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Greek Carrot Cake

traditional Greek carrot cake

This is, hands down, the tastiest, most flavorful, most delicate carrot cake you will ever enjoy. Authentically Greek and traditionally vegan, this easy recipe is a winner every time. Yes, I love it very much 🙂

Like to know the secret to this simple carrot cake’s divineness? Traditional Greek carrot cakes do not use raw, grated carrots and instead go a wonderfully different way. The carrots are first boiled in just a bit of orange juice and water with a few whole cloves and a cinnamon stick.  Right there you know this recipe is going in an amazing direction! The moist, dense and light crumb Continue Reading →

Pumpkin Sweetbread / Tsoureki

traditional Greek pumpkin sweet bread

traditional Greek pumpkin sweet bread

This traditionally dairy free sweet bread (tsoureki) was made during the winter months when eggs and butter were less available, using autumn harvested pumpkins.  Greek sweet breads are most often braided and have a moist, denser crumb than regular table bread as well as being just slightly sweet 🙂 This one is especially flavorful and amazing all on it’s own or slathered with your favorite jam. And don’t be afraid of making your own bread – it’s not difficult at all and this is a great recipe to start your homemade bread making career with! Continue Reading →

Sfakian Sweet Rusks

Sfakian Sweet Rusks – paximadia

My aunt would make this sweet bread (artos) for Great Vespers services when we were young. Five loaves would go to church and one small loaf stayed at home for us.  She would slice up the small home loaf and toast the slices in the oven until dried through and super crunchy.  Then we’d slather them with Merenda (Greek hazelnut spread similar to Nutella) and very happily munch through every slice!

You can enjoy these sweet rusks today, store bought and straight from Greece, or make your own – a wonderful rainy Saturday recipe! These sweet rusks are delicious on their own with a hot cup of coffee or topped with your favorite jam or Greek honey and the perfect afternoon snack. Traditionally from region of Sfakia on the island of Crete but enjoyed throughout Greece and the Greek diaspora, you will fall in love with this authentic, simple Continue Reading →

Pomegranates

a ruby, ripe pomegranate

a ruby, ripe pomegranate

Pomegranates are so unique and so sweet/tart delicious – I just love them! Cracking one open, its always a bit of a wonderful surprise to discover the gorgeous glistening ruby red seeds hiding just beneath their hard, leathery skin.

For many people, the pleasure of enjoying these beauties is tempered by the often times messy affair that peeling and seeding a pomegranate can be. I’m here to tell you, there’s no need to fear – The Greek Vegan is here! This post will quickly tell you how to know when a pomegranate is ripe and show you the quickest/cleanest way to peel and seed this fantastic fruit. You can do it, I promise!, and you’ll never be intimidated by a Continue Reading →

Halva Pudding

individual halva puddings with chopped pistachios and dried apricots

Halva is a delicious, traditional dessert made in a many different variations across Greece and throughout the Middle East. To be honest, halva is wonderful in all forms and flavors. We’ve shared our favorite family recipe below. Fine ground semolina flour, chopped nuts and sweet syrup make this the perfect pudding with it’s charmingly delicate texture flavored with aromatic cinnamon, cloves and cardamom. A very special way to end any meal!

The recipe is a simple one, using only a handful of ingredients, and is a dish that’s fun for children to help with too. You can mold it into all kinds of shapes using individual molds or even a large bundt or fluted cake pan. Halva pudding is quick to set up and can be dressed in an endless number of ways. I love topping halva with chopped pistachios and dried apricots or you can sprinkle a little cinnamon or powdered sugar over the top. Its easy to make this dish to suit your particular tastes – you can even drizzle melted chocolate over the top!

Continue Reading →

Grilled Bread / λαδοβρεχτό

warm grilled bread with olive oil, sea salt and Greek oregano

warm grilled bread with olive oil, sea salt and Greek oregano

Grilled bread  or λαδοβρεχτό is probably one of the most wonderful and simplest ways to enjoy a loaf of good bread. I make it right on the grill in summer and early fall and use a grill pan on the stovetop when its too cold to grill. Nice, thick slices are my favorite and just the thing to soak up the few but delicious flavors here. They also hold up well piled high with endless topping options (see list below!)

While the bread is still warm, preferably right off of the heat, generously brush each piece with good Greek olive oil and sprinkle with a coarse sea salt and crushed dried Greek oregano. Could it be any easier? Enjoy just as is, as a side to your favorite soup/stew or topped with Continue Reading →

Marathopites / Fennel Pies

marathopites / fennel frond pies

marathopites / fennel frond pies

Fresh wild greens, aromatic fresh herbs and olive oil all wrapped in a simple dough = handheld heaven! Pites (or singular, pita) are a general word to describe hand held pies of all sorts. The variety of fillings is endless, many many of which are traditionally meat/dairy free. This particular pita, marathopita, comes from the island of Crete where wild fennel runs, well, wild!

The perfect lunch, snack or even breakfast and very child friendly – marathopites (μαραθόπιτες) use only the leaves or frilly fronds that grow on thin stalks above the fennel bulb. Here in the Northeast US its often difficult to find fennel bulbs with a beautiful bushy bunch of fronds attached as they’re usually trimmed for supermarket shelves.  They can, truth be told, get a bit unruly. Then comes July at the farmers market and fennel is at every stall, displayed in all her leafy glory. This is the time to make, eat and freeze for non-fennel seasons, marathopites! Continue Reading →

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