I was recently sent some samples of Soy Feta and Soy Bleu from Organic Gourmet to try. I’ve never actually had dairy bleu cheese and I didn’t discover feta until my late 20s, right before I went vegan. I will readily admit that cheese was difficult for me to let go of after I decided to go vegan, and I was especially sad that my new love affair with feta would have to come to an abrupt end. I was extremely excited when these babies showed up on my mailbox and I could once again enjoy feta cheese, but without harming any cows this time. 


So what does a girl do when she receives a big box of cheese? She makes a pizza! (And yes, I did put chickpeas on pizza.)



Greek Pizza

  • 12” prepared pizza crust (store bought or your own – I used Whole Foods whole wheat crust)
  • 1 tablespoon olive oil
  • 1/2 red onion, diced (about ½ a cup)
  • 2 garlic cloves, minced
  • 5 ounces baby spinach, chopped
  • 1 medium tomato, sliced
  • 4 or 5 pepperoncini peppers, sliced
  • 2 artichoke hearts, chopped
  • 1/2 cup cooked chickpeas
  • 1/3 cup kalamata olives, chopped
  • 1/2 block of Soy Feta, crumbled
  • Sprig of chopped fresh oregano, or a sprinkle of dried
  • Tahini dressing, optional (recipe follows)



  1. Preheat oven to 400 degrees. Preheat crust, if necessary.
  2. Sauté the onion and garlic in the olive oil in a large pan over medium heat until the onion turns translucent, about 5 minutes. Add the chopped spinach and cook for just a minute or two more, until it wilts. 
  3. Spread the spinach mixture over the crust. Layer on the rest of the ingredients with the exception of the tahini sauce.
  4. Cook for 10-12 minutes.
  5. Drizzle on the tahini sauce, slice into 8 pieces, and then eat ‘er up!


Serves 2 hungry vegans.



Tahini Dressing

  • 1/3 cup tahini
  • 1/3 cup water
  • 3 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1/4 teaspoon sea salt
Mix all ingredients together until smooth and store in refrigerator until ready to use. It may seem watery, but it will thicken in the fridge. Add more water if necessary. 



So what do you do with the rest of the block of feta and the leftover tahini? Make a big Greek salad! This salad was made with pretty much all the same ingredients that were in the salad – pepperoncinis, olives, chickpeas, tomatoes and artichoke hearts along with a little chopped cucumber and a whole lot of chopped romaine. 



 Come back next week to find out what I did with the Soy Bleu! 


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