Biscuits are a food group too, right? Well they should be! Oh my gosh my friends, I am soooo very excited for you to make these biscuit babies. My Vegan Lemon & Dill Chickpea Biscuits are are bursting with zesty lemony flavor and fresh fragrant dill. The best part about these little balls of heaven is that they’re made predominately from chickpeas. Talk about healthy! I also use white rice flour to add substance and wowza, those two ingredients make perfectly moist biscuits. Oh my dill weed, biscuits will never be the same. Lemons, chickpeas and dill, you were truly made for one another.
Let’s all take a trip to the Greek Island of Paros, just for a minute. Paros is a beautiful island that lies in the Aegean Sea located in between Greece and Turkey, and the place that inspired this salad. No, this is not a Greek Salad, but there is certainly a little Greek isle inspiration going on here. Unlike this dish, the salad at my favorite restaurant in Paros has onions, feta cheese, and olives in it, and no lime juice in the vinaigrette. But you know me, I wanted to make things interesting, so I put my own vegan twist on it. The end result is a garden-fresh and incredibly healthy salad that you can enjoy for the rest of the summer. I mean, how awesome are home grown tomatoes from the garden?! SO good. Grocery store tomatoes honestly don’t compare in taste and earthiness to the ones my yiayia’s (grandma) friend grows. Greek women can grow some awesome tomatoes, let me tell ya. My Tomato & Cucumber Salad is a fabulous nourishing lunch option and would also be a perfect side dish for dinner. You’ll feel light and fantastic after eating it. I ate it for lunch yesterday and just like a true Greek, I dipped some fresh local bread in the salad liquid. A must try! You and your family will love this minimal yet gourmet salad recipe that’s bursting with all kinds of delightful flavors.
Oh my goodness, these veggies look and taste so fresh. Dishes like this salad makes eating veggies fun and easy. The prep time is nothing!
- 3 large tomatoes
- 1-2 large cucumbers
- Vinaigrette Ingredients
- 1 tbsp lime juice
- 1 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- 1/2 tsp minced garlic ( I use jarred )
- 1/4 tsp sea salt
- 2 tbsp chopped fresh parsley (add separately from vinaigrette)
- Cut the veggies into bite-sized pieces and whisk the vinaigrette ingredients in a small bowl with a fork.
- Pour the vinaigrette over the veggies and then mix in 2 tbsp freshly chopped parsley.
- Serve and enjoy!
- As a side dish, this will serve 3-4 and as a main course, 2.
Hellooo there! I come to you with good news. I have a salad recipe for you without…… lettuce. Yay for lettuce free salads, the best kind! I’ve made this recipe really easy for you too because all you need for the sauce is your favorite store bought guacamole. What? Yes. I’m guessing that I have your attention now, because who wouldn’t want a fantastic salad covered in guac? My second favorite ingredient in this whimsical dish is crispy tofu, which is perfect pan fried. I didn’t press the tofu, but I did drain the block by wrapping it in paper towels and setting it in a strainer on top of a bowl for an hour. As for the grain, well, (more…)
“Give me a word, any word, and I show you that the root of that word is Greek.” Technically, this dish is called “Gigantes,” which comes from the Greek word giants. However, I decided to use cute little lima beans instead of giant ones. As some of you may know, I am Greek. “Toula, there’s two kinds of people: Greeks and everybody else who wish they were Greeks.” Ok, so that may not be accurate but I am proud of my culture, and I am proud of our food. Even though this dish does not contain meat, I think that it would still win over Aunt Voula. I don’t know why it has taken me so long to share my Greek Beans recipe on my blog because it’s easy and perfect. All you need is frozen lima beans, vegetable stock, tomato sauce, water, and spices. Yep, it is that easy to make. My Yia Yia (grandma) will be so happy that I shared this dish with all of you because it’s her favorite. She doesn’t quite understand the whole plant-based diet thing yet but I’m working on winning her over. Nonetheless, Greek Beans in Tomato Sauce is a dish that Yia Yia would fully approve.
Greek Beans in Tomato Sauce is a an excellent side dish for a dinner party.
Have a wonderful weekend!
- 3 cups small frozen lima beans
- 32 oz vegetable stock
- 4 cups of water
- 2 cans of tomato sauce
- 1/4 cup olive oil
- 1 tsp garlic powder, onion powder, italian seasoning
- 1/2 tsp salt
- Dash of red pepper flakes (optional)
- Put all of the ingredients into a medium or large pot.
- Cook beans for about 45 minutes or until tender on medium heat. Cooking time may be slightly longer or shorter depending on size of beans.
- I put a lid on at the 20 minute mark.
- Serve with your favorite bread!
Awesome side dish alert. Mashed potatoes just got a whole lot prettier and tastier. Forget granny’s mashed potatoes, you have to try this!!
Do my potatoes look a wee bit orange to ya? Well, that would be the lovely sweet potato. The prettier and healthier sister of the white potato. Better taste wise? Well that’s very debatable. However, she is rich in beta-carotene and Vitamin A.
The logical thing to do in my opinion was mix the two together to get the best of both worlds. And it is a very tasty world out there.
Mashed potatoes need that little boost of something special since the taste is very bland with nothing else. I gave these mashed potatoes something very special, which entails red onion, garlic, and chives. Yum! I added a wee bit of salt to the potatoes but truly, they didn’t need any after I added everything else. Butttta? Forget about it. I used one tbsp of olive oil and one tbsp of soy free earth balance. Perfecto!
I have always considered mashed potatoes to be in the comfort food category. They can be in the healthy food category too! Try swapping out the buttermilk and and butter for these ingredients that are full of mouthwatering flavors.
- 3 medium sized sweet potatoes peeled and cubed
- 4 small golden potatoes peeled and cubed
- 1/3 cup red onion
- 1 tbsp minced garlic (I buy organic pre minced)
- 2 tbsp olive oil
- 1 tbsp soy free earth balance
- 2 tbsp chives
- Salt and pepper to taste
- Saute the onions and garlic in 1 tbsp of olive oil for 5 minutes or until soft.
- Boil the potatoes in water for 15-17 minutes. Boiling time may be more or less depending on size of cubes.
- Drain the potatoes and mash them. Add the onions and garlic along with 1 tbsp olive oil, earth balance, chives and salt/pepper to taste.
Panzanella. Translation-Tuscan salad with bread and tomatoes. Translation-uh, yum.
Do I adore panzanella? Yes and I think that you will too. Panzanella won’t break your bank either. It’s quite a cheap meal. All it entails is 1 small loaf of bread (I used a baguette) , 1 tomato, 1 cucumber, 1 bell pepper, 1/3 of a red onion, kalamata olives, olive oil, vinegar, salt, and pepper. I don’t know about you, but I definitely had a few of those ingredients just lying around in my pantry.
Now, you can add whatever veggies you want to, but traditionally, panzanella is made with bread that is going stale, tomatoes, cucumbers, onions, and sometimes basil. Since I am a very niceeeeee Greek girl, I put a Greek twist on mine. I basically took a Horiatiki Salata aka Greek Village Salad, added toasted bread and swapped out the feta. It. Is. Divine.
I get a lot of my cooking inspiration from Ina Garten’s recipes. She makes a fabulous Greek panzanella! Just don’t include the feta if you’re making it vegan.
The ingredients are so clean and simple yet you won’t believe how bold and scrumptious the flavors are once they mesh together. I toast the bread in the oven for 20 minutes at 375 degrees. Then, I add the bread to the salad and pour the vinaigrette over it while the bread is still warm so it absorbs all of the flavors.
Enjoy my friends!
This post contains Amazon Affiliate links! Help support upbeetandkaleingit when you purchase through my blog! Thank you!
- 1 large cucumber
- 1 large tomato
- 1 large bell pepper
- 1/3 large red onion
- 1 cup pitted kalamata olives
- 1 small baguette of choice (I used whole grain)
- 4 tbsp olive
- 3 tbsp rice wine vinegar
- Salt and pepper to taste
- Preheat oven to 375 degrees
- Cube the bread, drizzle with light olive oil, salt, and pepper. Bake for 20 minute at 375 degrees
- Chop the vegetables into medium sized pieces so that they are around the same size as the bread
- Whisk the olive oil, vinegar, salt, and pepper together
- When the bread is done, add to salad and pour olive oil and vinegar on top
- Mix and serve at room temperature