We might not be experienced photographers, but we love food blogging. I know some of you can’t read Greek (as one of our readers so humorously pointed out), so here is the translation of the food photography project we are working on. This will be a two part series of posts where we ask different food bloggers some questions about food photography. Most of the bloggers we have interviewed are here in Greece but one of them is from the United States coming up in part two. Let’s get started! Continue reading Food Photography Part One
Recently one of our readers asked if we could make vegan dulce de leche – caramel sauce from our vegan sweetened condensed milk recipe. We came across this recipe (click here) and decided to try it. The end result was amazing! This recipe works and we were so pleased with it we wanted to share their recipe with our readers as well.
Although asparagus season is almost over there is still time to make something creative using it. I made this asparagus and mushroom pasta and we both loved it! We thought it would be a good recipe to share in case anybody else is looking for asparagus ideas. Recently we posted our Vegan Tofu Parmesan Pasta recipe featuring the new Viofree/Violife vegan Parmesan cheese. That recipe was Jake’s idea so now it was my turn to use the new vegan Parmesan!
According to the dietologist Dimitra Makrigianni it is good to receive the necessary plant protein a vegan diet needs in small portions spread throughout our meals; not just in the main course of the day. A fun and delicious way to achieve this is by incorporating soy products like soy yogurt or soy milk in your meals. So, today we present to you two nutritious vegan breakfasts using this method. Continue reading Nutritious Vegan Breakfasts
This baked tofu sandwich with a smoothie is a lovely idea for a vegan gluten free snack to take with you to school, work or a picnic! The baked tofu sandwich is satisfying and is perfectly complimented by the smoothie you can bring with you in a mason jar. We worked a lot until we could figure out a way to make tofu tasty and colorful without frying it, and we are proud to present you with the results. This is another recipe idea by Dimitra Makrigianni who is a nutritionist we are working with to create a vegan nutrition project this week.
I would like to inform our subscribers that we are planning something for the meatout day on Friday, so you will receive our e-mails everyday as we post recipes this week leading up to it. So, we apologize for all the notifications you will be receiving from us this week but after that we will return to out usual rhythm! We are currently working with a nutritionist on a vegan nutrition project. This cashew cream fruit salad recipe was the idea of the nutritionist we are working with, Dimitra Makrigianni, as a fruit salad that will keep someone satisfied for dinner. The combination I chose made me fall in love with it and picture it for breakfast as well! A filling fruit salad featuring corn flakes as a crust, a fluffy sweet cashew cream filling paired with oranges, blonde raisins and cinnamon on top. One spoonful will convince you! Continue reading Cashew Cream Fruit Salad
My friends, readers and strangers; ’tis the season to eat treats, be jolly, buy presents and be with family and friends! I love this season, but sometimes I am afraid I am the only one that loves it enough to play Christmas music all day. Anyway, my jolly mood is about to become jollier with my favorite luscious raw chocolate truffles! They are quick and easy to make and oh so delicious. Give them a try, while listening to your favorite Christmas songs. mine are Rocking Around The Christmas tree and Santa Baby! What are your favorite holiday songs?
Due to popular demand we present to you a simple recipe for a Greek appetizer: roasted red peppers with vegan feta cheese. Jake is in love with the vegan feta, I have heard him say things like “I would buy it dinner and…”, “I could eat this every day” (which has been the case the past few weeks), and “I should marry this feta and have little feta kids running around”. Sounds like he found himself a mate there! It also sounds like he has more Greek in him than it shows. Who knew? Lucky for him, feta goes with everything, and especially with roasted red peppers! (Note from Jake: It’s true, I have said all of these things. I am not saying I am proud of it but I am certainly not ashamed either. This vegan feta is scrumtrulescent!)
The Greeks and Turks share many things, customs, words, and thankfully recipes. One of the most traditional Turkish dishes we also cook often in Greece is Imam Bayildi (which means “the Imam fainted”). He fainted because he heard how much olive oil his wife used in the Imam Bayildi! We wanted to see how tasty this dish would be without any olive oil, so we tried and the results were very satisfying! Light, yet juicy and tasty, we fainted from pleasure! Continue reading Imam Βayildi
A reader of ours had a request for a new category, where we would gather all of our low calorie recipes for those trying to lose weight or follow a low cal diet. Sounds like a great idea, especially since we are eating all the food you see us making for this blog! At least Jake is exercising daily, but I can’t say I am. Now that swimming season is over there is no need to hide underneath the hoodies! So, trying recipes like this Quinori Salad is the best solution for me right now. Somehow Jake managed to make it very tasty, without a drop of olive oil (which to a Greek person sounds surreal)! I was easily convinced after tasting it and washing the dishes was so quick and easy without olive oil!
Quinori is a mix of legumes and seeds, including quinoa, sesame seeds, lentils and chickpeas. After being boiled, quinori can become a salad or soup. We found this mix at Botanica here in Patra, but I also saw it at Bamboo Vegan in Athens. However, if you can’t find it, you can use another legume mix or just plain quinoa.