Vegan Food & Living - October 2017

Total fat Saturates Salt Sugar Protein

40.6g 6.5g 2.59g 4.5g 27g

Greek salad with tofu feta

By Philipp Ertl from Exceedingly Vegan (www.exceedinglyvegan.com)

Serves 1 | Prep 10 mins plus marinating | Cook none |

Calories 519 (per serving)

FOR THE TOFU FETA

200g (7oz) fi rm tofu

juice of ½ a lemon

30ml (1fl oz) apple

cider vinegar

2 tbsp extra-virgin

olive oil

2 tbsp nutritional yeast

1 tsp salt

1 tsp oregano

FOR THE SALAD

chopped tomatoes

chopped green pepper

chopped cucumber

fi nely sliced red onions

sliced kalamata olives

apple cider vinegar

extra-virgin olive oil

oregano

1 Cut the tofu into small cubes – if you want you can even

squeeze the water out first using a tofu press. The smaller

the cubes the better, so they can absorb the flavours

better and it reduces the time needed to marinate.

2 Transfer the tofu into a container and add all the other

feta ingredients. Shake well and leave in the fridge for at

least an hour to marinade.

3 Meanwhile, chop the veggies (tomatoes, green pepper,

cucumber) and finely slice some red onion and kalamata

olives – you can use other dark olives as well but these

olives taste the best.

4 Add the veggies to a bowl, then add the marinated tofu

feta, a spritz of apple cider vinegar, a dash of olive oil, salt

to taste and some more oregano.

5 Mix well and serve with some bread. I had olive bread and

it worked really well with the Greek salad flavours.

Herb cheese

By Philipp Ertl from Exceedingly Vegan (www.exceedinglyvegan.com)

Makes 1 block | Prep 5 mins plus chilling | Cook 5 mins |

Calories 1,091 (per block)

FOR THE CHEESE

120g (4¼oz) cashew nuts

240ml (8½fl oz) water

4 tbsp nutritional yeast

3 tbsp lemon juice

2 tbsp olive oil

¾ tsp garlic powder

1 tsp salt

5g (¼oz) agar powder

mixed herbs

OPTIONAL ADDITIONS

cracked black pepper

grapes

oatcakes

1 Add all the cheese ingredients into a blender, apart from

the mixed herbs. Blend until you get a smooth texture (my

smoothie blender works best for that).

2 Pour the mixture into a pan, add some mixed herbs, heat

up and cook for 3 minutes while stirring continuously.

3 Transfer the mixture into a plastic dish, even it out and

then let chill in the fridge for at least 30 minutes until it

has cooled down completely and set.

4 Take out of the fridge and upend the cheese. Spread on

bread or oatcakes. I also added some grapes on top of my

oatcakes, it was really delicious!

Total fat Saturates Salt Sugar Protein

86.3g 15.7g 2.4g 7.7g 37. 8g

VEGAN FOOD & LIVING OCTOBER 53

VFL17.Lunch.indd 53 06/09/2017 12:25