Preparations

Super easy hot pepper pickles

Hot peppers are one of the ingredients I use a lot in my kitchen, to give a hot and spicy touch to recipes and make them more interesting. One such recipe that we love to make over and over again and in which the hot peppers are starring is the vegan tyrokafteri, a veganized Greek meze made with vegan, nut cheese and hot peppers. In addition, when fresh, hot peppers are available, I use them instead of dried hot chilis in recipes that traditionally have to be extra hot, such as the well-known baked giant beans (gigantes plaki) with spinach and the result is really special!

Καυτερές πιπεριές τουρσί - Pickled chili peppers - Vegan in Athens

The only problem is that in October the pepper season is coming to an end and so if we want to have hot peppers available during winter, in a form as close to the “fresh” as possible, we can make them pickled. The whole process takes no more than fifteen minutes and the result is invaluable, as pickled hot peppers are going to enhance our culinary creations with color, flavor and aroma. So if you love the hot tastes and your flower pot is filled with colored, hot peppers or you can find them in the farmer’s market, make a couple of jars of hot pepper pickles until the fresh, new ones will come back to season.

 

 

Ingredients

  • 250 g of hot peppers
  • 2 1/2 cups water
  • 1 cup vinegar
  • 2 2/3 tbsp salt (40 g)

utensils

1 or 2 sterilized jars with a total capacity of about 1 liter
1 saucepan
disposable gloves

Καυτερές πιπεριές τουρσί - Pickled chili peppers - Vegan in Athens

Method

1. Put gloves and be careful not to touch your face or eyes as long as you work with the peppers!
2. Wash the peppers, remove the stalks and make a 2 cm cut lengthwise on each pepper, so the brine can enter. Put them in one or two jars, cramming them a little. If you want, you can also cut them intο pieces 1-2 cm long.
3. Prepare the brine: In a saucepan, bring the water to boil and dissolve the salt. Turn off the heat, add the vinegar, stir well and pour into the jars. Make sure that the brine covers your peppers.
4. Cover each jar with a lid and keep them in a cool place.

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Smoothie με φρέσκα σύκα, σπόρους chia και κεφίρ - Calcium boost fresh fig, chia and carob vegan smoothie - Vegan in Athens

Calcium-boost fresh fig and carob smoothie

As a child of the summer, September, the month that takes us from the sandy beaches, the warmth and the carelessness of the summer to the lower autumn temperatures and the daily routine, was not always easy. Fortunately, however now, inspired by the wisdom life gives to each and every one of us, I think I am able to recognize and appreciate all the beauty that exists in nature and around us and to welcome changes. Besides, every day is unique and unrepeatable and as such we owe ourselves to live it. And actually September is not at all ugly! I meet my friends again, the children in school, I enjoy our happy routine and the quiet joy of our house, I attend festivals and concerts, I make big, daily walks with Petra in the woods.


There, in the forest, we discovered a great secret fig tree – a shelter for the turtles that have escaped from the fires of the last years – loaded with figs and whenever we go there I like to pick some. The other day I created a vegan recipe for a very easy and delicious vegan fig cake. Last weekend I picked some more figs which I decided to put in the freezer and today I used them to make a cool, raw, vegan smoothie for my breakfast, full of vitamins and calcium!

In order to achieve a good dose of calcium, I used ingredients rich in it, such as Chinese cabbage, chia seeds, carob powder – which also adds an extra flavor – and of course fresh figs. In addition, instead of water, I enriched the smoothie with kefir water, ensuring a good dose of friendly bacteria.

Smoothie με φρέσκα σύκα, σπόρους chia και κεφίρ - Calcium boost fresh fig, chia and carob vegan smoothie - Vegan in Athens

With all these selected ingredients, the flavor is lovingly sweet thanks to the figs and the carob, the texture is thick enough to be eaten with a spoon, its sense is cool and I think that as long as there are still figs I will enjoy it often as a morning or afternoon snack!

Ingredients

  • 1 cup of fresh figs frozen for at least 4-5 hours (5-6 large figs)
  • 1 cup. water kefir or vegan milk or homemade soy yoghurt, frozen
  • 1/2 cup finely chopped Chinese cabbage or kale
  • 2 tbsp raw carob powder
  • 1 tbsp chia seeds

optionally

1 tbsp fig or carob syrup or other liquid sweetener for garnishing

Smoothie με φρέσκα σύκα, σπόρους chia και κεφίρ - Calcium boost fresh fig, chia and carob vegan smoothie - Vegan in Athens

Method

Put all the ingredients together in the blender and blend for 1-2 minutes at medium speed until homogeneous. Serve in a glass, garnish with a drizzle of syrup and enjoy with a straw or spoon!

Note: Soy yogurt makes the smoothie thicker and more filling!

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Vegan spanish tortilla -vegan omelette with potatoes and caramelized onions - Βέγκαν ομελέτα με πατάτες και καραμελωμένα κρεμμύδια - Βέγκαν ισπανική τορτίγια - Vegan in Athens

Vegan omelet with potatoes and caramelized onions– gluten-free, oil-free

When I was a kid, my second favorite food was the traditional omelet with potatoes my grandmother used to make as my top favorite food was the all-kid-favorite fried potatoes! So, since I managed to substitute fried potatoes with the equally tasty, oil-free, baked “fried” potatoes, I thought of making a delicious and healthy vegan, oil-free and gluten-free omelet. The recipe not only is absolutely tasty and cheap but also it’s really easy! All it takes is a good non-stick, medium-sized, frying pan!

Vegan spanish tortilla -vegan omelette with potatoes and caramelized onions - Βέγκαν ομελέτα με πατάτες και καραμελωμένα κρεμμύδια - Βέγκαν ισπανική τορτίγια - Vegan in Athens

In this recipe I try to approach the texture and taste of the omelet with potatoes -the traditional Cretan sfougato- my grandmother used to make, but without the animal ingredients and the huge amounts of fried oil. After several “trials and errors” I think this vegan omelet is one of the most delicious and hearty that I have made. A key role in its deliciousness is played by the combination of chickpea flour and corn flour, which balances the strong taste of chickpea flour and gives a more delectable color and texture. But my main secret is the addition of the caramelized onions. This unusual addition, inspired by the Spanish “tortilla”, helps keep enough moisture in the omelet and gives it a slightly sweet and appetizing taste that makes it unbeatable!

Ingredients

For the omelet

  • 1/2 cup chickpea flour
  • 1/2 cup corn flour or corn meal
  • 3/4 cups water
  • 1 tbsp lemon juice or apple-cider vinegar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp baking powder

For the caramelized onions

  • 5 medium, dried onions, sliced
  • 2-3 cloves of garlic, finely chopped
  • salt and freshly ground pepper

additionally

  • 2 medium white potatoes cooked and peeled

Vegan spanish tortilla -vegan omelette with potatoes and caramelized onions - Βέγκαν ομελέτα με πατάτες και καραμελωμένα κρεμμύδια - Βέγκαν ισπανική τορτίγια - Vegan in Athens

Method

1. Prepare the vegan omelet mix: Mix all the ingredients for the omelet with a fork or a mixer, making sure there are no lumps left. Cover and let sit for an hour.
2. For the caramelized onions: In the meantime put the sliced onions, garlic, salt and pepper in a non-stick frying pan, cover and cook in medium to low heat for about 20-25 minutes, stirring often, until the onions are softened.
3. Cut the potatoes into crescents 1/2 -1 cm thick.
4. Preheat a non-stick frying pan over medium to high heat. Pour the caramelized onions and potatoes in a bowl together with the omelet mixture and mix with a wooden spoon. Transfer the mixture into the pan and spread all the ingredients evenly. Lower the heat, cover the pan and cook in low heat for 20 minutes. Lightly weave with a fork to make sure the one side is golden brown and if it’s ready with a dish turn it upside down. Cook the other side for 5 more minutes and serve warm with fresh tomatoes, olives and bread!

Vegan spanish tortilla -vegan omelette with potatoes and caramelized onions - Βέγκαν ομελέτα με πατάτες και καραμελωμένα κρεμμύδια - Βέγκαν ισπανική τορτίγια - Vegan in Athens

Note: I usually like to prepare all the ingredients for the omelet in advance, for example the night before, so when I come back home from work the only thing I have to do is mix them and cook!

Vegan spanish tortilla -vegan omelette with potatoes and caramelized onions - Βέγκαν ομελέτα με πατάτες και καραμελωμένα κρεμμύδια - Βέγκαν ισπανική τορτίγια - Vegan in Athens

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