Thank you all for your participation to the first Creative Concoctions Round-up and for the incredibly creative recipes sent in from foodies all over the world.
To recap on what I have mentioned yesterday, first of all we have a new logo for the event which you can proudly display on your post for your Creative Concoctions and secondly for the reasons explained in yesterday’s post there will also be a giveaway.
For this fortnight I’m delighted to announce that the event will have a theme:
VEGAN RECIPES / OR NISTISIMES (LENTEN RECIPES)
Vegan Recipes: No meat, eggs, dairy products and all other animal derived products are allowed.
Nistisimes (Lenten Recipes):
Orthodox Lent is a time of fasting, which is almost vegan, which means abstaining from foods that contain animals with red blood (meats, poultry, game) and products from animals with red blood (milk, cheese, eggs, etc.) as well as fish and seafood with backbones.
The only difference to vegans is that mollusks like squid, octopus, shrimps, mussels etc., are allowed as well as fish roe, honey and gelatin, so entries with these products will be allowed.
Here are the rules:
1. Post a recipe of a creative dish you have created. It can be strictly vegan but the Lenten Recipes are also acceptable. Tell us if you have created the recipe or what changes you have made to make it your own.
2. Please e-mail your entries at ivyliac AT gmail DOT com. Posts must contain the phrase Creative Concoctions and must include a link to Kopiaste.. to Greek Hospitality. Feel free to use the new logo if you like.
3. In your email please include Creative Concoctions # 2 in the subject as well as the following information, which copy paste and fill the details:
My Blog Name/URL:
My Post URL:
Attach a photo (500 px wide).
(If you don’t know how to do this please send me a big picture and I will resize it for you).
4. For those not having a food related blog but would like to participate you may e-mail the recipe to me with the name of the dish, a photo, your name and location and provided you comply with the rules, the recipe will be hosted here on my blog as a guest post on your behalf.
5. Only recipes in English are acceptable, so if you have a blog in an other language, the recipe must be translated into English.
6. Please send your entries from 1 – 14 April and the round-up will be posted on the 15th April.
7. There are no other restrictions and you are free to link to other events as well.
I look forward to reading everyone’s entries, so join the fun with your yummy concoctions 🙂
During the Greek Orthodox Fasting period, meat and animal products (cheese, milk, butter, eggs, lard), fish (meaning fish with backbones), olive oil and wine (all alcoholic drinks) are not consumed during the weekdays of Great Lent. Octopus and shell-fish are allowed, as is vegetable margarine, shortening, and vegetable oils, gelatin, olives, as well as honey are allowed.
Ampelofassoula are the fresh green green beans (Vigna unguiculata) also known as cow peas, also called louvi in Cyprus. These beans are eaten before they mature,usually boiled and eaten as a salad with olive oil and lemon juice.
Hoummous soup is made with the same ingredients as for hoummous dip. More hot broth is added until it reaches the consistency of a soup and is served with croutons. The cooked chickpeas can be freezed, so when making this soup, I usually boil more in order to make the dip whenever I like.
Revithia giahni sti gastra is a vegan dish with stewed chickpeas, traditionally cooked in a clay pot and baked in a wood burning oven. However, not all of us have wood burning ovens or clay pots but we can still cook it in a Dutch oven or any casserole dish in our home oven. If you don't have any of the above, use a baking tin which cover with an aluminium tent.
Koukia, Fava beans (Vicia faba), in Greek koukia (plural of word kouki), pr. kou-KHIA, is an easy, vegan Greek dish paired with lemon, dill, fennel and parsley, which adds lots of flavour to this healthy dish.
Vazania, is the name of eggplants in the Cypriot dialect, (in Greece they are called melitzanes), which are fried together with potatoes and stewed, to make them giahni, which is a delicious vegan and frugal dish.
Kounoupidi me Patates Kapamas (pr. kou-nou-PEE-dee MEH Pah-TAH-tess Kah-pah-MASS) is a simple vegan Greek Stew with potatoes. You can also make the dish without the potatoes and serve it as a side dish.
This Brown Lentils with Carrots, Orzo and caramelized onions dish has been one of my family's favourite Cypriot dishes for years.
The addition of carrots and serving them with caramelized onions on top, add a lovely sweetness to the dish and an intense depth of flavour.
Brown Lentils with Smoked Eggplant and Pasta is inspired from my Cypriot dish called Fakhes Moudjentra. It is a light dish with a lot of flavour from the smoked eggplant as well as sweetness from the onion and carrot. The pasta is cooked in the leftover fluid, which absorbs all the flavour and adds body to the dish, making it a healthy, nutritional and filling dish.
Pastitsio nistisimo (pr. Pah-STEE-tsio Knee-STEE-see-moh) is a vegan pasta casserole dish made with tubular pasta, vegetable filling and topped with a vegan faux béchamel sauce. The same dish can be made vegetarian using the same filling but adding a real bechamel sauce on top.
Gemista (pronounced as ye-mi-STA), are Greek stuffed tomatoes and peppers filled with rice and herbs, baked in a tomato sauce. Between the gaps of the vegetables we add potatoes which absorb all the wonderful flavours of the vegetables. As potatoes need more time to bake, we must cut them into thin wedges about twice the size of potato chips.
In Greek, htapodi is octopus and makaronaki kofto is a small pasta, like ditali. It is cooked in a tomato sauce and then in the sauce we cook the pasta. It is a Lenten recipe, so during Lent no cheese is added on top.
One of my favorite dishes in the whole world is Greek style octopus salad, or “htapodi salata”, which combined with boiled potatoes, green onion, parsley and extra virgin olive oil is fabulous served as a side or main dish.