Vegan | Nηστίσιμο

Delicious meat and dairy free meals suitable for Lent and the vegan diet.

FAVA.

Re-sharing Yiayia Maria’s famous Fava. A specialty in Santorini, Crete and of course Yiayias kitchen. She always prepares a bulk amount to distribute amongst the family.

It’s a fantastic substantial vegan dip that creates its own creaminess and flavour with very little ingredients. Must try!

Today I made this little batch using my Thermomix. I’ve documented the full thermomix method below and also included the original method too.

250g washed and sorted yellow split peas.
1/2 onion - grated.
1 carrot - grated.
3-4 cups water.
1 tsp vegetable stock paste (optional).
Salt and pepper.
5 Tbsp Extra virgin olive oil.
Sliced Spanish onion to garnish .
Olives or capers to garnish.

ORIGINAL METHOD.

Sauté onion and carrot with olive oil in a pot over medium high heat for approximately two minutes. Place the yellow split peas into the pot and then the water and stock paste.
Allow it to boil and stir occasionally until the fava begins to thicken and break down.
Eventually as the mixture thickens, reduce heat and add seasoning. Constantly whisk the fava to help break down the split peas and also prevent it from sticking to the pot. The mixture can get quite thick as it boils.
Once the fava has reached a custard like consistency it’s ready. You can blend the fava until smooth or keep it partially chunky.

THERMOMIX METHOD.

Add onion and carrot to bowl and chop at speed 5 for 5 seconds. Scrape down the sides and add 5 Tbsp olive oil. Cook the onion and carrot for 7 minutes at 100 degrees at speed 0.5.
Add yellow split peas and 550g of water along with a teaspoon of vegetable stock paste.
Cook at speed 2 for 40 minutes at 100 degrees C.
Blend for 10 seconds at speed 7.

❤️❤️ @marys_kouzina .

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#mykitchen #maryskouzina #vegan #greek #onmytable #dip #nomeat #meatfree #fresh #vegan #vegetarian #veganfood #foodstagram #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #greek
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LENTEN KOLOKITHOKEFTEDES.

Deliciously herby pumpkin fritters. Dairy and egg free. The pumpkin flavour is beautifully sweet and definitely the star ingredient considering the absence of cheese.
Though we usually enjoy kolokithokeftedes with tzatziki they were amazing with skordalia (potato and garlic dip)!
You can create this recipe using zucchini as well. Enjoy!

3 compressed cups grated pumpkin.
2-3 spring onions -chopped.
1/2 cup chopped dill.
1/3 cup chopped mint.
1/3 cup aquafava (canned chick pea water).
1/2 cup self raising flour (more if needed).
1/2 cup fine semolina.
5 Tbsp olive oil for the mixture + oil for frying.
Salt and pepper to taste.

Place the grated pumpkin into a cloth and twist to squeeze out as much liquid as possible. Add it to a bowl with the remainder of the ingredients.

In a large pan drizzled with a olive oil place a heaped tablespoon amount of mixture onto the hot surface shaping it into a fritter. It’s always best to do one test kolokithokefte first, this way you can check for seasoning and/or if you need to add more flour or semolina to stabilise the mix.

You’ll know if your mixture needs adjusting if it is difficult to flip in the pan and is a little too soggy once cooked. Once you’ve made the adjustments continue with the rest of the mixture and place on absorbent paper towels. Makes approximately 20 fritters.

@marys_kouzina .

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#maryskouzina #kolokithokeftedes #pumpkin #lenten #vegan #vegetarian #veganrecipes #recipes #recipe #greek #greekfood #foodie #food #herbs #delicious #fresh
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LAGANA.

Flat bread traditionally eaten today on Clean Monday which marks the first day of the Lent. A day spent mostly outdoors with loved ones, flying kites, picnicking, eating mostly fresh foods along with freshly baked lagana, dips and olives.

As alway there will be plenty of dishes to share both Lenten and occasionally non.
I’m sharing this recipe nice and early for you today so you’ve go time to make your beautiful Lagana.

Kali Sarakosti, my friends 🪁 🪁 🪁.

2 Tbsp instant dry yeast.
1 1/2 cups of warm water.
A pinch of sugar.
3 cups all purpose flour.
1 tsp ground fennel (optional).
1/2 tsp salt.
Drizzle of olive oil.
Sesame seeds.

Combine yeast, warm water and sugar. Set aside for 15-20 mins.
In mixing bowl combine flour, fennel (I used a little spice mill grind mine), salt and oil. Once the yeast mixture has activated add it to the bowl.

Use your hands to combine the wet and dry until a dough forms. Transfer to a floured surfaces and knead for 5 minutes. The dough will be slightly sticky. Sprinkling lightly with flour throughout the kneading process will help.

Lightly grease the bowl with oil and allow the dough to rest for up to one hour covered until it doubles in size.

Lightly flour your work surface and knead the dough for one minute. Transfer it to a lined baking tray and gently roll or use your hands to create a rough rectangular shape. Allow the dough to sit for an additional 30 minutes or so until you notice a softer change in its shape.

Preheat your oven to 180 degrees C. Use your fingers to create dimples in the dough, brush lightly with olive oil and scatter sesame seeds. Bake for approximately 30 minutes or until golden in colour.

❤️❤️ @marys_kouzina.

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#maryskouzina #bread #freshbread #greek #greekrecipes #meze #lenten #vegan #vegetarian #food #lentenrecipes
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FANOUROPITA.

On the eve of August 27th and many Greek Orthodox homes are baking, Fanouropita. A cake commemorate the Holy Martyr, Saint Fanourios the Saint for “lost things”.

His name comes from the word “fanerono”, which means “I reveal” and worshipers ask Saint Fanourios to help find people or lost things. Fanouropita can be made all year round as an offering or thanks to Saint Fanourios to help you find what it is you’ve lost.

I’m still looking for a set of house keys I know a certain little someone has hidden in probably the most peculiar place I am yet to think of.

If you’re baking this simple, moist and crumbly vegan spiced orange cake, I hope you find what it is you’re looking for.

Serves 10- 12 slices.

2 cups self raising flour.
1/2 cup caster sugar.
3/4 cup chopped walnuts.
1/2 cup chopped raisins (I love crimson).
1 tsp ground cinnamon.
1/2 tsp ground cloves.
1 cup extra virgin olive oil or light.
1/2 tsp bicarbonate soda.
1 cup orange juice.

All you need for this recipe is a bowl and a whisk. Preheat your oven to 170C.
In your bowl, add the orange juice and bicarbonate soda and whisk until it froths and bubbles. Pour in the olive oil and sugar and stir to combine well. Add the flour and spices and stir to create the batter then fold in the walnuts and raisins.

If you’re using a Bundt tin, ensure you grease and flour it very well. If using a standard 8” (20cm) spring form cake tin, grease and line with baking paper. Pour in the batter and bake for approximately 30-40 minutes or until a skewers comes out clean.
Allow it to cool completely before sprinkling with icing sugar and enjoy.

@marys_kouzina .

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#maryskouzina #fanouropita #cake #tradition #vegan #sweets #vegancake #veganrecipes #sweet #dessert
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Almond pistachio cookies.

4 ingredients! Dairy free, egg free, refined sugar free, free, free, freeeee.
These cookies are filling, healthy, and guilt free, considering all the naughty things I’ve been eating in lockdown! Here’s the recipe.

2 cups almond meal.
1/3 cup pistachio butter or any nut butter you like.
1/2 cup maple syrup.
Pinch of sea salt.

Melted vegan or normal dark chocolate for dipping.
Sprinkles of your choice.

Preheat oven to 170c.
Combine all cookie ingredients in a bowl and combine until a dough forms.
If not and the dough is still sticky add more almond meal, if it’s too dry add more syrup.

Roll a table spoon amount of dough into a tight ball and flatten it slightly. Place cookies onto a lined baking tray then push them down with a fork to flatten it slightly further. Bake for approximately 10 minutes or until golden. Remove and allow to cool.

Melt chocolate using 30 sec microwave intervals or over a bain marie, dip cookies and decorate whilst the chocolate is still melted. Allow the set and enjoy!

Tip: Try 1 1/2 cups of almond meal and 1/2 cup desicated coconut 🥥. Sooo good!

🍪🍪 @marys_kouzina .

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#maryskouzina #cookie #bake #food #foodie #almond #chocolate #love #foodlover #foodporn #easy #delicious #healthy #yummy #cookies #cookiesofinstagram #pariyafood #sweets #vegan
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Spanakorizo.

If you’ve been here a while, you’d know we eat this once a week without fail. It’s so deliciously simple with loads of lemon and plenty of dill. Great as a side dish or on its own.
Last Friday, I showed you what was for dinner on my story and there were many requests for this recipe in my inbox.
Don’t forget my recipes are available on my website too, they’ve been categorised for you to locate easily 🤩. Here it is!

2 large bunches of English spinach - washed and roughly chopped.
1 whole onion - sliced.
1 clove of garlic - sliced (optional).
1/4 cup extra virgin olive oil.
1 veg stock cube (optional).
400g crushed tomato.
1/2 bunch chopped fresh dill.
1 cup rice - whatever grain you prefer.
2.5 cups water.
Juice of 2 lemons.
Salt and pepper to taste.

Feeds 4. To your pot or a deep pan, over medium high heat combine olive oil, onion and garlic. Sauté for approximately 2 minutes then add the spinach and a splash of water. Cover the pot with the lid and allow the spinach to wilt down.
Add the crushed tomatoes, dill, stock cube and 1 cup of water, placing the lid back on keeping it slightly ajar to simmer for approximately 15 minutes. Pour in the rice along with the remaining 1.5 cups of water.

Season to taste and simmer for on medium heat for approximately 15-20 minutes stirring occasionally to ensure the rice doesn’t not stick to your pot. Once the rice is cooked and the sauce has thickened add the lemon juice and some extra dill, if you’d like. Serve immediately if you like your spanakorizo saucy otherwise let it sit with the heat off and lid on for 10-15 minutes to reach more of a pilafi consistency.
Enjoy!

@marys_kouzina .

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#maryskouzina #food #vegan #vegetarian #veganfood #healthy #greek #greekfood #recipe #recipes #foodie #greece #australia
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TOURLOU TOURLOU - A mix of vegetables baked in tomato sauce.

This recipe is a little different to my original Tourlou. I added any vegetable I could find in my fridge and a few other extra ingredients in the sauce too. Thank you for your messages regarding your interest, here is the recipe 🤩.

Simply combine to your baking tray.
1 sliced onion.
3 chopped cloves of garlic.
2 large potatoes cut into chunks.
2 large sweet potatoes cut into chunks.
2 zucchini’s cut into chunks.
1 large head of broccoli, cut into florets.
3 carrots cut into chunks.
1 sliced red capsicum.
1 can rinsed chick peas.

For the sauce combine:
1 can or 400g crush tomato.
1/2 cup extra virgin olive oil.
1/2 tsp dried oregano.
1 heaped tablespoon @spiceandcomerchants Greek spice mix.
Seasoning to taste.
3/4 cup water.

Pour the sauce over the tray of veggies and cover with a layer of baking paper and tightly over with aluminium foil. Bake at 180C fan forced 40 minutes or until potatoes are cooked. Uncover and cook for additional 15-20 minutes to develop colour.
Once ready drizzle extra olive oil over the top and garnish with your favourite herbs.

Enjoy @marys_kouzina .

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#maryskouzina #vegan #vegetarian #meatfree #vegetables #healthy #meditteranean #meditteraneandiet #greek #greekfood #delicious #food #recipe
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Spanakorizo mai kalamarakia 🌿 🦑. Spinach and rice with calamari.

A little twist on traditional spanakorizo my mother would always make us and it’s absolutely brilliant. Hope you try it!

1 kg whole squid - washed, cut then washed again.
1/4 cup extra virgin olive oil.
1 sliced onion.
2 cloves chopped garlic.
1/4 cup white wine (optional)
1 can or 400g crushed tomatoes.
500g washed English spinach.
3/4 cup rice.
3 cups water.
Seasoning to taste.

Sauté onion and garlic in olive oil over medium heat. After 2 minutes add your calamari and stir cooking for an additional 2 minutes. Add your white wine and allow the alcohol to cook off.
Pour in the crushed tomatoes and add two cups of water. Allow the calamari to cook for 40 minutes fully covered, checking on it occasionally. During this cooking time, the calamari will soften and become tender.
After 40 minutes the calamari should be tender and the liquid it’s been simmering in should have reduced and thickened (if not allow it to simmer a little while longer without the lid). Add your coarsely chopped spinach with 1/2 cup water and let it wilt down.
Then add your rice. At this point you need to gauge whether the additional 1/2 cup of water is necessary as the spinach will release some of its own water for the rice to cook in. Add your rice and and allow to cook until the consistency is rich and thick. Enjoy! You can watch my video in the previous post to refer to liquid consistencies whilst you cook.

🌿🦑 @marys_kouzina .

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#maryskouzina #seafood #lenten #spinach healthy #food #foodie #greekfood #greece #australia #dinner #recipe #vegan #love
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FASSOLAKIA 🌿 stewed green beans with potatoes and sweet potato.

Yesterday Maria from @wewelltogether and I went live with @greekcitytimes to bring you this dish with all the amazing health benefits it possesses.
So here is the recipe for you to recreate it!

Serves 4.

500g green beans.
1 large sliced onion.
2 potatoes (chopped in chunks).
2 sweet potatoes (chopped in chunks).
1/4 cup extra virgin olive oil.
400g crushed tomatoes.
1/2 cup water (more if needed).
Salt and pepper to taste.
1/4 cup fresh chopped parsley.
1/4 cup fresh chopped dill.

Begin by sautéing the onion and olive oil over medium heat for approximately 2 minutes.
Add the potato and sweet potato along with the crushed tomatoes and water. Stir to combine and allow it to simmer with the lid on for 5 minutes.

Add the green beans along with your seasoning and stir. Recover allowing it to cook for 20-25 minutes until the potatoes have softened and the green beans are still tender (if the potatoes are still uncooked add more water and allow it to continue to simmer).
Garnish with parsley and dill and enjoy!

Thank you so much for tuning in! We enjoyed bringing you this dish! Fresh ingredients from @stgeorgefruit .

🌿 🍅 @marys_kouzina .

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#maryskouzina #vegan #meditteranean #meditteraneanfood #meditteraneandiet #health #vegetables #herbs #fresh #delicious #greek #greekfood @stgeorgefruit
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Μανέστρα {Manestra} - Kritheraki / Orzo cooked in a red sauce 🍅🍅.

Simple ingredients that make such a great side dish or main meal if you love pasta like I do 🤤.

INGREDIENTS.
1 large chopped brown onion.
3 cloves of chopped garlic.
¼ cup extra virgin olive oil.
250g Kritheraki (orzo pasta).
400 g crushed tomatoes.
2 bay leaves.
½ tsp dried oregano.
4 cups of water – you may need additional.
salt and pepper to taste.

In a pot over a medium-high heat, add the olive oil, onion and garlic and sauté for approximately 2 minutes or until soft. Add tomato, bay leaves, oregano, water and bring to the boil.
Once the ingredients have come to the boil, turn the heat down to a medium heat and add the kritheraki (depending on your pot, you may need to frequently stir if it is a not non-stick pan). Add salt and pepper and cook for approximately 15-20 minutes or until the kritheraki has cooked through. During the cooking process the sauce will become thick, if it becomes too thick before the kritheraki has cooked, you will need to add additional water.
When ready, serve immediately as manestra tends to thicken as it cools 🍅🍅.

Enjoy!
❤️❤️ @marys_kouzina .

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Home made dried black olives 🫒. They’re ready and so delicious.
This was such an easy and effortless method. All you need to do is, after they’ve been picked (when they’re black) completely cover them with salt in a jar and allow them to sit for approximately 2.5 weeks. The salt will draw out all the liquid from the olives giving them their wrinkled look. After 2 weeks the salt was completely wet and ‘sludgy’ so I changed it and let the olives sit for a couple more days in more salt.

A few lovely people including @ippokalou @whatsfordinner_ma also reached out to me and advised to hang the olives and salt in a cloth over a bowl. That way the liquid drips out. I’ll definitely try it that way next year. Thank you! 💐💐.

How’s everyone else’s olives going? My other ones are still brining. 3 more weeks of that before I can marinate them.

🫒🫒 @marys_kouzina .

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#maryskouzina #onmytable #doityourself #vegan #olives #olive #inspiration #food52 #veganrecipes #fresh #love #foodstagram #foodlover #meze #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious
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Are you olives ready to harvest? 🫒 Unfortunately my trees did not fruit this year but Yiayias generous neighbour gave me bags full to prepare.
I find preparing olives to be a very special process and definitely a labour of love.
Have you ever made your own olives?

Here is the process if you’re feeling inspired to marinate your own this year.

- After picking the olives, wash them very well.

- Using a knife, score a line across the olives (the traditional way is to hit them with a rock so they crack but I find this softens the olive too much).

- For 14 days allow the olives to soak in a jar of water only, changing it every 24 hours.

- After the 14th day, in the same jar allow the olives to sit in a salt brine for one month that you must change weekly.
(Quantities depend on the amount of olives you have. I use 3:1 olives to salt ratio).

- After one month, it’s time to marinate. I create a marinade (pickle) made of red wine vinegar, water, dried oregano, lemon wedges, garlic slices and EVO oil. This should sit for about 2-3 weeks 🕰. Taste as you go, till you’re pleased with their flavour.

❤️❤️ @marys_kouzina .

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#maryskouzina #onmytable #doityourself #vegan #olives #olive #inspiration #food52 #veganrecipes #fresh #love #foodstagram #foodlover #pickle #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious
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VEGAN GEMISTA� 🫑🍅.
Stuffed vegetables with an abundance of fresh herbs, nuts and currants. The secret is, plenty of green 🌿 I love loading it up with fresh herbs!

Here is the recipe for the batch I cooked today.

6 capsicums - hollowed.
6 tomatoes - hollowed, reserving the seeds and juice .
5 potatoes - cut into wedges.

1 large onion.
3 cloves of garlic.
3/4 cup rice of your choice.
1 cup chopped mint.
1 cup chopped parsley.
1 cup chopped dill.
200g crushed tomatoes.
1/2 cup toasted pine nuts.
1/4 cup silvered almonds.
1/4 cup dried currants.
1 vegetable stock cube - dissolved in 1/2 cup water.
2 Tbsp Greek spice mix @spiceandcomerchants .
5 Tbsp extra virgin olive oil.
Salt and pepper to taste.

Breadcrumbs.

200g crushed tomato.
1 clove chopped garlic.
1/2 tsp dried oregano.
1/2 cup water.
1/4 cup extra virgin olive oil.
Salt and pepper.

Arrange all hollowed vegetables and potatoes in baking dish. In a separate bowl add all the filling ingredients including the seeds hollowed out from the fresh tomatoes.

Preheat oven to 180 degrees C. Stuff the vegetables with the filling. (Any leftover can be frozen and/or cooked on the stove top using the absorption method).
Sprinkle a tablespoon of breadcrumbs over the filling of each vegetable and close with the tomato and capsicum lids.

In a bowl, combine all the ingredients for the sauce and spoon it over the potatoes in the tray. Give everything in the tray a drizzle of olive oil and a sprinkling of salt.
Cover tightly with aluminium foil and bake for 1 hour and 15 minutes then uncover and bake for an additional 15-20 minutes or until the Gemista develops colour.

Kali orexi 🌿.
❤️❤️ @marys_kouzina .

#maryskouzina #food #foodies #vegan #veganrecipes #familyfeasts #vegetarianrecipes #vegetables #fresh #comfortfood #greekfood #lent #greece #greek #delicious #foodporn #foodstagram #f52grams #sbscolourtherapy #thefeedfeed
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Home grown Vlita (amaranth) from yiayias garden 🌿 🌿. One of our side dishes for dinner along side a tray of Tourlou Tourlou. One of my vegan favssss!

Who loves Vlita!? 🌿🌿🌿.

💐💐 @marys_kouzina

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#maryskouzina #food #foodie #love #yiayia #grandparents #harvest #homegrown #greek #greekfood #vegan #longevity #healthy #healthyfood #meze
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Gigantes Plaki ~ Greek baked beans with ntako salad. One of our go to dishes for our meat free nights and sooo delicious! The recipe is already available in my feed but I’ll pop it here once more. Enjoy! 💗💗.

500g Lima beans, washed and boiled for 30 mins.
1 large onion - roughly chopped.
3-4 chopped garlic cloves.
5 Tbsp + 1 cup olive oil.
3 carrots - chopped roughly.
3-4 celery sticks - chopped roughly.
600g crushed tomatoes.
1 veg stock cube.
2 bay leaves.
1 cup of water + more if needed whilst cooking.
Salt and pepper.
Parsley or dill to garnish.

Sauté onion and garlic with 5 Tbsp oil for approximately 2 minutes. Add carrots and celery and cook for additional 5 mins stirring occasionally. Add the crushed tomatoes, stock cube, bay leaves and half the water. Cook for approximately 10 minutes.

Spoon vegetable mixture into a large baking tray, add the boiled lima beans, the 1 cup of olive oil and remaining water, season and carefully stir through to combine.

Cover with aluminium foil and bake at 180C for 45 mins to 1 hour. After this cooking time check to see if the lima beans have softened (if they haven’t, add a touch more water and recover and cook). If you’ve taken the aluminium foil off, cook for a further 15-20 mins uncovered or until the dish looks golden and crisp. Garnish with fresh parsley (and feta cheese if you please).

Enjoy with fresh bread to soak those gorgeous tomato infused oils.

❤️❤️ @marys_kouzina .

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#mykitchen #maryskouzina #greeklentenrecipes #onmytable #nomeat #meatfree #huffposttaste #eggplant #fresh #vegan #vegetarian #sbsfood #veganfood #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #greek #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious
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Skordalia 🥔🧄. Potato & garlic dip.

Enjoyed mostly with fish, bakaliaros in particular. I even love it with kolokithakia tiganita or ribbons of crispy fried zucchini even grilled octopus, yum!! 🤤 You can watch me prepare this dip on Instagram reel in my previous post.

Here’s the recipe for my skordalia.

Feeds 4

5 potatoes - washed, peeled and chopped roughly.
1/4 cup extra virgin olive oil.
2 cloves of crushed garlic.
2 tablespoons white vinegar.
Juice of half a lemon.
Salt to taste.

Boil the potatoes till they’re soft then drain.
Add the oil and use a potato masher to begin mashing (my mother uses a stick blender). Add the garlic, lemon, vinegar and salt.
Continue mashing till fully incorporated and once you serve give it another drizzle of extra virgin olive oil.
Feel free to alter the quantities of the ingredients to suit your liking.
Enjoy! 🧄🧄🧄.

💗💗 @marys_kouzina .

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#maryskouzina #greekfood #greek #dip #vegan #veganfood #garlic #foodie #foodlover #damnthatsdelish #potato #delicious #yummy #foodporn #greece #australia #lickyourphone #yum #meze
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Μπάμιες με φασολάκια. Okra with green beans 🌿. It’s vegan day today! And this is one of my favourite vegan dishes 🌿. The best part is definitely dipping fresh bread into that oily sauce 🤤.

1/2 cup extra virgin olive oil.
1 onion - chopped.
2-3 cloves of garlic - finely chopped.
1 Tbsp tomato paste.
500g okra @ainosvegetables or fresh.
300 grams green beans @ainosvegetables or fresh.
1 1/2 cups water.
Salt and pepper to taste.
Fresh mint and parsley to garnish.

Place a wide deep pan over medium high heat and add the oil, onion and garlic sautéing for approximately 3 minutes. Add the tomato paste and cook stirring for a minute to eliminate the bitterness.

Add the okra and green beans, crushed tomato and water along with your seasoning, stir to combine. Place the lid on leaving it slightly ajar and turn the heat down to medium heat (you want to avoid stirring frequently as this will cause the okra to break apart as it softens (which is why a wider deep pan rather than a pot is helpful here).

Cook for approximately 45 minutes until the vegetables are cooked and the sauce has thickened and the extra virgin olive oil had turned that amazing red colour, perfect for dipping bread.

Serve with a garnish of fresh parsley and/or mint and enjoy. I highly recommend serving with feta cheese for a delicious vegetarian option. Kali orexi!

🌿🌿 @marys_kouzina .

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##mykitchen #maryskouzina #onmytable #nomeat #meatfree #huffposttaste #fresh #vegan #vegetarian #sbsfood #veganfood #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #greek #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious
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Who doesn’t love Greek style lemon potatoes? 🍋 Another great side dish for any meal. Check out my Instagram highlights to watch how I prepare mine for that proper lemon tanggggg! 🍋🍋. Highly recommend 🤤🤤.

🌿🍋 @marys_kouzina .

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#maryskouzina #potato #potatoes #lemon #greek #food #foodie #foodlover #sidedish #recipe #recipes #lovefood #carbs #bake #roast #delicious #yummy #yummy #greece #vegan
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Gigantes Plaki ~ Greek baked beans. All I can say is, make sure you’ve got some fresh bread when you make this! 🥖. Here is the recipe.

500g Lima beans, washed and boiled for 30 mins.
1 large onion - roughly chopped.
3-4 chopped garlic cloves.
5 Tbsp + 1 cup olive oil.
3 carrots - chopped roughly.
3-4 celery sticks - chopped roughly.
600g crushed tomatoes.
1 veg stock cube.
2 bay leaves.
1 cup of water + more if needed whilst cooking.
Salt and pepper.
Parsley or dill to garnish.

I cooked this recipe using a Dutch oven although I’ve written the method without one.

Sauté onion and garlic with 5 Tbsp oil for approximately 2 minutes. Add carrots and celery and cook for additional 5 mins stirring occasionally. Add the crushed tomatoes, stock cube, bay leaves and half the water. Cook for approximately 10 minutes.

Spoon vegetable mixture into a large baking tray, add the boiled lima beans, the 1 cup of olive oil and remaining water, season and carefully stir through to combine.

Cover with aluminium foil and bake at 180C for 45 mins to 1 hour. After this cooking time check to see if the lima beans have softened (if they haven’t, add a touch more water and recover and cook). If you’ve taken the aluminium foil off, cook for a further 15-20 mins uncovered or until the dish looks golden and crisp. Garnish with fresh parsley (and feta cheese if you please).

Enjoy with fresh bread to soak those gorgeous tomato infused oils.

❤️❤️ @marys_kouzina .

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#mykitchen #maryskouzina #greeklentenrecipes #onmytable #nomeat #meatfree #huffposttaste #eggplant #fresh #vegan #vegetarian #sbsfood #veganfood #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #greek #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious #vegan
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Re-sharing Yiayia Maria’s famous Fava. A specialty in Crete, Santorini and of course yiayias kitchen (she makes a bulk amount and distributes it to us all) 🤤. Yesterday I made my own batch that should last me a couple of days 👌.

It’s a fantastic substantial vegan dip made from yellow split peas, it creates its own creaminess and flavour with very little ingredients. Must try!

250g washed and sorted yellow split peas.
1/2 onion - grated.
1 carrot - grated.
3-4 cups water.
Salt and pepper.
Extra virgin olive oil.
Sliced Spanish onion.
Olives. In Crete, it’s served with Throumbes and Santorini, capers. I’ve used my homemade olives from our trees 🫒 .

You can watch the full method in my highlights 🎥. Just scroll across as it’s one of my earlier ones.

❤️❤️ @marys_kouzina .

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#mykitchen #maryskouzina #vegan #greek #onmytable #dip #nomeat #meatfree #huffposttaste #fresh #vegan #vegetarian #sbsfood #veganfood #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #greek #foodies #foodie #foodlover #sydneyeats #yummy #delicious #vegan #meze
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AGINARES ME ARAKA LEMONATO.

A week or two ago ago I posted the tomato based version of, Aginares me araka (artichokes with peas). I received many requests to also share the lemon version that we love and enjoy also 🌿🍋. So, here it is! Happy cooking!

RECIPE.
1/2 cup extra virgin olive oil.
1kg pack of frozen artichokes, peas and carrots. I use @ainosvegetables . (You could definitely find these separately and use fresh carrot or artichokes).
1 sliced onion.
3 cloves chopped garlic.
2-3 thickly cute potatoes.
Handful of chopped fresh dill.
Juice of 2-3 lemons (I used 3).
1 vegetable bouillon cube.
3 cups of water.
Salt and cracked pepper.

Sauté onion and garlic in olive oil over medium high heat till soft. Add artichokes, peas and carrots as well as potatoes and half the fresh dill. Cook for about 5 minutes mixing occasionally.
Add the three cups of water and the bouillon cube. Season with salt and pepper.
Turn the heat down to medium and cook with the lid on for about 20-30 mins until half the water has reduced and potatoes have begun to soften.
Now add lemon the juice and continue to cook fully covered until the remainder of water reduces and somewhat thickens (between 10-20mins). Taste and season! 🧂if necessary.
Garnish with plenty of fresh dill and cracked pepper. ENJOY!

Καλή όρεξη! ❤️❤️ @marys_kouzina .
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#maryskouzina #onmytable #vegan #veganfood #huffposttaste #food52 #lemon #fresh #love #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious @eatinghealthytoday #vegan
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Good morning, fam! A little quick and easy baking for your weekend? 4 ingredients. Dairy free, egg free, refined sugar free, free, free, freeeee!
These cookies are filling, healthy, and they taste like halva! Here’s the recipe.

2 cups almond meal.
1/3 cup tahini.
1/2 cup maple syrup.
Pinch of sea salt.

Melted vegan or normal dark chocolate for dipping.
Sprinkles of your choice.

Preheat oven to 160 c.
Combine all cookie ingredients in a bowl and combine using your hands (particularly if the tahini is clumpy that way you can work it through the almond meal).

The mixture should hold and come together holding a tight dough. If not and it’s still sticky add more almond meal, if it’s too dry and more syrup.

Roll a table spoon amount of dough into a tight ball and flatten is slightly between your palms. Place cookies onto a lined baking tray then push them down with a fork to flatten it slightly further. Bake for approximately 20 minutes or until golden. Remove and allow to cool.

Melt chocolate using 30 sec microwave intervals or over a bain marie, dip cookies and decorate whilst the chocolate is still melted. Allow the set and enjoy!

Tip: Try 1 1/2 cups of almond meal and 1/2 cup desicated coconut 🥥. Sooo good!

🍪🍪 @marys_kouzina .

#maryskouzina #cookie #bake #food #foodie #almond #chocolate #love #foodlover #foodporn #easy #delicious @eatinghealthytoday #healthy #yummy #cookies #cookiesofinstagram #pariyafood #sweets #vegan
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HORTA - Χόρτα 🥬 Wild Greens.
Every Greek grandparents answer to longevity. So many memories associated with this quintessentially Greek dish❤️🙏.

Wash well and boil endive for approximately 30 minutes. Remove from pot and place into a bowl with a little bit of the water it was boiled in. Shower with lemon and quality extra virgin olive oil with a sprinkling of salt. Voila, probably the simplest most special Greek dish 🙏.

KALO MINA 💐💐.

❤️❤️ @marys_kouzina .

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#maryskouzina #onmytable #vegan #veganfood #huffposttaste #food52 #summer #sbsfood #love #foodstagram #foodlover #memories #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #freerange #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious #food52grams #vegan #meze
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Re-sharing Yiayia Maria’s famous Fava. A specialty in Crete, Santorini and of course yiayias kitchen (she makes a bulk amount and distributes it to us all) 🤤.

It’s a fantastic substantial vegan dip that creates its own creaminess and flavour with very little ingredients. Must try!

250g washed and sorted yellow split peas.
1/2 onion - grated.
1 carrot - grated.
3-4 cups water.
Salt and pepper.
Extra virgin olive oil.
Sliced Spanish onion.
Olives. In Crete, it’s served with Throumbes and Santorini, capers. I’ve used my homemade olives today.

You can watch the full method in my highlights 🎥. Just scroll across as it’s one of my earlier ones.

❤️❤️ @marys_kouzina .

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#mykitchen #maryskouzina #vegan #greek #onmytable #dip #nomeat #meatfree #huffposttaste #fresh #vegan #vegetarian #sbsfood #veganfood #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #greek #foodies #foodie #foodlover #sydneyeats #yummy #delicious
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You’ve seen it in my feed many times. Re-sharing our weekly favourite with many new friends who’ve joined Mary’s Kouzina. A perfect meal on it’s own, sprinkled with feta or on the side of any protein.

2 large bunches of English spinach.
1 whole onion - sliced.
2 cloves of garlic - sliced.
1/4 cup extra virgin olive oil.
1 veg stock cube.
400g crushed tomato.
1/2 bunch chopped fresh dill.
1 cup rice - whatever grain you prefer.
3 cups water.
Salt and pepper to taste.

Head to my Instagram highlights to watch how I prepare this 🎥.

❤️❤️ @marys_kouzina .

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#mykitchen #maryskouzina #greekvegan #onmytable #nomeat #meatfree #huffposttaste #eggplant #fresh #vegan #vegetarian #sbsfood #veganfood #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #greek #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious
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Last nights meat-free dinner and one of my favourite dishes. We absolutely love artichokes, both showered in lemon or cooked in a rich tomato sauce. Posting this recipe again for the interest it sparked in my stories last night 🌿🍋. Happy cooking!

RECIPE.
1/2 cup extra virgin olive oil.
1kg pack of frozen artichokes, peas and carrots. I use @ainosvegetables . (You could definitely find these separately and use fresh carrot or artichokes).
1 sliced onion.
3 cloves chopped garlic.
2-3 thickly cute potatoes.
Handful of chopped fresh dill.
Juice of 2-3 lemons (I used 3).
1 organic vegetable bouillon cube.
3 cups of water.
Salt and cracked pepper.

Sauté onion and garlic in olive oil over medium high heat till soft. Add artichokes, peas and carrots as well as potatoes and half the fresh dill. Cook for about 5 minutes mixing occasionally.
Add the three cups of water and the bouillon cube. Season with salt and pepper.
Turn the heat down to medium and cook with the lid on for about 20-30 mins until half the water has reduced and potatoes have begun to soften.
Now add lemon the juice and continue to cook fully covered until the remainder of water reduces and somewhat thickens (between 10-20mins). Taste and season! 🧂if necessary.
Garnish with plenty of fresh dill and cracked pepper. ENJOY!

Καλή όρεξη! ❤️❤️ @marys_kouzina .
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#maryskouzina #onmytable #vegan #veganfood #huffposttaste #food52 #lemon #fresh #love #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious
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Αγκινάρες με αρακά - λεμονάτο 🍋.
Artichokes with peas cooked in a lemon and dill oil based sauce.
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‘Lathera’ or oil based dishes are mostly enjoyed as vegan or vegetarian. This is a simple yet wholesome peasant style dish we really love, as I’m sure a lot of you already know. I thought I’d re share the recipe tonight for my new friends ❤️🙏.
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RECIPE.
1/2 cup extra virgin olive oil.
1kg pack of frozen artichokes, peas and carrots. (You could definitely find these separately and use fresh carrot).
1 sliced onion.
3 cloves chopped garlic.
2-3 thickly diced potatoes.
Handful of chopped fresh dill.
Juice of 2-3 lemons (I used 3).
1 organic vegetable bouillon cube.
3 cups of water.
Salt and cracked pepper.
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Sauté onion and garlic in olive oil over medium high heat till soft. Add artichokes, peas and carrots as well as potatoes and half the fresh dill. Cook for about 5 minutes mixing occasionally.
Add the three cups of water and the bouillon cube.
Season with salt and pepper.
Turn the heat down to medium and cook with the lid on for about 20-30 mins until half the water has reduced and potatoes have begun to soften.
Now add lemon the juice and continue to cook fully covered until the remainder of water reduces and somewhat thickens (between 10-20mins). Taste and season! 🧂if necessary.
Garnish with plenty of fresh dill and cracked pepper. ENJOY!
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We enjoyed this with plain rice and plenty of bread and a salad. You need bread 🍞 🥖!
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Καλή όρεξη! ❤️❤️ @marys_kouzina
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#maryskouzina #onmytable #vegan #veganfood #huffposttaste #food52 #lemon #fresh #love #foodstagram #foodlover #peasantfood #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious
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Last year I picked and made my own olives for the first time. It was such a success I was excited to give it another go this year. This is the result after 2 months of TLC to my home grown olives. Look at those babies shine ✨ .
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I’ve shared the method many times before. Here is the process if you’re feeling inspired to marinate your own olives this year as you can also buy the fruit fresh in store. .
- After picking the olives, wash them very well.
- Using a knife, score a line across the olives.(The traditional way is to smash them with a rock so they crack).
- For 10 days allow the olives to soak in a jar of water only, changing it every 24 hours.
- After the 10th day, in the same jar allow the olives to sit in a salt brine for one month that you must change weekly.(Quantities depend on the amount of olives you have but I’d say 3:1 olives to salt).
- After one month, it’s time to marinate. I created a marinade (pickle) made of red wine vinegar, water, dried oregano, lemon wedges, garlic slices and EVO oil. This should sit for about 1-2 weeks 🕰. Taste as you go, till you’re pleased with how they taste.
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I hope you’re feeling inspired to give this a go. It sure is worth it 💯.
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❤️❤️ @marys_kouzina .
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#maryskouzina #onmytable #doityourself #vegan #olives #olive #inspiration #food52 #veganrecipes #fresh #love #foodstagram #foodlover #pickle #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious @greece_is
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