Mint Pesto is a twist to the classic Italian sauce which is made with basil, olive oil, garlic, pine nuts and parmesan. There are many kinds of pestos using different herbs, cheeses and nuts but my favourite is the one I have made with mint and of course almonds and halloumi which are used in Cyprus to suit the tastes and flavours of my country.
This vegan moussakas (nistisimos) is as delicious as the real one. It is layered with eggplants, potatoes and zucchini, with a vegan vegetable filling and a delicious vegan faux bechamel sauce.
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.
Nistisimi Béchamel is a vegan substitute which can be used on top of Greek dishes such as pastitsio, moussakas, papoutsakia etc to make them vegan.
Hummus or hoummous is a Middle Eastern dip made from mashed chickpeas and blended with tahini, garlic, lemon juice, spices and olive oil.
Vazania, as they are called in the Cypriot dialect, (in Greece they are called melitzanes), is a simple dish made withe fried eggplants and potatoes, which are cooked, together in a tomato sauce to make them “giahni” (stewed). This vegan dish, uses only a few ingredients, so it’s not only frugal but also very delicious.
Looking for a refreshing and vibrant dish to enjoy during the summer months? Look no further than this delightful Summer Pasta Salad with Chicken and Mint Pesto.
Kypriaki Tyropita is a delicious Cypriot savoury cake which is made with halloumi, oil, eggs, milk and lots of mint in it.
Μint is a herbaceous rhizomatous perennial plant native to all temperate climates. Spearmint leaves can be used fresh, dried, or frozen. They can also be preserved in salt, sugar, sugar syrup, alcohol, or oil.