Vegan Greek Feast Cookbook

FATTOUSH SALAD WITH TANGY
CITRUS DRESSING AND
LOQUATS
FattoushsaladissogoodthatifyoueverorderitataLebaneserestaurant,you’ll
likelygobackjustforit(disregardingthehummusorevenfalafel).Crunchy,
crispyandtart,itssecretliesinsumac,atartdriedberrythatisgroundupand
usedasaspicepopularintheMiddleEast.Anddon’tworry–it’sacompletely
differentplanttopoisonsumac,therash-causingplantinyourgarden.
Thisrecipeisariffonfattoush,neithertraditionalwiththeadditionofloquats(a
fruitalsoknownasJapaneseplums),norinitsinclusioninaGreekfeast.
AlthoughfattoushisnotGreek,duetothegeographicalproximityofGreeceand
theMiddleEast,theflavoursaresimilarandpairwelltogether.
Ingredients
Can'tgetloquatswhereyouare?Don'tworry,it'sjustasgoodwithout!
1. Salad:
o
o
1durumtortillaorpitabread,torn(forcrispytopping)
Handfulcherrytomatoes,halved
2
½cucumber,peeledandchopped
Afewhandfuls(approx150g/5oz)yourfavouritesaladleavesor
mix
o 3tbspchoppedparsley
o 3tbspchoppedmint
o 3radishes,slicedthin
o 3-4loquats,peeledanddiced(optional)
2. DressingIngredients:
o 1teaspoongroundsumac,soakedin2teaspoonswarmwaterfor
15minutes
o 1tablespoonfreshlemonjuice
o 1/2tablespoonpomegranatemolasses
o 1/2teaspoonwhitewinevinegar
o 2tablespoonextra-virginoliveoil
o Pinchgarlicpowder
o Pinchofsalt
o
o
Instructions
1. Mixallthedressingingredientstogether,includingthewaterthesumac
wassoakedin.
2. Tomakecrispytopping,tearonetortilla(orpita)intosmallpiecesand
bakeonaparchment-linedbakingtrayat200C(390F)foraround3-4
minutesuntilbrownedandcrispy.
3. Mixsaladingredientstogether(exceptbread)withdressing,thengarnish
withcrispytoppingbitsandloquats.
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Vegan tzatziki
Whathappenswhenyoumixyoghurtwithabunchofherbs,lemonand
cucumber?Itbecomesadeliciousdiporsaucethatwouldmakeanychopped
vegetabletasteamazing(oranydish,really)!
Ingredients
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½cupveganyoghurt
½cucumber,peeledandgrated,watersqueezedout
¼teaspoongarlicpowder
1tablespoonfresh-squeezedlemonjuice
1tablespoonchoppedmint
1tablespoonchoppeddill
½teaspoonlemonzest
Instructions
1. (Optional)Forathicker,Greek-styleyoghurt,putyouryoghurtina
cheeseclothandhangoverthesinkforafewhourstoletexcesswater
drainout.
2. Peelthecucumber,grateitandsqueezeexcesswateroutoverthe
sink.Addtheotheringredientsandmixeverythingtogether.
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Greek salad with
homemade vegan feta
ThisisthesaladIWISHI’deateninGreece.IenjoyedalotofGreeksalads(a
LOT!Likepracticallyeverymeal)minusthefetabutthisversionwithhomemade
veganfetaisspecial.
Salad
Ingredients
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½cuppeeledchoppedcucumber
½cuppeeledchoppedtomato
½recipeveganfeta(recipebelow)
2teaspoonsredwinevinegar
4teaspoonsoliveoil
½teaspoondriedoregano
Instructions
1. Mixallingredientstogetherinabowl.
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Feta
Ingredients
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200gfirmorextra-firmtofu(NOTsilken),crumbledroughlytofeta-size
chunks
1tablespoonwhitemiso
1tablespoonwhitewinevinegar
1tablespoonlemonjuice
pinchofsalt
1-2teaspoondriedItalianherbblend
3tablespoonnutritionalyeast
1teaspoontahini
2tablespoonwater
Instructions
1. Roughlycrumbletofuintoabowl.
2. Inaseparatebowl,mixthemiso,vinegar,lemonjuice,salt,Italianherb
blend,nutritionalyeast,tahiniandwateruntilthoroughly
combined.Pourthismixtureonthetofuandmixthoroughly.
3. Refrigerate.Thisisbestservedafterithasmarinatedovernight,asthe
flavourswillhavemeldedbetter.
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Courgette (zucchini) and
feta fritters
(Kolokithokeftedes)
Theseunpronounceablefritters,kolokithokeftedes,areamashofgrated
courgette(zucchini)andfeta(we’llbeusingourhomemadeveganfetaforthis),
bakedtoacrisp.
Traditionally,they’refriedbutIdidaside-by-sidetestofbakedvs.friedonesand
theyactuallytastedexactlythesame.Theyalsousuallycontainbreadcrumbsto
bindthemtogether,alongwithegg,butI’vereplacedbothofthosewithchickpea
flourandflaxseed,respectively.
Courgette (Zucchini) and Feta
Fritters
Makesaround6fritters,enoughasastarterfor2-3people
Ingredients
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1courgette(zucchini),peeled,gratedanddrained
½onion,gratedanddrained
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1/2recipeveganfeta(recipeonp.6)
2tablespoonsmint
2tablespoonsdill
2tablespoonsparsley
¼cupchickpeaflour(orbreadcrumbs)
¼tspkalanamak/blacksalt(optional,foreggyflavour)
1flaxegg(1tbspgroundflaxmixedwith2.5tbspwater)
½tspbakingpowder
Salt&pepper
Tzatzikisauce,toserve(p.4)
Instructions
1. Preheattheovento200C(390F).
2. Peelthecourgetteandthengrateit.Squeezeoutexcesswater(there'sa
lot!)fromthegratedcourgettebypressingitwithyourhandsoverthe
sink.
3. Gratetheonionandsqueezetheexcesswateroutoverthesink.
4. Inalargemixingbowl,mixthegratedcourgette,gratedonionandother
ingredients.
5. Lineabakingtraywithparchmentpaper.Formsmallgolfball-sized
pattieswiththemixtureandplaceonthetray.Smushdown.
6. Drizzleabitofoliveoiloverthepatties(optional,butmakesthem
crispier)andbakefor10minutes.Flipthemoverandbakeforanother
10minutes,oruntilbrownedoneachside.
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Greek spinach & feta pie
(spanakopita)
Now,thisisn'tanyoldveganspanakopita.
Idon'tdosimple.
Thisrecipecutsnocorners.
Alotofspanakopitarecipescallforbothfetaandricottacheese.
So,we'regoingtobemakingBOTHveganfetaandricottafromscratch,then
mixingthemupwithspinach,layeringwithphylloandbaking!
Greek Spinach & Feta Pie
(Spanakopita)
Ingredients
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8-10sheetsofphyllopastry(manystoreboughtversionsarevegan,but
checktheingredientstomakesure)
750g(approx.1.5lbs)offreshspinach
1onion,peeledanddiced
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1cloveofgarlic,peeledandminced
2-3tbspfreshdill,chopped
1-2tbspfreshmint,chopped
8greenonions,greenpartsonly,chopped
Pinchofnutmeg
Freshlygroundsaltandpepper
1recipeveganfeta(recipeonp.6)
1recipeveganricotta(seebelow)
Oliveoil
Instructions
1. Preheatovento180C/350F.Lightlygreasea9X12inchbakingpanwith
oliveoil.Beginbylayeringonephyllosheet,thenbrushingwitholiveoil
(useapastrybrushifyouhaveone).Layeranotherphyllosheetontopof
thatone,andcoatitwitholiveoil.Continueuntilyouhaveuseduphalf
yourpastrysheets.Placetheseintheovenfor10-15minutesto‘prebake’thebottomlayerofcrustandpreventitfromgoingsoggy.
2. Inthemeantime,heatasmallamountofoliveoilinafryingpanandsaute
theonionsuntiltranslucent,thenaddthegarlic,dill,mintandgreen
onionsandsauteuntilfragrant,2-3minutes.Addapinchofnutmegand
somefreshlygroundsaltandpepperandsauteforanotherminute,then
removefromtheheat.
3. Steamorsautethespinachuntilcooked,thenallowtocoolandsqueeze
outanyexcesswater.
4. Inalargemixingbowl,mixthespinach,theonion/garlic/herbmixture,
thericottaandthefetauntilwellcombined.Scoopthisontotheprebakedlayersofphyllodoughandspreadoutevenly.Putalayerofphyllo
doughontopofthis,brushwithoil,addanotherlayerandcontinue
(brushingalllayerswithoil)untilyou’veusedallthephyllodough.Brush
thefinallayerwitholiveoilandcutintosquares,cuttingthroughthetop
layersofphylloandspinachmixturebutnotcuttingthroughthebottom
layersofphyllodough(leavethoseintact!).
5. Bakefor15minutesorso,untiltheedgesand/orthetopofthecrusthave
turnedgoldenbrown.
6. Removefromtheovenandallowtocooltoroomtemperatureoruntiljust
slightlywarm.Cutintosquares,thistimecuttingthroughthebottom
layersofdough.
Ricotta
Ingredients
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200gdrainedandpressedfirmtofu
1/4cupcashews
1tsplemonjuice
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1tspoliveoil
1garlicclove,chopped
Pinchofsalt
2tbspnutritionalyeastflakes
Instructions
1. Inaspicegrinder,grindcashewsuntilfine.
2. Inafoodprocessor,blendgroundcashews,tofu,lemonjuice,oliveoil,
garlic,saltandnutritionalyeastuntilitformsathickpaste.
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Didyoufindthisminicookbookhelpful?Pleaseshareitwithyourfriends!(Or
yourdadbeforeyournextvisithomeifyou’rehopinghe’llmakeyousomedishes
fromit!;))
who wrote this?
CaitlinGaler-Untiistheveganfoodand
travelwriterbehindtheveganword.com.
SheisoriginallyfromtheU.S.and
currentlylivinginBarcelona,Spain(after
a7-yearstintinLondon).She'straveled
to30countries(andcounting)andblogs
abouttheveganfoodshefindsand
makesaroundtheworld
attheveganword.com,whichhasbeen
featuredonTheNewYorkTimesand
Yahoo!.TheEssentialVeganTravelGuide,aguidetofindingveganfood
anywhereintheworld,waspublishedinDecember2015,andisherfirstbook.
Makesureyou’resubscribedtoTheVeganWordbygoingtotheveganword.com
andsigningupforemailupdatessoyoualwaysgetthelatestrecipes!
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