Granny's Greek Spinach Pasta Vegan Feta Cheese Salad
1 lb Spinach fettucine
1/2 cup Chicken-flavoured broth
1 tbl Balsamic vinegar
1 tbl White wine vinegar
1 x Cloves garlic, minced (up to 2)
3 x Cloves garlic, oven roasted
1 tsp Dried basil
1 tsp Dried oregano
4 oz Vegan feta cheese (see recipe below)
8 oz Spinach, washed, dried and chopped
1 x Cuke, peeled and chopped
1/2 sm Red onion, sliced in very thin rounds
Fresh cracked black pepper, to taste
Salt, or salt-free seasoning, to taste
10 x Cherry tomatoes, quartered
Method :
Cook the fettucine according to package directions, until al dente.
Meanwhile, in a small bowl, mix the broth, vinegar, garlics, basil and oregano.
Drain the fettucine, place it in a large bowl; add the broth mix, feta, spinach,
cukes and onions. Toss well. Season, to taste, with the salt and pepper. Add the
tomatoes and toss gently. Chill until ready to serve
(the flavours improve over time). Serve at room temp, or slightly chilled.
Vegan Feta Cheese
1 lb Firm lowfat tofu, drained and cut into 1/4- to 1/2-inch cubes
2 cup Water
2 1/2 tbl Nutritional yeast
1/2 tsp Salt, or salt-free seasoning
1/4 tsp Onion powder
1/4 tsp Paprika
1/4 tsp Garlic powder
1 pch Parsley, dill, thyme, marjoram and turmeric
1/4 cup Red wine vinegar
1/4 cup Weak chicken-flavoured broth
2 tbl Tahini
2 tbl Fresh lemon juice
2 tsp Minced fresh dill, or 1 t dried
1 tsp Low-sodium tamari
1/2 tsp Salt, or salt-free seasoning
1 tsp Dried basil
1 tsp Dried oregano
1/2 tsp Garlic powder
Place the first set of ingredients in a saucepan. Bring to a boil. Reduce
the heat and simmer over medium heat, uncovered, for 20 minutes, stirring
occasionally. Drain and place in a bowl. Whisk together the second set of
ingredients until well blended. Pour over the tofu and toss gently. Cover and
chill several hours, stirring occasionally to ensure the tofu cubes are evenly
coated by the marinade. Store in the fridge (it keeps for a week or more), and
drain before using