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
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vegan cooking class: mushroom soup, veggie pot pie and glazed green beans

At this week’s vegan cooking class at Nea Guinea we made a holiday mushroom soup, great to serve it on your Xmas table, a veggie pot pie and glazed green beans.

cutting the veggies for the mushroom soup
sauting the veggies for the veggie pot pie
more veggies in the pan πŸ™‚
and the potatoes in the pan πŸ™‚
setting the baking pan for the pot pie
placin the puff pastry phyllo in the baking pan
adding the veggies stuffing in the pot pie
covering the veggie pot pie and sealing the edges
veggie pot pie ready to go into the oven - sprinkled with some smoked paprika
cooking the mushrooms soup
mushrooms soup yumminess
garnished with parsley - set on the table πŸ™‚
veggie pot pie - set on the table
glazed green beens

ready to eat!
tasty vegan food served!

Recipes to come later as I will be serving all these at my Vegan Xmas Eve Dinner Party!

Vegan Cooking Class at Nea Guinea: home made soy milk

At tonight’s vegan cooking class at Nea Guinea we made soy milk from scratch. And then with the soy milk we made bechamel and with the okara from the soy beans we made a scramble okara putanesca! Everything was absolutely delicious and fun!

boiling the soy milk

draining the soy milk

veggies for the okara putanesca

bechamel over pasta ready to go in the oven

okara sramble putanesca

yummy food – even if it’s not looking pretty πŸ™‚

Happy Thanksgiving!

Happy Thanksgiving to all! I don’t understand why people in Greece do not celebrate Thanksgiving. I find Thanksgiving to be an amazing opportunity to celebrate and be thankful of what you have. I am thankful to have a wonderful family, two adorable kitties, the best husband in the world and really great friends. As Thanksgiving is not a holiday in Greece and had to spend much time working, I didn’t manage to create a really great Thanksgiving dinner. It was also just me and Sean so I preferred to spend more time with him instead of cooking for many hours.Β  Of course we did have dinner. And watched football. For dinner we had black bean cutlets, creamy mashed potatoes, cranberry sauce, veggie pot pie,Β  a pretty green salad and easy chocolate peanut butter pie. I didn’t even think to take any pictures when I served the dinner, so all I have to share today is an after hours photo from our pie. Actually of what it was left…

chocolate peanut butter pie

This was made with graham crackers crust and chocolate peanut butter pudding filling. And it tasted great!

another vegan cooking class at Nea Guinea

During tonight’s vegan cooking class at Nea Guinea we made black bean burgers and greek souvlakis. We also had chocolate muffins (used coconut milk instead of soy milk and half cup sugar instead of 3/4 cup of sugar, plus folded in 1/3 cup of chocolate chips). And for the end we made Greek semolina halva.

Also, a cute orange cat found his way in our kitchen and stayed with us for dinner. Hope he will visit us next Friday too! Happy vegan cooking!

cooking seitan for the souvlakis
black bean burgers and seitan gyro
table all set
chocolate muffins
Greek semolina halva
our cooking assistant

Vegan MoFo Day 21: vegan cooking class at Nea Guinea

At today’s vegan cooking class at Nea Guinea we made chickpea cutlets from Veganomicon, lemon dill caulipots from Appetite for Reduction, sweet onion and mushroom gravy (recipe below) and my chocolate peanut butter pudding.

Ingredients

for the sweet onion and mushroom gravy

2 Tbsp olive oil
3 yellow onions, diced
1 cup mushrooms, diced
1/3 cup white wine
2 Tbsp agave nectar
1 Tbsp mustard
1 Tbsp balsamic vinegar
1/4 to 1/3 cup vegetable broth
thyme, salt and pepper

Heat the olive oil in a saucepan over medium heat and cook the onions until caramelized, about 15 minutes. Add the mushroom and cook for additional 10 minutes. Add the wine and all the other ingredients and let the sauce simmer for 1o more minutes. Blend the sauce with an immersion blender until smooth and serve.

cutting the veggies
cooking the chickpea cutlets
blending the sauce
the table is all set
serving the food
delicious vegan food!

Vegan MoFo Day 3: cretan food

I was away since Friday, for a long weekend, combining business and pleasure. We had an executive briefing at the Cape Sounio exclusive resort. Their food options are supposed to be inspired by Crete and it’s all organic and locally grown. We are talking about a lot of food here people. I think I gained 5 pounds during this weekend. So here is just few things of what I had.

On Friday night, as an appetizer we were served steamed vegetables, potato wedges, grilled artichokes, dakos, onion pickles, olives and chorta (greens).

appetizers
steamed veggies

of course there was traditional Greek salad (without feta cheese)

Greek salad

And stuffed veggies (eggplants, tomatoes, peppers and wine leaves stuffed with rice)

stuffed veggies

For the main dish we had baked okra. There were two non vegan options too but of course I didn’t bother looking at those πŸ˜›

baked okra

For the dessert I had sweet pita with sour cherries sauce on top

dessert

The next day for breakfast I am not sure I can recall exactly what I ate but there was definitely beans on toast, mushrooms, halva, fruits, juice and coffee. I also had apple rolls and a delicious pistachio muffin. Must try to make these at home.

apple rolls and pistachio muffins

for lunch I had this delicious salad with lettuce, spinach, rucola, chives and strawberries. As a main dish I had penne with tomato sauce and basil. There was also a pretty dessert which unfortunately was not vegan so I ate some figs instead.

mixed green salad with strawberries

I was still stuffed from breakfast and lunch during the dinner, so I just got a little bit of each thing that I liked in one plate, instead of getting a four course meal again. I filled my plate with veggie kebabs, zucchini salad, rice with peppers, tomato, cucumber, broccoli, steamed potatoes, baked potatoes, olive spread, grilled mushrooms and sauted greens with caramelized almonds on top.

tasty stuff

For dessert I had this delicious coconut mango ice cream topped with caramelized almonds.

coconut mango ice cream

On Sunday I was still so stuffed that I actually had only juices during the entire day.

This was a great great weekend! not only because of the food but also because I got to get to the theater and see Hamlet. The new season premiere of Dexter was a big plus too. And to top this happy long weekend I started my Monday morning drinking alcohol for breakfast and watching Guns N’ Roses performing at Rock in Rio in Brazil. Hope you all had as great time as I had during this weekend!