Category Archives: Raw

Greek Salad “xoriatiki”, Vegan Style

“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

Ingredients

  • two tomatoes
  • 1 green pepper
  • 1 cucumber
  • 1 onion
  • olives
  • capers
  • oregano
  • 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

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Simple Lettuce Spinach Salad

For this salad I used:

  • Lettuce
  • 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!

Rocket Salad with Vegan Parmesan Cheese

The plant’s name is Arugula or Salad Rocket! It has an intense flavor that is complimented perfectly by sun dried tomatoes and vegan Parmesan cheese!

Ingredients:

  • Lettuce
  • Arugula
  • 3 green onions
  • 3 tomatoes
  • sun dried tomatoes
  • olives
  • olive oil
  • balsamic vinegar ( if you are into it)
  • sea salt
  • vegan Parmesan cheese

Wash the vegetables and chop them in a large bowl, mix well together with your hands so that the ingredients get spread evenly.  If you like it, make a balsamic sauce with agave or maple syrup, and spray on top with a sprinkle of salt! Otherwise, some simple olive oil works just as well with a light sprinkle of salt. Last but not least sprinkle some vegan Parmesan cheese on top of the salad!

To learn how to make your own vegan Parmesan cheese click here!

Vegan Parmesan Cheese

In a food processor or blender (we used the Vitamix to really kick the speed on high) add:

  • 6 Tablespoons of nutritional yeast
  • 1 1/2 teaspoon of sea salt
  • 1/2 teaspoon of olive oil (used to bind the nutritional yeast and sea salt to the dry, raw almonds & cashews)
  • 3/4 cup raw cashews
  • 1/2 cup raw almonds

Process or blend into until there are no large pieces of the almonds or cashews left. That’s all there is to this one! Refrigerate in a sealed container.

Salad with Spinach and Lettuce (for those who are not very fond of Spinach)

With winter starting and the flu all around us, I wanted to find ways for us to eat raw spinach. You eat it and you feel invincible! Popeye strong, full of energy and ready to do everything!

But…

We both dislike the taste of it when raw, some of us more that others. For a good reason too, that flavor is.. overpowering ! So I have been trying to hide the spinach under other flavors, to make it easier for us to be healthy (like a set of five year olds who don’t want to eat the green leaf!)

This salad is a full meal, a light one, so give it a try if you want a delightful salad.

Ingredients

  • lettuce
  • spinach
  • 2 green onions
  • mushrooms
  • 1 clove of garlic
  • green pepper
  • olive oil
  • cumin
  • thyme
  • salt

Wash the lettuce and the spinach thoroughly. I would suggest using more lettuce than spinach, but then again your heart might not be weak as ours! Chop the green onions. One of them you will use raw. The other one you will sizzle in a frying pan with a little bit of olive oil and the garlic clove (chopped or minced) .  Then you will add roughly chopped mushrooms and peppers,  a pinch of cumin and thyme, then when they are soft you can add:

  • Balsamic vinegar with agave syrup or
  • wine or
  • any other combination of sweet and sour liquids

Allow the wine or vinegar to embrace the vegetables and evaporate then add the mix into your chopped lettuce, spinach and green onion salad. Add salt and olive oil. Enjoy!

Smooth French Onion Dip – Vegan

This is one of our favorite dips and it’s very simple to make. If you have a high powered blender (similar to the Vitamix we use) this recipe takes about 5 minutes to make. In the following order add these ingredients into the blender:

  • 1/2 cup (100 ml) of water
  • 1/2 cup (100 ml) of red onions (chopping them makes it easier to measure)
  • 3/4 teaspoon of sea salt

Blend these starting at a low speed and gradually increasing the speed until the mixture appears smooth. Then add:

  • 1 1/4 cup (178 grams) of raw almonds

Continue blending until smooth. It’s that simple!

Smooth Cheddar Dip and Spread Recipe

Total time from start to finish: 5 minutes

For this recipe you will need a high powered blender like a Vitamix or similar blender.

Add ingredients in this order:

  • 1/2 cup (100 ml) of water
  • 1/8 cup (20 grams) of fresh red onions (easier to measure when diced or chopped)
  • 2 Red Bell Peppers
  • 6 Tablespoons (1/2 cup) of nutritional yeast
  • 1 teaspoon of sea salt

Blend these ingredients starting on a lower speed on gradually increase the speed until smooth. Then proceed to add into the following into mixture:

  • 1 cup (143 grams) of raw almonds*

Blend the almonds until smooth with the mixture. Then add:

  • 1/2 cup (70 grams) of raw cashews*

Blend until smooth and enjoy! If the mixture is too thick you can always add a little more water but be careful not to add too much unless you want an extremely runny dip. Enjoy as a dip for your favorite chip or as a spread on your favorite cracker!

*Some people like to soak their raw almonds and cashews in water for 4 to 24 hours before blending them. I did not do it for the dip shown in the picture but you may do it whichever way you prefer.