Greek chopped salad in kouloura
This is a traditional, horiatiko or village, chopped Greek salad. A fail-proof recipe, the fresher your veggies are here, the more delicious your salad will be. I think of it as a very farmers market friendly dish!
So quick and easy, you’ll find yourself making this salad all the time. I’ve listed out the ingredients by number of each vegetable with corresponding cup measurements so you can easily scale this recipe to Continue Reading →
This is one of the loveliest aerial tour of Greece I’ve ever seen. Enjoy the view!
A breakfast of toast and grapefruit marmalade is so Greece in summertime. It’s sweet and just a bit bitter, so delicious. It’s a unique flavor and one I happen to love.
morning sun, marmalade and toast
This recipe uses only the grapefruit skin and not the fruit which you might think Continue Reading →
traditional sesame pasteli
Pasteli or sesame candy is the Greek version of a power bar. Incredibly good and incredibly good for you, these chewy, crunchy bites are the perfect treat. Pasteli are delicious on their own and are especially nice with a cup of Greek coffee or even chamomile tea.
In addition to the traditional recipe below, I’ve also added a honey-free version in deference to those who do not eat honey or may be allergic. I think you’ll find that, whichever option you choose, you will fall in love with pasteli!
And if you’re adventurous, you can try a number of different variations of nut and seed combinations and make this healthy snack uniquely your own. Just keep the amounts of dry ingredients the Continue Reading →
spanakorizo / spinach and rice
Such a healthy, hearty, tasty dish – this meal can be on your table in less than 40 minutes. Spanakorizo (Σπανακόριζο) is traditionally served as both a main and side dish. Pair it with a wedge of lemon and a piece of bread, this dish is delicious right off the stove or served at room temperature.
Guaranteed to become one of your go-to Greek vegan and Meatless Monday recipes, spanakorizo is another great option for take-to-work/school lunch. I use fresh spinach probably 90% of the time but in a pinch, Continue Reading →
Is it an herb or a weed? Either way it’s delicious and a staple in Greek kitchens. Fresh, dried, even frozen,dill or άνηθο (anitho) is easy herb to keep on hand year round.
freshly washed dill
Fresh dill is my first choice in most recipes. Whether it comes from your garden, farmer’s market or grocery store always give fresh dill a gentle rinse. I like to spread it out on a clean dish towel, pat dry and leave it to sit for a bit to make sure it’s good and dry before I cook with, dry or freeze it. On top of some great health benefits, dill has such a pretty Continue Reading →
Just seeing the bottle reminds me of being in Greece and it’s funny how this salt makes everything taste a little more Greek to me.
Kalas Salt
Yes, I know salt doesn’t have a flavor but this is really a salt above the rest. It’s a very pure, fine sea salt and I sprinkle it on not just savory but sweet foods as well. Try it on grapefruit, no joke it take the bitterness out and leaves just the citrussy sweetness on your tongue. Perfect for cooking and baked goods too.
Bonus – unlike other sea salts, Kalas can be used in any regular salt shaker! Find it online at http://parthenonfoods.com/salt-fine-kalas-141oz-p-1622.html .
traditional orzo and zucchini
This is one of my favorite take for lunch meals. It’s every bit as delicious the next day and served at room temperature if you don’t have the opportunity to heat it up. You can use yellow squash or zucchini, I like a combination of both, with a fresh squeeze of lemon.
Three delicious flavors of Greece are featured in this recipe: lemon, oregano and garlic. Combine these with the squash, Continue Reading →
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!
Christmas in Loutraki
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!
San Marzano Tomato Paste
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 →
crazy flavorful Greek ketchup
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.
Dried Bay Leaves
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!
baked soup croutons
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.
the Winds and the Sea
I think to have seen this in person would have been breathtaking.
Love kitchen gadgets? This is a great one, a little hook that clips onto the side of your pan or pot to hold your spoon – opa!
Utensil Pot Clip by Trudeau
And yes, I do have a spoon rest (more than a few actually) but this is just more fun. I found it on a Christmas shopping run-through at Sur la Table. Tell me what you think?
one beautiful bowl of beans
A folk saying goes “Fasolatha pou trefi tin Ellada”, loosely translated “The whole of Greece is brought up on bean soup”. One taste of this amazing lentil soup recipe you’ll know why!
A traditional and delicious favorite, lentil soup or Φακές is simple to make and quick to assemble. This recipe gives you the option to rough chop your vegetables and herbs, bringing your prep time down to around 15 minutes with the soup itself taking about 30-40 minutes to cook. Your cooking time will depend on Continue Reading →
Skordalia with Roasted Peppers and Olives
How delicious does this look? Skordalia is found in almost every Greek household, made with just a few common ingredients and so good. It’s such a versatile dish you’ll find yourself spreading it on sandwiches, veggies or just tucking into a big bowlful with crusty bread.
Many years ago, because skordalia is traditionally made with raw garlic (recipe for traditional version here), my father had to make some adjustments to this dish before our young and Americanized palates would tolerate it. By simply substituting roasted garlic for raw, he retained much of the healthy goodness and original ingredients but with a much more subtle garlic flavor. Continue Reading →
I lost my favorite Greek oil dispenser that I’ve had for years in a recent move and am still upset about it. I actually got it in Greece on an exceptionally wonderful summer trip and it held much sentimental value. Because I’m just not ready to emotionally invest in another right now, no matter how shiny and new, I decided instead to use a pour spout on my favorite bottle.
Olive Oil Pour Spout by OXO
This spout by Oxo has a flexible, ribbed stopper that fits all different size bottle necks. The easy close lever prevents additional oxygen from getting into the bottle which of course helps keep your oil fresher, longer. There are certainly prettier ones around, but for about $10 at Williams-Sonoma, this stainless and black number is a find. Thought I’d pass it on!
roasted garlic
Roasting garlic in the oven brings out a buttery, nutty sweetness that is so different from raw garlic. Make a big batch at a time and you’ll have it on hand, ready to pop into your favorite recipes. Easy to cook and store, see what you think of the Greek Vegan’s no-fail garlic roasting technique!
Quick prep, easy clean up and perfectly delicious results every time – here’s the secret, Continue Reading →
Hands down this is the Greek Vegan’s favorite vegetable broth. Alce Nero is actually imported from Italy (not Greece) but we’re neighbors so that’s ok!
Alce Nero Organic Vegetable Broth
This organic broth comes in 88g cubes and quickly dissolves completely in boiling water. Continue Reading →
The secret to the sweetest, most delectable roasted tomatoes is high heat contrary to many low temp methods. You’ll find a hundred and one ways to use these, I promise. They bring an deep, rich tomato flavor to soups and stews that you just won’t get with canned tomatoes.
oven roasted tomatoes
Make a big batch and store in the fridge for 7-10 days or freeze for up to six months. They add a delicious layer to soups, sauces, stews and spreads. It’s also a great way to use extra garden tomatoes up at the end of summer when Continue Reading →
I always have a bag of these in the freezer. Alexia Foods makes a rosemary, olive oil and garlic oven potato that will fill your kitchen with the fragrances of Greece in 20 short minutes.
Olive Oil, Rosemary and Garlic Oven Potatoes
Pop them in the oven for 20-25 minutes on 450 degrees. I’ve found that taking the time to stand them up, peel side Continue Reading →
