Tuesday, October 1, 2013

Olive Tapenade w Betta Than Feta - World Vegetarian Day

Happy World Vegetarian Day!

I wanted olives, badly. What to do with them? I completely forgot to add them to a pasta dish I made (Mr. Coconut does not care for olives so I add them to my own dish from time to time). What if....

I took the last kalamata olives (10, max) and 1 big garlic clove, blended in the magic bullet along with lemon juice and a hot pepper. Result was an olive paste.

For the "feta" - I took some high-protein tofu (It's very firm) and crumbled into a small container. Probably 1-2 cups of crumbled tofu, loosely packed. Good dose of lemon juice & salt, stirred tofu. Then a teaspoon of Vegenaise, a teaspoon of nooch, and a tiny, tiny bit (1/8 teaspoon, if that) of black salt (kala namak) to give a hint of cheesey eggy flavor. Seriously, only a TINY bit.

It's best to let this sit for a while and let the flavors meld. I kept adding more lemon juice and more salt until it was about the taste I wanted.

This would have been nice on some fancier bread, but all I had was regular whole wheat bread. Toasted up, sliced into triangles, and coated with the olive spread. I am excited to try this tofu "feta" again soon, and let it hang out even longer to get more flavor.

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