Howdy, lovely vegan foodies!
I hope you’re having a good week and staying cool if it’s still warm as balls where you are. It’s been in the low 30s (Celsius) this week which means I have been eating lots cool or cold vegan dishes. Lots of salads and bowls to keep me hydrated and satisfied without using too many kitchen appliances.
What’s your go-to vegan meal when it’s too hot to cook or at least stand above the stove.
Today’s vegan recipe isn’t just a salad or a bowl because it does require some cooking–slow cooker and oven–but you can pop it on and vacate the kitchen immediately! That’s what I do; prep and cook and then get back to the ol’ writing cave.
This vegan recipe title is quite boring, I’m aware, but it perfectly fits what it is, a Mediterranean inspired dish that includes olives, vegan feta cheese, sundried tomatoes and shallots among many other delicious vegan ingredients.
Grab your favorite apron and kitchen knife and let’s get going!
Kitchen Tools:
*Cutting board
*Knife
*Mixing bowl
*Slow cooker
*Baking mat
*Long wooden spoon
Ingredients:
*Tofu/TVP
*Vegan feta
*Chickpeas
*Shallots
*Green olives
*Lemon zest/juice
*Scallions
*Mustard
*Sundried tomatoes
*Cucumber
*Parsley
*Green chili pepper (any color will do!)
*Bread (optional)
Instructions:
*Soak dry chickpeas overnight and cook in slow cooker 4 to 6 hours.
*Chop and season tofu and place on a baking sheet before placing in a preheated oven on 200C/400F for 10 to 15 minutes.
*Slice and chop the remaining ingredients and place them into a large mixing bowl. Add chickpeas and parsley, stir.
*Whisk together lemon juice and mustard, along with salt & pepper and other herbs until you have a thick but pourable dressing. Pour into mixing bowl and toss ingredients until blended.
*Serve on its own or with a nice hunk of delicious bread, the choice is yours!
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The Spicy Spatula 
Whatcha think?