I was drawn to this recipe after watching My Greek Odyssey It didn’t sound like something that would work and then I saw Peter Maneas, the presenter demolish a bowl of this with gusto! This dish has its roots in ancient Greece and was a breakfast dish (they certainly knew how to eat well in ancient times), some Greek islands serve it as a dessert also. Named after St. Barbara (Varvara) this dish is traditionally prepared the night before the saints day along with a prayer for the health of children. Although it takes a little bit of prep I have found a quick way to cook it and you WILL thank me for this recipe – a big batch made on the weekend will last you a few days. Please use organic barley, not pearl barley. I now make this every week and my husband calls it ‘miracle food’ as it aids digestion, fills you up (for hours) and is very healthy!Continue reading “Ancient Breakfast Varvara”
I was fortunate enough to spend a few hours cooking with an Ethiopian chef a while back, making this dish as well as a few others. The tip I took away from that day was to cook the onions and garlic until they almost become a puree (this does mean you have to keep stirring!) but the result is delicious. You can spice up this dish as much as you want – I prefer a gentle warm sensation! Split peas are so overlooked nowadays – they are a great source of plant-based protein , folate, iron and potassium, while being low in fat and high in fiber – and best of all they are cheap! Great for diabetics.
I would advise soaking over-night – just to make sure they are gentle on the tummy, if you catch my drift 🙂
I had the great pleasure recently of returning to a face to face Made in Hackney community cooking class. Although some restrictions are still in place – it was really great to meet new people (from a distance) and cook up a storm! There is something very therapeutic about cooking with others and making something great out of a few ingredients and then seeing and eating the fruits of your labour 🙂 I took my efforts home and me and my husband tucked into this excellent lentil loaf, roasted veggies and vegan onion gravy. The lentil loaf was made in a small loaf tin but you can double the ingredients and make in a normal tin. This is a great Sunday lunch dish and is really easy to whip up 🙂 you can of course chop any veg you like really small and add into the mix!Continue reading “Lentil and Mushroom Loaf”
I love empanadas and the smokey, sweet tomato sauce that I used to have with tuna empanadas. These plant-based versions are just as tasty and very easy to make. I have now found ready made wholemeal shortcrut pastry (Thank you Tesco!) its light and crumbly and these little treats are great for a mid-morning snack. I bought a nifty little empanada maker from the internet which is amazing (come in three different sizes) and ensure your empanadas don’t come undone during baking. If you are having a gathering – these are very moorish and will disappear quickly!
Continue reading “Smokey Plant-Based Empanadas”
This was a dish I loved when I was a meat eater (many years ago) And finally a version with no dairy and no meat! You never need to be in a flap again when your non-meat eating friends come for lunch 🙂 The pasta used in this dish is readily available in most supermarkets now and the dish is very easy to make. A friend of mine in Rhodes used to make a vegetarian version of this which was amazing also. This recipe comes from one of my favourite Greek Chefs – Akis Petrezikis – who seems to be Greece’s answer to Jamile Oliver!
Continue reading “Plant Based Pastitsio”
This is a completly vegan version of a Greek favourite (I also have a recipe on this site for individual spinach and feta pies) and one to bring out for the festive season. The leeks give this pie a lovely sweet taste and it is very easy to put together – making you look like a masterchef! The pie is equally good hot or cold and has my favourite combo of dill and mint. It is also good as a snack with a cup of coffee mid-morning 🙂
Continue reading “Spinach and Leek Phyllo Pie”
This is a weekday or weekend meal – its really cheap, very easy and soothing. If money is tight at the moment – then this recipe should fit the bill. I made this as I had a cauliflower sitting in my fridge that was in danger of going bad – so the whole thing was ready really quickly and tasted even better the next day!
Continue reading “Creamy Cauliflower Curry”
I think I might start to look like a mushroom soon! I have a husband who loves all things mushroom and as they are a good source of vitamin D why not! These little empanadas were really tasty and had a nice little kick to them, they are smokey, sweet, and spicy. Surprisingly they tasted great cold as well.
Continue reading “Spicy Mushroom Empanadas’”
These may look a little rustic 🙂 but they are very comforting. Although I have added them into the weekend section, they really didn’t take that long to prepare and cook. They got a thumbs up from my husband and would definitely be a winner at a social gathering – I even think meat eaters would like these. This is another recipe that you can adapt to your favourite spices and all the ingredients are readily available. Sweet potatoes are highly nutritious and support the immune system, and are rich in fibre, combined with chickpeas which are high in protein, mushrooms that have vitamin D and you have a winner!
Continue reading “Sweet Potato, Chickpea and Mushroom ‘Sausage Rolls’”
This is my favourite street food of all time. I have been fortunate enough to eat some of the best felafels ever in Jerusalem (it was amazing and there were felafel shops on every corner) and in Bethlehem – where we sat with local people in a tiny cafe watching these beauties being cooked in front of us. In Isreal, you can help yourself to as much salad and pickles as you can stuff in the pitta! I do believe that I am a very good judge of felafels now and these do not disappoint – as you long as you have a robust blender you are in business! 🙂
***Chickpeas need soaking overnight***
Continue reading “Fantastic Homemade Falafel”
Have you got Veggie or Vegan friend coming over for dinner? in a spin about what to give them?! This recipe is a real crowd pleaser and interestingly is a favourite with meat eaters! My recipe is vegetarian but you can adapt it for vegans, however, this is something you can prep and get ready with ease and you will be forever loved by your non-meat eating friends! It may even become a firm favourite for get-togethers.
Continue reading “Mushroom & Spinach Wellington”
I don’t know about you but I love a pasty! Sometimes there is no substitute something hot and tasty through the winter months, some hot mashed potatoes, veg and gravy 🙂 These pasties have endless options for fillings and I enjoyed mine with a large dollop of dijon mustard – if you have time you can make your own pastry – if not pop to the shop and buy some from the chiller counter – we all need a little help sometimes! Continue reading “Veggie Pasties”