Baked oatmeal mini-muffins filled with healthy, vegan goodness
Who doesn’t want a healthy snack that satisfies a need for something sweet, a bit of crunch and just the right amount of chocolate? We certainly think that a recipe which checks all those boxes should be in everyone’s repertoire.
What we love most about these vegan oatmeal cups is that they can be whipped together in only a few minutes, require very little baking skill, and can be enjoyed by almost everyone. Vegan? These are good for you! Gluten-free or Celiac? These are good for you too! Extremely picky? Well there’s no guarantee, but we think you’ll find these pretty okay!
It’s 7:00 pm on the evening that we have planned to post this recipe. The recipe itself is already written, but this part, well….it’s a work in progress. Like, at this very moment, the writer half of us is trying to write something interesting, relevant, and chickpea wrap worthy…while ignoring the messages from the photographer half of us who is wondering if the post is done, so that she can go in and add the photos.
We are so excited to be able to share with you our Lenten Meal plan! We’ve worked hard to offer you ideas for daily breakfasts, lunches and suppers as well as desserts and snacks. We know that the period of Sarakosti can be busy, sometimes stressful and occasionally overwhelming, and so we hope that our Mia Kouppa Lenten Meal Plan will help lighten the load.
Planning ahead is key to ensuring that you can keep your fast, however you decide to do so. We are not preaching that you fast in any particular way, but are simply offering you a reference tool should you need a bit of inspiration and help.
We’ve tried to make our Lenten Meal Plan as user friendly as possible. Here are a few ways we’ve tried to do so:
Most recipes have a link which will take you directly to the recipe post. Hover over the name of the menu items which are written in blue and are underlined, and double click to get to the recipe.
We have taken into account leftovers. So, for example, you may have Yemista one day for supper, and you’ll see that we suggest you have Yemista the next day for lunch.
We realize that many of you (like us) work during the day, so suggested lunches are items which can be reheated or enjoyed cold or at room temperature.
Most of our recipes do contain olive oil; this can easily be substituted with another type of oil. If you are abstaining from oil altogether on most days, then it may be a little challenging to use these recipes.
Mixed greens tossed with apple wedges and slivered almonds, tossed with an apple cider vinaigrette
We try to have salad for lunch almost every day. It’s easy, nutritious, generally low-calorie and the options are limitless. In the summer, when the garden tomatoes are at their finest we tend to eat a horiatiki, or Greek salad, every day. Other seasons, we try to incorporate different ingredients, like apples in the fall.
This super simple salad is a breeze to make, but don’t let its few basic ingredients fool you; the flavour is big.
Vegan wraps filled with spicy red lentil and bulgur mix topped with a tangy vegetable slaw
There is so much going on here! These spicy wraps are exploding with flavour, nutritious ingredients and pretty colours. Inspired by a recipe we found on The Kitchn website, which credited Trader Joe’s as their inspiration, this is our version of a vegan wrap that we believe is going to become a favourite of yours.
We came up with this recipe last spring when one of us catered a lenten brunch for our church youth group. By making the wrap filling and the slaw the day before, the morning of the event, all that was left to do was assemble them. Delicious, and convenient!
A light and delicious potato salad full of wonderful textures and flavours
We went to a lot of picnics when we were kids. In late spring, summer and early fall, when the weather was inviting, our family would spend Saturdays on the mountain. If you’re from Montreal, you know that the mountain refers to Mount Royal. Declared a heritage site by municipal authorities and the Government of Quebec, the mountain covers 10 square kilometers, right in the heart of Montreal.
A surprising and delightful vegan alternative to smoked salmon
Several weeks ago we received a complimentary review copy of The Buddhist Chef, 100 simple, feel-good vegan recipes written by Jean-Philippe Cyr, the creator of The Buddhist Chef. Published by Penguin Random House Canada, this book arrived at exactly the right time. We have just begun the Orthodox Nativity Fast, during which time we essentially eat a vegan diet (although there are certain seafood which are permissible during the fast). We were hoping that this book would offer new ideas and inspiration, and it did not disappoint.
Fried dough, sometimes called Greek-style pancakes, topped with honey
How fitting that we are posting this recipe for tiganites, sometimes referred to as Greek pancakes, in early November. Fitting, because November is when much of the olive harvesting in Greece is occurring. Our mother remembers that when the men of the village set out to begin their long and hard days of manually picking olives from the trees, they were sent off with their satchels loaded with tiganites. These disks of fried dough helped to sustain them and nourish them for the day. Tiganites, she explained, were a great option when options were limited as they are made from ingredients that even the poorest family likely had on hand.
Vegan fritters made of chickpeas and fresh herbs, served with a tangy lemon tahini dipping sauce
Hungry people everywhere seem to be flocking, more than ever, to menu items which feature plant-based goodness and stuff-that-isn’t-meat-but-is-made-to-taste-and-look-like-meat. Because of that, we think that this vegan recipe for chickpea fritters served with a lemon tahini sauce is going to make many of these hungry people, very, very happy. Why? Because these chickpea fritters are naturally beyond delicious.
A vegan version of a classic Greek dish made with eggplant, lentils and olive oil mashed potatoes.
We wish you could all read Greek! Because if you did, you would realize that the name for this recipe is so much more wonderful in Greek. The literal translation for παπουτσάκια (pronounced pa-poo-tsa-kia) is little shoes. How utterly adorable and perfect is that! And how much more charming than stuffed eggplant.