Greek Chopped Salad

I posted a beautiful picture of this salad a few days ago and people have been asking for the recipe.  So here you go!  It is unbelievably easy to make and is refreshing, especially on a hot day like the one we are experiencing in San Diego :)

**I absolutely cannot take credit for this recipe.  It is from The No Meat Athlete Cookbook, that I highly recommend checking out.

Greek Chopped Salad    (makes 2 main course, or 4 appetizer salads)

Ingredients:

• 2 romaine hearts, washed, dried, and chopped

• 1 red or yellow bell pepper, roasted or raw, chopped

• 1 large tomato, diced, or 1 cup halved grape tomatoes

• 1 cup cooked chickpeas

• 1/2 cup chopped cucumber

• 1/2 cup pitted Kalamata olives

• 1/4 cup chopped red onion

• 1/2 batch Marinated Tofu Feta (see below)

• 1/4 cup plus 2 tablespoons Cashew Tzatziki (see below)

• Whole grain pita wedges or pita chips

• Lemon wedges

Directions:

1.  Place the lettuce in a large bowl.  Arrange the bell pepper, tomato, chickpeas, cucumbers, olives, onion and tofu feta on top.

2. Drizzle with the cashew tzatziki, then arrange the pita around the edges.  Serve with lemon wedges.

Marinated Tofu Feta:

Ingredients:

• 2 tablespoons fresh lemon juice

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/8 teaspoon crushed red pepper

• 1/8 teaspoon garlic powder

• One 16-ounce package sprouted or extra-firm tofu drained and crumbled

• 1 tablespoon olive oil (Optional: omit)

Directions:

Combine the lemon juice, oregano, salt, crushed red pepper, and garlic powder in a large glass container with a lid.  Add the tofu and toss to combine.  Add the olive oil and toss again.  Refrigerate for at least 1 hour or up to 3 days before serving.

CONFESSION #1:  I accidentally messed up the spice measurements and cooked the tofu a bit.  It was still really good :)

Cashew Tzatziki

Ingredients:

• 1/2 cup chopped English cucumber

• 1/4 cup Cashew Cream (1 cup raw cashews, soaked in hot water for one hour and drained, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt, 1/2 to 1 cup water blended in food processor)

• 1 teaspoon fresh lemon juice

• 1/4 teaspoon garlic powder

• 1/8 teaspoon black pepper

Directions:

Combine all the ingredients in a medium bowl.  Serve immediately or refrigerate in an airtight container for up to 2 days.

CONFESSION 2: I accidentally just made the cashew Cream for the salad and it worked perfectly.  Next time, I will make sure to try the "tzatziki" :)

I know it looks like a lot of work but it was actually really easy.  I hope that you enjoy it and please make sure to check out The No Meat Athlete Cookbook. 

Garlicky Rosemary Potato Soup

This is an old recipe but is still one of our favorites.  It is delicious, comforting and is perfect for those upcoming Fall evenings.

We found this recipe in The No Meat Athlete Cookbook and it has quickly become one of our favorites.  It's easy to make and is incredibly filling.  Enjoy it with a warm piece of vegan toast :)

Garlicky Rosemary Potato Soup (The No Meat Athlete Cookbook)

Serves 4-6

Ingredients: 

• 1 tablespoon olive oil (Optional. Or use ¼ cup/120 ml of the broth listed below)

• 1 large yellow onion, chopped fine

• 1 celery rib, chopped fine

• 8 garlic cloves, chopped

• 2 sprigs fresh rosemary, leaves stripped and minced

• 2 pounds waxy potatoes, such as Yukon Gold, peeled and diced

• One 15-ounce can cannellini beans, drained and rinsed

• 1 bay leaf

• ¼ teaspoon black pepper, plus more to taste

• 4 cups vegetable broth

• ¼ cup Cashew Cream: 1 cup raw cashews, soaked in hot water for 1 hour, then drained, 1 teaspoon fresh lemon juice, ½ teaspoon salt, ½ to 1 cup water….blended together Click here for quick demo on how to make Cashew Cream

• ¼ teaspoon salt

Directions: 

• Place a medium stockpot over medium-high heat.  Add the oil, then add the onion, celery, garlic, and rosemary.  Cook, stirring often, for 5 minutes.  Add the potatoes, beans, bay leaf, and ¼ teaspoon pepper and stir to combine.  Add the broth, increase the heat to high, and bring to a boil.

• Reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 30 minutes. Remove from the heat and stir in cashew cream.  (If you prefer a smooth texture, puree half the soup in a blender).

• Add ¼ teaspoon salt and season with more pepper. Discard the bay leaf before serving.

Click here to purchase your own copy of The No Meat Athlete Cookbook.