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.
A hearty and humble soup made of nutrient packed mung beans
One of us loves beans; loves to eat them, loves to buy them, and loves to store them in her pantry in pretty glass jars where their various colours, adorable shapes and infinite possibilities can be admired. It was this love of beans, and a commitment to capturing as many of our parents’ recipes as possible, that had us inquire about a soup which we had vague and disturbing memories of. We remembered a childhood where a soup of little green beans was served, and the sadness which it elicited. When we asked our parents about it, they immediately knew what we were talking about. Psilofasola (also called rovitsa) is a Greek soup made of mung beans (pronounced moong) and it is a staple around Kalamata, Messinia, which is near where our parents were raised.
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.
A healthy, quick snack to satisfy any sweet craving
Sometimes the craving for something sweet hits so quickly, and so aggressively that you find yourself scrambling in the kitchen, looking for something that was already baked, or a candy bar, or a bag of chocolate chips that you spontaneously decide are not necessary for the chocolate chip cookies you were planning to make. If you don’t have access to these options, you dip into the sugary cereal you know you shouldn’t be feeding your kids, or you make some cinnamon toast, with more brown sugar than cinnamon, or toast. Or, you pause, remember your health and waistline and choose a piece of nature’s candy instead. You know, a bowl of grapes or a ripe peach. Bah! Who are we kidding?? When that urge for sweetness hits, fruit just isn’t going to cut it unless its been morphed into a pie, or unless that fruit is a date.
How wonderful is it when the stars align? That’s exactly what happened when we were asked to participate in the Purolator Tackle Hunger game day food drive, which partners with the Canadian Football League to help raise hunger awareness and collect non-perishable food items and cash donations for food banks across the country. Since its beginning in 2003 the Purolator Tackle Hunger® program has helped deliver the equivalent of more than 13 million pounds of food to food banks across Canada.