Dinner Plate #63

 

When I was editing the photos for this week's blogs, I looked at this and said, "Wow, that looks awful." And it really wasn't as dingy as it seems here--winter lighting is really tough. But anyway: I was avoiding shopping in the snow, so I made this Greek-ish meal: Flatbread (recipe from Elephantastic Vegan), tofu feta (recipe from Rainbow Plant Life), homemade roasted garlic hummus, briam (recipe from The Mediterranean Dish), and black olives.

The flatbread, hummus, feta, and olives were all amazing. I absolutely adored all of these things. Vegan feta is so easy if you remember to make it early enough; I marinated mine for a few days and it definitely makes a difference.

Briam is a casserole of vegetables (potatoes, zucchini, and onions) cooked in a seasoned tomato mixture (canned tomatoes and spices, mostly). I was really wanting that to be the star of the show, but it was just kind of there. It wasn't bad--there was no way it was going to be bad--but it also wasn't great. Live and learn.