3 Large Tomatoes or about 2 Cups Chopped (seeds in for juicy, seeded for less juicy)
1 Cucumber - Peeled, Seeded, Chopped
1/2 Red Onion - Chopped
1 Red Bell Pepper - Seeded, Chopped
1/2 Cup Olives of Choice - Sliced, Chopped or Whole
1/4 Cup Vegan Parmesan Cheese, see below or favorite
2 Tbsp Tahini
2 Tbsp Tamari Sauce (or soy, coconut aminos)
1 Tbsp Flax meal
1/2 tsp Dried Dill or 1 tsp Fresh
1 tsp Fresh Oregano chopped or 1/2 tsp dry
1/4" Knob of ginger, peeled, minced
2 Small Cloves garlic, minced (about 1 tsp)
1 Tbsp Sesame Seeds
2 Tbsp Lime Juice
1/2 Tbsp Red Wine Vinegar or Rice Wine, Apple Cider Vinegar etc.
- Combine the sauce ingredients in a small dish, mix together and set aside to thicken from the flaxmeal.
- Place the chopped tomatoes, chopped cucumber, onion, bell pepper and olives in a medium to large bowl.
- Add the vegan parmesan cheese and dressing. Mix and serve! Very good after marinating a few hours or the next day.
Make your own Vegan Parmesan Cheese!
Take 1/2 cup cashews or almonds, macadamia nuts, brazil nuts and grind into a flour in a food processor or blender. Add 3-4 Tbsp Nutritional Yeast, 1-2 tsp garlic salt or garlic powder and sea salt to taste. Blitz in a food processor until fine. Heavenly.