#vegan feta

[morethansalad]

Maple Glazed Sweet Potato and Crispy Quinoa Salad (Vegan)

[vegan-nom-noms]

Upside-Down Beet Tart

[veganfocus]

Apricot, Almond, Feta Crostini

This tasty Apricot, Almond, Feta Crostini is a visually stunning creation. It balances textures and flavors, offering a harmonious blend of tangy, nutty, and refreshing notes. Perfect for entertaining or as a flavorful snack, these crostini showcase the art of combining quality ingredients into a tantalizing bite.

[foodfoodfoodffoods]

VEGGIE SANDWICH WITH ORANGE FANTA YAAASSS

[fattributes]

Lentil Salad with Balsamic Dressing and Vegan Feta

[danothan]

made vegan pizza w my mom :]

we got a monster load of toppings bc most of the ingredients were takeout from a salad bar lol: homemade dough, marinara sauce, vegan cheddar (cheese-stuffed crust), vegan chorizo, vegan chicken, sun roasted tomatoes, sun roasted peppers, black olives, chili citrus green olives, baby spinach, fresh tomatoes, chickpeas, corn medley, artichokes, vegan feta, kung pao sauce, hot sauce, red pepper flakes

[gojoest]

vegan food is so yummy !

[consciouslyvegan]

Creamy, dreamy, and oh-so-satisfying - Vegan Feta Pasta with roasted butternut squash is a must-try!

[actuallymagsdump]

emmer, zuchinis, tomatoes and feta

[askwhatsforlunch]

Cilnantro and Feta Tomato Salad (Vegetarian)

One one of those rare bright and sunny Autumn days, when the sky is a cloudless blue and sun rays warm up the air, one wants to pretend Summer is not that far, and have a salad for lunch --whilst it might very well be soup for dinner! This colourful and tasty Cilantro and Feta Tomato Salad feels all the more Summer-y that I made it with home-grown tomatoes and herbs! Find a warm spot on your terrace or balcony to eat it, and it almost is a holiday! Happy Tuesday!

Ingredients (serves 1):

2 medium, ripe Garden Marmande Tomatoes, rinsed

5 sprigs fresh Garden Cilantro 

30 grams/1 ounce Feta cheese

a pinch of salt and freshly cracked black pepper

1/2 tablespoon olive oil

1/2 tablespoon Red Wine Vinegar

Dice Garden Tomatoes, and add them, along with their juice, to serving bowl.

Finely chop Cilantro, saving a few leaves for garnish, and add to the bowl.

Crumble in Feta cheese, and season, to taste with a pinch of salt and black pepper.

Drizzle with olive oil and Red Wine Vinegar, and toss gently to combine.

Serve Cilantro and Feta Tomato Salad, garnished with reserved Cilantro leaves, and warm Chilli Flatbread.

[ameliatarianrecipes]

(For a slight change of pace, I think I'm going to start posting random food I made as well as recipe links)

Chickpeas three ways! Roasted, hummus, and falafel. It feels wrong having hummus on falafel. Like boiling a calf in its mother's milk. Fortunately chickpeas are not sentient.

This is a pretty easy (because I buy pre-made falafel and hummus) and very delicious meal with rice.

[morethansalad]

Swiss Chard Pasta Salad (Vegan-Adaptable)

10 oz. ditalini or other small pasta

1½ tsp. Diamond Crystal or ¾ Morton kosher salt, plus more

2 bunches Swiss chard

⅔ cup extra-virgin olive oil, divided

½ cup coarsely chopped raw pistachios

2 Tbsp. thinly sliced sage

2 garlic cloves, finely grated

⅓ cup sherry vinegar or red wine vinegar

2 Tbsp. coarsely chopped capers

½ tsp. crushed red pepper flakes

Freshly ground pepper

5 oz. feta (plant-based), crumbled

Step 1: Cook 10 oz. ditalini or other small pasta in a medium pot of boiling salted water, stirring occasionally, until al dente, then drain.

Step 2: Meanwhile, remove ribs and stems from 2 bunches Swiss chard; slice very thinly. Coarsely chop leaves; set aside. Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Cook chard ribs and stems, stirring occasionally, until lightly crisped, about 4 minutes. Add ½ cup coarsely chopped raw pistachios and remaining ⅓ cup extra-virgin olive oil and cook, stirring often, until nuts are golden brown, about 1 minute. Add 2 Tbsp. thinly sliced sage; cook, stirring, until crisp, about 30 seconds. Remove pan from heat, add reserved chard leaves, and stir until wilted and combined.

Step 3: Pour chard mixture into a large bowl and stir in 2 garlic cloves, finely grated, ⅓ cup sherry vinegar or red wine vinegar, 2 Tbsp. coarsely chopped capers, ½ tsp. crushed red pepper flakes, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; season with freshly ground black pepper. Add pasta and toss to combine, then mix in 5 oz. feta, crumbled.

[vegan-nom-noms]

Quick Pesto Couscous Salad

[foodfoodfoodffoods]

VEGGIE SANDWICH WITH CUCUMBER, SPINACH, BELL PEPPER, AVOCADO, BEAN DIP, VEGAN FETA, AND TAJÍN YAAAASSSS

[fattributes]

Mediterranean-Spiced Quinoa Stuffed Peppers