Phanouropita (or fanouropita) is a symbolic and traditional Greek vegan cake full of meaning.
Continue reading “Phanouropita”
On August 27 the Orthodox Church celebrates the Feast Day of Saint Phanourios (pronounced “fan-OO-ree-os”) (or Saint Fanourios), the Martyr and Miracle Worker. The saint’s name sounds similar to the Greek verb “phanerono,” which means “to reveal” or “to disclose”. In fact, people pray to Saint Phanourios to help them find lost objects, to reveal lost or hidden spiritual matters of the heart, to redirect them or reveal actions which should be taken, and to restore health. When a lost object is discovered, or when prayers reveal what is needed, a symbolic cake called a phanouropita is baked and brought to the church where it is blessed by the priest and then distributed among the parishioners.
Egg zucchini muffins flavoured with cheese are the perfect make-ahead breakfast!
School starts back soon and a new academic year always feels like an opportunity for new beginnings! Key to stress-free school year living is planning and organization and although we would love to say that we are always on the ball…that just isn’t always the case. Before bed searching for misplaced books or socks, snoozed alarms and rushed mornings, forgotten notes, lost lunch boxes, pimples on picture day….we’ve lived it all! And it isn’t over!
There are some things however that make us feel as though we’ve got a grip on life. As silly as it may sound, recipes like this one for egg zucchini muffins are one of those things. These portable, easy to reheat and eat egg muffins are so handy to have in the refrigerator. Make a batch and store them in a container for your family to grab and go on busy mornings. Pack a couple for lunch and along with some carrot sticks or a salad and you’ve got a pretty well-balanced meal.
Continue reading “Egg zucchini muffins”
Peach, tomato and feta salad is a refreshing and delicious summer side or light meal.
This is great summer salad! The colours are reminiscent of a flirty summer dress (or a Hawaiian shirt) and the taste is bright, sweet, salty, crisp and absolutely perfect.
Typical fruit salads are great, but we also love to have fun with ingredients. Some of you may not have thought to combine peaches with tomatoes or to serve feta in the same bowl as sweet fruit. But, if you’ve been around these parts long enough you know that feta pairs beautifully with the fresh tastes of summer, like watermelon! You can see that combination in action here, and here.
Continue reading “Peach, tomato and feta salad”
An easy pasta recipe with a smooth and spicy tomato and red pepper sauce
This recipe was developed by chance, and over the course of a few months. The intention was never to post it onto the website; this was just a recipe we tweaked and played with so that we made it just right for a vegan that we love. Since most members of our family are not vegan (unless we are fasting for lent), on nights when dinner is something delicious like Greek-style spaghetti with meat sauce or moussaka, we need to made something separate for anyone not eating meat. Something separate… and hopefully quick, easy, nutritious and delicious. This pasta with tomato and red pepper sauce is all of that, and more!
Continue reading “Pasta with tomato and red pepper sauce”
Semolina halva with petimezi, or grape syrup, is a perfect vegan Greek dessert
Σιμιγδαλένιος χαλβάς με πετιμέζι. We are so excited to share this recipe with you! We realize that it’s the first recipe we post using the very special Greek ingredient called petimezi (peh-tee-MEH-zee) , or grape syrup / molasses. Petimezi is pure, concentrated grape juice made from grape must and is perhaps the world’s oldest sweetener. It is a delight!
We love to get creative with halva. Once you get the basic recipe down, you can get very creative with the extra ingredients that will make your halva unique and special. This recipe is inspired by another dessert made using petimezi called moustalevria, a thick pudding made of grape must. Moustalevria is oven served with walnuts and sesame seeds, and so we have incorporated those two ingredients here as well. We hope that you love our semolina halva with petimezi as much as we do!
Continue reading “Semolina halva with petimezi”
Delicious Greek-style grilled lamb burgers with feta topped with tzatziki, tomatoes, lettuce and red onions.
Αρνίσια μπιφτέκια με φέτα. We love lamb. We didn’t always; its strong flavour was not consistently appreciated by our developing palates, but we came around. It is a special ingredient that we don’t have too often, but when we do we like to treat it with as much care and attention as possible.
We are always taken aback when a non-Greek assumes Greeks eat lamb more often than any other meat. We wonder if it was only in our family that lamb was a special occasion food. But then we remember that although lamb is popular in Greece, other meats such as pork, are much more so. In some areas, goat even surpasses the consumption of lamb. And then we also remember that the Mediterranean diet we were privileged to be raised on prioritizes less meat and more other stuff. Lamb, pork, goat, beef and even chicken are less frequently enjoyed than fresh fish and seafood and vegetarian recipes.
Continue reading “Lamb burgers with feta”
A cherry and coconut brown butter tart with a chocolate crust – pure decadence!
Are cherries expensive where you live? Here in our part of Canada the availability of delicious cherries is limited to a few months during the summer, and they tend to be costly. Of course, they also happen to be some of our favourite fruits, and for about a year it was the only fruit one of our daughters would eat. Like literally…the ONLY fruit.
So, when cherries are everywhere, or on sale, we like to stock up. They keep pretty well for simple snacking, but even when they are a few days past their prime we don’t let even one go to waste. Baking with cherries, making our cherry and chocolate chunk no churn ice cream, or canning the classic Greek spoon sweet with cherries, are all great ways to use up cherries that are still great, but perhaps not perfect.
Continue reading “Cherry and coconut brown butter tart”
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:
Continue reading “Easy baked zucchini and potato frittata”
- It’s simple easy to make
- It’s economical
- It’s absolutely delicious
- It’s pretty to look at
No churn cherry ice cream with chocolate chunks is a great summertime treat, no ice cream maker needed!
For the longest time we thought that the fanciest ice cream flavour which existed was Neopolitan. This was the ice cream that our parents always brought home from the grocery store, and we loved it. We loved the many options which existed in that one container. Simply strawberry? No problem. A bit of vanilla and chocolate? You bet! Lots of vanilla and a small taste of the chocolate and strawberry? Totally doable. We also loved that the carton held many secrets. Taking the ice cream from the freezer and realizing that almost all the strawberry ice cream was gone meant that our dad had enjoyed quite a few scoops – strawberry is his favourite flavour.
Continue reading “No churn cherry ice cream with chocolate chunks”
Savoury zucchini and cheddar muffins made with summer squash, aged cheddar and fresh herbs
Most gardeners will tell you that growing zucchini is an essential part of a well-rounded garden. Actually, we don’t know if most gardeners will tell you that, but our dad would. When one of us decided to start a little vegetable patch in our own back yard we were excited to share our plans with our Baba. Xeno husband was proud to announce that we would be planting tomatoes and jalapeno peppers and kohlrabi. Our dad was impressed, to an extent. He wondered what kind of ψευτοκεφτέδες or fake keftedes you could make with kohlrabi, and whether or not jalapenos would lend themselves to being stuffed for yemista. He then asked which section of the garden we would reserve for the zucchini.
Continue reading “Zucchini and cheddar muffins”