Mediterranean Dinner

My grandmother came over for dinner and I wanted to cook something new and delicious that would fulfill everyones needs and preferences. (my family tried everything but is very very picky and if they don’t like something, it will remain forever). I turned to Veganomicon and found great recipes that were interesting, relatively simple, and whole food/ non pasta based (my grandmother can’t eat simple carbs). The tofu in the salad went unnoticed by those who are picky about tofu and I thought the sweetness fo the beans complimented the acidity of the potatoes perfectly.

I made mediterranean baked lima beans, delicious lemon roasted potatoes and a greek salad with all the fix-ins. I also made a quick almond tzatziki which was well received. The first two recipes are in Isa M’s cookbook and below is my recipe for the rest!

GREEK SALAD

• romaine lettuce

• cherry tomatoes, quartered

• cucumber, chopped

• kalmata olives

• dressing (see below)

• tofu feta (see below)

Dressing (i eyeballed/ constantly taste tested this but below is what I put in the blender with rough guesses of quantity) :

• 3 tbs olive oil

• 3 tbs mayonnaise

• 3 tbs water

• 1 tbs red wine vinegar (or white)

• Small garlic clove

• Handful cashews/ almonds

• 1 tsp dried oregano

• Salt

• Lemon juice

Tofu Feta (the longer you marinate the tofu, the more flavor it will absorb) @hotforfood:

• press and cube tofu, the smaller the pieces, the more flavor

• 1/2 cup rice vinegar

• 1 tbsp lemon juice

• 1/2 cup soy milk

• 1 tsp dried oregano (or basil if you have it)

• 1/4 tsp garlic powder

• 2 tsp sea salt

ALMOND SAUCE:

• almonds

• water

• lemon juice

• salt

• small garlic clove

• shredded cucumber

- blend everything but the cucumbers

- stir in the cucumbers

NOTE: for the bean recipe, I would blend fresh tomatoes instead of canned tomatoes because fresh tomatoes are much sweeter