Greek Vegetable Stew
This is a simple Greek vegetable stew. It’s vegan and super healthy. Serve with hummus and crusty bread to mop up the sauce.
Fuel your day
Filter: All | Ritual | Start your day | Fuel your day | Afternoon pick me up | Evening wind down | Celebrations | Date night | Family dinner | Cooking for one | Cooking with children
Vegan Pancakes with Caramelised Peaches
Caramelised peaches are the perfect topping for these vegan wholemeal pancakes, and make a filling weekend brunch.
Edamame and Roasted Corn Succotash
This week’s recipe comes from guest contributor, Susan Verde. She made this beautiful summer salad with plant-based chef, Alex Burst.
Corn Fritters with Maple Bacon and Roast Tomato
Make these delicious corn fritters for brunch with the left over pangrattato from our ‘Chilli Prawn Pasta with Sweetcorn Pangrattato’ recipe.
Vegan Hortopita
Hortopita (or green pie) is traditionally made in Greece around Springtime from wild greens. It’s vegan as the Greek community is typically fasting during this time for Lent. It’s like a detox for the body, and allows you to experiment with produce that is in season.
Baked Ricotta Courgette Flowers
Courgette flowers mark high summer. They are often deep-fried, but I’ve decided to fill them with Italian ricotta and bake them. This recipe is ready in 30 minutes and is great for a quick summer lunch.
Watermelon and Fetta Salad
Celebrating the refreshing and detoxifying properties of watermelon and fennel, this fresh side salad is perfect for a summer lunch or dinner.
Greek ‘Gigantes’
‘Gigantes’ are traditional Greek baked beans, and are best made with jumbo butter beans. The base recipe is vegan and can be eaten warm or cold with chewy sourdough.
Open Tuna Bagel
If you are looking for a quick lunch fix, this tasty open tuna bagel will help to run down your pantry stocks. Tuna, horseradish and dill are always a perfect match. Enjoy on a fresh sesame seed bagel.
Caramelised Onion, Fennel and Ricotta Pies
Caramelised onion, fennel and ricotta pies re-create the magic of a trip to Athens. The recipe works as a main, but can also be halved and served as canapés, warm or cold.
Greek Summer Bruschetta
This tomato bruschetta will transport you to the sunny isles of Greece. Use good quality ripe tomatoes and high-quality olive oil for full flavour expression.
Egg White Omelette with Spring Greens
The delicate flavours of dill, wild garlic and fresh chives against the sharp Montgomery cheddar and Cravero parmigiano reggiano make this fluffy egg white omelette a tasty and protein-fuelled start to the day.
