So beautiful and so delicious, this simple combination of finely chopped fresh raw veggies is the Greek Vegan’s variation of a village vegetable salad. The trick to this recipe is to choose the very freshest, most ripe ingredients you can find and let their flavors do all the work for you. Tucked inside a stunning yellow heirloom tomato, this is a perfect first course and one that’s sure to impress. A sharp, quality knife and you’re on your way! Continue Reading →
This photo was taken last year right before Christmas along the main street in Loutraki, Greece. The Christmas tree of lights right in front of the palm trees always make me smile – so different from what we have here in Boston!
Strolling through the square on balmy 70 degree night, the Christmas lights dancing off the water behind and the best part – wait for it – Dean Martin Christmas carols (in English!) coming from the town square loudspeakers.
On this Christmas Eve, I’d like to share a more traditional and very beautiful Greek Christmas melody with you all that I look forward to hearing every year in church. Καλά Χριστούγεννα!
This is hands down, bar none my absolute favorite tomato paste. You’ve probably noticed by now that more than 50% of Greek vegan dishes contain tomato paste so this is a staple and very important ingredient. If your tomato paste is of a lesser quality your entire dish will suffer. And no, it’s not just the Greek in me being dramatic!
Made with just San Marzano plum tomatoes and salt, the fresh tomato taste bursts out of the tube with every squeeze.
It’s funny because the reason I tried this brand in the first place is because I was tired of using half or 3/4 of the small tomato paste cans and either wasting or collecting half empty cans Continue Reading →
Better than ANY ketchup you’ve ever tasted, this “Greek ketchup” is completely sugar and corn syrup free and honestly puts all other to shame. Seriously!
I first tasted this in the small town of New Prokopion on the island of Evia. It was January, rainy and a chilly 50 degrees when we tucked into a neighborhood tavern for a bite. I ordered fried potatoes which came to the table with a small dish of what I assumed to be regular, old ketchup. Wrong!! This was better
Did you know that bay or laurel leaves come from the laurel tree? If that sounds familiar, laurel wreaths were used to crown winners in ancient Greece. The laurel tree originated in Asia Minor and the dried bay leaf is a go-to herb in Greek, Turkish and Mediterranean cooking.
Bay leaves are used only to flavor a dish. Always remember to remove them from the food before serving because they’re difficult to digest and are very bitter to taste. Try to use the leaves whole as when they are broken or Continue Reading →
Baked soup croutons are a great way to add a special touch to an ordinary meal. Crunchy and fun, try placing a dish of soup croutons alongside bowls of soup or stew and let your guests add their own!
These are very simple to make, using whatever sliced bread you have Continue Reading →
This is a picture my father took in the seaside town of Loutraki. It struck me as exceptionally beautiful.
I think to have seen this in person would have been breathtaking.