Taste The Culture Greek Vegan Bowls
One of the absolute best things about travelling is spying on another countries cuisine!
Flavours and ingredients that inspire me to think about food in a new way but, to them is just a bowlful of home. Often times young ones sitting while watching their mother go through lengthy cooking processes that resulted in the best flavour of familiarity and comfort.
Food is culture, simply what a country eats is usually what grows there. The poorest households often feast on vegetables and grains but make them taste incredible. I am still surprised by the flavours of plant-based food.
A roasted parsnip tastes like fennel, a slow-cooked onion can taste like caramel, a toasted sesame seed can taste like a campfire. But before I get completely out of hand talking about the flavours of plants I wanted you to get excited about these bowls full of Greek flavours.
I am focusing on the flavours of herbs, citrus, nuts, and of course olives. I intended on using the most loved eggplant/aubergine but I forgot to included it so it’s for another day. Enjoy these super easy Greek-inspired Vegan bowls.
Greek Vegan Bowls
Coconut Cream Tzatziki
Oregano fried cauliflower with chickpeas and onions
Pesto Rice
With Shredded carrot, beetroot, toasted almonds, red onion, green/black olives and chopped mint
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Ingredients
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- Shred cucumber I usually use my box grater. Place in a fine strainer and season with salt allow to sit for 10 minutes. (This is an important step! The salt removes some of the liquid from the cucumber leaving the flavour but not the unwanted water. After the 10 minutes of sitting in the strainer I squeeze out the last of the liquid with my hands.)
- Blend chilled coconut cream with a hand blender or whisk to make the cream fluffy.
- Add the strained salted cucumber, lemon juice, chopped garlic, and coconut cream all together mix well.
- Then taste and add additional sea salt or more lemon juice.
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- half cauliflower
- 1 medium white onion
- 2 cloves garlic
- 1 tin of chickpeas drained
- 2 tsp dried oregano
- sea salt pepper
- squeeze of lemon
- 1 tsp olive oil
Ingredients
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- Blend raw cauliflower in a food processor till it resembles rice. Set aside
- Chop and fry onions and garlic in olive oil with oregano until soft and golden brown.
- Add blended cauliflower and cook for a few minutes.
- Add chickpeas and stir fry a couple minutes more.
- Season with salt, pepper and a squeeze of lemon.
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- Cooked Basmati rice enough for four people
- 20g Fresh Basil large handful
- 1 garlic clove
- 1/2 lemon juiced
- 1/4 cup toasted pine nuts small handful
- 60 ml olive oil
- sea salt to taste
Ingredients
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- Blend all ingredients for pesto in food processor till smooth.
- Taste and add any additional salt or lemon
- Mix Pesto with warm cooked rice
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