Meatless Monday: Cabbage & Carrot Salad

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The hub & I were missing the amazing Santorini so I decided to surprise him & bring it to us! I prepared us a simple cabbage & carrot salad for lunch which was a staple at every meal while we traveled in Greece! It was so yummy that we ate it every day while there & I just had to bring the recipe home to the states :).

  1. Slice up one head of green cabbage & plate on large dish
  2. Spiral cut 2 large carrots & dice up half a red onion – place on cabbage
  3. Drain 2T capers & 1/4C pitted kalamata olives – toss on salad
  4. Drizzle with 2-4T oil

Squeeze lemon on top & serve! Yep, that easy for a delicious lunch, dinner or snack – and if you want to add a tad more substance to it grill up any white fish (non meatless monday style) or plop on a dollop of hummus….yum!

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Greek Fava Bean Dip

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The hub & I were going through a bit of withdrawal without Greek fava beans. In Santorini this dish was served at every restaurant as either an appetizer or a main and we guzzled it up like it was our job! Clearly, I was itching for some more & tracked down Greek fava beans on Amazon – no grocery store sold it!

I know what you are thinking, Greek fava bean? Typically when you hear of a fava bean you think a large green lima bean-esque bean, right? Well this bean is yellow, tiny, looks similar to a split pea & it is beyond yummy when boiled and mashed!

There is not much to this recipe – cook per bags direction, the cooking steps from the brand I bought, Arosis, are below…

  1. Take half of the fava from one bag (~1.5C) – add to saucepan, cover with 2.5C water & let simmer on low heat for 30minutes
  2. Fava beans should become soft – if not continue to simmer
  3. When soft enough remove from heat & beat to thicken
  4. Stir in 2T EVOO, juice from 1 lemon & S/P to taste – continue to stir till blended

Top with a tad more EVOO, freshly chopped red onion & garnish with lemon wedges!

…and eat this up with a spoon or dip with crunchy bread, enjoy!

Nutritional Info Per Serving (Serves 2): 450 calories – 8 grams of fat – 67 carbs – 27 grams of protein

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Santorini

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A quick flight from Athens led us to sunny Santorini & boy was it good timing! After trekking around Europe for a few weeks I was excited to put my feet up, read &  relax at our last destination. The car ride to our hotel in Oia was short & were were greeted by the Canaves staff with drinks (perfect way to start any beach vaca)! After sipping on some fruity beverages, we got taken to our room & hello paradise – private pool & patio with views of sparkling water from every angle!

The next day we were ready for…nothing! All we wanted to do was unwind, so we parked ourselves at the hotel pool, read for most of the day & finally scooted ourselves to our room to freshen up before a ‘Greek Night’ at our hotel restaurant. I was engulfed with Greek music, wine & amazing food from the beginning to the end of our dinner – Santorinian fava, grilled octopus salad, Greek salad & caponata were just a few heavenly dishes that we had!

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Greek Salad with ‘Feta Cheese’

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I’m backkkkkk & I am already craving a Greek salad! The kalamata olives, capers & tomatoes in Santorini were literally to die for! They were so fresh that they were sold by local farmers throughout the town for tourists to snag up and munch on – yes, I bought some & no leftovers!

So why not whip up this simple recipe that is packed with Greek flavor for lunch!?

The ‘feta cheese’ I made from tofu must be prepped the DAY BEFORE. However, it can be stored for up to 2weeks in the brine and in the refrigerator. Of course, you can always just use real feta cheese but I suggest trying my healthier tofu version!

  1. Drain & cut 1 packet of extra firm tofu in cubes – set aside
  2. In a medium saucepan add: 2C water, juice of 2 lemons, 1T sea salt, 2T nutritional yeast, 2t dried basil, 2t dried oregano & cubed tofu
  3. Bring to boil, reduce heat & simmer for 30minutes uncovered
  4. Place tofu & brine (liquid portion) in bowl, let cool, cover & store in fridge for 24hrs (minimum)

When the ‘feta cheese’ is ready begin prep of the salad…

  1. Coarsely chop 1 head of romaine & add to a large bowl
  2. Dice up & add to large bowl: 2 tomatoes, 1 small green pepper, 1 small red onion & 2 peeled cucumbers
  3. Measure out 1/2C pitted Kalamata olives, slice in half & add to same bowl
  4. Top with 2T drained capers, juice from 1 lemon, 1T EVOO & S/P to taste – mix with tongs

You can either mix in drained ‘feta’ chunks or serve salad & top with the drained ‘feta’ – I chose the latter as I wanted to portion out the ‘feta cheese’ chunks.

Not going to lie, this was a pretty stellar salad that the hub & I enjoyed for lunch today & would be a hit at any summer BBQ or July 4th celebration!

Nutritional Info Per Serving (Serves 4): 215 calories – 12 grams of fat – 14 carbs – 12 grams of protein

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