It’s being a longgggg ride but we finally made it! Our adorable – and alternative – vegan restaurant is now officially open!
All our dishes are 100% plant based and high in protein and vitamins. Our menu includes appetizers, salads, sandwiches, entrees, smoothies, delicious desserts and daily surprises!!! We also carry a huge selection of Premium Czech beers and of course Vegan Certified Wine. We also serve amazing cocktails (Strawberry mojito anyone?) We are open Tuesday to Saturday, 6pm to 3am and we serve coffee, food and drinks under the sounds or classic rock music (we love the sound of Grateful Dead, Johnny Cash and Neil Young) . If you are in town, stop by and say hi! And grab something to eat too!
greek food gone vegan. fava, fried potatoes, greek salad with almond feta, meatless balls (made with pinto beans), parsley dip
alternative souvlaki with seitan gyro and soy tzatziki
vegan bolognese (made with red lentil)
the ultimate veggie burger, new jersey dog, premium czech beers
the ultimate veggie burger made with pinto bean patty
I dream of falafel
very berry smoothie, vanilla cupcake with chocolate frosting
black magic chocolate pudding
ImproV is located in Gazi, in the heart of the Athenian nightlife, at 8 Iakhou & Evmolpidon Street. Like us on facebook!
I know it’s weird, but one of the things I mostly miss since I became vegan, is our traditional Greek (horiatiki) salad. It is served pretty much everywhere. Of course I can always get it without the feta cheese but oh well… one of the things that Greeks are most famous for, is the feta cheese. So this salad is not the same without it. I’ve been trying to recreate the taste of the feta cheese in various ways. The most successful vegan feta I made so far is a version of an almond cheese which I will be posting soon. But while marinating some tofu for a totally different use I ended up with this delicious tofu feta like.
vegan Greek salad
for the tofu feta
1 cup tofu, cubed, pressed, drained
1 TS white miso paste
1 cup water
1/4 olive oil
1 TS oregano
1 TS lemon juice
for the salad
1 large tomato (not very ripe)
1 medium cucumber
1 medium red onion
1 green pepper (bell pepper will do)
1/3 cup olives
1 TS capers
3 TS olive oil
pinch of salt
1/2 ts oregano
To make the tofu feta, mix all the ingredients in a bowl and let the tofu marinate in the fridge overnight. To assemble the salad, cut the tomato in moon halfs, slice the cucumber, the onion and the pepper. Place them in a salad bowl, add the tofu feta cubes, the olives and the capers, top with the olive oil and season with salt and oregano.