Archive | Take for Lunch

Greek Lentil Salad

March 14, 2017 6

traditional Greek lentil salad

So much more than a simple salad, this complex (to taste, not prepare :)), layered, amazing combination of flavors takes the humble lentil to incredible heights!

Think earthy, hearty lentils with smoky roasted peppers and sun-dried tomatoes with bright pops of lemon, red wine vinegar and fresh mint mixed with salty olives, peppery red onions and crisp fennel. There’s a whole lot going on in this rustic, traditional dish and you’ll love every bite of it 🙂 Continue Reading →

Braised Cauliflower / Kounoupithi Kapama

February 20, 2017 13

traditional Greek braised cauliflower

You have NEVER had cauliflower this good before! Braised cauliflower (kounoup-I-thi kapam-A) is indescribably delicious and this from a person who normally quite dislikes cauliflower. With basically 5 ingredients and about 45 minutes, you can enjoy one of the simplest, most wonderful dishes in all of traditional Greek cooking – can you tell I’m a fan yet?!

Oh, and BONUS: your kitchen, probably your whole house, will smell positively divine while this is cooking. In advance, you’re welcome 🙂 Continue Reading →

Stewed Artichokes with Fava Beans

January 27, 2017 14

traditional stewed artichokes with fava beans

These tender, lemony artichokes with meaty, sweet fava beans in a golden, buttery, light broth make the most delicious, filling meal and in less than 30 minutes!

A very traditional Greek favorite, stewed artichokes and fava beans / aginares me koukia / αγκινάρες και kουκιά is one of the few recipes on The Greek Vegan where I recommend using canned/frozen veggies. They’re a big time saver of course and, the way this dish is prepared, you really lose nothing in terms of overall flavor. It’s just the perfect quick, healthy and yummy dinner on a busy night. Continue Reading →

Chickpeas with Orzo

December 21, 2016 6

traditional Greek chickpeas and orzo

This dish is a favorite of our mom’s side of the family. Every one of the six siblings enjoyed it and made it regularly and now you can too 🙂

Chickpeas and orzo is a very traditional Greek meal, very filling and very delicately flavored. The secret to it’s creamy, ‘buttery’ goodness is to cook the orzo and canned chickpeas right into the dish, not separately and then added in to the rest of the ingredients as you might find in other variations of this recipe. By ‘stewing’ both the orzo and the chickpeas together with the veggies and broth as the dish cooks you get plump, perfect orzo and tender, meaty chickpeas. You can’t beat it! Continue Reading →

Revithia sto Fourno / Baked Chickpeas

January 3, 2016 25

revithia sto fourno / baked chickpeas

Revithia sto fourno, baked chickpeas, is something everyone MUST make at least once – it’s just that good. Using only five of the most ordinary of ingredients, this positively perfect authentic, rustic peasant dish is a cinch to make for the modern home cook.

Two big time-savers include subbing in canned chickpeas (good quality, of course) for dried and making your caramelized onions up to 4 days ahead. Fresh chopped rosemary, olive oil and salt/pepper round out your shopping list for this one so seriously, give it a try – YOU WILL NOT BE DISAPPOINTED. i promise! Continue Reading →

Lefki Fasolada (White Bean Soup)

November 15, 2015 21

a beautiful bowl of traditional Greek bean soup - lefki fusillade

a beautiful bowl of traditional Greek bean soup – lefki fasolada

Fasolada, or white bean soup, is a HUGELY popular – and authentically vegan – dish in Greece and throughout the Greek diaspora. Creamy white beans, sweet carrots, delicate celery and bright parsley in a light, delicious broth – it’s just the perfect comfort food and there’s never a single bean left behind!

Lefki fasolada (λευκή φασολάδα) is the variation featured here, traditionally made without tomato. For me, the soup tastes sweeter and really, more flavorful when the tomato is absent. The veggies and herbs are really allowed to shine and shine they do. The prep for lefki fasolada couldn’t be simpler and with just a handful of ingredients probably in your fridge right now, this rustic, peasant dish will show you exactly how simply perfect a simple soup can be. Continue Reading →

Kolokithokeftedes / Squash Fritters

August 3, 2015 36

traditional Greek squash fritters / kolokithokeftedes

Kolokithokeftedes are light and crispy and so jam packed with flavor, these traditional fried squash patties that will have your tastebuds singing happy happy songs!

Zucchini squash, onions, potatoes, carrots, lemon zest and a sprinkle of nutmeg come together in the most delightful combination. The whole lovely veggie mix is bound together with a go-to ingredient Greek cooks have been using for hundreds of years and that is just now catching on in the US, can you guess what it is?? Continue Reading →

Gigantes Plaki / Baked Giant Beans

January 11, 2015 90

from the oven – gigantes plaki

Gigantes plaki, or baked giant beans, are about as Greek and about as good as a dish can be.

There are countless variations of this classic dish and the recipe below is our family’s favorite. This recipe calls for parsley, celery, oregano and mint to flavor the delicate tomato sauce and beans. This combination is a bit lighter, brighter and slightly sweeter in taste than other versions with dill, carrot and/or cinnamon. Truth be told though, I don’t think I’ve ever met a plate of gigantes I didn’t like!

Busy schedule? No worries – gigantes plaki can easily be made in parts or stages, I do it all the time. Prep your gigantes (or large lima) beans up to 2 days ahead, make your sauce the day before and then assemble and bake when you’re Continue Reading →

Stuffed Peppers / Yεμιστές πιπεριές

October 25, 2014 29

oven charred stuffed peppers

Stuffed peppers are such a classic Greek dish and traditionally vegan! Meat was only added to the rice mixture on special occasions and feast days. Every day stuffed peppers were meatless and, as you’ll see with this recipe, absolutely magnificent!

One of my all time favorite meals, stuffed peppers are a simple, easy to make ahead, healthy, so yummy dish. Green bell peppers are used most often but feel free to shake things up with yellow, orange or red bell peppers for

Continue Reading →

Leek and Onion Tart

October 22, 2014 11

caramelized leek and onion filling in light, flaky olive oil tart

Golden brown, savory sweet caramelized leeks and onions piled on top of a flaky, delicate olive oil crust – in every way, awesomeness. This extremely versatile leek and onion pie is delicious for weekday dinner, on the go lunch and is fantastic for parties. Make it as a single pie or individual tarts and even make days ahead. You’ve got a winner here.

Of all our Yiayia’s pitas this was my favorite. Usually she made pitas wrapped in either store bought or more often home made horiatiko filo dough and some were even wrapped in bread dough but her leek and onion pie was special. Baked in a light, flaky butterless, eggless perfect pie crust – these were always a treat. Since Yiayia passed away, I’ve tried so many times to recreate this incredible crust with little success……. UNTIL NOW!!!!! Continue Reading →

Greek Peas / Arakas Kokinistos

September 18, 2014 17

Greek peas with tomato and dill

Plump, sweet little green peas swimming around in a sauce of tomatoey, dill goodness – how good does that sound? Add a piece of crusty or grilled bread to help sop up all the crazy yummy soupy extra and you’ve got yourself one of the tastiest and simplest meals in Greek cooking.

Greek peas are phenomenal and hands down our absolute favorite way to enjoy peas. They’re perfection right off the stove and even a bit better than that a day or two later! This dish is infinitely scalable and very easy to reheat. In Greece a big bowl of arakas kokinistos is often enjoyed as a meal in itself and Greek peas are also an amazing side dish to Continue Reading →

Grilled Bread / λαδοβρεχτό

September 8, 2014 3

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 →

Tourlou Tourlou / Briam

August 1, 2014 30

tourlou tourlou of summer vegetables

Tourlou tourlou, which literally means all mixed up, is really the most wonderfully delicious mix up of vegetables! Perfect for summer when garden fresh veggies are everywhere, a few simple ingredients and you’re on your way to one of the best traditional vegetable meals in all of Greek cooking.

This dish also goes by the name briam from the Turkish version and is also very similar to the traditional French dish ratatouille. Full of flavor and so satisfying, you can enjoy tourlou tourlou hot right from the oven or the next day at room temperature. Serve as a filling meal or as a tasty veggie side dish to Continue Reading →

Melitzanosalata / Eggplant Dip

July 29, 2014 10

melitzanosalata drizzled with olive oil on grilled bread

There couldn’t be a simpler or more delicious way to eat eggplant! Not a fan of eggplant? Melitzanosalata will knock your sox off and have you waiting for eggplant season to roll around next! This very traditional Greek summer dish is authentically vegan and is so incredibly flavorful you will be so surprised by how few ingredients you’ll need and how easy it is to make.

A couple of medium eggplants, an open flame (a grill ideally but a broiler will do!), roasted garlic cloves, fresh lemon juice, salt and pepper – thats it! Slather this yummy goodness over grilled bread, scoop it up with homemade pita chips or put as a side to just about any dish and you will not be disappointed, I Continue Reading →

Marathopites / Fennel Pies

July 6, 2014 1

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 →

Apricot and Almond Cake

June 20, 2014 21

apricot almond cake

The sunshiny sweetness of fresh apricots is baked into every bite of this amazing cake! Just the thing with coffee or tea, its another wonderful recipe that incorporates the tradition of Greek baked fruits. This light, delicious cake showcases fresh apricots that are baked to sticky sweet golden perfection. Every time I make cakes like these, I always feel like attending baking classes would be something I would love to do. I want to know how to make so many other things too. I’ve heard that there is this top-notch baking school in Delhi which people go to if they are looking to start their own bakery business. I’ll have a look at ones near me though, as I would be interested in attending any sort of cooking class.

Anyway, when it comes to making this cake, you’ll end up eating quite a few fresh or baked apricots just on their own Continue Reading →

Grilled Corn Salad

June 9, 2014 0

grilled corn salad with bell peppers, red onion and fresh dill

Street vendors sell grilled corn everywhere in Greece during the summer. Crazy salty and steamed inside their husks, you wouldn’t believe how good they taste. This recipe uses grilled corn in a quick, easy, amazing summer salad – just over half an hour and you can be tucking into a bowl!

So good for lunch or dinner, this simple, delicious recipe uses oven-grilled corn cooks up perfectly every time and cooking corn this way also makes Continue Reading →

Roasted Potatoes

May 18, 2014 20

Greek roasted potatoes with lemon, garlic, rosemary and oregano

Crispy golden brown outside, light, fluffy, lemony inside you’ll love this authentic roasted potato recipe – and you’ll never believe how simple it is to make. Enjoy these warm from the oven or just at room temperature, there’s just no wrong way to eat them!

Greek vegan amazingly flavorful and filling, roasted oven potatoes are a fantastic choice for any meal and are absolutely as delicious the next day for lunch. Lemons, garlic, big baking potatoes, Greek oregano, fresh rosemary and of course, olive oil – ordinary ingredients that make an extraordinary dish. You’re only an hour away from amazing!

Continue Reading →

Spanakopita

April 27, 2014 33

traditional, authentically vegan Greek spanakopita

Spanakopita or spinach pie is probably one of the best-known of all traditional Greek dishes and hands down one of the most delicious. Its traditionally made without cheese so, bonus, authentically vegan too!

A handful of simple ingredients – fresh dill, mint, peppery chopped scallions, gorgeous green leafy spinach and you’re good to go. Wrap it all up in flaky fillo dough and you’ve got one of the easiest and most delightful foods in all of Greek cooking. This recipe will have spanakopita on your table in under an hour. Give it a try, you’ll Continue Reading →

Chickpeas and Rice / Pεβίθια και Pύζι

March 8, 2014 21

traditional Greek chickpeas and rice

Creamy chickpeas, garlicky light tomato sauce and a pinch of smoky sweet cinnamon make this simple, traditional dish divine. A handful of ingredients, 35 min to prep/cook and you have a hearty, healthy, incredibly flavorful meal on the table. This dish is also perfect to take for lunch as its just as yummy at room temperature. A true one-pot-wonder, chickpeas and rice will become Continue Reading →

Tahinopita / Sesame Cream Cake

January 24, 2014 22

tahinopita / sesame cream cake

Tahinopita (ταχινόπιτα) or sesame cream cake is a delicate, traditional treat for Lenten periods of the year in Greece. This cake bakes up light and high with walnuts and golden raisins, dusted with a bit of powdered sugar.

Perfect for breakfast with coffee or tea, tahinopita is equally delicious for an afternoon snack or tucked in a lunchbox. Its just ever so slightly crumbly and cuts neatly into slices that Continue Reading →

Giant Bean Salad

January 4, 2014 0

This light, lemony, peppery, creamy bean salad is a joy to eat and so quick and simple to prepare. For a pretty and delicious first course or perfect lunch, fill a large tomato with giant bean salad or just enjoy with a piece of good, crusty bread. Giant bean salad is one of my very favorite meals and I know you’ll enjoy it as much as I do!

Ground anise, mustard seeds and chopped scallions are a sensational flavor combination here. With a squeeze of fresh lemon juice to brighten things up and a good olive oil to bring everything together – you just Continue Reading →

Vegetable Stew

October 9, 2013 12

traditional Greek vegetable stew

This hearty, warming vegetable stew is the perfect way to end a cool autumn day. Traditionally, Greek vegetable stew is made with peas but I’ve had it with green beans and its just as tasty. A big piece of crusty bread, a fork and a spoon for the juices and you’ll be in heaven!

Carrots, peas and potatoes swim in a garlicky good light tomato sauce flavored with fresh dill. Fresh dill is a key ingredient here. If you don’t have any around, put this dish off for another day. Vegetable stew is a great way to use winter vegetables and cooks up in Continue Reading →

Apple Cake / Milopita

September 26, 2013 31

light, moist, traditional Greek vegan apple cake!

Milopita (Μηλόπιτα) or apple cake is traditionally enjoyed for breakfast in Greece. So moist, chock full of sweet, juicy apples and spiced with cinnamon and cardamom, milopita is a delicate breakfast or dessert that will become a fast favorite in your house!

This simple to bake recipe is a great way to use up apples that might be a little too bruised or old to eat on their own. And you can choose to mix in chopped walnuts or golden raisins for an apple cake with even more Continue Reading →

Koulourakia / Wine Cookies

September 11, 2013 11

koulourakia / wine cookies

These cookies will never last more than a few minutes in any cookie jar. They’re crunchy outside, soft inside and the perfect partner to coffee or tea. Our Yiayia, my father’s mom, started her day with these almost every morning. I can still see her at the kitchen table as we came down the stairs for breakfast, dipping a koulouraki into her coffee cup. I can see her there as if it were yesterday.

Koulourakia are simple and quick to bake up and so much fun to make! The dough rolls out easily into a variety of shapes and it’s a job even little hands can do well. Cardamom, cinnamon and orange zest make these cookies so aromatic and full of flavor, they’ll become your favorites in no time! Mix up a big batch and refrigerate Continue Reading →

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