Happy Hump Day, my loves! I hope your week has been off to a good start, productive or fun or whatever you need this week to be for you.
For me, this week has been hot. Sure I’ve been productive, wrote tons of words for my clients, plenty for my new romance and did lots of book promo because that’s life. But yeah, it’s been so incredibly hot that I’m not enjoying cooking as much as I usually do, which is a shame because I still enjoy eating as much as I ever have.
Anyway I saw this recipe on Instagram but alas, it was not vegan because of course it wasn’t. But I was intrigued. There was feta and marinated olives and honey for starters and the way the creator put it together was beautiful…but it wasn’t quite a salad. Or a meal.
Since I don’t have any plans for a party anytime soon, at least I don’t think I do, I wanted to use some of the key components but turn it into a meal because as much as I love to make delicious vegan recipes–and eat them–I can also be lazy when it comes to cooking. It happens when you do the majority of your eating at home.
Anyway, back to the recipe!
This is a pretty simple recipe, all you need to do is chop a bunch of vegetables and weigh them if you do that, and let the food processor do the rest. I swear!
On to this yummy vegan salad recipe.
Kitchen Tools:
*Food processor (I find the blender worked better than the bowl)
*Cutting board
*Kitchen knife
*Mixing bowls
Ingredients:
*Marinated olives
*Cucumber
*Tomatoes
*Scallions
*Fresh dill & parsley
*Red pepper flakes
*Sprouts (I had radish sprouts on hand)
*Vegan Greek block
*Lemon zest & juice
*Cocogurt
*Agave syrup
*Hot sauce
*Bread (optional)
Instructions:
**We’ll break this down into three parts for easy following.**
For the salad: Chop the tomatoes, scallions, cucumber and add into a medium mixing bowl. Add the sprouts and half the dill & parsley. Season with salt and pepper, set aside.
For the whipped vegan feta: In a blender attachment, add lemon zest and juice, vegan feta, cocogurt, agave syrup and a few drops of hot sauce. Pulse and/or run as needed until the mixture turns smooth. It might take a while depending on the age/speed of your food processor, but just stick with it. Set aside or refrigerate until you need it.
For the olives: In a small mixing bowl, chop or halve the marinated olives and add them in along with the remainder of the dill and parsley and chili flakes.
Assemble the salad: Unlike a regular salad we’ll put the vegan salad dressing on the bottom. Smear the vegan feta cheese mixture on the bottom of the plate first and then top with the cucumber mixture before sprinkling the olive mix on top.
If you want, reserve some of the vegan feta cream and drizzle it on top.
Toast a few slices of whatever bread you have on hand and use it to make sure you don’t miss one drop of this delicious vegan salad!
Stay cool and enjoy the rest of your week!
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The Spicy Spatula 
Whatcha think?