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A question about a recipe: Warm Orzo Salad with Beets & Greens

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I have a question about the recipe "Warm Orzo Salad with Beets & Greens" from the parsley thief. Is there anything that I can substitute besides salt for the feta cheese to make it dairy free?

asked by knitter320 almost 4 years ago
7 answers 1504 views
0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added almost 4 years ago

That's a tough one. I'd steer clear of any 'dairy free' feta subs.

Maybe, a table spoon of preserved lemons sliced thin and chopped fine would work--if you have those on hand. There's some quick preserved lemon recipes on the web. Which would still a take a couple of hours to make.
http://markbittman.com...
Mayer lemons would be best but they're a bit out of season now. Or a thin skin Persian lemon.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

Thanks so much! What an awesome idea!

0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef
Reiney

Sarah is a trusted source on General Cooking.

added almost 4 years ago

I like the preserved lemons idea. Also / alternatively you could add some kind of pickle, like cucumber or carrot.

B8c85549 23af 4014 8234 ae1da9266ce9  burnt offering
added almost 4 years ago

I had to cater a Greek dinner party recently for 8 people - two of which were vegan. I actually had luck with a recipe for tofu feta. You marinated firm tofu in a marinade of rice wine vinegar, salt and a mild, blond miso. It was surprisingly decent.

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added almost 4 years ago

@knitter320 - I added the feta because I thought a little salty bite now and then would be a nice addition to the recipe. But you could certainly leave it out and I think it would still be really good. The beets have a similar texture to the feta, and the pine nuts add a nice crunch - so if your pasta water is well seasoned, the orzo should have enough of the salty element on it's own.

With that said, I really love the pickled vegetable and preserved lemon idea too! I would just caution you not to go too overboard as they could easily overwhelm the dish. Just a bit would do.

I also came across this recipe for Vegan Feta Cheese online. I haven't tried it myself, so I can't vouch for it's taste, but it may be worth a try?
http://happyherbivore.com...

C1aa93d7 c7a4 4560 aa6d 6dca74cc98ca  smokin tokyo
added almost 4 years ago

Just throwing this idea out there--but it works in place of preserved lemons sometimes. How about a pickled plum (umeboshi)? Buy the big, fat, juicy ones, not the kind that is small and hard. You would need just one. Slice all the fruit off around the seed and mince. Works well in many salad dressings.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

I was thinking olives would be nice, preferably not the jarred spanish ones, but anything that has a bit of a more subtle and refined flavor. If you just wanted another textural (protein) element, you could also add in some small cubes of sauteed tofu or chickpeas.