Who doesn’t love a good tomato salsa? I sure do! It is so easy to make at home too! It’s very simple and by making it at home you can leave out the vinegar which you never find in a fresh made salsa at a high quality restaurant. Why? Because vinegar doesn’t belong in salsa! It is put into canned salsas as a preservative. Here is how you can make a mild to spicy raw tomato salsa:
Continue reading Tomato Salsa
All last summer with Jake we were eating Greek salad, (we call it horiatiki salad here!). Now that it is summer again, well, at least the calendar says so but it hasn’t stopped raining the past two weeks (yay!), we are eating Greek salad every day. Thanks to our friends over at Viva Las Vegans, we now have a great vegan Feta cheese recipe! Which I know doesn’t mean a whole lot to Jake, but to a Greek, it is the most important thing to have a Greek salad with vegan Feta cheese!
Well, here we are winding down with 3 days left of our 30 day challenge. I feel like sharing another recipe I have made twice during the challenge: raw red pepper hummus. I originally made this recipe in Athens a few weeks ago but we loved it so much I made it again last week. We enjoyed it with raw carrot and raw zucchini sticks in Athens and with our raw flax seed crackers here in Patra. It is simple and easy to make provided you have a high powered blender like a Vitamix or Thermo-mix. If you do not you can soak the cashews in water overnight and try using a food processor for a slightly chunkier hummus. Continue reading Raw Red Pepper Hummus
Here we are on day 5 of our 30 day raw vegan challenge! On the night before we started the challenge I prepared the mixture to make these raw vegan flax seed crackers and began dehydrating them in our convection oven at 35° Celsius (95° F). These can be made in a dehydrator or convection oven. I have had flax seed crackers before and love them! Athanasia did not like them at first but began to like them very much the second time she tried them. This recipe really turned out well.
The lightest, tastiest, easiest potato salad with vegan mayo I have ever had 🙂 Only 4 basic ingredients! How cool is that? A cool dish for those warm days that are coming up. Top it with red or green onions, pickles, raw peppers or capers. Even multi-eyed monsters love it, as you can see in the photo below:
My mom always has stove-top mushrooms ready when we visit, they are a must on the menu. Not to mention she makes them perfectly every time! She says for stove-top mushrooms to be good, you need to saute them until right before they start loosing their juice, otherwise they get soggy. It took me some time to actually figure it out, but when I did, I was the winner of that day’s food contest :). Yes, there is a contest going on (Editor’s note: Athanasia is very competitive). What are you gonna do? We are a Leo and an Aries cooking together, they will try and kick each other’s butt! Unfortunately Jake is such a talented cook so he usually makes the most mind blowing food, but I have some tricks up my sleeves too 🙂 One of them is stove-top mushrooms! Continue reading Stove-top Mushrooms
I recently had my wisdom tooth removed and Jake is constantly providing me with smoothies and blended food, as if I am 3 months old! Yes I have to, but still, I am a tee wee jealous of food that is delicious you can actually bite into. Like these devilish baby potatoes I made the day before the surgery. May I say, bad idea to write down this recipe after I had the tooth removed, because now I am drooling!
This is a simple recipe for gluten free vegan eggplant bacon. The process of making it takes some time and patience but the ingredients are few and obviously much healthier than real bacon. Here is how we did it: Continue reading Eggplant Bacon
Delicious creamy zucchini carrot mini-tart recipe; an ideal appetizer for a romantic dinner for two. It is amazing how well zucchinis and carrots combine with the herbs to elevate the flavor! Everyone who ever has tried this tart (that I know of) has loved it. May you enjoy it as well! Continue reading Creamy Zucchini Carrot Mini-Tart
These little balls of bread are very delicious. They go very well with our marinara sauce! Obviously these make a great Super Bowl snack as well. This gluten free vegan meatball bread idea came to existence by accident but ended up being so delicious that we had to share them. A few weeks ago, I was trying to create a gluten-free vegan meatball since most of the ways it’s done uses gluten. I ended up using too much flour and these little meatball breads emerged. Sometimes failures can be a success in the kitchen, rarely, but sometimes. Here is how I made them: Continue reading Gluten Free Vegan Meatball Bread
