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Baked Vegetables with Grape Sauce

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Η συνταγή καί στα ελληνικά ⬇️

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Baked Vegetables with Grape Sauce
 
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Author: EnHealthy
Ingredients
  • 3 carrots chopped in 1 cm thick stripes & 5 cm long
  • 2 parsnips chopped in 1 cm thick stripes & 5 cm long
  • 1 red pepper chopped in stripes
  • 1 orange pepper chopped in stripes
  • 2 red onions sliced lengthwise
  • 6 oyster mushrooms trim off the stems and sliced

Sauce
  • 1 teaspoon turmeric
  • 3 tablespoons grape syrup
  • 6 tablespoons olive oil
  • 2 tablespoons thyme
  • 1 garlic finely chopped
  • 1 tablespoons balsamic vinegar
  • salt pepper

Toppings
  • 4 tablespoons almond flakes
  • 3 tablespoons chopped parsley
Instructions
  1. Preheat the oven to 220°C. and line a baking sheet on a roasting tray.
  2. In a large bowl, whisk together the turmeric, grape syrup, olive oil, thyme, garlic, balsamic vinegar salt and pepper.
  3. Add the vegetables and toss thoroughly to coat in the sauce.
  4. Place on the tray and roast for 30 - 40 minutes until the vegetables are tender and caramelized.
  5. Top it with the toppings and mix well. Enjoy
Notes
5-6 servings

 
Baked Vegetables with Grape Sauce
 
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Author: EnHealthy
Ingredients

Ψητά Λαχανικά με Σος σταφυλόμελου

  • 3 καρότα κομμένα σε λωρίδες
  • 2 parsnips (παστινάκια) κομμένα σε λωρίδες
  • 1 κόκκινη πιπεριά κομμένη σε λωρίδες
  • 1 πορτοκαλιά πιπεριά κομμένη σε λωρίδες
  • 2 κόκκινα κρεμμύδια κομμένα κατά μήκος
  • 6 μανιτάρια oyster κομμένα σε φέτες

Σος
  • 1 κουταλάκι του γλυκού κουρκουμά
  • 3 κουταλιές της σούπας σταφυλόμελο
  • 6 κουταλιές της σούπας ελαιόλαδο
  • 2 κουταλιές της σούπας θυμάρι
  • 1 σκόρδο ψιλοκομμένο
  • 1 κουταλιά της σούπας βαλσάμικο ξίδι
  • αλάτι, πιπέρι


Για γαρνίρισμα
  • 4 κουταλιές της σούπας ασπρισμένα αμύγδαλα σε φέτες
  • 3 κουταλιές της σούπας ψιλοκομμένο μαϊντανό
Instructions
  1. Προθερμαίνουμε το φούρνο στους 220 ° C και βάζουμε ένα χαρτί ψησίματος σε ένα ταψί.
  2. Βάζουμε σε ένα μεγάλο μπολ όλα τα υλικά για το σος και τα ανακατεύουμε καλά. Προσθέτουμε τα λαχανικά και τα ανακατεύουμε.
  3. Βάζουμε τα λαχανικά στο ταψί και ψήνουμε για 30 - 40 λεπτά έως ότου καραμελώσουν τα λαχανικά.
  4. Γαρνίρουμε με τα αμύγδαλα και το μαϊντανό και σερβίρουμε.
Notes
5-6 Μερίδες

 

 

Vegan spanakopita with a beetroot dough

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Η συνταγή καί στα ελληνικά ⬇️

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Vegan spanakopita with a beetroot dough
 
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Author: EnHealthy
Ingredients

For the dough
  • ½ cup (145 ml) olive oil
  • 5 tablespoons (35 g) ml of vinegar
  • 230 ml of water
  • 1 beetroot (180 gr)
  • 500 gr. wholewheat flour
  • ⅓ cup olive oil for drizzling the phyllo
  • ½ cup semolina

For the filling
  • 2 tbsp. olive oil
  • 1 large leek finely chopped
  • 4 spring onions finely chopped
  • 1 kg of spinach, well washed
  • 1 cup fresh mint leaves chopped
  • Juice of ½ lemon
  • 1 teaspoon pepper
  • salt

For the vegan cheese
  • 1 cup Cashews (soaked for 3 hour)
  • 2 tablespoons Nutritional yeast
  • Juice of ½ lemon
  • Pepper
  • Pinch of salt
Instructions

For the dough
  1. Add, olive oil, vinegar, water, beetroot, salt in a blender and blend until the beetroot is completely blend.
  2. In a big bowl add the flour, then add the beetroot mixture mix with your hands and knead for 5 minutes.
  3. When the dough comes together nicely and it pulls away from the sides of the bowl, it is ready.
  4. The dough should be soft and elastic. If it is not, knead whit your hands for a few more minutes.
  5. When ready, transfer to another bowl, cover with plastic wrap and set it aside to rest for 30 minutes.

For the filling
  1. Place a nonstick pan over medium to high heat.
  2. Add 2 tablespoons of olive oil, chopped leek and the spring onions.
  3. Sauté until they soften.
  4. Tear up the spinach with your hands and add to the pan. Add lemon juice.
  5. Sauté until it softens and all of the liquid evaporates. Add the mint, salt, pepper stir well and set aside.

For the “ vegan cheese”
  1. Add all ingredients in the blender, blend until smooth and creamy.
  2. How to roll out phyllo dough
  3. Preheat oven to 190* C (374* F) Fan.
  4. When the dough is ready, transfer to your working surface and divide in to 4 equal parts.
  5. Sprinkle some semolina on to your working surface and start to roll out the first piece of dough. You want it to become thin.
  6. If your dough is too sticky, sprinkle with some more semolina and continue rolling out.
  7. Always roll the rolling pin towards you to spread the dough out further.
  8. Continue rolling out the pieces of dough in the same manner.
  9. Brush a 30 cm X 30 cm baking pan with olive oil.
  10. Lay the first piece of phyllo nicely on to the bottom of the pan. Drizzle with olive oil. Then lay the second phyllo, drizzle with olive oil. Make sure you lay the phyllo along the sides of the baking pan first and then fill in the gaps with more of the pieces of phyllo.
  11. Add half of the filling, spreading it evenly all over the phyllo base. Add spoon by spoon the vegan cheese, roughly spread it and then add the rest off the spinach filling.
  12. Drizzle filling with some olive oil.Cover filling with another 2 sheets of phyllo dough, repeating the exact same process as before.
  13. Gently lay it out over the pie, turn the edges over with your fingers and gently tuck them in all the way around.
  14. Score the surface with a sharp knife and drizzle with some olive oil.
  15. Bake for about 45 minutes, or until golden and slightly crunchy.
  16. When ready, remove from oven and cut in to pieces.
Notes
9 pieces

 

Η συνταγή καί στα ελληνικά ⬇️

Vegan spanakopita with a beetroot dough
 
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Author: EnHealthy
Ingredients

Νηστίσιμη Σπανακόπιτα με ζύμη από παντζάρι

Για τη ζύμη
  • ½ φλιτζάνι (145 ml ) ελαιόλαδο
  • 5 κουτ σούπας (35 γρ) ξίδι
  • 230 ml νερό
  • 1 παντζάρι (180 γρ)
  • 500 γρ. αλεύρι ολικής
  • ⅓ φλιτζάνι ελαιόλαδο, για άλειμμα
  • ½ φλιτζάνι σιμιγδάλι

Για τη γέμιση
  • 2 κουτ σούπας ελαιόλαδο
  • 1 μεγάλο πράσο ψιλοκομμένο
  • 4 φρέσκα κρεμμυδάκια finely ψιλοκομμένα
  • 1 κιλό σπανάκι, πλυμένο
  • 1 φλιτζάνι φύλλα φρέσκου δυόσμου ψιλοκομμένα
  • Χυμό από ½ λεμόνι
  • πιπέρι
  • αλάτι

Για το vegan τυρί
  • 1 φλιτζάνι κάσιους (μουλιασμένα σε νερό για 3 ώρες)
  • 2 κουτ της σούπας διατροφική μαγιά (Nutritional yeast)
  • Χυμό από ½ λεμόνι
  • Πιπέρι
  • αλάτι
Instructions

Για τη ζύμη
  1. Βάζουμε σε ένα μπλέντερ το ελαιόλαδο, το ξίδι, το νερό, το παντζάρι και το αλάτι και αλέθουμε για μερικά δευτερόλεπτα.
  2. Αδειάζουμε το μείγμα σε ένα μεγάλο μπολ και προσθέτουμε το αλεύρι. Ζυμώνουμε το μείγμα με τα χέρια μας για περίπου 5 λεπτά.
  3. Η ζύμη μας θα πρέπει να είναι απαλή και ελαστική. Αν χρειαστεί συνεχίζουμε το ζύμωμα για μερικά λεπτά ακόμα.
  4. Όταν είναι έτοιμη, τη μεταφέρουμε σε ένα άλλο μπολ και τη σκεπάζουμε με μεμβράνη. Αφήνουμε στην άκρη τη ζύμη μας να ξεκουραστεί για 30 λεπτά.

Για τη γέμιση
  1. Βάζουμε ένα αντικολλητικό τηγάνι σε μέτρια προς δυνατή φωτιά και προσθέτουμε μέσα το ελαιόλαδο, τα πράσα και τα κρεμμυδάκια.
  2. Σοτάρουμε για μερικά λεπτά, μέχρι να μαλακώσουν.
  3. Προσθέτουμε στο τηγάνι το σπανάκι και το χυμό λεμονιού.
  4. Συνεχίζουμε το τσιγάρισμα μέχρι να απορροφηθούν τα υγρά.
  5. Προσθέτουμε το δυόσμο, πιπέρι, αλάτι, ανακατεύουμε το μείγμα και το αφήνουμε στην άκρη.

Για το Vegan τυρί
  1. Βάζουμε όλα τα υλικά σε ένα μπλέντερ και αλέθουμε μέχρι να γίνει το μείγμα μας να γίνε σαν κρέμα.

Για τη σπανακόπιτα
  1. Προθερμαίνουμε το φούρνο στους 190°.
  2. Παίρνουμε τη ζύμη και τη χωρίζουμε σε 4 ίσα κομμάτια.
  3. Πασπαλίζουμε τον πάγκο εργασίας μας με λίγο σιμιγδάλι και ανοίγουμε με έναν πλάστη ένα ένα τα κομμάτια από τη ζύμη.
  4. Αν κολλάει η ζύμη μας προσθέτουμε σιμιγδάλι και συνεχίζουμε με τον πλάστη.
  5. Παίρνουμε ένα ταψί μεγέθους 30 Χ 30 cm, αλείφουμε τη βάση με λίγο ελαιόλαδο και τοποθετούμε στη βάση του ταψιού μας το πρώτο φύλλο, πασπαλίζουμε το πάνω φύλλο με λίγο ελαιόλαδο, χωρίς να ακουμπάει το πινέλο στα φύλλα. Τοποθετούμε το δεύτερο φύλλο, πασπαλίζουμε το φύλλο με λίγο ελαιόλαδο. Βεβαιωνόμαστε ότι τα φύλλα μας καλύπτουν καλά τις άκρες του ταψιού.
  6. Προσθέτουμε πάνω από τα φύλλα τη μισή από τη γέμιση από σπανάκι και την απλώνουμε. Προσθέτουμε κουταλιά - κουταλιά το Vegan τυρί, το απλώνουμε ελαφρά και βάζουμε από πάνω την υπόλοιπη γέμιση από σπανάκι.
  7. Πασπαλίζουμε τη γέμιση με λίγο ελαιόλαδο. Συνεχίζουμε με την ίδια διαδικασία για ακόμα 2 φύλλα, βάζοντας τα πάνω από τη γέμιση καλύπτοντας το σπανάκι.
  8. Γυρίζουμε προσεκτικά τις άκρες από τα φύλλα της ζύμης γύρω γύρω από το ταψί για να σχηματίσουν κρούστα όταν ψηθούν.
  9. Με ένα μαχαίρι χαράζουμε ελαφρά σε τετραγωνάκια τη σπανακόπιτα.
  10. Πασπαλίζουμε με ελαιόλαδο και είναι έτοιμη να τη ψήσουμε.
  11. Ψήνουμε για περίπου 45 λεπτά, ανάλογα με το φούρνο μας, μέχρι να ροδίσει η σπανακόπιτα.
  12. Όταν είναι έτοιμη, τη βγάζουμε από το φούρνο και την κόβουμε σε κομματάκια.
Notes
9 pieces

 

 

Turmeric Fries with homemade vegan tzatziki dip

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Turmeric Fries with homemade vegan tzatziki dip
 
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Author: EnHealthy
Ingredients
  • 8 big potatoes chopped in 1 cm thick fries
  • 1 tablespoon smoke paprika
  • 1 tablespoon fresh thyme
  • 1 tablespoon onion powder
  • 2 teaspoons turmeric
  • 6 tablespoons olive oil
  • salt and pepper

Vegan tzatziki dip
  • ½ cup sunflower seeds soaked for 3 hours 100 g
  • ½ cup cashews soaked for 3 hours
  • ½ cup water
  • 1 garlic clove
  • 2 tablespoons dried mint
  • Pepper, salt (up to taste)
  • Juice of 1½ lemon
  • 2 mini pickle cucumbers
  • 1 cucumber roughly grated and drained
  • 1-2 tablespoons olive oil + extra for garnish
Instructions
  1. Preheat oven to 220 C. Line a baking sheet. Place chopped potatoes in a big bowl field with water for 30 min. Drain liquid and dry potatoes well.
  2. Place chopped potatoes in the bowl and add paprika, thyme, onion powder, turmeric, olive oil, salt and pepper.
  3. Mix potato well, spread coated potato chips in a single layer, leaving space around each potato, on the prepared baking sheet.
  4. Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

Vegan tzatziki dip
  1. Drain sunflower seeds, cashews and place them in a blender with the water, garlic dried mint, salt, pepper, lemon juice, pickle cucumbers, olive oil and blend until smooth and creamy.
  2. Taste and adjust flavour adding more lemon juice, salt or pepper.
  3. Add grated cucumbers and stir. Let it stand for at least 2-3 hours in the fridge. Serve cold with pita bread, salads, falafel, pasta, stuffed grape leaves (koupepia) or as dipping sauce for veggies!
Notes
5-6 Servings

Ultimate mediterranean dips platter

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Ultimate mediterranean dips platter
 
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Author: EnHealthy
Ingredients

Green hummus
  • 2 tins (500 gr) chickpeas
  • 8 tablespoons (200 gr) tahini
  • Juice from 2-3 lemons
  • 2-3 tablespoons olive oil
  • 2 cloves garlic
  • 1 cup raw spinach
  • 2 cup (150 ml) water
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • pepper
  • 1 teaspoon salt

Muhammara dip
  • 3 red smoked peppers
  • 4 tbsp extra virgin olive oil,
  • ½ cup toasted walnuts
  • 1 garlic clove, roughly chopped
  • 4 tablespoons breadcrumbs or oats
  • 2 tbsp carob syrup or 1 teaspoon honey
  • 1 teaspoon smoke paprika
  • 1 tsp sumac
  • ½ tsp salt
  • ½ tsp cayenne pepper (optional)
  • ½ lemon juice
  • Pepper

Melitzanosalata (Greek Eggplant Dip)
  • 3 eggplants
  • 2 tablespoons olive oil + extra for garnish
  • 3 tablespoons vegan mayonnaise
  • 2-3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 4 tablespoons parsley finely chopped
  • 1 spring onion finely sliced
  • 1 garlic glove finely chopped
  • Salt and pepper

Coleslaw with carrots & beetroot
  • 4 shredded carrots
  • 4 shredded beetroots
  • 1 cup finely chopped parsley
  • 1 spring onion finely chopped
  • 4 tablespoons vegan mayonnaise
  • Juice from 1 lemon
  • Salt and pepper

For serving:
  • 2 carrots chopped into strips
  • 3 cucumbers chopped into strips
  • 20 cherry tomatoes
  • 1 yellow bell pepper chopped into strips
  • crackers of your choice
Instructions

Green hummus
  1. Open the tins and rinse the chickpeas.
  2. Put all ingredients for hummus in a food processor and blend well until smooth and creamy.

Muhammara dip
  1. In a blender , add the roasted red pepper with extra virgin olive oil, walnuts, and all the remaining ingredients. Blend into a smooth paste.
  2. Transfer to a serving bowl. You may cover the muhammara and refrigerate, but be sure to bring the dip to room temperature before serving.
  3. When ready to serve, top the dip with a drizzle of extra virgin olive oil, garnish with a little more walnuts and fresh parsley. Serve with pita bread or crackers.

Melitzanosalata (Greek Eggplant Dip)
  1. Pierce the eggplants all over with a fork.
  2. Place them directly over the flame on a gas stove, using high heat.
  3. Cook for 20-25 minutes, turning them until they are charred on all sides evenly.
  4. If you don’t have a gas stove, simply place them on the oven rack and cook for about 40 minutes in an 180* C preheated oven.
  5. They are ready, if you pierce them and they are soft. Set them aside for 10 minutes to cool.
  6. Use a spoon to scoop out the flesh and transfer to a thin kitchen towel.
  7. Wrap it in the towel and squeeze to remove as much liquid from the eggplant flesh as possible.
  8. Roughly chop the eggplant and set aside in a bowl.
  9. Add in the bowl with eggplant the vegan mayonnaise, lemon juice, parsley, onion and garlic.
  10. Season with salt and pepper.
  11. Stir until all of the ingredients are completely combined and season to taste.
  12. To serve, garnish with spring onion, parsley and drizzle with some Greek extra virgin olive oil.

Coleslaw with carrots & beetroot
  1. Place the shredded carrots, beetroots, parsley, spring onions and the rest of the ingredients in a mixing bowl.
  2. Toss them well and adjust flavour if is needed, more lemon juice or salt.
  3. Let the coleslaw rest in the fridge for at least 30 minutes before serving.
  4. Assemble the platter with the carrots, cucumbers, tomatoes, pepper, crackers and the dips.

 

Baked fries with BBQ sauce

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Baked fries with BBQ sauce
 
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Author: EnHealthy
Ingredients

BBQ sauce
  • ½ cup chopped onions
  • 3 tablespoons olive oil
  • 2 garlic gloves
  • ½ tablespoon smoke paprika
  • 1 tablespoon dried mustard
  • 4 tablespoons vinegar
  • 4 tablespoons tomato paste
  • ⅓ cup ketchup
  • ¼ cup carob syrup
  • 3 tablespoons tamari
  • salt and pepper

Fries
  • 8 big potatoes chopped in 1 cm thick fries
  • 1 tablespoon smoke paprika
  • 1 tablespoon fresh thyme
  • 1 tablespoon onion powder
  • 4 tablespoons olive oil
  • salt and pepper
Instructions

Fries
  1. Preheat oven to 220 degrees C. Line a baking sheet. Place chopped potatoes in a big bowl field with water for 30 min. Drain liquid and dry potatoes well.
  2. Place chopped potatoes in the bowl and add paprika, thyme, onion powder.
  3. Mix potato well, spread coated potato chips in a single layer, leaving space around each potato, on the prepared baking sheet.
  4. Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

BBQ sauce
  1. In a medium saucepan, add olive oil, chopped onions, sauté until soft and brown. Add the rest of ingredients of the BBQ sauce. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 5-7 minutes.
Notes
4-5 Servings

Fig savoury tart with vegan cream cheese

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Fig savoury tart with vegan cream cheese
 
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Author: EnHealthy
Ingredients
  • 2 sheets of ready whole grain country style pastry
  • 3-4 tablespoons olive oil for brushing
  • 5-6 figs cut in thin slices

Vegan cream cheese
  • 1 & ⅔ cups sunflower seeds
  • (soak for 3 hours or overnight)
  • ⅓ cup fresh basil
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons onion powder
  • 3 tablespoons nutritional yeast
  • Juice of 2 lemons
  • 3 tablespoons olive oil
  • 1 garlic clove or 1 teaspoon garlic powder
  • ½ cup non dairy milk
  • 1 teaspoon salt
  • Pepper
Instructions

Vegan cream cheese
  1. Pour all the ingredients of the “cheese” in a blender and blend until smooth and creamy. Taste and adjust flavor adding mote lemon if is needed. Set aside.

Tart
  1. Unroll the pastry sheets.
  2. Take 1 sheet of the pastry and cut it in the middle (is going to be 15 cm X 30 cm each piece). Take one piece of the pastry and place it in a baking pan on a baking paper, brush the pastry with olive oil and place the other piece of the pastry on top.
  3. Spread the cream "cheese" over the pastry, leaving a 2 cm border.
  4. Fold edges of pastry up onto the cheese, press the corners with a fork and brush the edges with olive oil. Arrange the figs on top of the cheese. Follow the same procedure for the second tart.
  5. Bake in a preheated oven at 180°C until golden brown, about 20 minutes.
Notes
2 Tarts (about 10X25cm each)

Key Ingredient: FIGS

FIND OUT FIGS NUTRITIONAL BENEFITS

Figs-nutritional-benefits

Vegan mini “flaounes” (Cypriot traditional cheese pies)

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Flaounes is a traditional Cyprus cheese-filled pastry uses ground machlepi (a Greek aromatic spice made from the seeds of the St Lucie cherry) in the dough, giving a hint of almond flavour. The “foukos”, (filling) is made with flaouna cheese, haloumi cheese, sultanas and garnished with sesame seeds.

This is one of our best traditional recipes. There is no way Cypriots would imagine the vegan version of “Flaouna” because the original recipe is loaded with eggs and cheese. My aunty said to me, how on earth you will make the “fouko” (filling)  without eggs and how is going to taste without cheese?

So we took the original recipe of my great grandmother Chariklou and we adjusted it to a healthier vegan version. We were worried about this, but actually the taste is close to the original. We gave to some friends to taste them and they didn’t realise that there no egg and cheese in the “flaounes”!

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You can enjoy “flaounes” for breakfast with tea, coffee or fresh orange juice, as a snack or even as a light meal with salad. Make sure to store your “flaounes” in an air-tight container after they cool down or you can freeze them.

I am not sure what my grandmother Chariklou would say if she was trying them….. but she would definitely enjoyed them with a cup of cyprus coffee!

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Vegan mini flaounes (Cypriot traditional cheese pies)
 
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Author: EnHealthy
Ingredients

FILLING “FOUKOS”

Dry
  • 3 cups (500 g) any vegan cheese finely shredded, or (vegan parmesan)
  • 3 cups (570 g) whole wheat flour
  • 2 teaspoons yeast
  • 2-3 tablespoons nutritional yeast (up to taste)
  • 1 tablespoon turmeric
  • 1½ tablespoon salt
  • ½ teaspoon mahlepi
  • ⅓ teaspoon mastic
  • 1 teaspoon cinnamon
  • 1 cup finely chopped fresh mint
  • 1 cup raisins

Wet
  • 1½ cup coconut milk
  • 2 tablespoons (ground raw) flaxseeds + 5 tablespoons water

DOUGH
  • 1½ kg flour
  • 4½ teaspoons yeast
  • 1 tablespoon coconut sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon mastic
  • ½ teaspoon mehlepi
  • 1 tablespoon salt
  • 1 cup (250 ml) olive oil
  • 3½ - 4 cups (1020 ml - 1200 ml) lukewarm coconut milk
  • 1 cup sesame seeds
Instructions

FILLING “FOUKOS”
  1. Add flaxseed meal and water to a small bowl and stir. Let rest for 5 minutes to thicken. Set aside.
  2. For the filling, add all dry ingredients in a big mixing bowl, mix well then add wet ingredients and mix until a roughly dough forms.
  3. Cover the bowl with a plastic wrap and let it rest for 1 hour in a warm place.

DOUGH
  1. For the dough, add the 3½ cup warm milk, about the temp of bath water to a big mixing bowl, (Make sure it’s not hot because it will kill the yeast) and coconut sugar. Sprinkle on yeast and let stand for about 10 minutes.
  2. Add the salt, olive oil, cinnamon, mastic, mahlepi and stir well. Using a wooden spoon, slowly add the flour and mix until a big dough ball forms. You may not add all 3½-4 cups of flour, so add a little at a time. You will need more flour while kneading.
  3. Transfer dough to a floured surface and knead by hand for 1-2 minutes until it becomes smooth and elastic.
  4. Transfer the dough back in the mixing bowl. Cover with plastic wrap and set aside in a warm place for about an hour or until it double the size.
  5. When the dough has risen, cut the dough in half. Reserve one half to make a bread, pizza or freeze for up to 3 months. Preheat oven to 200°C.
  6. Cut a piece of dough the size of a small lemon. Roll it into a square approximately 10-15 cm.
  7. Rinse about 1 cup of sesame seeds. Place the wet sesame seeds in a plate.
  8. Place the square piece of dough onto the sesame seeds so that one side is covered with sesame seeds.
  9. Place 2 tablespoons of the "cheese" mixture into the middle of the square.
  10. Fold all the edges in on themselves, do not cover the filling completely.
  11. Fold the other sides in the same way. Lightly press the corner edges down with a fork so that they stick together well.
  12. Bake for 40-45 minutes, until they turn golden brown.
Notes
20-24 mini "Flaounes"

Vegan tzatziki dip

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Tzatziki is one of my favorite dips. This is a vegan version of the traditional tzatziki recipe, it tastes like the original, the flavor is very similar. With sunflower seeds and cashews, rich in Vitamin E, copper, B Vitamins, zinc, antioxidants, a healthy source of essential fatty acids, protein and more.

If you want a perfect tzatziki you need to drain very well the cucumber and let the tzatziki stand for at least three hours in the refrigerator for more intense flavor.

It is ideal as a dressing for salads, falafel, soutzoukakia, pasta, stuffed grape leaves (koupepia) or as dipping sauce for veggies!

You can eat tzatziki with almost anything! Hope you enjoy the recipe!

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Vegan tzatziki dip
 
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Author: EnHealthy
Ingredients
  • ½ cup sunflower seeds soaked for 3 hours
  • ½ cup cashews soaked for 3 hours
  • ½ cup water
  • 1 garlic clove
  • 2 tablespoons dried mint
  • Pepper, salt (up to taste)
  • Juice of 1½ lemon
  • 2 mini pickle cucumbers
  • 1 cucumber roughly grated and drained
  • 1-2 tablespoons olive oil + extra for garnish
Instructions
  1. Drain sunflower seeds, cashews and place them in a blender with the water, garlic dried mint, salt, pepper, lemon juice, pickle cucumbers, olive oil and blend until smooth and creamy.
  2. Taste and adjust flavor adding more lemon juice, salt or pepper.
  3. Add grated cucumbers and stir. Let it stand for at least 2-3 hours in the fridge. Serve cold with pita bread, salads, falafel, pasta, soutzoukakia, stuffed grape leaves (koupepia) or as dipping sauce for veggies!
Notes
4-5 Servings

Peanut butter spread

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Peanut butter spread
 
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Author: EnHealthy
Ingredients
  • 500 gr salted peanuts
  • 1 tin (400 gr) coconut milk, refrigerated
  • juice of ½ lemon

Topping
  • ½ cup raspberry jam or any other jam of your choice

RASPERRY JAM
  • 1½ cup frozen raspberries
  • 1½ cup water
  • 1 tablespoon corn flour
  • 3 tablespoons honey
Instructions
  1. Pour peanuts into a food processor and process until the mixture becomes creamy and smooth, scraping down the sides as needed.
  2. Add coconut milk and lemon juice. Process until everything are combined.
  3. Put a clean film in a 15cm round pan and transfer the mixture. Refrigerate for at least 4 hours.
  4. Remove the spread from the pan and top it with jam.

RASPBERRY JAM
  1. Add into a small saucepan the frozen raspberries, the 1 cup off water and bring to a boil over medium heat, simmer for 15 minutes. Dissolve the corn flour in the ½ cup off water and stir it in the saucepan, and continue to simmer 2 more minutes. Finally add the honey.

Figs with coconut cream

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This recipe is great as a starter especially if you would like to add a gourmet touch to your meal! The combination of figs with coconut cream is phenomenal! I am making this recipe very often especially in the summer time and my guests always love it. Figs are my favorite fruits, especially the sweet and juicy Mediterranean figs because you can create very tasty appetizers!

Figs with coconut cream
 
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Author: EnHealthy
Ingredients
  • 10 figs
  • 1 can coconut milk [chilled overnight in the refrigerator]
  • pinch of salt
  • 10 mint leaves for garnish
Instructions
  1. Cut the figs crosswise up to ⅔ without cutting them completely.
  2. Remove the coconut milk or cream from the fridge, remove the lid. Scrape out the top, thickened cream and leave the liquid behind [reserve it in the fridge for smoothies].
  3. Place hardened cream in a mixing bowl. Add salt. Mix for a few seconds until creamy.
  4. With a spoon, put some cream on each fig.
  5. Garnish with mint leaves and serve.
Notes
Key Ingredients: Figs

FIND OUT FIGS' NUTRITIONAL BENEFITS
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