Makes for 6+ people. 5 stars!!!
Horiatiki is a traditional Greek country salad.
Making Seed & Nut Cheeses
Makes 2-4 servings
For every cup of nuts or seeds, use 2 teaspoons miso & just enough water to cover them.
1 half-gallon widemouthed glass jar or big salad bowl
1 ½ cups whole raw cashews
1 cup sunflower seeds
½ cup pine nuts
About 5 cups of fresh water
12- by 12-inch screen, cheesecloth, or silk screen
6 teaspoons Unpasteurized miso
Blender or food processor
Start the night before the dinner, in the glass jar or bowl, soak seeds/nuts in water for 4-12 hours. Cover the mouth of the jar with the screen or cheese cloth and secure with rubber band for air flow & to keep bugs out of. The next morning you can drain the water, fill again, rinse, and drain again.
In a blender, combine the seeds/nuts with miso and just enough water to cover them. Pulse until the seeds/nuts are pulverized but not blended smooth. The ideal finished texture is quite like cottage cheese.
Wash soaking container thoroughly with hot water. Return the blended seeds/nuts to the glass soaking container and cover with the screen/cheesecloth and secure with the rubber band. Be sure to leave several inches of space at the top for expansion during the fermentation process. Place the container in a warm place (between 85 and 95 degrees Fahrenheit) undisturbed for 6-12 hours. The top layer maybe darker due to oxygen breaking it down. Most of the cheese will rise to the top and you may see air bubbles. The liquid whey will settle to the bottom and maybe clear or darker in color.
With a large spoon scope out the cheese and place on cheesecloth or screen and wring out the whey. Place cheese in cheesecloth in separate bowl. The texture of the pressed cheese should be crumbly and fairly dry.
Cheese is ready, but can be stored to keep fresh for several days. To store for lasting freshness, seal the cheese from oxygen – a glass container with a sealing lid is your best choice. Pack the cheese firmly in container. Press a piece of plastic wrap over the top of the cheese & seal with the lid. It should last fresh for at least a week.
( so now you take your cheese and use it for the Greek Herb & Olive “Feta”)
Greek Herb & Olive “Feta”
Makes about 4 cups
Fermented cheese from above
1 cup mild black olives or Kalamata, pitted and sliced
½ cup minced red onion
2-4 cloves garlic, minced
¼ cup chopped parsley
2 tablespoons chopped dried or fresh oregano
2 teaspoons dried thyme or marjoram
2 teaspoons dried tarragon
½ cup lemon juice
2 tablespoons nutritional yeast
2-4 tablespoons organic extra-virgin olive oil (optional)
2 teaspoons sea salt, or to taste
In a large bowl, mix together all ingredients and stir well.
( now you use the Greek Herb & Olive “Feta” as a topping on the below salad)
Ingredients for salad:
1 red bell pepper, diced
1 yellow bell pepper, diced
2 tomatoes, diced OR grape tomatoes
1 red onion, cut in half & sliced into thin wedges
1 cup pitted & sliced mild black olives OR Kalamata olives
1 cup quartered artichoke hearts (optional – But recommended)
1/3 cup chopped basil
1/3 cup chopped parsley
1 tablespoon finely chopped fresh oregano
1 teaspoon dried thyme or marjoram
¼ cup organic extra-virgin olive oil
2 lemons, juiced
1 orange, juiced
1-2 teaspoons sea salt.
Fresh cracked black pepper to taste
Spring Mix or 1 generous head of butter lettuce or green leaf lettuce, torn
Mix ingredients (except lettuce) and let stand for 15 minutes to develop flavor.
Lay a layer of lettuce on your plate, add salad mixture, then crumble Greek Herb & Olive “Feta” on top. Sit back and enjoy this amazing salad. Very beefy with tons to eat!