A perfect vegan coconut whipped cream to use with your vegan desserts, made with three ingredients: coconut cream, icing sugar and vanilla.
Imam Bayildi is a stewed eggplant dish of Politiki Kouzina (the Greek community of Constantinople), brought to Greece by the Greek refugees, after the systematic massacre and deportation of the Greeks of Asia Minor, after 1922.
Halvas – Χαλβάς (plural Halvades) is one of our favourite Lenten desserts, which is made on the stove top with olive oil and semolina and then drenched in syrup.
These baked Greek pita chips make a lovely accompaniment to any dip or spread or served with a topping instead of making bruschetta, even with jam and graviera cheese, they are amazing!
Eliopsomo is a quite unique vegan savoury cake made with black olives, tahini, herbs, spices and orange juice, which makes it very healthy.
These vegan chickpea burgers are packed with spices and herbs, very healthy and seriously satisfying !
Tahinopsomo is a beautiful star shaped bread filled with tahini and honey based on the Cypriot recipe for Tahinopita. However, this is much easier to make by just following the simple technique I used. We can bake it in round baking tin in order to make it look more like bread but if it is…
Chickpeas are one of my favourite legumes which I cook quite often in many variations. This time I combined them with spinach, which makes a delicious and healthy vegan dish, perfect during the period Lent. If you do not have the aromatic herbs I have used you can leave them out or substitute with some parsley. Stewed…
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.