Greek islands are a vegetarian paradise, because vegetables are available throughout the year, while the Greeks have mastered the art of making them. Forget about boring and bland vegetables, because the mild climate and large sun exposure extract the best taste and aroma that is unmatched. Obligatory olive oil and a frequent addition of feta make the vegetarian Greek dishes taste great. P>
Dishes from beans and other legumes are an important part of the Greek diet. The most well-known examples of such dishes are giant plums, fasolada or fava. Nowadays, Greeks often reach for traditional dishes with legumes, which are served as the main meal. Today we present a recipe for beans in tomatoes. Its preparation is easy and less labor-intensive than eg giant gaps.
Today, we offer aubergines stewed with a sauce with this addition. Instead of xinochondros you can possibly add equally popular trahanas, but in our opinion then the dish gets too bland and requires stronger seasoning. In our opinion, Xinochondros fits much more into this dish. Both xinochondros and trahanas can of course be bought in Crete in typical grocery stores.
When you ask a local resident in Greece what a delicious dish you can do with green peas, the answer probably will be: Αράκας Λαδερος! This dish from the first moment has also become one of our favorites. At the outset, it is worth noting that to prepare it you do not need many products and time-consuming preparations. In addition to fresh or frozen peas, only onions, carrots, potatoes, good home-made tomato puree (or fresh tomatoes) and dill will be necessary.
Recently, we managed to buy an okra, which in Crete is a very popular and cheap vegetable. In Poland, in a fresh form, we met her for the first time and unfortunately her price was much higher than the one we pay in Greece. Ok, this time we cooked in the oven with a large amount of olive oil and tomato sauce. We put a recipe in case someone from you also bought an okra and did not know what to do with it ;-)
Eggplants are a popular ingredient of Greek dishes and can be found in flagship dishes such as moussaka or briam. The main role of aubergines also play in papoutsakia, imam bayildi and melitzanosalata. For these tasty dishes you need to add another Greek way to make this vegetable, or eggplant with feta.
Although the recipe for kolokithokeftedes has been on our site for a long time, we decided to publish the second version of the recipe. Kolokithokeftedes in this way we ate recently with our Cretan friends. Pancakes prepared in this way have tasted us so much that we asked for a way of preparing :)
The popular vegetable in Crete is okra, which can often be found in local greengrocers. This very healthy and low-calorie vegetable is unfortunately virtually unheard of in Poland. If you would like to try it, it's worth doing it while in Crete. Just look for one of the local taverns, which serves dishes prepared on the basis of okra. Of course, you can also prepare it yourself, for example based on the following recipe.
Ladenia is a traditional olive cake popular on the island of Kimolos and neighboring Milos, although we happened to eat it in Crete. It looks like an Italian pizza, but ladenia is a bread cake with oil, onions and tomatoes. There is no cheese, and the cake should not be thin.
Recently, we served a recipe for a spicy pumpkin pie baked in a sweet version. This, of course, is not the only way to prepare this universal vegetable. Greeks often also prepare a pumpkin roasted in filo, but with the addition of cheeses, on the salty.
Zucchini in Greek cuisine is very common. It can be found as an ingredient in pits (kolokithopita), chops (kolokithokeftedes), in vegetable casserole briam, in the form fried in pastry (kolokithakia tiganita) or simply cooked or grilled. Another tasty way for this vegetable is to make it in a stuffed form. We chose stuffing without meat, mainly based on feta and walnuts.
Italian Fennel is a common ingredient in Mediterranean cuisine. In Greek cuisine, its characteristic slightly aniseed flavor can be found, among others, in sensational kaltsouni and pitta casseroles. Today we would like to share with you the recipe for pitto with Italian fennel.
Depending on the region, its preparation and components differ slightly. That is why today we provide a recipe for a slightly more complex version of this delicious vegetable casserole. You will need a little more ingredients to make it, which will be layered in different layers
Spanakorizo is a very classic vegetarian dish of Greek cuisine. Rice combined with spinach and lemon juice is a simple and healthy dish, which is worth preparing when fresh spinach is available. It can be served as an appetizer or an independent dish. Spanakorizo is also worth sprinkling with crumbled feta cheese.
Omelettes in Greece are prepared with the addition of various types of vegetables. However, we would like to offer you a somewhat original recipe referring to the Greek omelettes, in which the main additions are asparagus, spring onion and feta.
Prasopita is another Greek casserole made of filo pastry, but this time the main role in stuffing is Kefalograviera cheese and leeks, so it will be a favorite dish for those who prefer these vegetables. Prasopita needs to be seasoned differently, it will not be very expressive in taste.
Vegetable pancakes are a specialty of Greek cuisine. The multitude of vegetables available at any time of the year provokes even the ingenious use of them. Tomatokeftedes, or tomato pies, is the recipe that proves this theory. This dish is popular on the Cyclades and in the traditional cuisine of Syros, Andros, Tinos or Santorini. The most characteristic taste of tomatokeftedes is reached by the inhabitants of the latter island due to the specific taste of small tomatoes growing there.
Fasolakia is an absolutely genius Greek way to prepare green string beans. Slowly stewed along with tomatoes and onions, later sprinkled with fresh parsley leaves is another fantastic vegetarian dish taken from the Greek cuisine that is often hosted on our table during the summer season.
Baked lightly crunchy potatoes are very popular in Greek houses. It is an excellent addition to various dishes of meat or fish. For their preparation we need three basic ingredients that are added to most Greek dishes: olive oil, lemon juice and oregano. Slowly baked potatoes absorb a lemon aroma that is slightly palpable while eating.
We will not cheat you. Imam Bayildi is not a diet and it should not be like that. A large amount of oil is needed here to produce a delicious sauce, in which the eggplant will almost swim. We also ate such a delicious "floating" Imam in Matala, Crete, and he was the prototype for our recipe.
Zucchini cutlets is a great way to have a less traditional dinner or a great snack. They are served with tzatziki sauce, which is their perfect complement. Unfortunately, it is prepared quite labor-intensive, however, their luscious slightly mint flavor rewards the preparation. They tolerate heating well, so you can eat it the other day.
Briam is a simple Greek vegetable casserole prepared according to traditional recipes based on potatoes, eggplants and courgettes with the addition of tomatoes, garlic and parsley, very much oiled with olive oil. This recipe has many modifications that differ in the addition of ingredients or the way of preparation.
Pilaf with tomatoes is a simple and light dish, which is worth doing especially when there are fresh ripe tomatoes. However, when there is no season or longer, you can reach for tomatoes from the can. If you feel that the taste of this dish is too delicate, you can enrich it and add some optional spices.
The genesis of pizza is not as unambiguous as it was thought to be, because it was the ancient Greeks began to bake herbal flat bread with oil and garlic. Although the pizza rather does not belong to the canon of Greek cuisine, the modern Greeks form their own version of pizza based mostly on local vegetables, cheeses, and also olives.
Gigantes Plaki is a popular Greek dish, which consists of a large bean baked in a tomato and herb sauce. Perhaps some of you during your holiday have already had the opportunity to try this delicious and filling meal. If not, it is worth to prepare them at home. It should also appeal to vegetarians, because vegetables prepared according to Greek recipes are full of flavor and very aromatic.
I have never had a good opinion about stuffed vegetables. I always associated them with a bland and not very tasty dish. Until I came across a Greek way to prepare stuffing. The proportions and its ingredients are excellent, so stuffed peppers for good has settled on our table. And the Greeks once again proved that they know how fantastic vegetables can be made. The dish needs a lot of ingredients, but the compilation tastes great, so you should not eliminate anything. If you get some stuffing, you can use it to stuff tomatoes. It will also be good, although the pepper works better due to the specific, distinctive taste. As in the case of other dishes in which feta occurs, do not use its Polish or German substitutes, because these cheeses taste completely different than the original Greek feta, which combined with a large amount of herbs clearly enliven the taste of the dish.
Greeks have to admit that they know how to make delicious food from the spinach popular in this region. Of course, spinach in the Greek version has nothing to do with the little appetizing mash that is usually made in Polish homes. Spinach combined with feta served in a filo pastry can occur in the form of a large casserole (Spanakopita Σπανακόπιτα) or in the form of small croissants (Tiropites Τυροπιτες). Spanakopita is a popular dish and is one of our favorite Greek dishes. The ingredients for its preparation are available in our stores.
Zucchini in Greek cuisine is ubiquitous. Kolokithopita is in Poland a less known way to use this popular vegetable. Kolokithopita in taste is very subtle and delicate, so combining it with, for example, tzatziki sauce will cause that the garlic contained in the sauce will dominate its taste.