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

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veganfeta3

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.

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Vegan Mofo Day 12: Greek Gigantes (Baked Giant Beans)

Greek gigantes

Ingredients

500 grams/1 pound dry giant beans

1 large onion thinly sliced

4 cloves of garlic, thinly sliced

½ cup olive oli

1 celery stalk thinly sliced

4 large ripe tomatoes, thinly chopped

½ tsp sugar

2 bay leaves

1 cup chopped parsley

Salt and pepper to taste

Greek giant beans - baked

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!

Vegan Mofo Day 11: Greek stuffed peppers

stuffed peppers

Ingredients

12 big peppers

1 ½ – 2 cups Arborio rice

4 large ripe tomatoes, grated

2 onions, diced

2 cloves of garlic, minced

½  cup chopped fresh parsley

1/2 cup chopped fresh dill

1/4 cup chopped fresh spearmint

½ cup olive oil

2 tsp salt

1/2 tsp. freshly ground pepper

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!