These were our top posts from 2013 but they were not picked by us! These are the top posts based on views… thank you for an amazing 2013 from both of us!
What a great idea! Head over to http://ohshecooks.com/2013/11/01/world-vegan-day-duh/ if anybody has a recipe they would like to see become vegan!
Also, a reminder that our blog has moved to http://2brokevegans.com but it’s still powered by wordpress
Happy World Vegan Day!
I almost forgot to post something for World Vegan Day, but I guess that’s because every day is vegan day here. Plus it falls on a Friday, which is already a fasting day for all my Orthodox friends. BUT today is also the first day of World Vegan Month. If you’re interested in trying out veganism for the month, maybe I can help – post a non-vegan food below and I’ll see if I can veganize it! I can’t make any promises if you post something like brain or tongue, but I’ll do my best 🙂
Hey everybody, we now can be located at 2brokevegans.com
Come check out our new amazing recipe for vegan burgers!
“Xoriatiki” salad in Greek means the salad of the village.
From my understanding, the wealth of greek kitchen in vegetarian dishes and endless ways to cook vegetables comes from how poor the people were in the past and couldn’t afford meat, so they had to turn on the more affordable vegetables and legumes.
(Ironic how things have changed, huh?)
When I convinced myself to eat everything in the salad, I was amazed by the flavor!
The secret of this salad is the onion rings, without it, there is no Greek character
- two tomatoes
- 1 green pepper
- 1 cucumber
- 1 onion
- sea salt
- vinegar if you like
- vegan cheese (you could always try our vegan Parmesan recipe or our vegan Tofu Ricotta cheese recipe!)
- olive oil
Wash your vegetables. Chop the pepper, the cucumber and the tomatoes. Slice your onion. Add some capers – careful, they are potent those little ones! Add the olives, without the pits, so you can enjoy your salad without distractions. Sprinkle sea salt, oregano and olive oil. I think that vinegar goes great with cucumber, that is if you eat cucumber and vinegar though!
This salad is perfect for the inside of a loaf of bread and so it becomes a wonderful sandwich! Take a sharp knife and cut the loaf of bread in half, removing the insides, fill it with the salad and enjoy!
I took the loaf idea out of the site www.sintagespareas.gr
For this salad I used:
- Spinach leaves
- 2 green onions
- kalamata olives
- fresh chopped dill
- sea salt
- olive oil
- balsamic vinegar
- dash of sugar
Wash, dry and chop your vegetables, and mix in well.
To prepare the sauce, in a little bowl put some honey, and as much balsamic vinegar, sea salt and pepper. Add the olive oil with a small constant flow while you whisk everything together working fast to make a sauce. Taste it and decide if you want more sweet or sour, pour over the salad and enjoy!
For those interested: our website address should soon be 2brokevegans.com
Thanks again for all the support out there!
I had this rice cream I wanted to try (and rice left over from yesterday) so here is an easy recipe!
- 1 garlic clove minced
- 1 tablespoon chopped red onion
- half a yellow pepper sliced
- half a green pepper sliced
- half a red pepper sliced ( I used a long red chili pepper)
- 2 portobello mushrooms sliced
- Organic rice cream for cooking
- smoked salt
- vegan worcestershire sauce
- vegan butter
I sliced everything and not too thin because you will slowly fry them; they will shrink, you don’t want them to burn or have them disappear completely do you??
In a non-stick frying pan, I spread a tablespoon of vegan butter. I set the heat at medium-low and when the butter melted I added the onion and the garlic. Sizzle them for a minute or two and then add the peppers. Remember, the heat should be somewhat low so nothing burns. When the peppers soften up a bit, add the mushrooms and a pinch of cumin. If the mix is too dry, add some more butter. Cook until everything is soft, then add pepper and the rice cream. This type of cream is more watery than the almond cream, so it needs to be cooked for a few minutes to come together with the rest of the food. It will bubble. You will not panic, just stir with a spoon until the mix is creamy.
The flavor of this is in the Worcestershire sauce and smoked salt that you will serve it with, they compliment each other perfectly!
I am always looking for new versions of old things! So I came up with this simple paste.
Use olive paste without lactic acid or lactose proteins. We are walking miles and miles to find the good stuff, but it’s worth it!
Chop some green pepper, some red roasted sweet pepper and some onion, mix it into the paste well and enjoy with potato chips or pepper and carrot sticks!
This is one of the delicacies I missed so I decided to create my own! The traditional recipe calls for wine vinegar which Jake dislikes deeply, so I used apple cider vinegar and it worked! This spread is savory, give it a try!
- 1 big eggplant
- 1 Tablespoon of olive oil
- 1 Tablespoon of apple cider vinegar
- 1 Tablespoon of lemon juice
- 3 garlic cloves
- 1 cup of cashews
- 1 Tablespoon of vegan Parmesan cheese
- sea salt
First and foremost, take a knife and cut the eggplant vertically in various places, so that it doesn’t burst in your oven!! Wrap the eggplant in aluminum foil, place it in the oven at 180° Celsius (356° F) to grill her. An hour later, take it out of the oven and unwrap it, carefully, because the eggplant holds the heat for way too long!
Peel the skin off. The easiest way I found for doing this is to hold the eggplant by the green handle vertically above the table and with the knife, cut the skin off. Put the flesh in a mixer with all the rest of the ingredients and blend until smooth!
Today it is Athanasia’s father’s birthday! So, Happy Birthday George! What better way is there to share the joy of a birthday than making a birthday treat? When Athanasia (my better half) and I were discussing the options for a sweet treat, I came up with this idea. I will admit, Athanasia was a little bit hesitant (because of her dislike for cinnamon) so she said to me: “sell me on it”. Well, I am proud to say after she tried it she is not only sold on it, but is a believer! Try it for yourself, it’s the perfect autumn treat!
First you will need to prepare a cinnamon hazelnut cream (for a recipe click here).
Pre-heat oven to 150° Celsius (302° F)
Add the following ingredients to a high-powered blender (like a Vitamix). Begin on a slow speed gradually increasing the speed to the highest setting.
- 1/4 cup raw almonds
- 1/4 cup roasted and salted peanuts
- 1 1/2 cup raw cashews
- 6 dates – remove pits
- 1/4 cup agave syrup
Once mixture is almost smooth, spread in a pan like a crust. You may use a circular or rectangular pan. We used a 27 cm by 18 cm glass pan (about 10 inches by 7 inches)
You will want to bake this crust for 5 to 7 minutes at 150° Celsius (302° F) to bring the excess moisture to the top of the crust. Pull the crust out of the oven and attempt to soak up the excess moisture off the top of the crust using paper towels or cloth.
Turn the oven’s temperature down to 100° Celsius (212° F).
Put the crust back in the oven at 100° C (212° F) for 20 to 25 minutes. The crust will still feel soft and should not be browning very much at all around the outside edges.
Take crust out of the oven and let it cool to harden for 10 to 20 minutes. Cover with cinnamon hazelnut cream, cover and place in refrigerator overnight. We doubled the recipe for the cinnamon hazelnut cream for this purpose. This is mouthwatering!