Feed Me Vegan Episode 5 – Salad

Chelsea and Ryan are two friends who I volunteer with at the Animal Rights Coalition. Ryan is responsible for getting me to go vegan, so I will forever be grateful that she came into my life. I hope you guys enjoy their cooking show as much as I do!

Feed Me Vegan is a program of Animal Rights Coalition’s Vegan University. Join Chelsea and Ryan for their fifth episode: Salads, when they make, um… salads. See below for links to the organization, recipes, and companies/products mentioned during the show! 

http://animalrightscoalition.com
http://animalrightscoalition.com/prog…
https://www.facebook.com/FeedMeVeganS…
Northwest Community Television: http://www.nwct.org/programming.aspx

Recipes:
Greek Salad with Tofu Feta:

Feta:
1 package extra firm tofu, cubed
2 cups water
1/4 cup lemon juice
1 T salt
2 tsp dried basil
2 tsp dried oregano

Salad:
1 green pepper, diced
1 red onion, thinly sliced
1 avocado, diced
1 container cherry tomatoes, halved
1 jar green olives
2 cups cooked pasta (elbows, shells, or bowties work well)

Dressing:
1/4 c olive oil
1/4 cup lemon juice
salt and pepper to taste

For the feta:
Heat all ingredients for feta in a saucepan heated over low heat; simmer about 30 minutes. Cool and refrigerate overnight. The longer you keep it in the fridge marinating the better it gets! When ready to serve, drain excess liquid.

For the salad:
Toss the salad vegetables and pasta in a large bowl. Whisk the dressing ingredients together and pour over salad. Top with drained tofu and gently combine.

Quinoa Tofu Spinach Salad:
Prepare quinoa according to package instructions, pan fry tofu to your liking, mix both while warm with baby spinach. Top with chopped mushrooms, hemp hearts, nutritional yeast, and dressing of your choice.

Links to companies/products mentioned:
Hampton Creek/Just Ranch: https://www.hamptoncreek.com/
Hemp Hearts: http://manitobaharvest.com/category/1…
Not Chick’n Bouillon: http://www.edwardandsons.com/es_shop_…
Better Than Bouillon: http://www.betterthanbouillon.com/
Root to Rise Kitchen: https://www.facebook.com/RootToRiseKi…

Alex Beane

Alex is a freelance writer who holds a BA in Professional and Creative Writing. She has a strong interest in veganism, holistic health, and emotional and physical wellbeing. When she isn’t reading and writing about health and wellness, Alex is trying new plant based recipes in the kitchen or can be found volunteering with a Minneapolis-based animal rights organization or local rabbit rescue. Find Alex on LinkedIn or view her writing portfolio.