Animal Rights for Dolphins?

A recent Scientific American article highlighted an idea that was proposed at a conference for the American Association for the Advancement of Science.  This proposal was for a “declaration of rights of cetaceans.” Due to studies that have shown that cetaceans (whales, dolphins, and porpoises) have superior cognitive and social capabilities, the presenters brought forth the idea that these creatures should be viewed as “non-human persons” and should be afforded the basic right to a life free from human-induced use and suffering.

The article also highlights a case brought before the Spanish parliament in 2008 that attempted to stop the use of Great Apes in human experiments, although the judge determined that the Apes were property and therefore not able to be adopted (the case was based around animal rights activists who attempted to adopt a chimpanzee that had been used in experimentation).

I’m glad ideas like these are popping up in scientific circles and in the news. Despite the government attacking animal rights activists, it feels as though people are (albeit quite slowly) opening up to the idea that animals should not be abused for human use. The “happy meat” movement could be seen as a sort of perversion of this – omnivores feel guilty about the extreme pain and suffering factory-farmed animals experience, so they make themselves feel better by purchasing meat they think are from animals that have led a good life. Obviously, though, “happy meat” (which is a myth) does not stop animal exploitation and cruelty. They are still brutally slaughtered unnecessarily (you don’t  need to eat meat, as many people still claim).

Although more people may be open to ideas of animal rights than in past decades, there is still a long way to go. As long as people view animals as property or food, animal rights activists will be fighting a battle. We want the animals to be able to live without being a “thing” that humans use for a selfish reason. So let them live, and go vegan.

Birthday Lunch

Today might be my 25th birthday, but I just don’t feel like baking a cake for myself today like I’ve done in years past. Instead, I’m treating myself to tapas and drinks with a life-long friend. However, I did make one of my all-time favorite meals for lunch – mujadarah.

I’ve written about mujadarah before (a variation using chipotle peppers and adobo sauce), and it’s a dish I find myself making all the time. It’s so simple – rice, lentils, onions, spices. One of the reasons I enjoy eating this so much is that you can twist the ingredients to suit your mood. Today I added orange juice and zest to the Veganomicon recipe. After cooking, the orange flavor was very subtle, and made the dish interesting. I topped it off with some orange pulp habanero hot sauce.

The tempeh was marinated for half an hour in soy sauce, veg broth, curry powder, and mirin. It was then fried lightly in olive oil until browned.

Mujadarah is awesome because it is so damn filling! Brown rice and lentils will fill your belly, nourish you, and keep your wallet heavy. Do any of you have creative ways to change up the basic recipe?

Hermits and Toast Cups

Food that is cute is so much fun to eat. Sure, you could eat tofu scramble with a side of toast. But why not do something fancy with it. Like this:

I saw this on Your Vegan Mom‘s blog. It’s one of those things that, despite being ridiculously easy to do, will undoubtedly impress your friends. I baked the toast cups while I made the scramble, and it was done in 20 minutes. I kept the scramble super basic – just tofu, spices, and shredded carrots.

I really enjoyed chowing down on these for breakfast. They were a little messy (the scramble kept falling out), but in all honesty I stuffed these suckers to overflowing.

Another breakfast option I’ve been eating lately are the coffeehouse hermits from Vegan Cookies Invade Your Cookie Jar.

Regular readers of Ahimsa will know that I don’t have much of a sweet tooth and that I’m not particularly fond of anything overly sweet, so I was thrilled to find out after baking these that the sweetness is very subtle. The coffee flavor is deep, and I love the chewy raisins. I’ve been eating these on my 45-minute walks to work every morning, and I’ve become somewhat addicted. I topped them off with a little orange sugar that my awesome vegan chef friend made. The only problem I encountered with this recipe was that I had to add almost a cup more of flour than the recipe called for.

Picadillo

The weather here at the beach has been so beautiful. With temperatures in the high 70s and cloudless skies, spring is already in full swing. Flowers are blooming everywhere, the beach is full of people, and everyone just looks happy that winter is over. I’m happy as hell to be able to walk outside in a tank top and flip flops.

Although fall has always been my favorite season (those beautiful colors are mesmerizing!), I’ve always loved spring because it feels like a good time to start on something new. Everything around you is sprouting up after a long winter, there are new buds on the trees…. why not start something new in your own life? It can be a fresh beginning.

Anyway, you came here for the food. For lunch today I made picadillo, a Latin American dish similar to the American hash. I stumbled across the Wikipedia article which highlighted some regional varieties of the dish, and created this recipe that combines a little from both the Domincan Republic and Puerto Rican versions.

This is an easy recipe to make, and a lot of the ingredients are probably already in your pantry. This recipe is going into weekly rotation for me – I love the combination of flavors (allspice, green olives, capers, tomato) and the versatility of ways you can eat this. I served this along with brown rice, but it can be used in a wrap, as the filling for savory pastries, as stuffing or in tacos. Get creative!

The rum-soaked raisins are particularly awesome, so although you can omit the rum and just use the raisins plain, I would definitely recommend the rum. It’s delicious. The rum I used is actually from Latin America, but use whatever you have.

Here’s the recipe. If you make it let me know what you think.

Picadillo

2 cups tvp granules
1 3/4 cups water
2 Tbs tamari
1/4 cup raisins
1 Tbs rum
3 Tbs extra-virgin olive oil
1 medium yellow onion, diced
1 small green bell pepper, chopped
3 cloves garlic, minced
2 tsp ground cumin
1 tsp allspice
1 (150z) can crushed tomatoes
1/4 cup capers, drained of brine
1/2 cup whole green olives, pitted
Fresh parsley, to garnish

First things first – soak the raisins in the 1 tablespoon rum and set aside. Allow to soak why you prepare and start cooking the other ingredients.

In a microwave-safe bowl, combine the tvp, water, and soy sauce. Microwave on high for 3 minutes. Stir, and set aside.

Heat the olive oil in a large skillet over medium-high heat. Saute the onions and green pepper for about 7 minutes, until the onions are translucent. Add the garlic, tvp, and spices and saute another 3 minutes, until the tvp is browned. Stir in the tomatoes, drained raisins, capers, and olives. Lower the heat to medium-low, and simmer for 5 minutes to heat through. Remove from heat, and garnish with chopped fresh parsley.

 

Seitan Piccata

When my 2+ year relationship ended a couple of months ago and I was forced to get used to single life again, I realized that I had acquired the bad habit of spoiling other people while forgetting to treat myself. I would cook lavish meals for my ex and I to share, but whenever I had to feed only myself, I would basically eat whatever shitty food I could whip up quickly. I would put so much effort into impressing or taking care of people I loved, but I never gave myself a second thought. I have no qualms about admitting that I come first these days – I think it’s incredibly important to be mindful of your own happiness before you even consider trying to make someone else happy.

An example of this newfound wisdom of mine is the seitan piccata I made for dinner last night. In the old days I would have saved this fancy dish for a date night or for feeding friends, but treating myself with this delicious dinner for one lifted my mood and satisfied me to my core. The recipe is from Veganomicon, and although not at all difficult to make, it is time-consuming, especially if you don’t have any seitan already made.

Piccata is basically just a way of preparing a protein by lightly breading and frying it, and then topping it with a sauce of lemon, fat (traditionally butter, but in this case extra virgin olive oil), and parsley. Since Isa and Terry are kitchen geniuses, they added wonderfully salty capers and kalamata olives to the recipe.

Although mashed potatoes as the base of this dish sounded delish, I had no potatoes on hand. Instead, I made creamy polenta seasoned lightly with garlic salt and olive oil. The green beans were frozen, thawed and boiled. Like I mentioned above, it’s actually a really easy recipe to make, there’s just a lot to do at the same time (unless you have time to make some of the components ahead of time).

I really enjoyed this piccata. The combination of flavors and textures were really satisfying, and it was also very filling. Cooking something fancy for myself turned a casual Tuesday night dinner into something special.

What are your favorite ways to treat yourself?

My Favorite Breakfast for Lunch

SURPRISE! Ahimsa is alive and kicking again!

After a tough weekend at work, I let myself sleep in this morning. So I had a nice big breakfast… for lunch. My favorite breakfast in the world is something savory, filling, and versatile – tofu scramble and tempeh bacon.

The tempeh bacon is from Vegan Brunch, but if you don’t have that cookbook (and, let’s be honest, you should. It’s incredible.), recipes abound on the internet. Just like anything else, the longer you let it marinate, the better it’s going to taste.

Every vegan has their preferred method and recipe for their favorite tofu scramble. My technique involves a tip I learned from, again, Vegan Brunch. It involves using a wet seasoning mix – spices and dried herbs mixed with water – and adding it to the tofu after it is browned in oil. I was in the mood for a few kalamata olives, so I decided to mix up an Italian-style herb mix (sage, basil, thyme, garlic, and salt). Of course, I also added the expected turmeric for color, black salt for the “egginess,” and nutritional yeast for the super-awesome vegan points. I finished it with fresh chopped parsley.

I love dry tofu scrambles. When I first went vegan, my scrambles were always wet, with a bit of liquid oozing out. Gross. It’s really important to press the tofu as much as time allows, and to cook the rest of the water out.

Tofu scrambles are an easy, cheap, and fast meal solution. Most importantly, a scramble is completely open to customization. There is no end to the combinations of veggies and spices you can add. You could get fancy and finish it with white truffle oil; you could add Mexican spices, salsa, and guacamole; it’s great in a burrito or on a breakfast pizza; or heck, put it in stromboli.

So guys – what are your favorite tofu scramble variations?

(psst – don’t forget to like Ahimsa on Facebook!)

What I’ve Been Eating: Jan 2012

I’ve had so much time to cook lately, and it feels great! Cooking releases so much stress for me, and I get really excited about having loads of times to try new things. Here’s some of what I’ve been making recently.

Tofu Jerky & Flax Crackers
Both of these recipes are from Another Fork in the Trail. I really like this cookbook (thanks again Pandacookie!), and these are two of my absolute favorite recipes.

Unfortunately I completely forgot to take pictures of the finished recipes, and since I’ve long since ate everything, I’ll just have to tell you how great both turned out. The tofu ends up looking and tasting better than any store-bought jerky I’ve tried, and I can’t wait to make a huge batch of these to take hiking/camping with me.

The sun-dried tomato flax crackers are really simple to make, plus they are super-filling. They make a great quick snack, especially with some nut cheese or pate.

Garlic Cream Dressing from Rawvolution

This dressing only contains 5 ingredients, and it’s a beautiful creamy sauce. I had this over a simple baby greens-apple-carrot salad, but I’ve also had it over steamed veggies and it was great.

Roasted Potatoes and Greens

This is a recipe I’ve been developing, and I should have it for you guys soon. Every time I make this it’s even better than the last time. Basically it’s potatoes and a green (in this case Swiss chard), and a really delicious, slightly creamy sauce. It’s definitely not low-fat though! It’s pretty oil-heavy, but eaten sparingly that isn’t a bad thing. This is a great side dish.

Pizza!!

This is a homemade crust made with half all-purpose and half spelt flour, topped with Muir Organics pizza sauce (my favorite – there’s so much deep flavor!), pepperjack Daiya, roasted red peppers, Twin Oaks chorizo, and broccoli. It was slightly spicy and very delicious.

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A couple weeks ago I mentioned there would soon be a post on pan-sauces. I haven’t forgotten to post it, but I’m still working on perfecting the recipe. The last couple times I made it wasn’t as good as the previous recipes, and I want to make sure what I’m posting is delicious. Here’s a teaser photo though:

Have a good weekend! :)

Another Easy Way to Dress Up Your Spaghetti

A couple of months ago I wrote about my obsession with spaghetti and my trick for an easy creamy tomato sauce. Today I’ve got another little trick to make jarred tomato sauce taste almost home-made.

The sauce I used was a jar of Garden Vegetable Ragu. Sometimes jarred sauces are pretty boring, and I like dressing them up as much as I can. My favorite way to do this is very simple: I sweat some vegetables (typically onion, garlic, carrots, and celery) until they are soft, and then I pour in the sauce, add 1 teaspoon (or more to taste) of sea salt, deglaze the pan with a bit of wine (which is totally optional), and then simmer for about 20 minutes. Sweating the vegetables and then simmering everything together really deepens the flavors of the sauce. Adding more salt is entirely up to you and the kind of tomato sauce you buy – some are more salted than others, and you should probably just add a little bit at a time until you reach the flavor you want.

I also fried up some crumbled tempeh with dried herbs (rosemary, thyme, oregano, and black pepper) to add to the sauce for a “meaty” component.

I hope everyone that reads this post will try this method for enhancing store bought tomato sauce at least once. It really does improve the flavor.

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Yesterday I was mindlessly surfing the web when I came across a recipe on Bittersweet, one of my favorite blogs, for butterscotch pudding bread. I substituted carob chips for the chocolate, and used all all-purpose flour because I didn’t have any whole wheat pastry. The bread is super-moist and infused with delicious butterscotch. Anyone that knows me personally knows of my intense love of all things butterscotch, and this bread quite literally completes me. I will probably make this at least once a week, if not more than that. In the approximately 20 hours since it came out of my oven, I’ve already ate over half of it. Seriously guys, this stuff is like crack for your stomach.

Hello, 2012

Happy 2012 guys!

I usually avoid making new year’s resolutions because I think it’s pointless and arbitrary, but this year I’m going to try to reach a few goals in my life. Here’s a list of my goals for this year:

  1. Go back to school. It’s been a couple years since my last semester, and I really miss it. I’m not cut out for a life of retail, and I want to have more opportunities than what I have now. I’ll probably finish my political science degree (since I’m almost done anyway), and I’m thinking of double majoring in environmental science.
  2. Get my license. I know it’s crazy to think of a 24-year-old not being able to drive, but I just sort of never got around to it. Plus, I could never afford to buy a car anyway. But it’s definitely time to get on the road.
  3. Have a healthier (and thus happier) life. Yoga, meditation, healthier food… I to pay more attention to both my physical and mental health this year. I used to do yoga everyday, meditate everyday, and I need to get back on track with that. I want to start avoiding processed foods (goodbye vegan doritos) and eat more natural foods (hello rejuvalac and fermented nut cheese).
  4. Join an organization, class, or local group. Lately my life has been mostly working and then coming home to chill. I want to participate more fully in my community, and I’ve been wanting to start bellydancing classes.
  5. Be more social. I tend to be a loner, and I want that to stop. There are more potlucks and parties in my future.
  6. Improve the photography on Ahimsa. I’m often not 100% happy with the photos I post here, and I feel with a little practice and better equipment I could fix that.
  7. Make a budget and stick to it. This is going to be the hardest for me. I’m terrible with money, and I spend far too much of it on food.
  8. Learn a new craft or hobby. In 2012, I plan on learning how to make beer, tempeh, and fermented nut cheeses.
  9. Do not leave my house on 12-12-12 (or is it 12-21-12?). There are going to be some crazy-ass people in the streets.

It sounds like a lot, but I’m positive I can do it. Do you have any goals for this year?

Also, I want to share a bit of the fun I had last night. Here’s some Toubab Krewe for you:

 

Vegan Seafood + Giveaway

I recently received coupons from Sophie’s Kitchen to try three of their vegan seafood products for free. These took me a long time to find, but luckily a couple weeks after receiving the coupons my local Whole Foods started selling three of the selections: prawns, calamari, and breaded shrimp.

I purchased these three, and last night I had a vegan friend over to sample these with me. I have to admit that I spent a lot of time online researching how you eat these foods. Despite having grown up on an island and having a childhood surrounded by seafood, I hated the taste and never tried many of our regional specialties. So, yes, I googled “how to eat prawns” and “what is calamari?”. The breaded shrimp didn’t need any researching, however, since it was the one kind of seafood I would eat growing up. Although, honestly, since I usually drenched them in cocktail sauce I probably couldn’t taste the shrimp.

Anyway, for the calamari and breaded shrimp, I followed the package instructions for baking. You can also deep-fry these, but I’m not a fan of cooking with that much oil, and baking is significantly easier.

The rings are the calamari (which is squid), and the crescent shapes are the breaded shrimp. They were done in just 15 minutes, which means they’d be a great side dish for when you’re busy.

For the prawns, I decided to dice them up and make risotto. Here’s what they look like straight out of the package:

I was actually a little freaked out by how real they look. Luckily though, they aren’t real, and thus require no de-pooping or other gross things. :)

I kept the risotto very basic. The only seasonings I used were fresh oregano, salt, and lemon juice. The rich flavor of risotto comes from the wine and fat (in this case extra-virgin olive oil and Earth Balance butter), so I like to keep everything else simple.

So, now for the most important part. How did everything taste? Although I personally wasn’t a big fan of the calamari, my friend said they were her favorite. I never tried calamari in my pre-vegan days, so I can’t attest to what it’s suppose to taste like, but I think the main reason I didn’t care for them was just the texture. My friend that liked them the best has a great palate (and in fact cooks for a living), so I would say just give them a try and see how you feel. I’m probably just really picky.

The prawns were huge, so I chopped them up to have more bites of them in the risotto. I feel like these would be great appetizers with a good dip or sauce. They were a tiny bit bland, but I’m pretty sure that’s how they’re suppose to taste. The pink color was beautiful in the risotto, and I would love to serve it to an omnivore to get their opinion. It took a few bites to get over how real they looked and felt to me, but once I did manage to convince myself of their veganness, I ate away. Next time I buy a package of these (yes, I will totally buy these again!) I plan to make a seafood salad. Their taste actually reminded me a little of the “fake crab” fish that is used to make seafood salad.

The breaded shrimp were my absolute favorite. I loved popcorn shrimp and cocktail sauce when I was a kid, so I felt like I was reliving a little bit of my childhood with these. They’re delicious, and I would serve these to meat-eaters without a second thought.

Now for the giveaway! This is the first ever contest on Ahimsa, and I’m really excited about it. Hopefully it won’t be the last. Sophie’s Kitchen has generously offered to send the winner 2 coupons to try their product for free. You have four chances to win, and leave a separate comment for each. ***Make sure you leave a valid email when you comment so that I can contact you if you win!!***

1. Visit Sophie’s Kitchen’s website and comment with what 2 products you would try.
2. Follow Sophie’s Kitchen on Twitter.
3. Like Sophie’s Kitchen on Facebook.
4.  Like Ahimsa on Facebook.

I’ll randomly choose a winner on Saturday, December 31st at noon. Good luck!!!

Into the East

For Christmas, my boyfriend bought me a copy of Hema Parekh’s The Asian Vegan Kitchen. I’d had the pleasure of looking at this cookbook a long time ago when I checked it out from the library, and although I’ve had the intention of purchasing it ever since, I just never got around to it. The photo insert is full of beautifully-prepared dishes, and there are a variety of recipes from the Asian continent.

I’ve already made a few recipes from the book, and I am impressed.

What you see above is the chickpea curry and the chapati from the chapter on Indian cuisine (by far the longest section in the book – not a bad thing!). The chapatis were pretty plan, just like chapatis should be, but the chickpea curry was really saucy and flavorful. This was by far the best chickpea curry I’ve ever made. The recipe uses pureed tomatoes, and I think that had to do with it to a degree. The pureed tomatoes blend the flavors together better than diced/chopped tomatoes do. I also had some leftover seitan in an Asian-y glaze, but there wasn’t really a recipe. I just sort of threw things together and thankfully it turned out great.

Last night I made the bamboo shoot and green pea stir-fry (Burma) and the Korean simmered tofu chorim. I’ve had a can of bamboo lurking in my pantry for months, so I thought this would be a great opportunity to use it up. The bamboo pairs pretty well with the peas, and there’s a very simple sauce. This would be a great recipe for a busy night – it comes together quickly with little preparation.

The simmered tofu chorim was out-of-this-world delicious. It’s just fried tofu with a sweet soy sauce, but there are a lot of flavors going on here. Instead of the mirin called for in the sauce, I used marsala wine because it was the closest thing I had. I’m not sure if it changed the flavor much, but this was so good I ended up eating a pound of tofu by myself because every time I walked into the kitchen I grabbed another slice.

I roasted some sugar snaps and cooked some quinoa to have on the side. It was a very fulfilling meal.

Do any of you have this cookbook? What should I make next?

Meals For My Busy Days

Whew! We’re nearing the end of our busy season at work, and as of January I’ll have way more time off, and much more time in the kitchen. I’m looking forward to having more chances for experimentation.

Here’s a few pics from some of my recent meals. I’ve been cooking mainly large pots of food, so that I can feed myself and still have plenty left over to take to work. One of my favorites so far has been the Home-Style Veggie Noodle Soup from Julie Hasson’s Vegan Diner.

It’s hearty, comforting, and delicious. The only variations to the recipe I made were to sweat the vegetables before starting the soup, and adding vegan Worcestershire sauce along with the tvp granules.

I also made the Cheezy Mac from Vegan Diner, and added some kale into it.

The cashew based sauce was creamy and smooth (I soaked the cashews for approximately 6 hours because I had to use my food processor – if you have a high-powered blender that would be unnecessary). I ate the pasta alongside a roasted portobello with pan-sauce gravy. I’ve been addicted to making pan sauces lately, and will show you how in an upcoming post!

Around Thanksgiving I found myself craving a dish I actually despised as a child: green bean casserole. I didn’t know exactly how to make it since I constantly ridiculed it and considered it disgusting as a kid, so I used the recipe from C’est la Vegan. It came out amazing and paired great with mashed potatoes with basil and buttered corn.

So those are just a few examples of what I’ve been enjoying. Coming up: a giveaway (the first on Ahimsa!), a vegan seafood party, pan sauces, and a lot of Asian vegan cooking!

Spicy Lettuce Wraps

Hey guys! I’m finally back online after some technological mishaps, which I fixed by getting drunk on Thanksgiving and taking my computer apart with a screwdriver. All it took then was buying a USB wireless adapter, and everything’s set!

After such a long absence from Ahimsa, I’ve decided to give you guys a delicious recipe. It’s truly quick and easy, and I love these for lunch because they still feel special despite being so dang simple to whip up. Here you go!

Spicy Lettuce Wraps (serves 2, but would double or triple easily)

4 Romaine lettuce leaves, washed
1/2 cup tvp granules
1/2 cup water
1 Tbs oil
1 Tbs ketchup
1 tsp hot sauce

Spice Blend
1 Tbs chili powder
1/2 tsp cayenne
1/2 tsp freshly ground black pepper
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp salt (or to taste)
1 tsp oregano
1 Tbs nutritional yeast
1/2 tsp onion powder

First, rehydrate the tvp: combine tvp and water in a microwave safe bowl, and heat for about 4 minutes. Let set for 10 minutes.

Heat a skillet over medium-high heat, and add the 1 Tbs oil. When oil is hot, add the tvp, and saute for about 2 minutes, just until it starts to brown. Then add the ketchup, hot sauce, and spice blend, and stir. Saute another 2 or 3 minutes. Turn off heat and set aside.

 

Fresh Tomato Salsa
1/2 cup chopped tomatoes (I used cherry tomatoes)
1/2 tsp dried oregano
1/2 scallion, chopped
2 Tbs red wine vinegar
1/2 tsp cayenne (or more to taste)
Salt and pepper, to taste

Combine ingredients, stir to mix thoroughly, and refrigerate for 30 minutes before using.

To make wraps, just put a generous scoop of the tvp into the lettuce leaf, and top with a dallop of fresh tomato salsa. It’s really tasty. :)

There are a few variations you could do for these: use ground walnuts instead of tvp, use collard or another leaf instead of Romaine, substitute salsa verde for the tomato salsa, or add shredded vegetables.

Crazy for Carbs

The fact that the Atkins diet was once so popular baffles me. Why would people willingly give up delicious carbs? Pasta, bread, muffins, scones, pizza crust, potatoes… those are my favorite foods.

I recently made a delicious loaf of bread that was half all-purpose and half-spelt flour. It tasted the same as a loaf made of all-purpose, but the crumb was softer and more delicate. It made for a great firm but gentle dough, and it turned out to be fantastic for sandwiches. I topped it with sesame and sunflower seeds.

I need to work on a way to make those seeds stay on the bread. I tried to press them into the dough before baking a little, but when I took the bread out of the loaf pan half the seeds still feel off of the top. I’m definitely open to suggestions.

Last night for dinner I made gnocci with cashew pesto and the Greek salad from American Vegan Kitchen. The gnocci was significantly easier than I imagined it would be. All you have to do is boil or bake the potatoes until tender, peel off the skin, and mash them. Then add oil and flour until it makes a sticky (but not wet) dough, roll it into tubes, slice, and boil. I probably spent 10 minutes doing actual work on these.

I’m really proud of the pesto. It turned out great. I used cashews rather than pine nuts, and I started by blending the cashews and olive oil together for almost 5 minutes, until it produced a super-creamy base. Then I added the basil, nutritional yeast, lemon juice, and salt and pepper. It was perfect.

The salad was delicious, and the only change I made to Tamasin’s recipe was using green olives rather than kalamata. I got most of the vegetables off the salad bar at my local grocery store because it’s cheaper than buying them separate. I let the tofu “feta” marinate for approximately 7 hours, and although it didn’t taste exactly like feta, it still contributed very nicely to the salad.

Have you ever made gnocci? If so, what’s your favorite sauce to use?