Appetizers

The perfect oil-free baked French fries - Τέλειες τηγανιτές πατάτες χωρίς λάδι - Vegan in Athens

The perfect baked french fries

For those of us who like french fries but keep our fat intake low, this is definitely a recipe to try. A few years ago I read about this healthy version of “fried” potatoes and to be honest I was dubious about the success of the recipe. This is why I first made these healthy “fried” (actually baked) potatoes, with my own blend of spices and herbs, much later. But since then we never went back! The secret of making them soft inside with a savory, golden crust outside is to cut them just like we cut the classic french fries – neither smaller or larger – and sprinkle them with the spices of your choice. These potatoes, although oil-free, are just as tasty as the best french fries we’ve ever eaten without the heavy smell and taste of the fried oils.

The perfect oil-free baked French fries - Τέλειες τηγανιτές πατάτες χωρίς λάδι - Vegan in Athens

Ingredients

  • 5 medium potatoes peeled
  • 1 tsp. fine salt
  • 1 tsp. onion powder
  • 1 tsp. ground sweet paprika
  • 1 tsp. ground smoked paprika
  • 1 tsp. oregano
  • pepper

The perfect oil-free baked French fries - Τέλειες τηγανιτές πατάτες χωρίς λάδι - Vegan in Athens

Method

1. Preheat the oven to 225 oC.
2. Cut the potatoes into thick wedges and put them in a deep bowl along with all the spices and salt. Mix with your hands very well until they are evenly covered with the spices.

The perfect oil-free baked French fries - Τέλειες τηγανιτές πατάτες χωρίς λάδι - Vegan in Athens

3. Line a baking pan with non-stick baking paper and arrange the potatoes, leaving few millimeters space between each other.
4. Bake for about 30 minutes or until golden brown. Enjoy while still hot!

The perfect oil-free baked French fries - Τέλειες τηγανιτές πατάτες χωρίς λάδι - Vegan in Athens

Note: Instead of smoked paprika you can also use the same amount of your favorite carry powder for a more complex taste!

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Vegan mayonnaise with olive oil - Βέγκαν μαγιονέζα με ελαιόλαδο - Vegan in Athens

Vegan mayonnaise with olive oil

I guess we all agree that mayonnaise is not a healthy food. But who cares when it’s about real, velvety, savory and slightly sweet and sour mayonnaise and what’s more when it’s about a vegan, easy and quick recipe that is going to add flavor to our potato salad and deliciousness to a tomato sandwich -to mention just two recipes. Well about this vegan mayonnaise we are going to talk today!

The idea for this delicious, vegan mayonnaise is not mine and although I tried to search the origins of the recipe today in order to write my post, googling the phrase “vegan mayonnaise”, I found similar recipes in several blogs and websites, but I couldn’t find the person who firstly conceived the idea. So I will give the credits for this recipe to my best friend Lena, since she is the person from whom I first heard about it. One day I was telling her that I wanted to make a salad that calls for mayonnaise and urgently needed real mayonnaise, with mayonnaise flavor, with all the qualities required in order to be called mayonnaise and of course not to cost its weight in gold (this is a Greek expression we use when we want to say that something is very expensive). When she told me the recipe I hardly believed that it would work and to be honest, the main reason I decided to make was just to call her later, grumbling that her recipe was a disaster, that it turned out watery, smelled like soy, turned out fuchsia, the mixture exploded or whatever. But despite my predictions, her recipe made a divine, thick, delicious, real mayonnaise! A fattening dream!

Vegan mayonnaise with olive oil - Βέγκαν μαγιονέζα με ελαιόλαδο - Vegan in Athens
Lena’s recipe calls for sunflower oil (and tastes more or less like a store-bought mayonnaise) but this time I prepared it with extra virgin olive oil, which makes this mayonnaise an exceptional addition to Mediterranean dishes and especially salads. Besides olive oil, is considered one of the healthiest choices among the various oils, so if you are planning to use mayonnaise frequently it is advisable to take it into account, together with the fact that although vegan and rich in healthy fats, mayonnaise is also rich in calories. On the other hand, I cannot imagine of a more simple and tasteful dressing for a salad. For optimal result use good quality, light olive oil since – as the main ingredient of mayonnaise – it is going to give its characteristic touch to the sauce.

Vegan mayonnaise with olive oil - Βέγκαν μαγιονέζα με ελαιόλαδο - Vegan in Athens

Ingredients

  • 1/2 cup (120 ml) soy milk at room temperature
  • 1 cup (240 ml) light olive oil (or sunflower oil)
  • 1 tbsp apple cider vinegar or white vinegar
  • 1 tbsp lemon juice (or equal amount of vinegar)
  • 1 tbsp prepared mustard
  • 2 tsp brown sugar
  • 3/4 tsp salt

Vegan mayonnaise with olive oil - Βέγκαν μαγιονέζα με ελαιόλαδο - Vegan in Athens

Method

1. Add in a blender soy milk, lemon juice, apple cider vinegar, sugar and salt and blend at low speed for one minute.
2. While stirring, add the oil slowly until incorporated. Taste and add salt if you want.
3. Transfer to a sterilized jar and store in the refrigerator. If it seems a little bit watery do not worry! It will thicken even more few minutes after you let it rest.

Note: Use plain sugar-free and flavorless soy milk.

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Vegan roasted cauliflower and leek creamy soup - Λευκή σούπα βελουτέ με ψητό κουνουπίδι και πράσο - Vegan in Athens

Creamy roasted cauliflower and leek soup

It’s December, the weather is cold and the best way to warm us up is a delectable, hot soup! As cauliflowers and leeks abound this season, I often combine them in order to prepare a light, creamy and easy vegan cauliflower soup that everyone loves.

Vegan roasted cauliflower and leek creamy soup - Λευκή σούπα βελουτέ με ψητό κουνουπίδι και πράσο - Vegan in Athens

The secret of its amazing flavor lies in the cooking method of the cauliflower which is baked in the oven in order to highlight its sweet flavor and avoid the characteristic odor that is produced when it is boiled. Moreover the leek is lightly sautéed with garlic and onion, adding a distinctive allium flavor to the dish and enchance the sweet taste. For even more flavor I prepare this dish with white wine and vegetable broth, store-bought or homemade, but it is also delicious when prepared with plain water.

This is a recipe we really like as with simple ingredients, minimal effort and minimal calories we can enjoy a nutritious as well as delicious vegan soup.

Vegan roasted cauliflower and leek creamy soup - Λευκή σούπα βελουτέ με ψητό κουνουπίδι και πράσο - Vegan in Athens

Ingredients

(6 servings)

  • 1 cauliflower approximately 1200 g cut into florets
  • 1 large leek, only the white part, sliced
  • 1 medium onion, finely chopped
  • 4-5 cloves garlic
  • 1/2 cup white wine
  • 3 tablespoons olive oil, divided
  • 3 1/2 cups vegetable broth or water
  • 1 tsp slightly sweet or spicy ground paprika
  • salt and freshly ground pepper

Vegan roasted cauliflower and leek creamy soup - Λευκή σούπα βελουτέ με ψητό κουνουπίδι και πράσο - Vegan in Athens

serve with: 

  • freshly squeezed lemon juice
  • 6 slices of toasted bread
  • 3 tablespoons pistachios or almonds roasted and chopped
  • ground sweet paprika (optional for colour)
  • a few drops of olive oil or truffle oil

Vegan roasted cauliflower and leek creamy soup - Λευκή σούπα βελουτέ με ψητό κουνουπίδι και πράσο - Vegan in Athens

Method

1. Wash the cauliflower and cut into florets. Mix with paprika, salt and 1 tablespoon olive oil. Line a baking pan with parchment paper, spread the cauliflower and cook in preheated oven to 200 oC for 35-40 minutes until the cauliflower becomes golden and soft.

2. Meanwhile, in a pot add the remaining olive oil and saute the chopped onion, the leek and the garlic over medium heat for 5-6 minutes until the onion and leeks become translucent. Add the wine, enjoy the fantastic flavor for a minute and then add the broth and simmer for about 20 minutes.

3. Keep aside some roasted cauliflower for the decor. Add the rest in your blender together with the broth, leek, onion and garlic and blend over medium-high speed for a few minutes until a very smooth cream has been formed. If your blender is not that big, blend half of the ingredients and repeat the process.

4. Return the soup in the pot. Heat and serve drizzled with lemon juice and maybe olive oil or truffle oil, toasted bread and garnish with roasted cauliflower and one teaspoon of roasted nuts. Enjoy!

Vegan roasted cauliflower and leek creamy soup - Λευκή σούπα βελουτέ με ψητό κουνουπίδι και πράσο - Vegan in Athens

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