Greek food is known for seafood and lamb, but once you go through all the different recipes available in books and restaurants, you will see how much food is actually vegan-friendly. If not, only minor changes need to be made to make a tasty three-course meal.
In this article, we will run through cooking a mouth-watering starter, a filling second and a tasty dessert. For the starter, we will do a classic greek salad. Next, we will cook up some stuffed peppers and finish the set off with some sweet baked figs and pistachios.
Greek salad also called Khoriatiki salad is not only popular in Greece but throughout the Mediterranean region. Its traditionally made with tomato, cucumber, onion, feta cheese, Kalamata olives and seasoned with oregano, olive oil, and salt. For this recipe, we will be substituting traditional feta with vegan feta, as well as some avocado to bring it to another level.
Greek salad is best enjoyed during the summer due to its freshness and burst of flavour. But honestly, you could eat this starter every day! It is so juicy, tasty and because there are no leafy greens involved, you can leave it in the fridge and eat it the next day (just leave out the avocado).
This is such an easy Greek Salad recipe, you basically add the ingredients to a bowl and toss with Greek salad dressing.
For the Greek salad, grape tomato is the best, but you can use cherry, Roma tomatoes or regular tomatoes. For the cucumber, peel the skin to remove any bitterness. Kalamata olives are olives of preference, but any black olive will do! Avocado isn't an ingredient in traditional Greek Salad, but there is nothing wrong with adding a boost of chopped avocados to the flavour. It only makes it better - if that is even possible.
In a large bowl, combine cherry tomatoes, cucumber, onion, olives, avocado, feta cheese in a bowl and toss. Make the Greek salad dressing, in a small bowl combine, olive oil, lemon juice, garlic, oregano, maple syrup, and salt. Pour dressing over salad and toss gently and serve.
Gemista is traditionally always made without meat. Sometimes you will find them stuffed with minced meat but that is generally not the norm. Our tip for the best possible taste is to make the Gemista and only serve them the next day. As they get even better once they’ve been soaking for a while. You can make huge batches of this recipe and leave it in the fridge. It will just get tastier and tastier.
This final treat is always a winner! If you are not into cloves as a spice, you can always use cinnamon as an alternative or just leave out the spice altogether. It is easy to make and even better to serve!
Remember to reserve syrup after cooking and remove whole cloves. Spoon syrup over baked figs before serving.
Garnish with pistachios, sliced almonds or chopped walnuts and a slice of lemon peel
Enjoy your meal!Kalí órexi!
Comments will be approved before showing up.
In this guide you can see the detailed sizing charts to all our products
|Sleeve length, in||8||8||9||9||10||10||11||11|
|Sleeve length, cm||18.4||19.7||20.9||22.2||23.5||24.8||26||27.3|
|Sleeve length, in||7||8||8||8||8|
|Sleeve length, cm||17.3||17.9||18.5||19.1||19.7|
|Sleeve length, in||25||25||25||25||25||25||27||27|
|Sleeve length, cm||62.9||62.9||62.9||62.9||62.9||62.9||67.9||67.9|