Quick and easy vegan chickpea wraps
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.
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A baked brie topped with walnuts, pistachios and honey, wrapped in phyllo pastry, baked and then soaked with flavoured syrup.
This week, it’s all about cheese! Carnival season is in full swing in Greece and as we head into the period of Great Lent, a time of fasting before Pascha (Orthodox Easter), this week is considered to be somewhat of a bridge between pre-lent and lent.
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A classic Greek omelette made of fresh tomatoes and eggs
Meals really can’t get any easier than this; 3 ingredients (plus some salt and pepper), 20 minutes, no fancy kitchen equipment or culinary skills required. Strapatsada is the fancy name for a simple dish of tomatoes and eggs, a classic Greek omelette of sorts. This is the breakfast, lunch or dinner to make when you just don’t know what to serve. Try it once, and you’ll find yourself making strapatsada even when your meal options are limitless.
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A vegetarian take on the classic B.L.T. made with salty and squeaky halloumi cheese
Have you heard of halloumi? If you haven’t, then we are happy to help you make it’s acquaintance! Halloumi is a Cypriot cheese traditionally made of sheep and goat’s milk, and although it is now enjoyed in many parts of the world, it really is most popular in Cyprus and Greece. Because of it’s very high melting temperature, it is a great grilling and frying cheese. It maintains it’s shape when cooked so no melting cheese mess with halloumi! Instead what you get is a crispy exterior and a soft, melt-y interior.
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Artichoke hearts stuffed with smashed white beans and Mediterranean flavours
A while ago when we were cooking with our parents and learning how to make their artichokes and peas in an egg-lemon sauce we realized that frozen artichoke hearts are shaped like perfect little bowls. And little bowls just beg to be filled up. So since then, we’ve been finding all sorts of ways to stuff artichoke hearts and we think we’ve developed a recipe that is going to bowl you over!
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Baked wings inspired by Greek flavours and served with a tangy and spicy feta dipping sauce
When we go to the movies, we want popcorn. When we attend a Greek wedding, we hope for diples. And when we’re watching the game, any game actually, we want wings. Sports and chicken wings go hand in hand. Any sport, and any kind of chicken wing, are a perfect, winning, combination.
We love all sorts of wings, and we especially love them when they are crispy, but not greasy. With this recipe, we have just that; crispy wings that are baked instead of fried, and served with a feta dipping sauce. Whenever we serve these chicken wings and dip, we score big points!
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Roasted turkey and cranberry sauce packaged in buttery kataifi pastry
So technically speaking, this is not a traditional Greek recipe and it is not something that our parents ever made. In fact, for most large gatherings and holidays it was lamb on the menu instead of turkey, and if we were in the mood for poultry, rooster made an appearance. Our parents also never made cranberry sauce; in fact they only ever tried it when we started to make it ourselves. The North American festive holiday meal of roasted turkey, complete with stuffing, gravy and homemade cranberry sauce became our purview once we began to host celebratory dinners in our homes.
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A traditional savoury crepe-like recipe from the Peloponnese
We have previously posted photos on our Facebook page of our dad making plakopites. Reading through the comments, we heard from so many people who were asking (begging) for the recipe, so we anticipate that this is going to be a pretty popular post. Most individuals told us that they remembered their parents or their grand-parents making these savoury crepe-like treats, which are typically served in a pile with grated mizithra and a bit of olive oil between each one. Many of the comments also suggested that this was a recipe people had forgotten about; plakopites are pretty regional, common in the Peloponnese, and very old-school fare.
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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!
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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.
Continue reading “Bagels with “smoked salmon” and fried capers”