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.
Soak the dry giant beans overnight. Drain and rinse the beans. Place the beans and the bay leaves in a big pot with lots of water and boil for 40 minutes. Drain and place the beans in a baking pan. Heat the olive oil over medium heat in a pot and sauté the onion and celery for few minutes. Add sugar, tomatoes, parsley, salt and pepper and cook for 10 minutes over low medium heat. Pour the sauce over the giant beans. Add one cup of water and drizzle a bit of olive oil. Bake in preheated oven in 200C/400F for about 40 minutes. Serve with warm bread! Enjoy!
Preheat oven to 200C (400F). Rinse your peppers and carefully cut the stem off the pepper. Remove the ribs and seed inside the peppers. Mix the ¼ cup of oil with all the other ingredients together in a big bowl. Using a spoon stuff the peppers. Cover the peppers with the top part and place in a baking pan. Pour the remaining olive oil on the peppers and 1 cup hot water. Sprinkle with salt and pepper and bake for one hour or until the peppers are golden on top and the rice is cooked. You can also bake some potatoes in the same pan with the stuffed peppers! I always do. Serve and enjoy!
This is one of my favorite traditional Greek dishes. The recipe calls for peas, potatoes, tomatoes and carrots. Very simple to make and really delicious.
500 grams/1 pound fresh peas
3 medium potatoes, cut in chunks
2 carrots, cut in chunks
2 large tomatoes, thinly chopped
1 onion, chopped
2 cloves of garlic, minced
1/3 cup of olive oil
1 – 1 ½ cups of water
¼ cup chopped parsley
¼ cup chopped dill
Salt and pepper to taste
Heat the olive oil in a pot over medium-high heat and sauté the onions, garlic. Add the tomatoes and 1 cup of water and bring to boil. Add all remaining ingredients, bring to boil, reduce heat and let it cook for about 30 minutes. Add more water if needed. Serve with Greek salad and grilled bread! Enjoy!
This is one of the most popular Greek dishes and can be found pretty much at any tavern all over Greece. It’s a very tasty dish and makes a great appetizer or side dish. I know many people that enjoy it as main meal as well. Super easy recipe to make too! Get my recipe over at One Green Planet