I woke up today and I wanted to cook something time consuming, complicated and magnificent! Okay, I just wanted to cook something magnificent, the rest came without warning!
Continue reading Stuffed Eggplants with Tofu Ricotta Cheese and Tomato Sauce
This is easily the most famous fast food in Greece! Here is it’s vegan and gluten free version, it will take some preparation time but these vegetable kabobs sure taste amazing! Continue reading Vegetable Kabobs with Peppermint Garlic Dip
This is one of the delicacies I missed so I decided to create my own Μελιτζανοσαλάτα (eggplant spread). The traditional recipe calls for wine vinegar which Jake dislikes deeply, so I used apple cider vinegar and it worked! This spread is savory, give it a try! Continue reading Μελιτζανοσαλάτα – Eggplant Spread or Dip
This vegan gluten free stuffed crust pizza recipe uses a slightly more moist version of our basic gluten free dough. This is to try to help prevent even more cracking of the outer crust so the vegan cheese can stay inside the crust. It might not look like a regular gluten crust, but no gluten free crust will stretch quite like a gluten dough will. Continue reading Vegan Gluten Free Stuffed Crust Pizza
Salad with spinach and lettuce? With winter starting and the flu all around us, I wanted to find ways for us to eat raw spinach. You eat it and you feel invincible! Popeye strong, full of energy and ready to do everything!
But… Continue reading Salad with Spinach and Lettuce (for those who are not very fond of Spinach)
Γιαχνί (yahch-KNEE) is the technique of using a sauce pot to cook slowly. This process starts with sauteing your onion. This makes the food delicious and is a very traditional way of cooking in Greece. Pauline and Maria asked for something simple so here it is, the food you will make when you have almost nothing left in the house: potato casserole! Continue reading Potato Casserole (γιαχνί)
To make these mini cherry vanilla pies you will need to prepare some basic gluten-free vegan dough (for a recipe click here).
Pre-heat the oven to 150° Celsius (302° F)
Now you will need to make the almond vanilla cream. On it’s own, this cream may seem Continue reading Mini Cherry Vanilla Pie
In order to try out our improved dough recipe, we made cheese pockets because we missed them so much!! Continue reading Cheese Pockets – Vegan and Gluten Free
We bought something called gluten substitute from Orgran and gave it a try to make our dough better. As you might have noticed, gluten free breads are not puffy, and the dough is not stretchy. Well, the gluten substitute does the trick as promised! Here is our improved gluten free vegan dough, with the appropriate addition of the substitute: Continue reading Improved Gluten Free Vegan Dough
Have you ever had one of those days when you did not know what you wanted to order? You looked over the menu at least three times and nothing was catching your eye. Maybe you even asked the waiter for a recommendation. Perhaps the waiter said you should try their soup of the day? Sure, you had that moment where you hesitated to agree… wondering why is it their soup of the day? Does it have trouble selling, are the ingredients old? Regardless, you agree to try the soup of the day. However, to your surprise, you loved it! This is exactly the kind of soup Mystery Soup is! Look no further, here is how you make today’s soup of the day: Continue reading Mystery Soup