Vegan Mofo Day 3: Beer snacks

beer snacks

Vegan Beer snacks πŸ™‚

beanballs

falafel

grilled mushrooms

grilled soy sausage

grilled seitan

hummus

guacamole

pittas

Don’t forget the beer!!!!

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Greek fava

Greek fava

This is one of the most popular Greek dishes and can be found pretty much at any tavern all over Greece. It’s a very tasty dish and makes a great appetizer or side dish. I know many people that enjoy it as main meal as well. Super easy recipe to make too! Get my recipe over at One Green Planet

hot dogs in puff pastry

hot dogs rolled in puff pastry

Ok this is not a special recipe or rocket science to make it, but it’s ridiculously easy to make and it makes a great Super Bowl snack. These are also great to make at finger food parties or for road trips. Few days ago I made this great recipe for Italian sausages by Isa Moskowitz. I didn’t do anything with them like for 3 days. Then while I was shopping I saw a place selling a package of vegan frozen hot dogs in puff pastry for 8 euros. I was like WTF??? Are they serious? It was a tiny small package. So I decided to make my own. I had a smalll frozen puff pastry phylo sitting in my freezer. I half defrosted it, I cut it in 4 parts, I added some whole grain mustard, a sausage in each puff pastry phyllo, rolled them and sealed them by pressing the phyllo edges with the bottom of a fork. Then I baked them in preheated oven for 25 minutes at 200C/400F. That was it! A great quick snack! Then I cut in small pieces so I can snack on them every time I feel like it πŸ™‚ Easy filling great vegan snack! yum!

vegan cooking class: mushrooms giouvetsi, artichoke & white bean dip and chocolate peanut butter cups

At this week’s vegan cooking class at Nea Guinea we continued making holiday recipes. We made mushrooms giouvetsi served in single pots, artichoke and white bean dip (recipe below) and chocolate peanut butter cups.

artichoke & white beans dip

Artichoke and white bean dip

Ingredients

2 Tbsp olive oil
1 small onion, chopped
2 cloves of garlic, minced
1 1/2 cup white beans, cooked, rinsed and drained
1/2 block silken tofu (like mori nu)
1 1/2 cups artichoke hearts (canned)
1 cup of spinach (optional)
1 tsp mixed dry herbs
1/2 tsp smoked paprika
salt and pepper to taste
1/4 cup shredded vegan cheese

Heat the olive oil in a pan over medium heat and saute the onion and garlic. In a food processor blend all the other ingredients except the vegan cheese. Add the sauteed onion and garlic and blend for an additional minute. Pour the mixture in a small baking pan, top with the shredded vegan cheese and bake in preheated oven at 180C/350F for 20 minutes. Serve with warm pitas or veggies. Enjoy!

cooking the orzo and the mushrooms for the giouvetsi
filling the chocolate peanut butter cups
filling the giouvetsi baking pots
giouvetsakia ready to go in the oven
artichocke and white beans dip
table is set
chocolate peanut butter cups