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Today’s National Celiac Awareness Month recipe comes to you from Veg News magazine. Veg News magazine, for those of you who are unfamiliar with it, is a fantastic monthly magazine that is full of all things vegan and vegetarian. It has everything from recipes and product features, to spotlights on compassionate beauty products and articles all about well-known vegans and vegetarians. This month’s issue was devoted to amazing vegan Greek dishes and we were giddy to see a recipe for vegan, gluten-free herbed feta. This mock feta is made from extra-firm tofu and is seasoned with basil and oregano. As the recipe says, the longer you let the mock feta sit in its brine, the better it will taste!
Vegan, Gluten-Free Herbed Feta
the BEST vegan, gluten-free protein bars!
(Read about Anne's hospital stay)
Yield: Makes 2 1/2 Cups
- 1 16-ounce package extra-firm tofu, cut into 1/2-inch cubes
- 2 cups water
- 1/4 cup fresh lemon juice
- 3 teaspoons salt
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
In a large saucepan over low heat, combine all ingredients and simmer for 30 minutes. Set aside to cool and then refrigerate overnight. Drain and use in place of feta.
How easy is that? Needless to say, there are tons of great dish options in which to use this feta. Sprinkled over your favorite green salad, or mixed with cherry tomatoes, basil and some olive oil and vinegar, this vegan and gluten free feta is a great food to keep stocked in your refrigerator
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