|Sometimes dreams come true.|
Vegans are a clever and industrious people. Even after all these years, I continue to be impressed by the creativity and dedication vegans put into cruelty-free living. But even all that creativity can't give us more hours in the day, and sometimes it's nice not to have to make everything from scratch. One of the reasons we started this blog was to introduce new and old vegans to compassionate products they can use to cut corners on days when we just want to watch a bunch of Paul Rudd movies and enjoy a nice dinner with our favorite someone.
I grew up eating Italian and Mediterranean food. I can't remember the first time I had an olive or feta cheese because I'm pretty sure it was around the time I got my first tooth. I've been one of those folks making their own vegan 'feta' using tofu and herbs for years--or just substituting tofu when I'm too lazy--but the truth has always been that tofu doesn't really have the same texture as feta cheese. No matter what you do to it, it just isn't gritty enough, for lack of a better word. So when Dan came home one night with a surprise he found at Whole Foods, I freaked the frak out!
This stuff is perfect vegan feta in every way! I have a huge vegan cheese crush on this stuff. No, it isn't like the super pungent imported stuff you get at places like Dean & Deluca, but it really is like the stuff you'd find at like a pizza joint for their Greek Pizza--and the texture was spot on!
We decided to start out simple with our first test run, and to be honest it's been freaking hot in Brooklyn. It's made me dread baking, even though I have new kitchen gadgets I have been longing to take out for a spin. Remember the end of Point Break when Swayze heads out into this epic '50 year storm' at Bell's Beach knowing he's not coming back. That's how I feel about our kitchen in this heat, but unfortunately I'm no Swayze. So we started with a chilly Greek Salad using the Greek Salad dressing recipe from The Betty Crocker Project's early days and an Artichoke Bruschetta recipe I found on Betty's website.
You'll have to hit 'read more' to see the pictures and get easy to follow recipes!
- 1 Head Romaine Lettuce (torn into large pieces)
- 1/2 Red Onion (diced)
- 1/4 Cup Pitted Kalamata Olives
- 1/4 Cup Pepperoncinis
- 1/4 Cup Baby Carrots
- 1/4 Cup Garbanzo Beans (drained, rinsed and soft)
- 1 Cucumber (sliced)
- 5 Cherry Tomatoes (sliced in half)
- 1/2 Package Vegan Feta made by Vegcuisine (cubed)
- 1 Batch Vegan Greek Salad Dressing
- 2 Loaves French Bread Baguette (sliced into 1/2 inch slices)
- 1 large Tomato (diced)
- 1 Can Quartered Artichoke Hearts (drained)
- 2 teaspoons Fresh Thyme Leaves
- 1 Clove Garlic (minced)
- 1/4 teaspoon Lemon Pepper
- 1/4 Package Vegan Feta made by Vegcuisine (diced into little cubes)
- 1/4 Cup Olive Oil (you may need a little more)
Brush one side of your slices of Bread with Olive Oil and put on your pizza stone Oiled side up. Bake for 5 minutes until the edges are golden brown.
In a large bowl mix remaining ingredients except Vegan Feta. Spoon Tomato Mix onto toasted Baguette slices and sprinkle some Vegan Feta over the top. Serve warm and with a cold one of these.
You'll notice we have a 1/4 of this package left... Please consider this your cliffhanger ending...
I want to run to Whole Foods RIGHT NOW.ReplyDelete
Quick question, is it gluten free?ReplyDelete
I don't *think* it's gluten free mostly because it doesn't say that. Here's the ingredients list:ReplyDelete
I don't see anything in there that has gluten... I don't think. It's been a long week already.
Their bleu cheese is also pretty stellar. I had it on Maui and haven't been able to find it in Portland, I guess I'll have to double check at Whole Foods now!ReplyDelete
you should hyper link the text that says "Dean and Deluca" to this: Urge Dean & DeLuca to Drop Foie Gras https://secure.peta.org/site/Advocacy?cmd=display&page=UserAction&id=3785ReplyDelete
Pangea has it online...I bought it...I didn't love it.ReplyDelete
I brought it to a potluck with Greek salad and my omni friends (cheese snobs) were impressed. One even nibbled at it after dinner was done, instead of eating salad leftovers.ReplyDelete
Thanks for the D&D link! I just added it!ReplyDelete
Does it melt at all?ReplyDelete
It does melt a little but it's more of the texture of cold feta that makes it special and the flavor is pretty spot on.ReplyDelete