Fava, Parsley and Lemon Spaghetti

Saturday April 9th, 2022Saturday April 9th, 2022 aglaia Leave a comment

A fast, plant-based pasta dish that we cannot stop eating these days. I cooked the spaghetti first, al dente, the traditional way, then added it to the briefly braised fava pods flavored with onion, garlic, lemon juice, and plenty of wonderful parsley that we happen to have in the garden.

Lemon zest and plenty of coarsely ground pepper give the dish a lovely kick, while crumbled feta adds a very welcomed tanginess.

This is the more conventional and elegant way to make the dish, besides the One-pot version with Fava, Asparagus, and Spinach that I posted last year.

Serves 3-4 (more…)

Yahnera: Braised Greens and Potatoes with Lemon and Herbs

Saturday April 9th, 2022Tuesday April 12th, 2022 aglaia 1 Comment

In Crete, sweet and tart greens–tender pea shoots, sow thistle, wild spinach, sorrel, wild leeks—and if available tender fava pods, sweet peas, or a couple of artichokes bottoms and their peeled stems are all braised together with lots of wild fennel fronds. Freshly squeezed lemon juice gives zest to the stew.

The potatoes taste wonderful as they soak up the aromatic juices.

The beautiful juicer created by the potter Lorna Meaden.

Makes 4 servings (more…)

Our Traditional Olive Oil, Vegan Cookies

Friday April 8th, 2022Sunday April 10th, 2022 aglaia Leave a comment

Greeks don’t need to substitute and invent intricate vegan cookies, as the most common ones we make at home, or buy at the bakeries all over the country, are usually baked with olive oil instead of butter.

I got the recipes from my mother and grandmother and I only slightly tweaked them.

Both most favorite cookies –the Koulourakia with Orange, and the dark deep-flavored Moustokouloura Cookies, were baked using olive oil and no eggs.

Americans and northern Europeans are not the only ones loving their crunchy, fragrant cookies. Greeks usually accompany with cookies their coffee in the morning or afternoon. (more…)

Orange Koulourakia Cookies

Friday April 8th, 2022Friday April 8th, 2022 aglaia Leave a comment

Scented and flavored with plenty of orange jest and juice these are our family’s take on the traditional Greek recipe.

We don’t need to substitute and invent intricate vegan cookies, as the most common ones we make at home, or buy at the bakeries all over the country, are usually baked with olive oil instead of butter.

Makes about 65 pieces (more…)

Lahanoryzo: Cabbage Risotto

Thursday April 7th, 2022Sunday May 22nd, 2022 aglaia Leave a comment

With the last tender winter cabbages, as their leaves start to toughen, we love to make this traditional vegan Greek risotto. Costas prefers the version with tomato, although many people like it white, adding leek or chopped scallions, and of course plenty of lemon, and some dill at the end.

To make it substitute cabbage for the other greens in the recipe for Risotto with Greens.

Although I think that it tastes best piping hot, it could also be served at room temperature, as my husband likes it too.

Serves 3 as main course; 5-6 as a side dish (more…)