Greek Food is only one of the reasons to visit Greece, although many will argue it is one of the best ones. Some other reasons are the beautiful scenery, swimming in the sea, the hot sun and of course the hospitality of the people. My country may be going through a rough patch but this doesn’t affect the way we welcome the travelers! If you are visiting Greece or plan to, please don’t hesitate to ask us anything, such as places to eat or how to go about being a vegan while staying here. In smaller villages people may not know what vegan is, but in islands and places that attract visitors more and more vegan options show up on the menus of the restaurants. You can ask for horiatiki salad without feta and Yemista without meat, you can find these two dishes everywhere in Greece this time of the year. Swimming in the crystal clear blue waters under the Mediterranean sun is enough to relax you and make you fall in love with this place! We have added some photos from here in Patras for you to see as well in this post.
I had never eaten mung beans before we made these mung bean patties. In fact, when Athanasia told me they were mung beans I immediately remembered this clip from the Office. I was pleasantly surprised though, these are some of the most delicious vegan burger patties I have ever tried. Besides, who can resit? Mung beans are very nutritious! This meal is the last installment in our vegan nutrition series we have been working on with vegan nutritionist Dimitra Makrigianni.
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
Here it is, our raw month challenge results post! As some of our readers may remember, we decided to do a 30 day raw vegan challenge beginning at the end of April 2014 through May 2014. We never managed to post the results and our thoughts on the challenge before our hard drive crashed over the summer. Shame on us for not backing up, so if you are reading this right now you should make a mental note to back up your important files after you are done reading! Lucky for us, Athanasia kept old school notes with a pen and paper so we are still able to (finally) publish this post. Sure, we lost some of the recipes we had and, of course, any photos we did not already upload to our blog are gone too. However, we can still share with you what we do have. Continue reading Raw Month Challenge
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.
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!
One day, right before we began our 30 day raw vegan challenge, Athanasia made this amazing strawberry banana fruit salad. It instantly became my favorite fruit salad! It is very delicious and easy to make so we made it again last week to enjoy during our challenge. Today marks day 14 of our challenge. Two weeks behind us, two weeks to go. I am feeling very good and am enjoying this challenge quite a bit. I may even be interested in maintaining a 75% to 80% raw vegan diet after we are done at this point. I am looking forward to pizza again too, but I do not crave it anymore at this point. Anyway, here is how we made the fruit salad:
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:
Usually when you think of cardamom the powder comes to mind. Here we are using the leaves from the cardamom plant to make a cardamom salad! It is a delicious salad!
Fresh cardamom leaves give an amazing flavor to a plain lettuce salad. Somewhat spicy, with some chopped green onions and sun-dried tomatoes; this cardamom salad is very tasty!
- 1 big bunch of lettuce leaves
- Fresh cardamom leaves
- 4 green onions, chopped
- 1 tomato
- 5-6 sun dried tomatoes
- Olive oil
- Sea salt
Wash the lettuce and the cardamom leaves very well, along with the tomato and the green onions. Chop everything to your taste and serve with sun dried tomatoes, sea salt and olive oil.
Another healthy idea for New Year’s Resolutions! We are not really fond of dressings, so I try to find new ways to enrich a salad with flavor. I thought of steaming up some vegetables and adding them in this green salad. Drizzle some olive oil on it, some freshly squeezed lemon juice and sea salt sprinkled over the top. We loved the outcome! Especially when the steamed vegetables are still warm, they act like little juicy surprises bursting with flavor! Here is how to make the steamed vegetable salad (you can use whatever vegetables you like): Continue reading Steamed Vegetable Salad