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dpappas87

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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
 
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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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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?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

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 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?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?
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