Watermelon and Feta Salad

Summer is winding down and I would be remiss if I didn’t share this recipe with you while I still have the chance.  This dish is perfect for potlucks, picnics, or the days where it is just way too hot to cook.  Don’t worry about preparing too much feta, as you will end up adding it to salads, sandwiches, and pasta dishes.

watermelon and vegan feta salad

Tofu Feta

Ingredients:

fresh pressed tofu

1 tbsp 1 tsp brown miso paste

1 1/2 tsp basil

1 1/2 tsp oregano

1 1/2 tsp parsley

1 tsp extra virgin olive oil

1/8 tsp salt

1/8 tsp pepper

This recipe is best made using fresh pressed tofu, with very little water ln it.  This is what gives it the consistency of crumbled cheese.  If you decide to use extra firm tofu that has been packed in water, you will have to drain and press it a couple times to get as much of the water out as possible.

Muddle the herbs with the miso paste before adding oil to loosen it up.  Next, crumble the tofu into the dressing.  You’ll want to leave the pieces on the big side since they will break down more as you combine them.  Mix together the tofu and the dressing.  This step will take the longest because you want to make sure the miso is spread out evenly.  Finish the feta mixture with salt and pepper and give it another stir.  (Note: this recipe will provide you with a mild feta.  If you prefer yours with more tanginess, increase brown miso paste by one teaspoon until it reaches the strength you desire.)

Toss leftover feta with a drizzle of olive oil and store in an airtight container.

watermelon and vegan feta salad

Add the tofu feta to your chopped watermelon and enjoy!

Vegan Cream Cheese Wontons

I made a trip to a local Asian supermarket last week and made sure to pick up eggless wonton wrappers.  They are a little bit harder to find, but totally worth it to be able to enjoy this snack.

vegan cream cheese wontons

Filling Ingredients:

1 container vegan cream cheese (I used tofutti)

2 tbsp vegan mayonaise

1 tsp garlic powder

1 tsp chopped chives

1/4 tsp salt

1/4 tsp pepper

Mix the filling ingredients together in a bowl until the mixture reaches a whipped cream consistency.  Next, spoon the mixture onto the wonton wrappers and fold the wrappers as shown.

vegan cream cheese wontons folding

I chose to pan fry mine on medium heat since I feel like I have more control of them that way.  Either way, you’ll want to fry them until they are a medium golden brown.

Let them cool for a few minutes because the filling will be hot.

These are so good that you will have sneaky little hands whisking away the wontons as soon as they are finished.

kicked-up ketchup

If we eat french fries in this house, chances are they are sweet potato fries.  Man, I really love sweet potato fries.  It’s funny because I thought I wouldn’t like them because my main exposure to sweet potatoes as a kid were the Thanksgiving side dish with marshmallows in it.  No thanks, sweet potato casserole, I’ll have my sweetness in the form of some pumpkin pie.

Anyway, back to the fries.  I feel like sweet potato fries deserve a classier ketchup than straight out of the bottle.  I came up with this super simple recipe to kick-up  your ketchup and it is a great complement to sweet potato fries.

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Kicked-up Ketchup

1 cup tomato ketchup

2 tablespoons sriracha

1 tablespoon chopped rosemary

 

Combine ingredients in bowl.  Stir.  Serve.

 

Tortilla Soup

I’ve been a little nervous to post this since I have never really shared my recipes before.  I rarely measure anything, so it is kind of hard to tell others how to make something that I just instinctively make.  I actually had to make this a few times just to get the accurate measurements.  Stephen was pretty excited about that.  We really love this soup.  So without further ado…

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ingredients:

1 package tempeh

1 10 oz package of sliced portabella mushrooms

3 bell peppers

2 15.25 oz cans of sweet corn

2 14.5 oz cans of tomatoes with chipotle peppers

2 14.5 oz cans of tomatoes with green chilies

garlic powder

onion powder

cumin

salt

pepper

jalapeños

scallions

cilantro

flour tortillas

avocado

limes

First, cut your tempeh into spoon sized pieces.  I like to cut 1/4 inch pieces down the long part and then I cut those into thirds.  Use cooking spray or a light coating of oil to cook the tempeh on medium high until they are a bit crisp on the outside.  Sprinkle a pinch of salt & pepper and 1 tsp garlic powder on them as they cook.  Next add your mushrooms.  If any of them are on the large side, break them into smaller pieces.  Slice your peppers into bite sized pieces.  I prefer mine to be around 1/2 inch x 1 inch.  Feel free to use a mixture of yellow, red, and green bell peppers if you want, but it won’t hurt the soup if you go all green.  When the mushrooms have cooked down and gotten darker, add your peppers.  You are going to want to add a pinch of salt to help them sweat.  Drain your cans of corn (and give them a rinse if they have salt added.  I prefer to get the no salt added, so I skip this step).  Add the corn and 1tsp cumin and let the corn cook for a few minutes.  You’ll hear some popping and sizzling.  This is to be expected.  Next add the four cans of tomatoes in their juice.  Fill those four cans with water and add them to the pot.  Now add 1 tablespoon each of salt, pepper, garlic powder, and onion powder and 2 tablespoons of cumin.  Turn the heat down to medium low and cover.

Toppings.  I really love a good topping.  In this case, the topping really makes the soup.  Cut up wedges of limes and some jalapeños, scallions, cilantro, and avocado.  Take a small stack of flour tortillas and cut the stack into quarters.  Then from the triangle tip outwards, cut strips.  In a frying pan (with oil or spray) over medium high heat, cook the tortillas with a pinch of salt, pepper, and garlic powder.  Make sure to toss the tortillas to get them crispy on both sides .

Let the soup cook covered for at least thirty minutes.  I know it’s hard to resist it right now with it staring you in the face, but snack on a crispy piece of tortilla and some avocado while you wait.  When it is finally ready, layer your soup with your toppings.  I save the strips for last and give a nice squeeze of lime on them.

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Now if you’ll excuse me, I’ve got some soup to eat.

Check back soon for more recipes!