FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy

Vegan Souvlaki with Cilantro, and Cucumber Tomato Feta Salad

August1

Okay – I made this two nights ago and I really really liked it – I found to recipe for a chicken version in one of my many many many magazines, and thought I’d see what happened if I used tofu instead.  It worked.  It was super good.  Here it is:

1 package of Organic Extra Firm Tofu (cut into cubes wide and thick enough so they don’t fall off a skewer on the bbq)
8 warmed pita breads

Marinade:
small bunch of fresh mint chopped
3 cloves of garlic, finely chopped
1 red chili, deseeded and finely chopped
Juice and grated zest of 1 lemon
1 tablespoon coriander Seeds
1 teaspoon tumeric
1 cup plain soy yogurt
1/4 cup olive oil
salt & pepper

Dressing
large bunch of fresh cilantro, plus extra for serving
1 cup plain soy yogurt
juice and grated zest of 1 lemon
1 tablespoons of olive oil

Mix all the marinade ingredients in a bowl. Add Tofu to the bowl and smother with marinade. Cover and chill overnight or longer – up to three days if possible.
Preheat your BBQ and set to medium heat. Thread tofu chunks onto skewers leaving space in between. Cook them until they look yummy and charred, about 7-10 minutes turning a few times so all sides get some direct heat. It’s not meat so you can’t undercook them, but the longer you can leave them without burning the juicer and crispier they will be. Push tofu off skewers into a bowl.
Mix all the dressing ingredients together in a food processor until it forms a smooth green sauce.
I cut thin slices of raw onion and had chopped cilantro on the table too. Then I put all the parts on the table (pita, tofu, dressing, cilantro, onion) and let everyone build their own sandwich! I also had a simple cucumber salad that we ended up adding to the sandwich because it was so so good. Here’s what I did for that:

1 cucumber chopped into quarter slices
1 heirloom tomato diced into big chunks
1/2 medium onion sliced thin
oregano (I never measure – sorry)
Feta Cheese crumbled (if you’re going for the Vegan version obviously leave this out. It really doesn’t need it.)
mix together and serve in a bowl.

That’s all there is to it – it was really easy and I have to say – I was shocked at how great it came out. Most meat recipes that I replace with tofu don’t come out like the original meat version of the recipe. This totally did and I would even go so far as to say it was better. That’s right – I said it.
Sorry I can’t credit the magazine or chef who made this recipe – I cut it out and only kept the parts I needed. But I can say – I didn’t change anything except replacing the dairy and meat. That’s rare for me. I WILL be making this again only next time I’m going to try to make my own pita bread. I can’t find a good organic pita bread and it will make or break the dish.

Husband Rating Souvlaki 3 star:gold-stargold-stargold-star “So close to 4 stars, but the Pita Bread taste like a USPS Priority box .”

Husband Rating Cucumber Salad 4 star:gold-stargold-stargold-stargold-star “Delicious Refreshing. Too Good to call salad.”
Kid Rating 4 smiley faces “ooooh this tofu is so yummy.”

Cucumber Bruschetta Side Salad

September8

So easy – so gooooooooood and gourmet. Here it is:

  • 1- Hot House Cucumber, peeled and cut into fours and then sliced in whatever thickness you like. I did about 1/4 inch slices
  • 2- ripe and good medium sized Red Tomatoes (I used Heirloom, although they are not always easy to find) chopped up into approximately the same size pieces as the cucumbers
  • 1- medium sized Green Heirloom tomato. cut like the tomatoes above.
  • 1/2 red onion diced very small
  • about a 1/2 cup chopped almonds
  • olive oil, salt to taste and a dash of Champagne White Wine Vinegar.

I served this as a dinner salad in a coffee cup on the plate with the rest of dinner. It looked super fancy because my coffee cups are small and petite looking. I wouldn’t use a big coffee mug – different vibe… wrong vibe. This salad is pristine and delicate even though it’s very hearty and basic. You can use a pretty glass, or desert bowl – whatever, just keep it off the plate – it’s juicy!

Always use organic ingredients whenever possible – it tastes better, better for you and good for the planet. Win-win-win! All the above ingredients are available organically.

Enjoy!

Husband Rating 5 star: gold-stargold-stargold-stargold-stargold-star “Move this side salad up to the front because it’s going to be better than anything else you serve!”

D-

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