Pontian Peinirli

Peinirli is always a winning meal choice for kids, but this recipe puts a vegan twist on the classic. Not only does it add some much-needed veggies, but your children won’t even taste the difference. The combination of sweet Santorini aubergine, homemade marinara, mushrooms, peppers, cherry tomatoes, almond cheese, plus the fluffy boat-shaped bread is sure to be an instant childhood favourite. Experiment with different fillings; the whole family can be involved in preparing their own fillings for this savoury pizza-boat. Serve with horta salad and elevate Sunday dinnertime to a Pontian gastronomic experience.

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Focaccia with Thyme and Garlic Infused Olive Oil

This rustic Italian bread has a golden-brown crust and a dense moist texture. The dough for focaccia is indented and olive oil is generously drizzled over the indentations in the dough. Try dipping this flatbread in infused olive oil for the perfect bite!

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Ancient Greek Flatbread Propyra

Propyra (pronounced propýra) is an ancient Greek flatbread. Its name denotes a brick oven cooking technique: propyra was baked near to the oven’s door and far from the fire. Propyra’s ancient Greek recipe has stood the test of time; Greeks today call it Spetsiotic propyra, as the local islanders of the idyllic Greek island of Spetses continue to bake this flatbread everyday even to this day! Propyra is a wholemeal flatbread generously coated with sesame seeds, sea salt flakes, and freshly ground black pepper. Traditionally, propyra is eaten with almost every meal just like bread. Are you more of a flatbread than a baguette? No matter which type you may prefer, bread is one of our food staples.

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Lahanodolmades, Greek cabbage rolls

Give this classic Greek recipe a try! Dill and mint bring a heavenly fragrance and herbaceous flavour to these juicy, lemony bundles. Lahanodolmades, as the Greeks call these cabbage rolls, are served in Greek mezze platters as a compliment to drinks. This vegan Greek mezze easily becomes a complete meal when you add a simple side salad or some sautéed greens.

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Falafel with vegan yogurt sauce

Spices from the East add a wonderful aromatic touch to falafel. Unexpected flavours meld together perfectly into this easy and economical dish, which uses chickpeas and veggies for extra punches of taste and nutrition. Serve these Mediterranean chickpea patties in pita pockets with greens, tomato, and a mild vegan yogurt sauce. Your kids won’t be able to resist! For a rainbow of riches create a surprising, colourful main dish using complementary side salads — the easy way — from greens to carrots.

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Ancient Greek Panspermia

Hermes Chthonius is a god associated with the earth and underworld. For Greeks, the gate to spring has been the Athenian festival of Anthesteria that was held for three days in the month of Anthesterion (February-March). Anthesteria is the ritual rite of the journey from winter to spring, from death to life. During the third day of the festival, the Greeks made panspermia. Panspermia is a multi-grain soup, which was offered to Hermes Chthonius and the dead. Packed with whole grains (whole grain helps lower cholesterol) this hearty dish is a nutrition powerhouse!

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Pumpkin-Chestnut Soup

Making soup from scratch is a remarkable feat of alchemy. The pumpkin-chestnut soup is not only nutritious and nourishing; it provides a brothy goodness, along with a dense texture of fresh winter vegetables. My soup is a rich orange colour and has a full-bodied pumpkin and chestnut flavour; it can be served as the first or the main course. Make this soup for a wonderfully gastronomic experience! Pumpkin-chestnut soup is the perfect dish for your Christmas table.

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Fig Vinaigrette

The key to an unforgettable salad is vinaigrette. Fig vinaigrette dressing has subtle nuances of tart and fruity flavour and winey fragrant. Master the art of making this seductive fig vinaigrette — it is quite easy — and dress a green salad with red currants and fresh figs or even revisit your favourite salad with my aphrodisiac fig vinaigrette!

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Sophia’s Vegan & Dairy-free Almond Cheese

If you seek a vegan cheese to whet the palate for the flavours to come, Sophia’s vegan and dairy-free almond cheese certainly does the trick. My recipe is simple to prepare and follows a 7-ingredient list. Sophia’s vegan and dairy-free almond cheese provides a buttery and rustic taste without lingering in the mouth. My almond cheese has a mild cheesy aroma: earthy, fruity, delicate. Sophia’s vegan and dairy-free almond cheese is versatile enough to be eaten at every meal and to be paired with sweet and salty foods. My recipe is easy and economic, and the almond cheese is a vegan and dairy-free substitute for Greek feta. My almond cheese is vegan, gluten-free, dairy-free, lactose-free, casein-free, and it does not contain agar-agar or gelatin.

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Vegetable Broth

Homemade vegetable broth is a nutritious and delicious addition to endless recipes. Making your own vegetable broth is not only easy, but also economical ⁠— a simple healthy habit worth adopting into your life. Homemade vegetable broth can be used in numerous recipes: risotto, stew, soups, dressings, gravy, sauces, casserole, pasta, legumes, and grains.

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