Greek Chopped Salad (Vegan)

Hello all,

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)


  • 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


  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:


  • 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)


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


  • 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


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.




EASY Vegan Recipes and Importance of B12

Hello all!

I have a confession to make:  I am in a total food rut and could literally eat the same thing every, single day.  However, I know that this is not a good thing because it deprives me of important nutrients without a variety of foods.  So, I am challenging myself to try some new recipes and I am taking you with me 🙂

In this video, I share some EASY VEGAN RECIPES with simple ingredients and little prep time.  In addition, I will discuss the two supplements that I think you should be including in your diet every day.

I hope that you enjoy this video and that you can incorporate these meals into your routine.

More food videos coming soon 🙂