Reasons why business school is awesome:
learning (like about how compliments can help achieve world domination)
free roll-your-own burrito dinners, professionally-boxed lunches, bad (but free) wine
you get to cut the leash to your 8-5 office desk
i.e: midday swims and lunching on the sunny patio
a rare combination of humble but brilliant AND funny teachers
an atmosphere of smart people. genius is contagious, right?
you get to attend TA sessions and stare at your cute boyfriend at the same time because he is the TA.
Reasons why business school is not awesome:
negative paychecks and the constant forgetting of that fact
omg MATH! No.
having to find a job.
Basically, business school is the bee’s knees. I’m enjoying it a lot even though I feel like I’m drowning sometimes. It’s an enjoyable kind of drowning.
On a completely different note, after a jam–packed summer of traveling, I finally reunited with one of my favorite people over dinner a few months ago. She good-naturedly came over to my apartment for the zillionth so I could feed her my latest experiment, and, in typical Amanda fashion, contributed an amazingly delicious salad. It was so simple–just chopped romaine, tomatoes and cucumber, drowned in a zippy, acidic dressing buoyed with fat chunks of salty feta. Though Greek salads (at least the Americanized kind) typically include generous slices of red onion, Amanda grates onion into the dressing instead because she doesn’t like biting into big chunks of onion–genius! Okay, not only that–she also puts DILL in the dressing which makes it so incredibly fragrant and extra delicious.
So, like any self-respecting food blogger, I stole her recipe and am now posting it with just the slightest variations. Instead of feta, I used homemade vegan almond feta which may sound horrible, but I promise–like business school–it’s actually wonderful. It’s just a slight variation on the cheese in this tart, and takes a tiny bit of extra prep time. You can bake the “cheese” in little chunks to mimic chunks of feta, which will yield little salty, slightly chewy, savory nuggets, or you can bake it in a ramekin, which will yield a softer cheese more akin to goat cheese which you can gently blob over the top of your salad. I liked it both ways, but would probably go the crumbled route for salad if I had to choose.
Vegan Greek Salad
- For the vegan feta:
- 1 cup almonds
- ½ cup water
- 3 tablespoons lemon juice
- 2.5 tablespoons olive oil
- 2 cloves garlic minced
- ¾ teaspoon fine sea salt
- For the dressing:
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- ½ tablespoon lemon juice
- 2-3 tablespoons grated red onion
- ½ teaspoon dried dill
- ¼ teaspoon garlic powder
- sea salt and pepper to taste
- For the salad:
- 1 head romaine lettuce rinsed and torn into bite-sized pieces
- ½ large cucumber diced
- 2-3 roma tomatoes diced
- Soak the almonds in very hot water for about an hour. Once the skins are wrinkly and loose, remove the skins by pinching one end and popping the almond loose. Blend the skinned almonds with the water, lemon juice, olive oil, garlic and salt until smooth. Line a small bowl with cheesecloth and scoop almond mixture into cheesecloth. Place in a strainer and drain for up to 12 hours, if time permits. If not, simply squeeze as much water out as possible.
- Preheat oven to 350 degrees. Crumble the almond mixture into pebble-sized clumps (resembling feta) onto a parchment-lined baking sheet and bake for 20 minutes. Alternatively, divide cheese mixture between two greased standard ramekins and bake for about 40 minutes, or until browned around the edges.
- Whisk all dressing ingredients together, seasoning to taste. Pour dressing over lettuce, cucumber and tomato in a large bowl; toss to coat. Finish with a sprinkling of almond feta!