*Greek Pasta Salad* (serves 6)
1 pound spinach fettucine
1/2 cup chicken-flavoured broth
1 T balsamic vinegar
1 T white wine vinegar
1 - 2 cloves garlic, minced
3 cloves garlic, oven roasted
1 t dried basil
1 t dried oregano
4 oz. vegan feta cheese (see recipe below)
8 oz. spinach, washed, dried and chopped
1 cuke, peeled and chopped
1/2 small red onion, sliced in very thin rounds
fresh cracked black pepper, to taste
salt, or salt-free seasoning, to taste
10 cherry tomatoes, quartered
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 cups water
2.5 T nutritional yeast
1/2 t salt, or salt-free seasoning
1/4 t onion powder
1/4 t paprika
1/4 t garlic powder
pinch of parsley, dill, thyme, marjoram and turmeric
1/4 cup red wine vinegar
1/4 cup weak chicken-flavoured broth
2 T tahini
2T fresh lemon juice
2 t minced fresh dill, or 1 t dried
1 t low-sodium tamari
1/2 t salt, or salt-free seasoning
1 t dried basil
1 t dried oregano
1/2 t 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.
Recipe(s) adapted from:
"The Uncheese Cookbook"
"The American Vegetarian Cookbook"
"Low Fat Living"
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