I am so excited about my new discovery...I forgot about some feta cheese I had sitting in the fridge right? Well I have to cut back on the dairy for a while, but I do not want to waste this milky sheep and goats milk delight!
Wanting to make some kind of Greek Salad that would include this, I began to realize a little more protein would not hurt. I could either go out AGAIN to the grocery and pick up chickpeas, or use what I have here in the house.
Take firm tofu and crumble (mushing) it up with the feta...add truffle oil, oregano leaves, and a pinch of garlic powder all in a jar for a few days.
Another Thought: Take firm tofu and crumble it up; set aside. Warm some truffle oil or regular oil in a sauce pan, place Greek herbs in oil and remove from heat. Let sit over night, or a few hours and then pour over tofu and seal in a jar for a few days if you want a totally vegan recipe.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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