Vegan

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 very moist, delicious and healthy Vegan Carrot and Banana Cake with flax-seed and spices, sandwiched and topped with Coconut cream frosting and Bergamot fruit preserve.

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

A traditional Greek Quince Jam or Jelly (Marmelada Kydoni),  using arbaroriza (fragrant geraniums) to flavour it.

Throughout history, almonds have been enjoyed not only for their delicate flavor, versatility and great crunch, but also their legendary nutritional properties.

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 whatsover. 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 whatsover is consumed.

Bergamot marmalade is the best of all citrus marmalades.  It is precious as it has the most aromatic flavour that you can ever imagine.  In this recipe it is made with the leftover fruit mixed with some bergamot peel.

Making your own Gourmet Sea Salt is very easy and it’s a great way to use the abundance of herbs growing in your garden.