Sunday, May 19, 2013

No feta needed

I'll admit it, I have a problem. I go from having extreme interest in something to having zero interest at all, without any warning. I’m sure there’s a clinical diagnosis, but at this point I will accept the fact that I’m strange and move on.

Much to Mom’s chagrin, she was all too familiar with this trend when I was growing upI used to beg her for the latest and greatest arts and crafts kits. I pleaded and assured her I was seriously dedicated this time around. I had a long list of craft kits which included a jewelry bead maker, pot holder maker, and intricate ocean scene cross-stich kit. Each time, I committed myself to the craft and worked tirelessly – staying up late every night for about a week. Then, I was done. Never to see the craft completed to fruition.

This fluctuation in interests did not just occur with arts and crafts, it was anything. Books. One summer after fourth grade, I read 87 Babysitters Club books then stopped cold turkey. Television. I watched seven seasons of the show 24 and stopped three episodes short of the series finale. Food. I excessively consumed each one of these foods at a point in time: asparagus, fried eggs, scrambled eggs, rotisserie chicken, hummus, fried rice, quesadillas, and Panera’s Greek salad.

It had been a long time since my last Greek salad binge, and it was starting to sound good again. But how would I be able to eat a Greek salad without the best part – feta cheese? Lo and behold, I found a vegan-friendly substitute. One set of ingredients, two options – salad or wrap.

Combine: 1 package of firm tofu (cubed), the juice from 1 lemon, 1 tsp dried basil, and 1 tsp dried parsley in a bowl and set aside. 

Gather the rest of your ingredients: greens, chopped tomato, chopped onion, chopped cucumber, kalamata olives, quartered artichoke hearts (I use the ones that are not in oil), dressing of your choice (light Italian for me), hummus (if making a wrap). 

Assemble salad (G style).

Assemble wrap (J style).

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