remaining ingredients, except nutritional yeast, together. Pour
over tofu and mix with your hands, crumbing the tofu into smaller pieces
as you go. Set aside and let rest for 10 minutes. Sprinkle 1 tbsp of
nutritional yeast over top and mix. Taste, adding more nutritional yeast
if desired.

I'm off to Uganda later today so there may not be any posts for the next 3 weeks unless I can get chef James to share his bean stew recipe. He also makes amazing chapattis and samosa so maybe I'll get his recipes for those too. Happy July!

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