This is one of my favorite vegan cheese recipes. Truth is I love a traditional Greek salad – even as a main dish during summer days – so I had to come up with a vegan feta cheese to recreate my favorite salad dish. Depending on the time you bake it, this will be either soft – like cream cheese – or firm – like we want it here. When you are ready to serve it pour a little bit of olive oil and oregano on top to get that extra Greek flavor 🙂
2 cups whole blanched almonds
¼ cup lemon juice
2 Tbsp Olive oil
1 clove garlic, peeled
1 1/2 tsp. salt
1 tsp oregano
Soak and drain the almonds. In a food processor add the almonds, lemon juice, olive oil, garlic, salt, and ½ cup cold water. Blend for 5 minutes until smooth. Add more water if needed. Place a large strainer over bowl, line with a thick cheesecloth and transfer the almond mixture into the cheesecloth. Twist the edges of the cheesecloth around the almond cheese and squeeze tied to help extract moisture. Refrigerate overnight and discard excess liquid. Preheat oven to 200 C/400 F. Unwrap the almond cheese from he cheesecloth, transfer it to a baking dish and bake doe 15-20 minutes until its top is slightly firm. Let it cool before refrigerating.
Unfortunately I didn’t manage to make it through the whole Vegan MoFo. Between work, general house cleaning for the winter, finishing my field study project for my Master’s degree, doing forum updates from the Guns N’ Roses US tour concerts, moving to a different office and more, I only made it to day 21. Although I had things to blog about all the days, I didn’t have time to post every day 😦 Hopefully I will do better next year 🙂
On another note, we recently discovered that we can watch ESPN America on our TV here in Greece and now Sean and I enjoy long football games every Sunday. Last Sunday we actually watched 4 games. And we had tones of beers. And snacks. Vegan Snacks! Some were classic like pitas & hummus and chips & salsa, but we also enjoyed these fantastic baked tofu bites and cheesy bites. They were absolutely amazing snacks to enjoy with beer and football, especially with a bit of hot sauce on the side.
Back to blogging about food, for the tofu bites, I marinated the tofu for almost 48 hours, just because I couldn’t decide what I wanted to make with it. Again for this recipe I used fresh homemade tofu, but any kind of firm tofu will do the job.
For the cheesy bites, I used my favorite vegan cheese, viofast with herbs (oregano and thyme), but again, your favorite block of vegan cheese will do the job.
For the tofu bites
1 block of firm tofu, cubed
1/4 cup of water
1/4 cup of soy sauce
2 Tbsp olive oil
1 Tbsp liquid smoke
1 Tbsp maple syrup
1/2 tsp salt
1/2 tsp oregano
several pinches of fresh black pepper
Press the tofu really good. Blend all the other ingredients for few seconds and then marinate the tofu over night.
To make the tofu bites place in zip log bag 1/2 cup breadcrumbs, 1 tsp salt, 1 tsp black pepper, 1/2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp dried thyme and shake well. Add the marinated tofu and shake so all the tofu cubes will be evenly coated. Transfer to a baking dish and bake in preheated oven at 400F/200C for about 30 minutes, until golden brown.
For the cheesy bites
4 ounces/100 grams of your favorite vegan cheese (block not shredded)
1/3 cup all purpose flour
2 Tbs soy sauce
1/3 cup soy milk
1/3 cup breadcrumbs
1 tsp oregano
1 tsp thyme
1/2 tsp fresh black pepper
Cut the cheese in sticks or bites. Mix the flour with the soy milk and soy sauce. In a zip log bag place the breadcrumbs, oregano, thyme and pepper. Dip the cheesy bites in the flour mixture and then transfer to the zip log bag. Shake well until all cheesy bites are fully coated. Transfer to a baking sheet and bake in preheated oven at 400F/200C for about 15minutes, until golden brown. Let them cool down in room temperature for 5 minutes (so you won’t burn your tongue) and then serve while they are still melt-y
Got to love the smell of fresh baked goods. But it’s not something you can have everyday. Most baked goods are high in fat and sugar. Well, not these. These are packed with protein, almost sugar free (thanks to the agave nectar) and low in fat – 2 TS of oil for 12 muffins aint that much… right (if you omit the chocolate chips of course)? But chocolate is good for your heart and researches say that 10 gr of chocolate daily can keep heart attack risk at bay. Well these have about 6 gr of chocolate each! Enjoy them with a cup of hot tea. I like them hot while the chocolate is still melting but they taste awesome even when you let them cool.
1 cup and 1 TS whole wheat all purpose flour1 TS corn starch
1 TS potato starch
1 TS tapioca flour
1/2 ts baking powder
1/2 ts baking soda
1 cup fresh squeezed orange juice
1/2 ts orange zest
1/2 cup light agave nectar
2-3 TS olive oil
50 gr vegan dark chocolate chips for the muffins plus 20 gr for garnish
orange muffin and hot rashberry tea!
Preheat the oven at 180c/350 F. Blend all ingredients (except the 20gr of chocolate that you will use to garnish). Fill the 2/3rds of 12 muffin liners, top with the chocolate chips and bake for 20 minutes (or until a toothpick inserted comes clean).
Last night we had the 2nd round of celebrating Sean’s birthday with our favorite mexican theme! I made pico de gallo, guacamole, spicy cheddar sauce and spicy salsa. Recipes to come on my next mexican theme post. And of course I had leftovers! So, for my lunch today I made a smoked tofu wrap. With yesterday’s leftovers.
For 1 wrap
1 whole wheat tortilla
1/4 cup spicy cheddar sauce
1/4 cup guacamole
1/4 cup pico de gallo
1/2 cup fresh lettuce or/and spinach
50 grms smoked tofu bites
To make the wrap just place each ingredient on your tortilla and roll to wrap! Enjoy it with fresh spinach salad!
So easy, healthy and delicious. Got to love leftovers 🙂