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
At this week’s vegan cooking class at Nea Guinea we made a holiday mushroom soup, great to serve it on your Xmas table, a veggie pot pie and glazed green beans.
cutting the veggies for the mushroom soup
sauting the veggies for the veggie pot pie
more veggies in the pan 
and the potatoes in the pan
setting the baking pan for the pot pie
placin the puff pastry phyllo in the baking pan
adding the veggies stuffing in the pot pie
covering the veggie pot pie and sealing the edges
veggie pot pie ready to go into the oven - sprinkled with some smoked paprika
cooking the mushrooms soup
mushrooms soup yumminess
garnished with parsley - set on the table
veggie pot pie - set on the table
glazed green beens
ready to eat!
tasty vegan food served!
Recipes to come later as I will be serving all these at my Vegan Xmas Eve Dinner Party!
We made a soup like this a couple of weeks ago at the Vegan Cooking Class at Nea Guinea. Elsa had found it online at the NutritionMD. What I like in this soup is that it is extremely easy to make, very filling and really good for a cold night’s dinner. I didn’t have the recipe in front of me last night and I did it my way so here is my version
green split peas soup
Ingredients
500 gr/1 pound dry green split peas, soaked overnight, drained and rinsed
1 1/2 litre vegetable broth
1 medium onion, thinly chopped
2 medium carrots, cut in small cubes
2 stalks of celery, thinly chopped
2 spring onions, thinly chopped
2 large potatoes, cut in small cubes
2 cloves of garlic, minced
1 tsp mixed dry herbs
1/4 cup fresh basil leaves
salt and pepper to taste
2 Tbsp of olive oil
green split peas soup
Simply place all the ingredients except the olive oil in a big pot and bring to a boil. Lower the heat to medium and cook for an hour until peas are soft and all veggies cooked. With an immersion blender, blend the half soup – be careful so you won’t blend the whole soup. Add the olive oil and serve topped with grilled bread. Enjoy!
