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Thursday, 23 March 2017
Vegan almond feta with some feta recipes
baked almond feta, which was good, especially for crumbling, but could be a bit dry. This one was lovely on crackers and sandwiches but was a bit soft for mixing into a salad.
I had grand visions of using the feta in this Quinoa, cashew and honeyed carrot salad. I had lots of lovely photos of the vegies from the farmers market. It didn't quite work so I have listed a few more recipes below that I would like to try the feta in, which I think might be more successful.
Meanwhile, I have had a bit more time for cooking this week but need more time to write up some of the dishes I made. And it is Harmony Week and I had just remembered we are meant to make something for afternoon tea tomorrow at school. I have made mashed potato at an unholy hour to use in making potato scones tomorrow morning!
I am sending this to Kimmy and Mary Ellen for Healthy Vegan Fridays.
Recipes on Green Gourmet Giraffe to try vegan feta:
Baked carrot and feta risotto (gf)
Carrot, feta and cashew dip (gf)
Feta cheese and pepper crackers
Pea, quinoa and feta fritters (gf)
Red onion, feta and olive tart
From Eating Vibrantly
1 1/3 cup raw almonds (about 200g)
1/3 cup lemon juice (about 1 large lemon)
1/4 cup olive oil
2 medium garlic cloves
1 1/4 tsp salt flakes
1/3 cup + 1 tbsp water
Blend and scrape down a couple of time until smooth.
On the Stereo:
Music from "The Singing Detective": Various Artists