Spanish rice: vegan
economics class in high school and it has continued to be a favorite since. I do vary ingredients and I have to admit the original recipe was made with ground beef instead of beans.
Puff pancake: vegetarian
I had extra zucchini this week and was tired of my other methods to cook it, so i thought, why not make what is traditionally eggplant, using zucchini? And it worked.
Zucchini caponata: vegan
I had extra zucchini this week and was tired of my other methods to cook it, so i thought, why not make what is traditionally eggplant, using zucchini? And it worked.
Easy tomato soup: vegetarian
The addition of the buttery roux gives the soup a rich texture. But I think you can also add a bit of creme fraiche instead.
Fennel, beans, and greens soup: vegan
This is a variation on a recipe from the NY Times. I cut back on the oil and garlic. It has a nice mild flavor and is very satisfying. We used mozzarella as suggested but added it to each bowl, about an ounce, then sprinkled with parmesan cheese too.
Pesto lasagne: vegetarian
was just good. The pine nuts from the pesto overpowered the delicacy of the sauce, and the combination just did not work for me.
Pesto: vegetarian or vegan
This is my favorite combination for pesto. The avocado takes place of the heavy oils usually in pesto. I don’t measure my basil and parsley, pretty much an even amount of both, at least a cup full of each. But if I have less, it’s also ok.
Joe Froggers (dark molasses cookies): vegetarian
These cookies are delicious, they have a burnt caramel flavor from the molasses. And they have a unique history
Summer squash bake: vegan
This could be made by just grilling the squash, pepper and onion and cooking the potatoes then mixing all together. It’s a nice combination of flavors, no matter how you cook them. You can also double the recipe to serve more people.
Cauliflower steak: vegetarian
This was fun to make, but really it’s much easier to just cut up the cauliflower into florets and pour the dressing over it, mix and roast. Steaks seem to be a fad right now, but does not do anything to add to the flavor or the presentation. We served these with a side of spaghetti with sauce.
Sweet potato and peanut soup: vegan
This dish can be made with any other vegetables than kale, spinach, mixed greens, etc. We had left over arugula, a zucchini, and some salsa from chipotle, I threw that all in the mix as well. We topped each serving with a tbsp of peanuts. It has just enough heat and is very flavorful.
Banana and bean dip: vegan
I used to eat this dip with real sausage meat and was hesitant to try it with veggie meat. This actually came out really good. I used Rao’s arrabbiata sauce, which has a bit of heat, so if you like it spicier, add pepper flakes, or hot sauce.
Irish soda bread: vegetarian
I have made many versions of soda bread before, but this one is the best. It’s moist on the inside and crusty on the outside and I love the raisins and caraway seeds in it.
Garam Masala with chickpeas and spinach: vegan
This is the first time I made anything with garam masala spice mix. It was very fragrant and tasted delicious.
Orzo with lemon and peas: vegan
Well, this was an experiment and I would do it a bit differently next time. I think that the flavors are very good together, but it needed some sauce or liquid to make it more palatable.
Sweet potato medley: vegetarian
This is a hardy meal with lots of flavor. Baking the sweet potatoes makes the sweetness come through, but in a pinch you can microwave them.
Trahana soup: vegetarian
I have never had trahana before, so I did not know how to cook it, so I read some recipes online and decided to go with something simple. Also there are two kinds of trahana, one made with milk (sweet), one made with yogurt (sour). I have the sweet kind. It’s an ancient pasta from Greece made to preserve milk and yogurt.
Farina cookies (Greek halva): vegetarian
So simple to make. The “cookies” are a traditional favorite in our family, everyone loves them. Instead of making cookies you can just scoop some into a bowl and eat it hot, it’s really just breakfast cereal. The Greeks call this halva, not to be confused with the sweet sesame type you can buy in stores.
Pumpkin mushroom risotto: vegetarian
This risotto is a great fall recipe and it is delicious. The sage adds to the flavor of the season without overpowering the delicacy of the rice.
Butternut squash and bean stew: vegan
This is a hearty meal for a cool winter evening. It makes a lot of food and is fine served plain.
Broccoli curry: vegan
The first time I made this I did not put as many spices in it, only red curry paste. Afterwards I added the other spices and it made all the difference. I also use Rao’s Arribiatta for the tomato sauce.
Koulourakia Greek Easter cookies: vegetarian
These cookies are a real family favorite. They are dry and hard and perfect for dunking in a cup of tea.
Chick pea and cucumber salad with tortilla: vegetarian or vegan
You can serve this as a salad or wrap it in the tortilla. I left the garbanzo beans whole, you could also mash them for a different texture.
Pineapple Slaw: vegetarian or vegan
We have been making this slaw for years without really measuring the nuts and mayo. This recipe has a good balance of flavors without being overly high in calories.
Crepes: vegetarian
One of my favorite times in my life was visiting Paris with Jacob and buying crepes from a vendor and eating them as we walked on the street. They were folded as illustrated here so the jam or filling would not spill out as you ate them.
Mac and “cheese” (queso sauce): vegan
This is a very tasty substitute for mac and cheese lovers but does not have the creamy fat consistency of cheese. It does have a lot of flavor though. We ate this with grilled zucchini on the side and it was a nice combination of textures.
Gnocchi with mushrooms and spinach: vegan
The lemon juice and tahini makes a tart contrast to the smokiness of the mushrooms and spinach and tastes delicious.
Potato – tomato salad: vegan
My mom always made “greek” potato salad with hot potatoes. This dish is similar in that the hot potato brings out the flavors of the dressing.
Tourlou-tourlou (ratatouille): vegan
Traditionally in my family we called this dish tourlou-tourlou.
Sweet potato/mushroom/miso soup: vegan
This dish is way more delicious than we thought it would be. We actually went back for seconds (especially since it was pretty low-cal).
Pad Thai with tofu: vegetarian
I don’t know if this compares with the pad thai we get at our local Thai restaurant, but it’s pretty good. I think that they put some fish sauce in their pad thai.
Greek pasta: vegan
This dish is traditional in greek cooking without the cabbage and with ground beef, and butter instead of oil. It is a family favorite that we converted to vegan
Broccoli and walnuts: vegan
I combined parts of different recipes and experimented with what to add to this dish. Peanuts would make a nice alternative to the walnuts, and sesame seeds would also add a nice flavor.
Cauliflower soup: vegan
Top off this dish with a tbsp of parmesan cheese. Use a rounded pasta like shells or orecchiette. We used conchiglie this time.
Beet burgers: vegetarian
These came out soft and very tasty. I like the outside a bit “burnt” so i cooked them a little longer. You can add nuts in the food processor if you want some extra protein and body.
Red curry: vegan
You can basically use any green vegetables in place of the kale mix, fresh or frozen. We had some left over pasta that we added after. I also think that half an avocado would be really good to add.
Red lentils with butternut squash soup: vegan
We love lentil soup and this is a nice fall variety with the butternut squash. Serve it with a teaspoon of vinegar and add salt as needed.
Mushroom vegetable miso soup with tofu: vegetarian
This soup is best served with soba noodles which adds 114 calories per cup of noodles. You can also serve with rice or rice noodles. Jacob likes it with a potato added.
Peanut butter cookies: vegetarian
I like my cookies a bit burnt so I leave them just a bit longer. They are so tasty when the are still warm. Depending on how generous you are with your cookie size, this can make about 15 to 25 cookies.
Grilled corn/peach and tomato/bean salad: vegan
Grilling the vegetables and fruit gives a great caramelized flavor to the salad. We enjoyed it when it was first made, but the second day it was even better as the flavors blended and the dressing absorbed into the fruit and vegetables.
Peanut butternut squash soup: vegan
Fresh ginger adds a nice heat to this soup. If you like it spicier, add red pepper flakes after you serve it. The potato adds a nice smoothness to the texture.
Baba Ghanoush: vegan
This is an easy no oil recipe that we find delicious. It’s great served with pita bread, rice or a baked potato.
Chocolate hummus: vegetarian
Yummy. This is a tasty dessert and will satisfy your sweet tooth for sure. You can make it vegan by using almond or coconut milk.
String bean and apple sauté: vegan/vegetarian
The combination of the honey, lemon and apple give this dish a lot of flavor. Frozen string beans can be used as a substitute, but you would need to cook it long enough so the moisture evaporates and then the string beans can brown.
Lentil broccoli slaw: vegan
We really love the dressing for this salad, with the mint and parsley flavors. I had a little tomato left over from the day before and added that. You can substitute toasted pin nuts or almonds for the cashews.
Portobello mushroom sandwich: vegan
We used ciabata rolls for this recipe which are high in calories. You can use any kind of roll or hamburger bun.
Soba noodle salad: vegan
This meal is quick and easy. I got this recipe from Forks over Knives Summer 2020. I think the dressing needed some garlic, I might add that next time. Also top with sesame seeds for some crunch, one tbsp is 30 calories.
Lentil soup: vegan
This soup is a family hand-me-down from my greek ancestors. It is hearty and gratifying. After you put the soup in a bowl add 1 tsp of olive oil and 1 tsp of vinegar, adding 40 more calories. Traditionally served with feta cheese and olives to make it authentically greek, it is so versatile that sometimes we add peanuts to the soup, sometimes we add salsa.
Mini bell pepper salad: vegan
That just seemed like too much work, and decided to just cut up everything. It is a very healthful salad and it is tasty, but i felt the peppers were too chewy. When I do this again I will sauté the peppers in a tbsp of olive oil (that will add 60 calories to each serving).
Chinese style string beans: vegan
This dish really has an authentic chinese restaurant flavor. If you can’t get fresh beans, frozen works well, you just have to cook them a bit longer as the water needs to evaporate before they can begin to brown.
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