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Chopped Greek Salad with Tofu Feta

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Chopped Greek Salad with Tofu Feta -- Epicurean VeganI wish I could say I eat healthy all year round, but there are definitely times (especially during the holidays) when I don’t eat as many fruits and veggies like I should. So what better time than the new year to recommit to fresh, non-packaged meals? This Greek salad is the epitome of fresh. The great thing is, you can serve it over a bed of greens, wrap some up in a tortilla, or fill up a pita with it. Aside from some chopping, there’s not much to prepare, so it comes together rather nicely. We are beginning a kitchen remodel, so I’m not sure how much longer I’ll have a full kitchen again, but my goal is to NOT live off take-out and Boca burgers during the renovations. I’ll do my best to not only eat healthy, delicious meals during the chaos, but share them with you as well. I also have a cookbook review coming soon, so stay tuned!

INGREDIENTS:
2 medium cucumbers, chopped
1 small red onion, chopped
3 Roma tomatoes, chopped
1 bell pepper, chopped
1 15-oz can garbanzo beans, drained
Dressing
1/4 C red wine vinegar
2 Tbs olive oil
1 tsp oregano
1 tsp Dijon mustard
1/2 tsp salt
Tofu Feta
1 14-oz tub of extra firm tofu, drained, pressed, and crumbled
1 tsp lemon juice
1 tsp red miso
1/8 C olive oil
1/8 C water
1/3 C red wine vinegar
1 tsp salt
1 Tbs dried basil
1/2 tsp black pepper

DIRECTIONS:
Start with the feta. In a small bowl, whisk together all of the feta ingredients, except the tofu. Fold in the tofu and set aside; although, stir it a few times as it sits.
Chopped Greek Salad with Tofu Feta -- Epicurean VeganCombine the cucumber, onion, tomatoes, bell pepper, and garbanzo beans in a large bowl. Whisk together all of the dressing ingredients in a small bowl and then drizzle over the veggies. Using a rubber spatula, fold the dressing thoroughly.
Chopped Greek Salad with Tofu Feta -- Epicurean VeganOnce the feta has stewed a bit, drain out any excess marinade and transfer to a bowl with a tight-fitting lid.
Chopped Greek Salad with Tofu Feta -- Epicurean VeganServe with some crumbled tofu feta on top and enjoy!

Chopped Greek Salad with Tofu Feta -- Epicurean VeganThe next day, I enjoyed the chopped salad over mixed greens with hummus. So delicious!!

Chopped Greek Salad with Tofu Feta -- Epicurean Vegan

 

Chopped Greek Salad with Tofu Feta
 
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I wish I could say I eat healthy all year round, but there are definitely times (especially during the holidays) when I don't eat as many fruits and veggies like I should. So what better time than the new year to recommit to fresh, non-packaged meals? This Greek salad is the epitome of fresh. The great thing is, you can serve it over a bed of greens, wrap some up in a tortilla, or fill up a pita with it. Aside from some chopping, there's not much to prepare, so it comes together rather nicely.
Author:
Serves: 8-10
Ingredients
  • 2 medium cucumbers, chopped
  • 1 small red onion, chopped
  • 3 Roma tomatoes, chopped
  • 1 bell pepper, chopped
  • 1 15-oz can garbanzo beans, drained
  • .
  • Dressing
  • .
  • ¼ C red wine vinegar
  • 2 Tbs olive oil
  • 1 tsp oregano
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • .
  • Tofu Feta
  • .
  • 1 14-oz tub of extra firm tofu, drained, pressed, and crumbled
  • 1 tsp lemon juice
  • 1 tsp red miso
  • ⅛ C olive oil
  • ⅛ C water
  • ⅓ C red wine vinegar
  • 1 tsp salt
  • 1 Tbs dried basil
  • ½ tsp black pepper
Directions
  1. Start with the feta. In a small bowl, whisk together all of the feta ingredients, except the tofu. Fold in the tofu and set aside; although, stir it a few times as it sits.
  2. Combine the cucumber, onion, tomatoes, bell pepper, and garbanzo beans in a large bowl. Whisk together all of the dressing ingredients in a small bowl and then drizzle over the veggies. Using a rubber spatula, fold the dressing thoroughly.
  3. Once the feta has stewed a bit, drain out any excess marinade and transfer to a bowl with a tight-fitting lid.
  4. Serve with some crumbled tofu feta on top and enjoy!

 

 

Quick Gazpacho Soup

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Quick Gazpacho Soup -- Epicurean VeganThis refreshing soup is great not only for the summer, but for a reboot, too! You can actually juice these ingredients, but I decided to use the food processor.

INGREDIENTS:
4 large tomatoes, chopped
1 large cucumber, peeled and chopped into big pieces
2 celery stalks, cut into large pieces
1 red bell pepper, cut into large pieces
1/4 C red onion, chopped
1/2 C fresh parsley
1/2 C fresh cilantro
Salt and pepper (optional)

DIRECTIONS:
Add the onion, bell pepper, parsley, cilantro, and celery to the food processor. Process until smooth. Add the cucumber and tomatoes and process until smooth. Season with salt and pepper, if you’d like. Enjoy!

Makes about 5 cups.

Quick Gazpacho Soup
 
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This refreshing soup is great not only for the summer, but for a reboot, too! You can actually juice these ingredients, but I decided to use the food processor.
Author:
Ingredients
  • 4 large tomatoes, chopped
  • 1 large cucumber, peeled and chopped into big pieces
  • 2 celery stalks, cut into large pieces
  • 1 red bell pepper, cut into large pieces
  • ¼ C red onion, chopped
  • ½ C fresh parsley
  • ½ C fresh cilantro
  • Salt and pepper (optional)
Directions
  1. Add the onion, bell pepper, parsley, cilantro, and celery to the food processor. Process until smooth. Add the cucumber and tomatoes and process until smooth. Season with salt and pepper, if you'd like. Enjoy!
  2. Makes about 5 cups.

 

Asian Veggie Salad with Almonds

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Asian Veggie Salad with Almonds -- Epicurean VeganThis is a simple summer salad that is ideal for parties and picnics. It’s also easy to throw together and I love the Asian dressing, too—gives it a yummy, peanutty-flavor.

INGREDIENTS:
1 head of romaine lettuce, chopped
1 C corn kernels, thawed (if frozen)
1-1/2 C cabbage, diced
1 red bell pepper, diced
1 C edamame, thawed (if frozen)
1/2 a cucumber, sliced, then halved
1 C slivered almonds
1/3 C Light Asian Toasted Sesame Dressing (from Kraft)

DIRECTIONS:
In a small, dry skillet, toast the almonds for a few minutes, until they begin to brown.

In a large bowl, combine all the veggies. Add the dressing and coat thoroughly. Note: if you are making this ahead of time, stir in the nuts just before serving, as they can get mushy if they sit too long in the dressing. Enjoy!

Asian Veggie Salad with Almonds
 
Print
This is a simple summer salad that is ideal for parties and picnics. It's also easy to throw together and I love the Asian dressing, too---gives it a yummy, peanutty-flavor.
Author:
Ingredients
  • 1 head of romaine lettuce, chopped
  • 1 C corn kernels, thawed (if frozen)
  • 1-1/2 C cabbage, diced
  • 1 red bell pepper, diced
  • 1 C edamame, thawed (if frozen)
  • ½ a cucumber, sliced, then halved
  • 1 C slivered almonds
  • ⅓ C Light Asian Toasted Sesame Dressing (from Kraft)
Directions
  1. In a small, dry skillet, toast the almonds for a few minutes, until they begin to brown.
  2. In a large bowl, combine all the veggies. Add the dressing and coat thoroughly. Note: if you are making this ahead of time, stir in the nuts just before serving, as they can get mushy if they sit too long in the dressing. Enjoy!

 

Spring Rolls with Peanut Dipping Sauce

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Spring Rolls with Peanut Dipping Sauce -- Epicurean VeganThese have always been a favorite of mine and are great for a big crowd. I won’t lie—there is a bit of prep work. Fortunately, you can chop up ingredients either earlier in the day, or even the day before. It also doesn’t hurt to enlist some help. The recipe is inspired by The Vegan Table, but I deviated off her recipe a bit and made some changes. These are definitely worth the work and can be served as an appetizer or light meal (depending on how many you put away)! 😉

INGREDIENTS:
20 rice paper wrappers
8-oz rice noodles
14-oz extra firm tofu, drained, pressed and cut into strips
1 large cucumber, peeled and cut into strips
3 large carrots, peeled and grated
1 can water chestnuts (I steamed them for about 10 minutes, but that’s optional)
1 cup fresh basil leaves
1/2 C fresh mint leaves
1 cup chopped peanuts
2 avocados, sliced thin (optional)
Peanut Dipping Sauce:
1/2 C peanut butter
1/4 C water
3 Tbs tamari soy sauce
2 Tbs lime juice
1 garlic clove, minced
1 Tbs ginger, minced

Spring Rolls with Peanut Dipping Sauce -- Epicurean Vegan

DIRECTIONS:
Saute the tofu in a pan with a bit of oil:

Spring Rolls with Peanut Dipping Sauce -- Epicurean VeganCook noodles according to package instructions. Rinse with cold water. In a pie plate or other large plate, add some warm water and place a rice wrapper in it–let it absorb the water for about 30-45 seconds. Lay it onto a clean, dry surface and add another sheet to the plate of water so it’s ready to go when you’re done making the first roll.

Spring Rolls with Peanut Dipping Sauce -- Epicurean VeganLayer on noodles, carrots, tofu, cucumber, peanuts, water chestnuts, avocado (if using), 2 small basil leaves, and one mint leaf.

I found that it’s best to tightly fold over one side (top), then fold each side (on the left and right), then fold remaining side (bottom). Place onto a large platter. I got roughly 18 rolls.

Spring Rolls with Peanut Dipping Sauce -- Epicurean VeganPeanut Dipping Sauce:
Blend all ingredients. I used a food processor. The sauce is a little thick for my taste, so I added some more water. I think it’s easiest to spoon the sauce onto the rolls, otherwise, the innards will fall out. Slice in half to serve as appetizers or enjoy as they are!

Spring Rolls with Peanut Dipping Sauce -- Epicurean VeganSauce recipe: The Vegan Table

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