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!
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!
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. Of course we did have dinner. And watched football. For dinner we had black bean cutlets, creamy mashed potatoes, cranberry sauce, veggie pot pie, 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…
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!
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.
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).
of course there was traditional Greek salad (without feta cheese)
And stuffed veggies (eggplants, tomatoes, peppers and wine leaves stuffed with rice)
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 😛
For the dessert I had sweet pita with sour cherries sauce on top
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.
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.
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.
For dessert I had this delicious coconut mango ice cream topped with caramelized almonds.
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!