Vegan pastichio (Νηστίσιμο παστίτσιο)

Vegan pastichio (Νηστίσιμο παστίτσιο)

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Welcome to More Kouppes, and to our first guest (meaning, not our parents’) Greek recipe! When we decided to share favourite meals from families which were not our own, we knew that we would focus on recipes we had either heard people raving about (Oh man, my mom’s spanakopita is like, The Best!), or food that we had been lucky enough to eat, and love.  Immediately we knew that this vegan pastichio would top the list.  A few times a year, during periods of lent, this dairy, egg and meat-free pastichio unexpectedly appears and replaces the brown bagged lunch of peanut butter or hummus. What a delicious surprise!  The sad sandwich gets tossed, and the day is immediately better.  The woman behind this delicious, and unexpected real meal, is Κυρία Αργυρώ (Mrs. Argyro), and her lenten pastichio is so, so, SO good!

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Manestra (Μανέστρα)

Mantra soup (Μανέστρα)

Sometimes in life, you have to take risks.  Think outside the box.  Blaze a new path.  It can be scary and uncomfortable, but the rewards are usually worth it.  That’s what we have done here.  Manestra, a simple, tomato-based pasta soup, is usually made with orzo, but we decided to use pasta shaped as little stars (cue gasps).  We were brave.  We were ground breakers.  We were unintimidated.  We were out of orzo.

No matter what small shaped pasta you use, the end result is sure to be delicious. Manestra’s subtle flavour makes it a favourite amongst picky eaters, and when it is served plain (that is, not topped with grated mizithra) it is a perfect vegan and lenten option – particularly when you are all beaned out.

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Halva (Χαλβάς)

Halva (Χαλβάς)

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Have you ever made a bowl of Cream of Wheat cereal and not been able to eat it right away?  Maybe you had to tend to a fussy baby, a pesky telemarketer or a parcel delivery (hurray for on-line shopping).  No matter the interruption, when you finally settled in to add milk to your porridge, you were faced with a solid mass of wheat semolina.  The fact that, as semolina sits it firms up, is what halva banks on.

The halva recipe which we are sharing here is grain-based and not the same thing as the nut butter or tahini based crumbly dessert with which it is often confused (no kidding, since they both go by the same name!).  This halva is semolina based and has a soft and somewhat gelatinous texture.  It is a great dessert to pull together when you have unexpected company or a sudden onset of sweet tooth-itis.  Because halva is not baked, it can be made quite quickly, and is ready to eat as soon as it cools and retains it’s shape.   An added bonus is that halva does not contain eggs or any dairy products, making it a wonderful treat for anyone following a vegan diet or for those abstaining from eggs and dairy during lent.

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