All posts filed under: Lenten friendly

Greek Olive Tapenade

Chunky texture with robust flavor, mixed Greek olive spread is the perfect dip to keep on hand. The only con about this dish is that I never make enough of it. Spread on sandwiches or serve with your favorite cracker type, vegetable, or bread. Save Print Greek Olive Tapenade Author: Eleni Saltas Recipe type: Dip Prep time:  5 mins Cook time:  5 mins Total time:  10 mins   Ingredients 2 cups (16 ounces) pitted Kalamata olives ¼ cup (2 ounces) pitted green olives* 2 cloves garlic, minced 6 basil leaves, lightly chopped 1 teaspoon dried oregano 2 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar Instructions Drain the olives and finely chop into consistent small pieces. In a medium bowl, combine the olives, garlics, basil, and oregano. Mix well.** Stir in olive oil and red wine vinegar and serve. Notes **For an extra bite and color, use pimento stuffed olives.**You can also pulse all your ingredients in a food processor, but I have found chopping by hand works best and creates a better texture. 3.5.3229 …

Vegan Paximadia

Nistisima Paximadia (Vegan Biscotti) is a great way to satisfy your sweet tooth during Orthodox Lent. Made by substituting bananas in lieu of dairy products, this treat is arguably better than the real thing. Save Print Vegan Paximadia Author: Eleni Saltas Recipe type: Vegan/Dessert Prep time:  10 mins Cook time:  40 mins Total time:  50 mins Serves: 4 loaves   Ingredients 1 cup vegetable oil ¾ cup orange juice 1 ½ cups sugar 2 teaspoons vanilla 1 small overripe banana 1 teaspoon baking soda 3 teaspoons baking powder 5-5 ½ cups sifted flour 1 cup dark chocolate chips or sliced almonds (if preferred) Instructions Preheat oven to 350F. Lightly grease two baking sheets and set aside. Peel the banana and mash well into a large mixing bowl. Add vegetable oil, orange juice, sugar, and vanilla to the bowl and beat well with a whisk or an electric hand mixer. Beat well until smooth. Sift dry ingredients (flour, baking soda, baking powder) and add slowly fold into mixing bowl with a rubber spatula. Make sure the ingredients are combined …

Vegetable Soup

This vegetable soup uses a little this and a little of that. My papou (grandfather) Pete Saltas would make it using whatever vegetables he found in the kitchen. Some call this the “kitchen-sink soup” because everything and anything goes in (except the kitchen sink). To make this soup, start by giving the base vegetables a quick sauté, then just keep adding veggies to create layers of flavors. Don’t put everything in the pot at once and try to let each vegetable or vegetable combos cook alone for awhile before adding the next one. And as you should always do with soups or stews, the trick is to simmer your meal low and slow so flavors blend together. A Greek cook might call this process pantremeni, which means “to be married.” Start with tougher vegetables such as carrots, peppers, and cabbage, and then add those that take less time to cook such as mushrooms, tomatoes, and zucchini. For the broth, use a combination of vegetable stock, tomato sauce, olive oil and water. Depending on your own tastes, you …

Sautéed Mushrooms and Onions

When you’re short on time and don’t want to sacrifice flavor or nutrition, quickly whip up sautéed mushrooms and onions. With the versatility of mushrooms, you can serve this dish in almost any way you can imagine–eaten plain, on toast, atop steaks, in pasta–sautéed mushrooms and onions is a winner every time. Ingredients: 2 tablespoons extra virgin olive oil 1 pound mushrooms ½ yellow onion, thinly sliced 3 garlic cloves, minced 1 teaspoon Oregano 1 sprig fresh thyme ½ cup vegetable oil or white wine Salt and pepper, to taste 1 tablespoon parsley, chopped Directions: 1. Thoroughly wash and drain the mushrooms. 2. Heat a skillet to medium high heat and add the olive oil. Once warm, add mushrooms and thyme. Season with oregano, salt, and pepper. Cook in pan for 3-5 minutes. 3. Add onions and garlic and allow to cook together for 5 minutes, stirring occasionally. 4. Add the vegetable oil, give the pan a stir, and cover the pan with a lid. Allow to cook on low to medium heat for 8-10 …