Nistisima (Lenten)

Avocado spread is a popular condiment made from mashed or pureed avocados. It is used as a spread for sandwiches, toast, crackers, or used as a dip for vegetables or chips.

A vegan Greek aromatic herbed spinach risotto based on the Greek spanakoryzo recipe but made with the method of making risotti.

Chestnut preserve called Glyko Kastano in Greek is a wonderful winter treat and a perfect gift during Christmas.

Tsai tou vounou is a Greek aromatic herbal tea whose medicinal properties have been known since antiquity. It can be served hot or cold.

A perfect vegan coconut whipped cream to use with your vegan desserts, made with three ingredients: coconut cream, icing sugar and vanilla.

Quince Jam or Jelly (in Greek called Marmelada Kydoni pr. kee-DHO-knee) is a traditional Greek Fall jam, using arbaroriza (fragrant geraniums) to flavour it.

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.

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 carrots and onion.  The pasta is cooked in the leftover fluid, which absorbs all the flavour and adds body to the dish, making it a healthy and filling dish.

Aladoti Eliopita (pr. Ah-LAH-doh-tee Eh-LIOH-pee-tah), is an olive bread made without any oil or any other fat whatsoever. This yummy eliopita uses tahini as its source for fat, which makes a delicious and healthy bread for breakfast, brunch or as a snack during the strict Orthodox fasting period, when there are days that no oil whatsoever is consumed.

Vlita pr. VLEE-ta (in Greek βλίτα or βλήτα) is one of the varieties of “horta” or greens, which both leaves and tender shoots, are boiled and served as a salad, well known in Greek cuisine for its high nutritional value.