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Vegetarian Greek Recipe

 

Greek flavors include: lemon, olive oil, feta cheese, yogurt, Kalamata olives, eggplant, zucchini, mint, garlic, onion, dill, bay leaves, oregano, and thyme. There are a few recipes that are known in Greece, namely lentil soup, fasolada (a white bean soup incorporated in olive oil and vegetables), spanakopita (paper thin phyllo dough sheets), souvlaki (kebab),  and moussaka (greek "lasagna" made of eggplant).

 

The Greek are known for their famous yogurts and they can be found in most grocery stores today: Fage, Chobani, Oikos, Stonyfield, and Yoplait.

 

 

 

 

 

 

Naturally Falafel Chickpea Patties

Ingredients:

  • 1 Can      Chickpeas

  • 2              Garlic cloves, mined

  • 1              Sm Onion, minced

  • 3/4 C       Walnuts, chopped

  • 1 1/2 T     Cilantro, chopped

  • 1 1/2 t      Parsley, chopped

  • 1 1/2 T     Curry Powder

  • 1/2 t        Cumin

  • 1 t            Coriander

  • 1               Egg or egg replacement

  • 2 T           Olive Oil

 

Directions:

1. Heat 2 tablespoon of olive oil in a large skillet over medium -high heat. Add onions and cook till tender, stirring frequently.

2. Combine the garbanzo beans (with liquid) and garlic in food processor. Blend until smooth and transfer to another bowl. Stir in the walnuts, onions, , cilantro, parsley, seasonings and egg. Mixing all ingredients thoroughly.

3. Add the remaining olive oil on medium heat. Form the falafel balls (it should fit in your palm). And fry for about 5 minutes, turning every few minutes until browned. Can also be used as Falafel Burgers; just "smush" them flat.

 

Yogurt Dipping Sauce: Yields 1 Cup

1 cup plain coconut milk yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Sea salt, as needed

 

Toppings:

Sliced Red Onions, as needed

Shredded Lettuce, as needed

Sliced Tomatoes, as neeeded

 

Lentil Soup

Ingredients:

  • 1 lb     Lentils     

  • 1 c      Celery (diced)

  • ¼ c     Vegetable Oil   

  • 1 c      Carrots (diced)

  • 2 T      Herbs N’ More  

  • 1 med Onion (chopped)

  • 1 T      Cumin

  • ¼ c     Chik N’ Seasoning

  • 1 sm   Bay Leaf              

 

Instructions: 

   1.  Prepare lentils according to cooking instructions in large pot.  

   2.  Double the water portion for soup.

   3.  Bring to hard boil for 10 minutes.  Reduce head and add oil, cumin, bay leaf and salt, then cover and simmer for 45 minutes. 

   4.  Then add celery, onions, carrots and chik seasoning, allow to simmer stirring occasionally till veggies are tender. 

          

Chikn Style Seasoning

Ingredients:

  • 1 1/3 C           Nutritional Yeast Flakes

  • 3 T                 Onion Powder

  • 2 1/2 t            Garlic Powder

  • 2 t                  Sea Salt

  • 1/2 t               Celery Seed or Celery Flakes

  • 2 T                  Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)

  • 1 1/2 t             Paprika

  • 1 T                  Parsley Flakes

 

Directions:

Blend together and store in an airtight container.

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