Friday, September 3, 2010

Feta Schmeta

Well, I have struck gold once again. And all thanks to Sarah Kramer and her How it all Vegan book. I tell everyone that I meet, that his is my proverbial cooking bible. I would be lost without this book. It is simple and using ingredients that are found, for the most part, in your everyday grocery store. Do not get me wrong, there may be one or two ingredients that you may have to get at your local health food store, but that is not a bad thing.

I went looking for this because I have made the final leap to letting go of cheese. I know for the most part, cheese is made with rennet, which is the lining of an animals stomach. Mostly a cows stomach, but I have recently found out that it can come from a pigs as well as a sheep's. So, I am choosing to not eat the cheese. Letting go of cheese was my final hurdle to veganism. But I shall prevail. With that said, please enjoy the simplicity of this dish and make it often. I know I will.

1/4 cup olive oil
1/4 cup water
1/2 cup red wine vinegar
2 t salt
1 T dried basil
1/2 t pepper
1/2 t dried oregano
1 pkg firm herb tofu, cubed or crumbled(we used plain tofu)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In a large bowl, mix together the oil, water, vinegar, salt, basil, pepper and oregano. Marinade the tofu in the mixture for at least one hour or more. Makes aprox. 1/2 cups.

I did mine a wee bit differently. I put all thee ingredients into the food processor and whirled them together. I did not massacre them, I just blended them together long enough to get the ingredients mixed thoroughly. Worked fine for me. This dish was incredible. I took some to work today and one of my co-workers said she had made it and it tasted like butt (she used an entirely different word), and I told her that she had to try mine. She did and was then in love with me, telling me how she could actually bathe in that stuff. Suffice it to say, the dish was a smash hit. This will be made often in my home.

3 comments:

River (Wing-It Vegan) said...

That is one of the most important selling points of a cookbook for me - the ingredients have to be easy enough to find. Of course I love to try new and exotic ingredients, but in general I like to use simple ingredients.

Can you find Daiya at your local grocery store? I requested it at ours last week and they already brought it in!! Woohoo!!

The Cooking Lady said...

And this is what I like about my new job. When I cook/prepare these dishes, I want the people to see the ease of them. Not have trouble recognizing thee ingredients.

We do stock Daiya cheese and we sell out of ALL flavors within 2 days. I have never tried it, but will now.

And I to love being able to walk down most grocery store aisles and pick up these ingredients, no matter where you live.

Chef Chuck said...

Hello! This blend must be addictive!!