These vegan Pommes Lyonnaise is a twist to the French recipe, which I recently made for Kathara Deftera (Clean Monday).
If you are carving a pumpkin for Halloween, here are a few idea what to do with your Pumpkin meat after carving it.
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 …
Fassolakia yahni is a traditional Greek vegan and gluten free dish with green beans and potatoes in tomato sauce, which is easy, tasty, cheap and healthy.
This delicious mushroom pie is made with homemade kourou phyllo (shortcrust pastry), mushrooms, leeks milk, eggs and feta.
Mpamies (okra with sun-dried tomatoes) is a light and healthy low carb dish which is full of nutrients and other healthy properties.
Agginaropita is a delicious Greek pie made with artichokes and leeks. It is is great for lunch with a salad and leftovers can be eaten for breakfast or brunch.
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. When they ripen the seeds are dried become the well known black eyed peas.
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.