At this week’s vegan cooking class at Nea Guinea we continued making holiday recipes. We made mushrooms giouvetsi served in single pots, artichoke and white bean dip (recipe below) and chocolate peanut butter cups.
artichoke & white beans dip
Artichoke and white bean dip
Ingredients
2 Tbsp olive oil
1 small onion, chopped
2 cloves of garlic, minced
1 1/2 cup white beans, cooked, rinsed and drained
1/2 block silken tofu (like mori nu)
1 1/2 cups artichoke hearts (canned)
1 cup of spinach (optional)
1 tsp mixed dry herbs
1/2 tsp smoked paprika
salt and pepper to taste
1/4 cup shredded vegan cheese
Heat the olive oil in a pan over medium heat and saute the onion and garlic. In a food processor blend all the other ingredients except the vegan cheese. Add the sauteed onion and garlic and blend for an additional minute. Pour the mixture in a small baking pan, top with the shredded vegan cheese and bake in preheated oven at 180C/350F for 20 minutes. Serve with warm pitas or veggies. Enjoy!
cooking the orzo and the mushrooms for the giouvetsi
filling the chocolate peanut butter cups
filling the giouvetsi baking pots
giouvetsakia ready to go in the oven
artichocke and white beans dip
table is set
chocolate peanut butter cups
Today is our 5th wedding anniversary. Time flies by so fast. It kinda feels like we’ve met yesterday. Outside of a crappy hotel in London few hours before a Guns N’ Roses concert. One of the best nights of my life ever! To celebrate our wedding anniversary I made these lovin choco waffles. And served them along with a cup of hot chocolate. Blissful loving morning! Make these for your partner. They scream love!
lovin choco waffles
Ingredients
1 cup finely ground old fashioned rolled oats
1 cup whole wheat flour
pinch of salt
1 tsp baking powder
1 Tbsp cocoa
1 cup almond or soy creamer or your preferred non dairy milk
1 Tbsp olive oil
2 Tbsp light agave nectar or maple syrup
2 tsp pure vanilla extract
4 Tbsp vegan nutella
lovin choco waffle
In a large mixing bowl whisk together the flours, salt, cocoa and baking powder. In a separate bowl whisk together the almond creamer, olive oil, syrup and vanilla. Add the wet ingredients to the dry ingredients and mix. Cook the waffles according to the waffle iron manufacturer’s instructions. Halve the waffles, spread one Tbsp of vegan nutella at the bottom half and cover with the top half creating a wafffle/nutella sandwich. Continue with the others. Serve and Enjoy!
Happy Thanksgiving to all! I don’t understand why people in Greece do not celebrate Thanksgiving. I find Thanksgiving to be an amazing opportunity to celebrate and be thankful of what you have. I am thankful to have a wonderful family, two adorable kitties, the best husband in the world and really great friends. As Thanksgiving is not a holiday in Greece and had to spend much time working, I didn’t manage to create a really great Thanksgiving dinner. It was also just me and Sean so I preferred to spend more time with him instead of cooking for many hours. Of course we did have dinner. And watched football. For dinner we had black bean cutlets, creamy mashed potatoes, cranberry sauce, veggie pot pie, a pretty green salad and easy chocolate peanut butter pie. I didn’t even think to take any pictures when I served the dinner, so all I have to share today is an after hours photo from our pie. Actually of what it was left…
chocolate peanut butter pie
This was made with graham crackers crust and chocolate peanut butter pudding filling. And it tasted great!
