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dpappas87

Active member
I try to eat a vegan diet when I can for lent. Granted, I am not perfect at it, but I like to try. I am getting since Lent is soon! Here's a list of dishes I like to eat. I would love advice if you can give it for other dishes:
  • Salads of all kinds, and if I want to be really strict, to use lemon or vinegar and no oil
  • Anything involving lentils - like Lentil soup, lentil salad, etc
  • Dishes involving other legumes, like fava beans, split peas, gigantes, etc - I make gigantes place, yellow split pea soup, fasolada, etc)
  • Any other vegetable dishes, such as vegan stuffed grape leaves or stuffed cabbage
 
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I try to eat a vegan diet when I can for lent. Granted, I am not perfect at it, but I like to try. I am getting since Lent is soon! Here's a list of dishes I like to eat. I would love advice if you can give it for other dishes:
  • Salads of all kinds, and if I want to be really strict, to use lemon or vinegar and no oil
  • Anything involving lentils - like Lentil soup, lentil salad, etc
  • Dishes involving other legumes, like fava beans, split peas, gigantes, etc - I make gigantes place, yellow split pea soup, fasolada, etc)
  • Any other vegetable dishes, such as vegan stuffed grape leaves or stuffed cabbage
Have a look at this link. There’s quite a few vegan posts on the site as well.
 
I try to eat a vegan diet when I can for lent. Granted, I am not perfect at it, but I like to try. I am getting since Lent is soon! Here's a list of dishes I like to eat. I would love advice if you can give it for other dishes:
  • Salads of all kinds, and if I want to be really strict, to use lemon or vinegar and no oil
  • Anything involving lentils - like Lentil soup, lentil salad, etc
  • Dishes involving other legumes, like fava beans, split peas, gigantes, etc - I make gigantes place, yellow split pea soup, fasolada, etc)
  • Any other vegetable dishes, such as vegan stuffed grape leaves or stuffed cabbage
Totally. My favorite vegan foods are Santorini fava dip (kind of like hummus but no tahini and lots of freshly chopped herbs), gigantes, and vegan Greek soups of all kinds.
 
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Reactions: Laura48
Totally. My favorite vegan foods are Santorini fava dip (kind of like hummus but no tahini and lots of freshly chopped herbs), gigantes, and vegan Greek soups of all kinds.
I forgot to mention, I have this cookbook which is really helpful. I did‘nt pay anywhere near the prices currently on Amazon, etc, but I’m sure a reasonably priced one can be found.
 

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Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!
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