I wanted to make a budget vegan nacho cheese as a more affordable alternative to our regular vegan nacho cheese. We opted to use chickpeas instead of nuts but the end result is just as tasty! On the spicy meter this nacho cheese is mild but you can adjust the spiciness to your liking by adjusting the amount of cayenne powder in the recipe. This vegan cheese is also very easy to make! Continue reading Budget Vegan Nacho Cheese
This smoothie is so delicious it makes me want to sing acapella (Get it? Peach perfect? From Pitch Perfect? I am a sucker for those kind of movies but can you blame me?!) Ok, but seriously, this peach perfect smoothie is one of my favorite smoothies; plus it’s really easy and simple to make. This smoothie is great for breakfast, in-between meals snack or even a well deserved treat! I am no nutritionist but it’s got some good stuff in it too.
One of my favorite treats during the summer is this vegan lemon pie! There are few things I associate more with summer than a chilled lemon dessert. This particular pie is unique as the base of the filling comes from chickpeas instead of cashews. This obviously makes the pie more affordable to make! Athanasia thought I was crazy to use chickpeas for a dessert at first but once she tried it she had no complaints! Here is how I made it:
Today we bring you smoked vegan mac and cheese which happens to be a quick, easy and great recipe for summer. Boutique Vegan recently sent us some of this vegan liquid smoke so I decided to make vegan mac and cheese with a little twist. It turned out awesome and this recipe is really simple. This is a great side dish or even main course if you ask me!
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.
Today we bring you our final collaborative Week of Greek recipe we are doing with Oh She Cooks. This also happens to be my favorite Greek food: Yemista – Greek Stuffed Vegetables! I had never had this delicious main course before I moved to Greece two years ago. This was one of the first Greek foods Athanasia’s mom made for me when I arrived and I was hooked instantly! Athanasia’s mom is an amazing cook and all of the food she makes is delicious but I would have to say yemista is my favorite! I could eat yemista every day which means it may have replaced vegan pizza as my favorite food of all time. You may be wondering how this is possible but perhaps you have never had yemista!
Tomatoes are in season now; full of color and flavor! They are great for making sauces like the one used for vegan Greek soutzoukakia. We made our soutzoukakia using mushrooms and walnuts but the main idea is taken from this awesome lentil soutzoukakia recipe. As you will see, it can be a task to make some of the most traditional Greek recipes. This is because we take our time with the preparation, sizzling the spices and slow cooking for amazing flavor. It is a labor of love but the food is always worth it! The Vegan Greek Soutzoukakia are served with oven fried potatoes. This is another installment in our collaboration with Oh She Cooks for her Week of Greek recipes!
My friend Katherine from the amazing blog Oh, she cooks! has a special love for Greece and Greek food. She suggested we do a week of sharing traditional Greek recipes. I loved the idea, especially now that my country is under all of this pressure. Today I’m sharing the recipe for Greek stuffed vine leaves – dolmadakia; delicious little bites of heaven. I have even included photos showing the appropriate folding technique! You should also go check out Kathrine’s bread recipe and read her spot on observations about Greek’s relationship with bread and olive oil, it cracked me up!
I love making pancakes for Athanasia before she wakes up. I actually tried to bring these to her as breakfast in bed but she refuses to eat in the bedroom (smart girl, we wouldn’t want ants)! Recently Boutique Vegan sent us some of these amazing dairy free chocolate chips. We first used some of them in out vegan turtles recipe. Today we used them to make these awesome vegan chocolate chip pancakes!
I used to love melting some vegan pepper Jack cheese on a black bean burger back home, however, to my knowledge vegan pepper Jack cheese is not available here in Europe. So, I decided to make a vegan pepper Jack cheese of my own recently. I made one I was pretty satisfied with! After making it a few times though, I got a crazy idea to take it one step further after Boutique Vegan sent us this BBQ sauce. A whole new recipe was born: vegan pepper Jake cheese! Vegan pepper Jake cheese is mildly spicy with a hint of sweet and tangy underlying the obviously “cheesy” tone. Not only is this recipe quick and easy but it is another installment in our budget recipes category.
