The vegan adventure is more advanced that the vegetarian one! And it’s even more admirable because people refuse to eat any product coming from animals! Personally, despite my problem with charcuterie, stop using butter and eggs in desserts, it’s the most difficult task ever. But I do make vegan recipes, and I don’t share them to be trendy, I do it just for the pleasure of sharing and thus often revealing their Greek origin :)
Caponata
Caponata is a classic Italian dish that is based on eggplants and that is really good! In this version it has eggplant, celery, onion, garlic, capers, green olives, dried raisins, pine nuts, white wine vinegar and tomato puree! There are a lot of ingredients but the result is so good that it worth the effort! Don’t miss it!
Simple tomato sauce
This simple tomato sauce is made with tomato puree and has a secret ingredient which is oregano! It’s rather delicate and really good and can be used as a sauce with pasta or as a base sauce for pizza :-) Give a try and you will see!
Gaspacho with red pepper
This gaspacho comes from a recipe of the Great French Chef Alain Ducasse and it’s special because the red peppers first are cooked in the oven and then they are added with the other ingredients (tomatoes, cucumber, onion, garlic, basil) into the mix that stays in the refrigerator overnight! At the end, we add a little bit of Xérès vinegar for even more flavor! It’s really very good!
Eggplants « Imam Bayildi »
These eggplants are a Greek traditional dish but here we have its light version! The eggplants at the end are candied and their filling has also candied onions cooked in a tomato sauce! Veggies become candied thanks to the long cooking in the oven! It’s really good and light because they don’t have much olive oil! Give it a try and you will adopt the recipe without a question!
Lentils the Greek way (fakès)
Lentils the Greek way are cooked as a soup or as a dish and they are made with tomato puree, onion and garlic and they have some bay leaf for extra flavor! You serve it with some red wine vinegar or Xérès vinegar and it’s really good! They are different from the lentils as we eat them in France and this recipe has better taste! But the lentils themselves are better in France than those in Greece and they cook faster! Give them a try and let me know!
Risotto with leeks the Greek way (prassorizo)
This is a very flavorful risotto thanks to dill that perfumes the dish in an extraordinary manner! Leaks go very well with onion and dill and the risotto is easy to make and rather quick for this quantity!
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