Feta cheese the almond way

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 🙂

veganfeta1  Ingredients

  • 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.


veganfeta6 vegafeta4


Pasta with zucchini, sun-dried tomatoes and almond feta

This is more of a summer recipe but I had lots of zucchinis in my fridge and I made a tone of sun-dried tomatoes during the summer, so I thought it was about time to use them. This is a light and refreshing dish that you can eat as soon as it’s made, or you can put it all into a baking pan and reheat it as a baked pasta dish the next day.



  • 1 pound/500 grams pasta of your choice (I used gf rigatoni)
  • 1 Tbsp extra-virgin olive oil
  • 4 small zucchinis, cut into thick rounds
  • 3 cloves garlic, thinly sliced
  • 1/3 cup plumped sun-dried tomatoes (moist)
  • 1 ½ cup almond feta (recipe coming soon)
  • Salt and fresh-ground black pepper, to taste
  • lemon zest (optional)


Cook the pasta in salted boiling water according to package directions. Drain and set aside. Heat the oil in a large nonstick skillet over medium – high heat. Add the zucchini and cook for 2 minutes each side. Add the garlic and the sun-dried tomatoes and cook for 2 more minutes. Add the cooked pasta and crumble the almond feta and lemon zest on top. Add salt and pepper to taste. Toss to combine and serve.

Vegan MoFo Day 15: tahini muffins

I made these muffins for my road trip to North Greece. I had to travel for 6 hours in the forking rain. It didn’t stop raining not even for 5 minutes. I am still very cranky for traveling in this kind of weather but I am now with my Peanut so at the same time I feel very very happy as I hadn’t seen him for over two months. Anyway, these muffins are delicious and I like enjoying them as a quick snack. The tahini, almonds and walnuts give these muffins an amazing nutty taste which I am sure you will enjoy as much as I do.

tahini muffins


1 1/2 cup all purposes flour
1 cup soft flour
4 tsp baking powder
1/3 cup tahini
1/4 cup olive oil
1 cup brown sugar
1 cup fresh squizzed orange juice
1/4 cup brandy
1 tsp cinnamon
1/2 cup crushed almonds
1/3 cup crushed walnuts

Preheat the oven at 180C/350F. In a mixing bowl place the tahini, oil and sugar and mix with a hand mixer until sugar dissolves.  Add the orange juice, brandy and cinnamon and keep mixing. Place the flour and baking powder in a big mixing bowl, make a hole in the middle and add the wet ingredients. Add the nuts and mix gently with a fork. Do not overmix.  Fill muffin liners up to 2/3 with the muffin mixture and bake for 30 minutes or until golden. Enjoy!

Vegan MoFo Day 5: quinoa for breakfast

quinoa for breakfast

I love a big and filling breakfast, but most of the times I don’t have the time to make me one. I get up quite early in the morning, cook for lunch, enjoy my coffee, make a smoothie and go to work. I am really happy with my smoothie, cause it gives me enough energy to start my day and I don’t feel hungry until it’s time for lunch. But making a sweet big bowl of quinoa with lots of nuts and fruits in it, it’s a different story. It makes me feel happy! and I mean really happy! It puts a stupid smile on my face. Even when my day sucks. So give it a try! This is one of my favorite quinoa recipes for breakfast, packed with protein, iron and fiber. What else could you ask for?

quinoa for breakfast


1 cup cooked quinoa
1 1/2 cup almond milk
1 tsp pumpkin spice
1 Tbsp light agave nectar
2 Tbsp slivered almonds
2 Tbsp raisins
4-5 figs, sliced

quinoa for breakfast

Place all ingredients in a small pot over medium-high heat, bring to a boil, lower the heat and simmer for 5 minutes. Serve in a big bowl and enjoy!

quinoa for breakfast

very almond pancakes

These were very tasty and nutty pancakes. I make my own almond milk and very often I don’t know what to do with the almond pulp that remains. Here and there I make cookies or cupcakes but as pancakes are my family’s favorite breakfast I thought to make almond pancakes. I used almond pulp, almond cream and almond butter. So yeah… basically these are very almond pancakes.

very almond pancakes


1 cup almond milk (or soy milk)
1 cup almond creamer
2 TS of apple cider vinegar
1 cup and 2 TS whole wheat all purpose flour
1 cup almond pulp
1 ts baking powder
1 ts baking soda
2 TS agave nectar
1/4 cup olive oil
1/2 cup almond butter

In a medium size bowl combine the almond milk with the apple cider vinegar and let it curdle for 5 minutes. Add the oil, almond creamer, agave nectar and almond butter and whisk until smooth. In a separate mixing bowl, combine the flour, almond pulp, baking powder and baking soda. Add the wet ingredients to the dry and whisk together until there are very few lumps left. Preheat a non stick pan over medium-high heat. Drop about 1/3 cup of batter into the nonstick pan. Cook until bubbles start to perform and edges begin to lift. Flip and cook for an additional minute.Serve topped with your favorite fruit, vegan butter and agave or maple syrup. Enjoy!

Almond Chocolate Cookies and Purple Smoothie

Let’s get over the usual cookies and milk and enjoy something more colorful! This smoothie is one of my favorite ones! Instead of the usual plant based milk I use coconut water. This is just perfect every day and especially after a night with alcohol as coconut water is high in potassium and hydrates you faster even from water!

My husband got over his hangover in no time after NYE when we had way too much wine and stayed up all night playing UNO. I also made a bunch of cookies. I don’t really need an excuse to bake cookies but why not enjoy cookies and smoothie instead of the classic cookies and milk?

for the cookies (makes about 20 cookies)

1/2 cup white all purpose flour
1/2 cup whole wheat all purpose flour
1/2 cup almond flour
1/2 teaspoon baking soda
1/2 ts salt
3/4 cups chocolate chips
3/4 cups chopped white almonds
1/4 cup brown sugar
1/3 cup light agave nectar
2/3 cup olive oil oil
1/4 cup almond milk
1 TS pure vanilla extract

Preheat oven to 180 C. Lightly grease a large baking pan. In a mixing bowl, mix together sugar, agave, oil, and almond milk in a mixing bowl until smooth. Add the vanilla, all purpose flour, almond flour, baking soda and salt. Mix well to incorporate. Add the chocolate chips and chopped almonds and user your hands to mix it well. Add 1 TS of almond milk if your dough is too hard. Roll the dough in small size balls and flatten them out using your hands. Bake them for 6 to 8 minutes. Let them cool for few minutes and then transfer to a cooling rack.

Almond Chocolate Cookies and Purple Smoothie!

for the purple smoothie

the water of one young coconut
the flesh of one young coconut
1/2 cup mixed frozen berries (blueberries, raspberries, blackberries, strawberries)
1 large banana

Blend all together and enjoy!