Tag Archives: oregano

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

Advertisements

Tomato and Chopped Spinach Salad

Chop some spinach in this salad for a healthy and tasty dish!

Ingredients:

  • 2 tomatoes, chopped
  • sun dried tomatoes
  • olives
  • capers
  • half of a small red onion, chopped
  • as much spinach as you like
  • oregano
  • olive oil

Chop and mix, sprinkle olive oil and enjoy!

Vegan Pasta Sauce

Coat the bottom of a large and deep frying pan (that has a cover) with olive oil. Place the pan over medium-low heat on the stove. Once the olive oil is hot enough add these ingredients in the following order and saute them (stirring occasionally):

  • 1/4 cup (50 ml) of chopped or diced red onions
  • 1 garlic clove, minced
  • 2 small eggplants, chopped (split vertically 4 times then chopped horizontally into small chunks)
  • 1/2 cup (100 ml) of diced green peppers
  • 1 cup (200 ml) of chopped mushrooms
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of vegan Worcestershire sauce
  • 1/2 teaspoon of sea salt

Saute these until eggplants are soft

Next, in a mixer or blender:

  • 1 Tablespoon of sugar
  • 3 juicy medium sized tomatoes
  • 1/2 Tablespoon of basil – dried
  • 1 Tablespoon of oregano – dried
  • 1/2 teaspoon of parsley – dried

Blend these ingredients until smooth, then pour the blended tomato mixture into the frying pan. Keep frying pan on medium-low heat and cover the pan (the tomato juice will begin to “jump” out of the pan once it heats up. Stir this occasionally for 15 to 20 minutes. That’s all there is to it! It’s delicious and worth the effort!

Sweet & Spicy Mashed Potatoes

These are not your usual mashed potatoes! They have a mild spice kick to them. Here’s how we made them:

Pre-heat the oven to 100° Celsius (212° F)

  • 5 medium sized organic potatoes, wash them. Then either place them directly on the oven rack or wrap them in aluminum foil.

Leave them in the oven for 1 hour at this temperature. Then turn the oven down to 50° Celsius (122° F) for another 30 minutes. The idea here is to make sure the potatoes are soft enough for a fork to mash them by hand as well as peel the skin off easily before mashing.

While the potatoes are cooking in the oven, mix the following in a large mixing bowl:

  • 1 garlic clove, minced
  • 1/4 cup (50 ml) of chopped or diced red onions
  • 1/2 cup (100 ml) diced green peppers
  • 3 Tablespoons (45 ml) of vegan butter
  • 2 teaspoons (10 ml) of sea salt
  • 1/4 teaspoon (1.25 ml) of ground black pepper
  • 1 teaspoon (5 ml) of basil – dried
  • 1 Tablespoon (15 ml) of oregano – dried
  • 3 Tablespoons (45 ml) of olive oil
  • 1 Tablespoon of sugar
  • 3 teaspoons of mustard
  • dash of paprika powder
  • 3 Tablespoons (45 ml) of nutritional yeast

Set this mixture aside until potatoes are done.

Once the potatoes are done cooking (you can test this by finding the largest potato in the oven and see if a fork goes through the center of it without resistance), take them out of the oven. If you wrapped them in aluminum foil, now is the time to remove the aluminum foil. Let the potatoes cool for 10 to 20 minutes before handling them. You should find it easy to peel the skin off the potatoes, it usually slides off without very much effort at all at this point.

After peeling the skin off, put the potatoes in the bowl you set aside and begin mashing with a fork until all the potatoes have been mashed. Stir until ingredients have spread evenly and enjoy!