Being vegan in Greece can be quite easy, as the traditional Greek cuisine largely revolves around legumes, vegetables and cereals. Traditional Greek fava is one of our most characteristic dishes, made of yellow split peas, cooked until puree. We usually serve it drizzled with lemon juice and olive oil and topped with chopped onions or capers, as a meze or as a main dish especially during summer.
- 500 gr good quality, dried yellow split peas (dried split peas from Santorini are an excellent although expensive choice)
- 1,5 lt filtered water
- 1 large onion chopped
- 2 garlic cloves, crushed
- 1 bay leaf
- salt and freshly ground pepper
- extra virgin olive oil
- fresh lemon juice
- chopped onion
1. In a saucepan put water to boil. Pour the split peas in, stir and with a slotted spoon remove the foam that forms on the surface. Add the onion, garlic, bay leaf, salt and pepper.
2. Cook over low heat and stir quite often with a wooden spoon, especially during the last quarter of cooking. It will take about 45 minutes to cook, depending on the quality of the peas. Fava is ready when it has the texture of a viscous cream.
3. Turn of the heat and while still hot transfer in a glass baking dish. Let cool or serve hot, drizzled with some lemon juice, olive oil and 1-2 tablespoons of fresh, chopped onion.
Note: In the taverns it is common to blend the cooked fava in a blender, in order to make it smoother. Personally I find it unnecessary as adding another step and mainly another dish to wash, the degree of difficulty increases. Moreover, especially if you use good quality peas and stir often while cooking, you really do not need this. You’ll notice that when the fava cools it thickens more.
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