GREEK VEGAN DISHES

 

                       

 

                                                           ELIOPSOMO

                                                         OLIVE BREAD

4 ½ cups wholewheat flour

2 ½ tsp salt

1 tsp dry yeast

1 tsp sugar

500 ml (2 cups) lukewarm water

1 cup pitted Kalamata olives, chopped

1 tbsp chopped fresh rosemary

1 tsp semolina

 

Mix everything well together in a large bowl.  Cover with a cloth and a small blanket and set aside in a warm space to rise for 8-10 minutes until doubled in bulk. Shape into loaves and bake in an oven preheated to 180 C (350 F) and bake for 50 minutes until puffed and golden brown.

 

                                                      VEGAN RICE DISH

A delightful vegan dish.

 

¼ cup olive oil

2 cups rice

1 cup peeled, chopped onions

½ cup slivered almonds

½ cup raisins

4 cups tasty vegetable stock

Freshly ground black pepper to taste

Grated nutmeg to taste

A pinch of saffron

1 cup chopped parsley

 

Sauté the rice in olive oil and cook, stirring, for 3-4 minutes until starting to brown. Add the onion, almonds, and rosemary and cook stirring for 5 minutes. Add the raisins, saffron and pour in the stock.  Season with black pepper and nutmeg.  Lower the heat and simmer gently for 20 minutes until the rice is tender and dry.  Serve sprinkled with chopped parsley.

 

 

 

                                                       GARLIC BREAD

One bowl, four ingredients, and no kneading!

 

4 ½ cups plain flour

2 ½ tsp coarse salt plus extra for the top of the loaf

1 tsp dry yeast

500 ml (2 cups) lukewarm water

1-2 tbsp mashed roasted garlic

 

Mix the dry ingredients in a large bowl.  Pour in the water, a cupful at a time, mixing well before adding the second cup. Stir in the garlic. Cover with cling film and a small blanket and allow the dough to prove for 8-10 hours or until doubled in bulk. Shape into a single loaf, sprinkle evenly with coarse salt and bake in an oven preheated to 180 C (350 F) FOR 45-50 minutes until golden brown.                 

    

 

                        

                                                  AUBERGINE SALAD

A recipe fora delicious melitzanosalata.

1 kg (2 lb) large aubergines

1 tbsp finely chopped cucumber

2 tbsp peeled, deseeded and finely chopped tomatoes

2 spring onions, trimmed and finely chopped

1 garlic clove, peeled and finely chopped

5 tbsp olive oil

Estragon vinegar to taste

250 ml (1 cup) vegan yogurt

Salt and pepper and Cayenne  pepper to taste

Prick the aubergines all over with a fork and grill directly over a flame or until the skins are chard,  This will give the aubergines a smoky flavour, and then bake them in an oven preheated 190 C (375 F) doe 15-20 minutes. or until tender.

While still hot hold them by the stem and peel off the chard skin frim the bottomto the stem, rinse the aubergines and dry the excess water.

Place theaubergines ina bowl and mash them with a fork.  Add all thr other ingredients and stir well. Season with salt, freshly ground black pepper and  Cayenne pepper to taste.      

                                                   CHICKPEA PATTIES

Chickpea patties are prepared on many Greek islands. Here is our favourite recipe.

1/2 kg (1 lb) chickpeas,  skinned

2 medium-sized onions,peeled, chopped  and sauteed in water and olive oil until soft

2 medium-sized tomatoes skinned, deseeded and finely chopped

2 tbsp parsley, finely chopped

1 tbsp mint, finely chopped

Salt and fresly ground black pepper and Cayenne pepper to taste

Grated nutmeg

Plain flour

Olive oil for frying 

Soak the chickpeas overnight. The next day, boil, drain and dry them. Then blend all the ingredirents together. taste  and season accordingly, if necessary.  Coverand refrigetate.

One hour before serving, shape small balls, the size of a walnut, flatten into patties and dust with flour. Fry in olive oil for 2 minutes on each side.    

                              TOMATOES AND PEPPERS STUFFED WITH RICE  

A traditional summer dish

6 large, ripe but firm tomatoes

4 multicoloured peppers

Salt, pepper and sugar to taste

250 ml (1cup) olive oil

Stuffing:

2 large onions, peeled and grated

2 garlic cloves, peeled and mashed

500 g (1 lb) aubergines, peeled and cubed

150 g (12 tbsp) or more short grain rice

4 tbsp parsley, finely chopped

2 tnsp mint, finely chopped

2 tbsp currants

2 tbsp pine nuts,  slightly roasted

The flesh of 3 tomatoes, finely chopped

Sugar to taste

3 medium-sized potatoes,  peeled and cut into eighths 

Salt and freshly ground black pepper       

Cut a slice from the top of each tomato, remove the flesh and sprinkle with a little salt and overturn to drain, reserve the slices. Chop half the tomato flesh, blend the remaining into a pulp and set aside. 

Cut a slice from the top of each pepper and reserve.  Discard the seeds and hard parts of each pepper and sprinkle with a little salt.

For the stuffing, saute the onions and garlic in 3 tbsp of olive  oil until soft.  Add the rice, pine nuts, currants, chopped tomatoes and herbs.  Season with salt, pepper and sugar and simmer gently fr 5-7 minutes.  Taste forseasoning and correct, if necessary.  Sprinkle the inside of each tomato cup with salt and sugar to taste.  

Stuff the tomatoes and peppers with the above mentiond stuffing, cover with the rserved lids and arrange them in a abaking dish thst holdsthem snugly.  Also season the potatoes with salt snd pepper and tuck them between the stuffed vegetables.

Drizzle with olive oil and bake in a moderate oven, preheated to 190 C (375 F) for about an hour, adding hot water, if necessary.   Serve at room temperature