Taste The Culture Greek Vegan Bowls

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


Print Recipe
Coconut Cream Tzatziki
  1. 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.)
  2. Blend chilled coconut cream with a hand blender or whisk to make the cream fluffy.
  3. Add the strained salted cucumber, lemon juice, chopped garlic, and coconut cream all together mix well.
  4. Then taste and add additional sea salt or more lemon juice.
Print Recipe
Oregano Fried Cauliflower
  1. Blend raw cauliflower in a food processor till it resembles rice. Set aside
  2. Chop and fry onions and garlic in olive oil with oregano until soft and golden brown.
  3. Add blended cauliflower and cook for a few minutes.
  4. Add chickpeas and stir fry a couple minutes more.
  5. Season with salt, pepper and a squeeze of lemon.
Print Recipe
Pesto Rice
  1. Blend all ingredients for pesto in food processor till smooth.
  2. Taste and add any additional salt or lemon
  3. Mix Pesto with warm cooked rice
Recipe Notes
Finally to assemble bowl place piles of shredded carrot and beetroot with pesto rice, oregano cauliflower, and add good quality green and black olives, toasted sliced almonds, chopped mint and red onion, and a big dollop of coconut cream tzatziki.

You May Also Like

One comment

  1. September 26, 2017 at 6:50 pm

    What a wonderful post! Just stumbled across your beautiful website after already stalking you on IG ahaha…what a beautiful job you are doing Greetings from Berlin (@sarahberliiin)

Leave a Reply

Your email address will not be published. Required fields are marked *