Tag Archives: greek

Meatless Monday: Lemon Infused Zucchini Bean Salad Recipe

10 Jun

TiV Lemon Infused Zucchini and BeansSome of the most delicious dishes are so simple, inexpensive and fast, it’s almost a crime.  This dish is equally as good hot, room temperature or straight out of the refrigerator so it makes an awesome meal yet the leftovers are perfect for lunch at work or school.

My Greek Cypriot mother in law makes it with fresh black eyed beans something here in the States, I have yet to find.  (If you know where we can find some, let us know!)  It’s a dish the kids love as well and is filling, also great to serve with a high quality dense bread to absorb all of the “liquid goodness” 🙂

***This also goes very well as a side with our Vegan Cypriot Greek Meatballs -Keftedes***

Of course you can add your spices as we often desire in our other dishes but we would encourage you to keep this one simple and enjoy the flavors of these few ingredients on their own.

TiV TIP:  Not only are organic zucchini’s eliminating a ton of harmful chemicals and free radical damage to your body but there is so much more flavor in organic produce, period.

For 1-2 people, you will need:

  • 1 can of white beans or black eyed beans
  • 1 lemon
  • 1 zucchini sliced in even chunks
  • pink Himalayan salt (or salt of your choice)
  • olive oil
  • **lemon infused olive oil**  (not a must have but a nice little final touch!  If you have never tried an infused olive oil, treat yourself and try it 🙂

TiV Lemon Infused Zucchini and Beans Frame

Simple Steps:

TiV Zucch Bean Steps Frame

Add olive oil to pan (this is one of the few dishes that we are heavy on the olive oil… a few tbsp).  Heated on medium heat.  Add zucchini (we sliced longways once and cut larger sized chunks) and cook until soft, about 7-10 minutes if larger, 3-5 if you prefer chopped size.

Add drained and rinsed beans (removing some of the salt to add our own), sprinkle some salt to taste (we love pink Himalayan but if you don’t have it, use what you do have).  Add to bowl.

Squeeze at least 1/2 lemon and top with a small bit of lemon infused olive oil or plain if that is what you have.

TiV Zucchini Beans finale Frame

Meatless Monday:  Simple, delicious, inexpensive, healthy and a great protein choice.  Try it!

Opa! Some Cyprus Love: Vegan Keftedes, the Greek Cypriot Meatball Recipe

26 Mar

This favorite Cyprus dish is a common one and once we stopped eating meat in our house, I knew that I would have to Veganize my mother-in-law’s recipe.  If you are watching your cholesterol or have been looking for a meat-less-ball recipe with a LOT of taste, you have found it!

Opa! Greek Cypriot Fried Meatballs

Opa! Greek Cypriot Fried Meatballs

(Υια, κύπριους φίλους μας! Γνωρίζω ότι το χοιρινό & αυγού χρησιμοποιείται για αυτό το πιάτο παραδοσιακά. Είμαι περίεργος, ποιος ξέρει από οποιοδήποτε κρέας εναλλακτική λύση στην Κύπρο; Περιμένω κάθε χρόνο αλλά δεν βρίσκω.)

This dish takes a little bit of prep but the rewards are worth it.  This is a great time to pull out the food processors, if you have one, to lighten the prep work.  More pictures will come soon…

What you need for 5-8 hungry people:

Some of the ingredients for our Vegan Keftedes

Some of the ingredients for our Vegan Keftedes

  • 2 packages (24 oz) of vegan meat crumbles (we prefer Lightlife Smart Ground veggie protein crumbles)
  • 1 – 1 1/2 large grated potatoes
  • 1- 1 1/2 large yellow onion (soft ball size) grated or chopped small in food processor ***but make sure it doesn’t turn to mush***
  • 4 large lemons
  • 3/4 cup finely chopped flat-leaf (Italian) parsley
  • 2 slices of whole grain bread to grate and make bread crumbs (or 1/2- 1 cup of bread crumbs from the container but I recommend the bread, highly)
  • 1-2 egg substitutes  (I just use one, some may want the second just in case)
  • 2 tbsp of cinnamon (you can play with this, we like a bit more)
  • 1 tbsp Greek seasoning (or make your own using a combo of the following: dried oregano, dried thyme, dried basil, dried marjoram, dried minced onion)
  • 1 tbsp sea salt
  • oil for frying (olive or canola oil)

Instructions:

  1. Heat oven to 350 (before frying the meatballs, I prefer to bake them for a little bit so that they don’t fall apart as easily)
  2. Drain grated potatoes and squeeze juice from 2 lemons for flavor and to protect the color from changing to brown due to oxidation
  3. Make egg substitute (this is how we make ours)
  4. Add vegan crumbles, potato (we like to make it so it is 1:1 meat/potato), onion, parsley, bread crumbs (I simply rub the slices in my hands, little chunks the size of chocolate chips are great too), egg substitute, cinnamon, Greek seasoning and salt and mix.  (This is one dish that I use my hands for, get in there ;))
  5. If too wet, add more bread crumbs (from scratch) but it should be moist.  Make oval balls in your palm and place on baking sheet an inch apart.
  6. Heat oil in pan and place meat-less-balls in the oven for 8 minutes, until slightly hardened.  Remove and place in oil and cook until browned to your liking.
  7. Place vegan keftedes on paper towel lined plate to absorb the oil
  8. Serve with lemon slices

Additional Suggestions/Ideas that are favorites in our home…

(Vegan plain yoghurt and a fresh salad with lemon & Greek olive oil for dressing or one of your choice complement this dish.  Also, Tahini mixed with water, lemon and salt (tashi) is awesome to dip in or to line a pita with and make a wrap with the keftedes and some chopped cucumber, tomatoes, parsley and onion.  )

Image

Greek/Cypriot Macaroni with meat… the Veganlicious version!

29 Dec

Greek/Cypriot Macaroni “me kema” (Macaroni with meat… the Veganlicious version!)

Warning!!  Aroma fills the kitchen quickly and attracts family/friends before food is ready!”

One dish that my Cypriot/Greek mother in law taught me is a favorite in our house.  Once I went Vegan and stopped buying/handling/eating meat, I found a better, tastier alternative minus the added cholesterol and so-full-I’m-sick feeling.  This is omnivorous husband and kid approved… a monthly staple in our house.

~Disclaimer:  It should be noted that I am not the best cook in the world, close to it nor claim to be anything other than someone who wants good tasting food that leans on the healthier side.  I welcome your cooking tips and suggestions to make this a better site for all 🙂  With that said… enjoy!  (I know you will… :))

What you need for 4 hungry people:

1lb of Pasta (I personally use Whole Wheat)

1 package Vegan Beef crumbles (Boca or my favorite by Smart Ground)

1-2 tbsp oil (I like olive or grape seed oil)

1/2 cup diced onion (sweet/yellow)

1/2 cup chopped parsley or cilantro (combo of both isn’t bad either)

14oz. can of diced tomatoes (whole tomatoes I like better and then dice myself.  Go crazy… use organic!  Your taste buds will thank you!)

(I’ve been known to add a little tomato paste, tomato sauce or in a pinch, ketchup (GASP!!) at times… with or without it’s still yummy)

(OPTION:  no canned tomatoes?  Use fresh!  4-5 Organic Roma tomatoes and a couple of tbsp of tomato paste works great too!)

cinnamon

1 tbsp Greek seasoning (No Greek seasoning?  Use Italian seasoning.  Have mint?  Go crazy, add a dash ;)

salt to taste

pepper to taste

Vegan Parmigiana is optional but delish!

Directions:

(Cook pasta according to box, save some water when you drain it)

1.  Pour a tbsp or two of your oil into a pan and place your onion, cook until soft.

2.  Add your “beef crumbles” and cook according to instructions.

3.  Add your tomatoes (if using fresh, add some water)

4.  Sprinkle the cinnamon on top (I eye-ball it, sorry…just coat the top like my MIL -completely covering the mixture in a light coat-but I’d say at least a tbsp.  If it gets too thick, just add some water.

5.  Add salt and pepper, mix and put the lid on top for a few minutes for the flavors to come together.

(TiV WARNING:  Aroma fills the kitchen quickly and attracts family/friends before food is ready)

6.  Add the parsley (or pars/cilantro mix) a few minutes before serving.

7.  Add drained pasta to the mix and if too thick and sticking, add some of the water from the pasta.

8.  Serve with a piece of parsley.  Why?  For one, it gives a nice finishing touch and you and I both know that we first feed our appetite with our sight first, then our sense of smell and taste.  Second of all, parsley is a natural and great way to freshen your breath for after the meal and you will be prepared for the hugs and kisses after for making an incredibly quick and tasty meal ;)  Nutritionally, it contains Vitamins A & C, Folic Acid and Iron PLUS contains phytochemicals (phyto=plant) that are linked to fighting cancer cells with antioxidant properties, preventing blood clots and reducing the risk of stroke.

“Try it… it’s Vegan!”

M

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