June 30, 2008
That's what Max said when I proposed this recipe for dinner. And I understand. Tofurky is not my style. But I decided to give this Mock Greek Salad a try because it blended macrobiotic and raw diet ideas into one easy meal. Plus I had a head of Napa just sitting in the fridge...and well, Max can make his own dinner.
Mock Greek Salad
modified from the recipe found in The Hip Chick's Guide to Macrobiotics
4-5 cups of mixed greens (cabbage, swiss chard, collard greens, lettuce, etc.)
cucumber, tomato, peppers, etc. (your choice)
1/2 red onion (optional)
1 lb. organic firm tofu
6 Tbl. umeboshi plum vinegar
1 Tbl. tamari
approx. 14 kalamata olives
1-2 Tbl. ground flaxseed
Crumble tofu and mix with 3 Tbl. vinegar. Set aside.
Cut greens, and veggies into thin slices. Place in large, wide bowl. Add remaining 3 Tbl. vinegar and tamari and mix by squeezing with your hands until vegetables start to sweat. Place plate on top of green, and press the salad by stacking heavy items like canned soup on the plate. Press for 20 minutes. Add tofu, olives and flaxseed. (I added onion powder at the end instead of red onions.)
Don't expect feta! That's the big mistake with 'mock' foods. Just expect a cool salad with some yummy olives. That's more like it.