Tuesday, January 01, 2013

Black-Eyed Pea And Vegan Feta Salad On Romaine

Marinated tofu is the "dairy free" feta in this delicious salad.
Black-eyed peas are eaten on New Year's day for good luck!

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Happy New Year!!
I'd like to wish you all a happy and healthy 2013. Thanks for inspiring me every day with your interest in healthy eating! 

My Annual Lucky Black-Eyed Pea Recipe
If you have been following my blog for over a year, you know that I always eat black-eyed peas on New Year's day for good luck- a southern tradition I picked up while living in Texas many years ago. This year I'm making a delicious salad with "vegan feta".

If you marinate firm or extra firm tofu in lemon, oil, salt, pepper and oregano, it has the taste and appearance of feta cheese. So for those of you who need to be dairy free or who are just trying to cut down on cholesterol, this is a wonderful substitution. To get some inflammation-busting omega-3 fatty acid in this recipe, I use some hemp oil in the marinade. Its dark green and nutty flavor compliments the extra virgin olive oil.

Besides being a good source of omega-3, this recipe is high in protein and dietary fiber.

Tofu marinated in lemon, oil, and seasonings tastes like feta!

Black-Eyed Pea and Vegan Feta Salad
"Mostly Raw" Vegan, Gluten Free
[makes 4 servings]

For the dressing/marinade
2 tablespoons extra virgin olive oil
2 tablespoons cold pressed hemp oil
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon dried oregano
1/8 teaspoon black pepper
3/4 teaspoon salt
For the salad
1/2 block firm or extra firm tofu, diced
1/2 green bell pepper, diced or sliced
1/2 red bell pepper, diced or sliced
1/2 cup red onion, diced
12 pitted kalamata olives, cut in half
1 1/2 cups no salt added canned black-eyed peas, rinsed
2 small heads Romaine lettuce, sliced

Prepare the vegan feta. Mix the salad dressing ingredients in a large bowl until the salt is dissolved.
Add the tofu and toss gently until well coated. Set aside for 10 minutes, tossing occasionally, while you prepare the rest of the salad.

Make the salad. Add the rest of the salad ingredients, except the Romaine lettuce, to the bowl of marinated tofu. Toss gently until well coated. 

Divide the Romaine into four large bowls and place one quarter of the salad mixture over each bowl of lettuce. If you would rather mix the lettuce in the large bowl with the tofu before serving, you can do that too.
Serve immediately.

Per serving: 289 calories, 18 g total fat, 2 g saturated fat, 0 mg cholesterol, 1.3 g omega-3 and 6 g omega-6 fatty acids, 12 g protein, 23 g carbohydrates, 6 g dietary fiber and 600 mg of sodium.

1 comment:

Whole-istic Living said...

This looks delicous, been wanting to try a way for Tofu, will have to make this soon, sounds really really good!