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What is your favorite vegan Greek appetizer?

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d_kakavouli

d_kakavouli

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I'm having a couple of friends over next weekend, and many of them are vegan. What are some good Greek appetizers that are vegan or can be made vegan? I've been doing some googling and many people say that there are quite a few vegan Greek recipes because many Greek people essentially eat vegan when they are fasting. Do you have any recommendations?
 
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d_kakavouli said:
I'm having a couple of friends over next weekend, and many of them are vegan. What are some good Greek appetizers that are vegan or can be made vegan? I've been doing some googling and many people say that there are quite a few vegan Greek recipes because many Greek people essentially eat vegan when they are fasting. Do you have any recommendations?
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I make tzatziki with Oatly vegan Greek yoghurt, amazing if you can get it. Also any good quality houmous and Lidl do tinned dolmades if you’re short of time or availability of ingredients. Pitta or flatbreads, good olives, courgette fritters, Greek salad with vegan feta.
This is a good little book if you’ve got time to get hold of it: https://www.amazon.co.uk/Vegan-Taste-Greece-Cookbooks/dp/189776684X
 
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Laura48 said:
I make tzatziki with Oatly vegan Greek yoghurt, amazing if you can get it. Also any good quality houmous and Lidl do tinned dolmades if you’re short of time or availability of ingredients. Pitta or flatbreads, good olives, courgette fritters, Greek salad with vegan feta.
This is a good little book if you’ve got time to get hold of it: https://www.amazon.co.uk/Vegan-Taste-Greece-Cookbooks/dp/189776684X
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Excellent recommendations, I tried a variation of xortopita and it was great! There was no need to add vegan cheese and I made the phyllo with olive oil. Super healthy and very popular amongst my vegan family members.
 
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d_kakavouli said:
I'm having a couple of friends over next weekend, and many of them are vegan. What are some good Greek appetizers that are vegan or can be made vegan? I've been doing some googling and many people say that there are quite a few vegan Greek recipes because many Greek people essentially eat vegan when they are fasting. Do you have any recommendations?
Click to expand...
Vegan stuffed grape leaves with rice and spices. Try this one:

www.mygreekdish.com

Greek Dolmades recipe (Stuffed Vine/ Grape Leaves Dolmathes)

Little bites of heaven! The ultimate Greek vegetarian appetizer made from tender vine leaves wrapped in little rolls stuffed with rice and fresh herbs. Find out all the secrets behind this little delight with detailed step by step recipe including detailed prep photos too!
www.mygreekdish.com www.mygreekdish.com
 
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What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

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 make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?
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