Ladenia, a Greek vegan tomato and onion flatbread
Λαδένια. We are so happy to introduce you to what is probably one of our favourite summer meals. Ladenia (pronounced with the emphasis on the second syllable) is a recipe that brings us way, way back, and very far away. This was a recipe that our grandmother often made during our summer stays in Greece, and it was always such fun to sit around her wooden, rickety kitchen table and watch as she cut it into slices. Our eager hands and hungry bellies eyed each piece, carefully assessing them to see which was the largest, and which had slightly more toppings.
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A delicious and easy crustless zucchini tart made with Greek cheese
Over the years, inspired by our parents’ garden, we have attempted to grow all sorts of vegetables. There was the summer that we planted butternut squash and had a beginner’s luck year, with a bounty of close to 20 beautiful gourds. Assuming that we had soil that was the perfect growing condition for our favourite winter squash, we planted them again the following year. One butternut squash was all we got. We made soup. A little bit of soup.
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A green version of the classic shakshuka loaded with healthy and delicious ingredients!
Our Green shakshuka has become our latest obsession. We love the idea of loading up on our greens early in the day; shakshuka is a great breakfast or brunch option. But this recipe isn’t just for mornings. We have enjoyed it for lunch and even a light supper. We think that if you try our recipe, you’ll find many occasions to enjoy it too!
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A Greek recipe which combines giant beans (gigantes) with a mixture of greens.
Γίγαντες με λαχανικά. Have you met our parents? If you have, in person, then you have hopefully visited them in the summer and taken a stroll through their garden. They love sharing this outside oasis with family, friends and people they just met. A garden is a lot of hard work, but the payoff is priceless. The pride of growing your own food, knowing that it is as fresh and as clean as possible – well, there is nothing better. It also offers a perspective that you can’t really appreciate otherwise. A garden, big or small, gives you a glimpse into the work that our farmers and agriculturalists experience every day to keep us fed.
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A complete vegan meal. Sheet pan quesadilla layered with sweet potato, black beans, corn, salsa and brown rice.
We’re hooked on the idea of sheet pan quesadillas. Consider this fair warning, you are going to be seeing many variations on this theme. Our obsession started with our sheet pan spanakopita quesadilla (which is divine!!) and has now extended to this vegan meal. Sweet potato and black bean sheet pan quesadilla is our latest new favourite thing!
It is hard not to love a meal like our sweet potato and black bean sheet pan quesadilla. It is easy (there are a few steps, but none of them complicated), nutritious, budget-friendly and vegan. That last one is important because it allows someone following a plant-based diet to dine with carnivores while they all eat the same thing, and are happy doing so. We have yet to meet a meat eater who found this recipe lacking. It’s just that good!
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A vegan tray bake made of spaghetti squash topped with a variety of roasted vegetables.
We’re relatively new to the world of spaghetti squash. This is not a gourd we grew up with and when we first showed it to our parents their only question was, “Will it make a good pita?”. Greeks like our parents love using squash to make things like pita and fritters, not as substitutes for pasta.
We love spaghetti squash! It’s not that we are trying to cut out carbs (we live for bread), but we genuinely love the way it tastes. We also love how magical it is to see a once solid vegetable transform into delicate strands of golden yellow. One of our favourite ways to serve spaghetti squash is topped with roasted vegetables. This makes a perfect light meal, but also works as the side to something like grilled salmon or steak. Or, you can keep your meal vegan by serving the spaghetti squash and roasted vegetables with some chickpea fritters
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Prasorizo is a classic Greek vegan meal made with leeks and rice.
Πρασόριζο. Our father was a little older than 18 when he left his village in Messinia to fulfill the obligation that all young men in Greece, to this day, must fulfill. Universal and compulsory military service for men (women can now enroll on a voluntary basis) meant that young men like our father would leave their homes for several months in order to take part in this national service. Universal conscription was introduced during the military reforms of 1909 and was seen (and is still seen by some) as a rite of passage for young men; a final stepping stone before entering the real world
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An easy baked zucchini and potato frittata loaded with fresh herbs and cheese
This is really a winner of a recipe, and one we think you will make over and over again. Here are a few things that it has going for it:
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- It’s simple easy to make
- It’s economical
- It’s absolutely delicious
- It’s pretty to look at
A recipe for a plant-based, soy-free version of the classic Greek moussaka.
Νηστίσιμος Μουσακάς. Settle in guys, this is going to be a long one. No, not the post…don’t worry about that. If you’re here only for the recipes, you’ll be happy to know that this particular blog entry doesn’t come with any nostalgia, no family stories, and no personal anecdotes that some people seem to find annoying on food blogs. Also, some people love them and if you happen to be in that group of people, head on over to posts like Horta and How to dye really cool Easter eggs…and Thea Voula’s cheesecake. Heck, most of our posts come with a healthy dose of, well, US!.
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A quick and delicious Mediterranean recipe from HelloFresh
One of our favourite things to do when we travel (remember travelling?) is to visit local grocery stores and markets. We could spend hours walking up and down the aisles, discovering new and exciting food and ingredients that we don’t necessarily find at home and which are new to us.
But even when we are at home, we actually enjoy grocery shopping. The browsing, the choosing, the inspiration that comes when we are surrounded by the building blocks of culinary delights. What we don’t enjoy is coming home with bags full, and then having to put the groceries away.
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