I was recently sent some samples of Soy Feta and Soy Bleu from Organic Gourmet to try. I’ve never actually had dairy bleu cheese and I didn’t discover feta until my late 20s, right before I went vegan. I will readily admit that cheese was difficult for me to let go of after I decided to go vegan, and I was especially sad that my new love affair with feta would have to come to an abrupt end. I was extremely excited when these babies showed up on my mailbox and I could once again enjoy feta cheese, but without harming any cows this time.
So what does a girl do when she receives a big box of cheese? She makes a pizza! (And yes, I did put chickpeas on pizza.)
- 12” prepared pizza crust (store bought or your own – I used Whole Foods whole wheat crust)
- 1 tablespoon olive oil
- 1/2 red onion, diced (about ½ a cup)
- 2 garlic cloves, minced
- 5 ounces baby spinach, chopped
- 1 medium tomato, sliced
- 4 or 5 pepperoncini peppers, sliced
- 2 artichoke hearts, chopped
- 1/2 cup cooked chickpeas
- 1/3 cup kalamata olives, chopped
- 1/2 block of Soy Feta, crumbled
- Sprig of chopped fresh oregano, or a sprinkle of dried
- Tahini dressing, optional (recipe follows)
- Preheat oven to 400 degrees. Preheat crust, if necessary.
- Sauté the onion and garlic in the olive oil in a large pan over medium heat until the onion turns translucent, about 5 minutes. Add the chopped spinach and cook for just a minute or two more, until it wilts.
- Spread the spinach mixture over the crust. Layer on the rest of the ingredients with the exception of the tahini sauce.
- Cook for 10-12 minutes.
- Drizzle on the tahini sauce, slice into 8 pieces, and then eat ‘er up!
Serves 2 hungry vegans.
- 1/3 cup tahini
- 1/3 cup water
- 3 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt
So what do you do with the rest of the block of feta and the leftover tahini? Make a big Greek salad! This salad was made with pretty much all the same ingredients that were in the salad - pepperoncinis, olives, chickpeas, tomatoes and artichoke hearts along with a little chopped cucumber and a whole lot of chopped romaine.
Come back next week to find out what I did with the Soy Bleu!
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