Vegetables

Λαχανικά ψητά στο φούρνο με βινεγκρέτ μπαλσάμικο - Roasted vegetables with balsamic vinaigrette - Vegan in Athens

Baked winter vegetables with balsamic vinaigrette

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Happy December to all the wonderful creatures out there! Winter has come and we welcome it with joy and gratitude and with the smell of cinnamon and cloves in our kitchen, pumpkins of several kinds stored at a cool and shady shelf, fresh salads with tender leaves carefully placed in the fridge, zest of fresh oranges and lemons, hot vegan latte in the morning and hot vegan chocolate in the afternoon and of course tasting and making favorite recipes and especially, as Christmas are so close, traditional Greek vegan kourambiedes and vegan melomakarona.

Λαχανικά ψητά στο φούρνο με βινεγκρέτ μπαλσάμικο - Roasted vegetables with balsamic vinaigrette - Vegan in Athens

In December, I absolutely enjoy my vegan shopping in the farmer’s market, as the producers fill their stalls with fresh, cool and tender fruits and vegetables full of aroma and colors. I walk among the stalls just to smell the scent of the freshly cut herbs and enjoy the repertoire of colors. Usually I end up ignoring my shopping list and give in to the freshness, the appetizing shapes and colors, all that magic of nature. A little bit of everything is what I like to buy – usually more than what I actually need, but I don’t mind as there are amazing ways to make good use of everything, like freezing or canning, so I rarely waste fresh produce.

Λαχανικά ψητά στο φούρνο με βινεγκρέτ μπαλσάμικο - Roasted vegetables with balsamic vinaigrette - Vegan in Athens

The big dilemma arises when sometimes, on the one hand, I have all the fresh products that seek a place on our table and on the other hand I’m only want to spend a little more time reading or playing with Petra or trying to create the perfect recipe for vegan cookies. In such moments instead of chopping, boiling or sauteing my vegetables I just wash them, salt them, occasionally season them a little bit with paprika or garlic, olive oil and aromatic herbs and bake them all together in the oven for an hour. As they are slowly baked, they soften internally, get an appetizing golden color while they retain all their taste, minerals and vitamins. So, I give myself the chance to spend some more time doing all the things I love (yeah, cooking is one of them but sometimes I just want to be lazy reading a book!) and in the same time I make the perfect vegan salad with baked winter vegetables!

Λαχανικά ψητά στο φούρνο με βινεγκρέτ μπαλσάμικο - Roasted vegetables with balsamic vinaigrette - Vegan in Athens

In my current batch I made things as simple as possible to enjoy the authentic flavor of fresh ingredients and not to overload our dinner with calories (do not worry, we already get enough tasting melomakarona these days!). The vegetables I chose to bake are cauliflower and broccoli, white sweet potatoes, potatoes, winter squash, onions, carrots, red cabbage, leek and the last corn of the year. In your batch feel free to experiment with the vegetables of your choice!

What I appreciate with this dish is the convenience and the rich, dense taste of the baked vegetables. In particular, broccoli and cauliflower, vegetables that traditionally are eaten boiled, losing in the simmering water many of their nutrients, become absolutely tasty while retaining all their beneficial ingredients. We like to serve them warm, drizzled with a little lemon juice or a vinaigrette sauce made with balsamic vinegar, olive oil and mustard.

Λαχανικά ψητά στο φούρνο με βινεγκρέτ μπαλσάμικο - Roasted vegetables with balsamic vinaigrette - Vegan in Athens

Ingredients

  • 1 small cauliflower, whole or halved
  • 1 head of broccoli, halved
  • 1 winter squash halved and seeded
  • 1 large sweet potato, whole
  • 3 carrots, peeled
  • 3 onions, peeled (or two onions and one leek)
  • 1 corn
  • 1/2 red cabbage (this is the best of all!)

for the vinaigrette

  • 1/4 cup balsamic vinegar or lemon juice
  • 1/2 cup olive oil
  • 2 tsp grape molasses or balsamic syrup
  • 1 tsp prepared mustard
  • salt and freshly ground pepper

Λαχανικά ψητά στο φούρνο με βινεγκρέτ μπαλσάμικο - Roasted vegetables with balsamic vinaigrette - Vegan in Athens

Method

1. Wash the vegetables and remove any hard stalks.
2. Salt and pepper the vegetables and arrange them next to each other on baking pan lined with baking paper. Pierce the potatoes with a fork. If you want you can drizzle them with some olive oil (but I prefer to add it raw afterwards).
3. Bake in a preheated oven at 200 oC for one hour or until they get a nice color and soften (check the texture by piercing with a fork).
4. Mix all the ingredients for the vinaigrette into a jar. Cut the roasted vegetables into pieces, pour over the sauce and serve immediately.

Λαχανικά ψητά στο φούρνο με βινεγκρέτ μπαλσάμικο - Roasted vegetables with balsamic vinaigrette - Vegan in Athens

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Μπριάμ φούρνου ουράνιο τόξο - Rainbow Greek Vegan Briam - Vegan in Athens

Traditional Rainbow Greek Briam

Briam recipe is a famous and delicious vegan Mediterranean recipe, the success of which is based almost entirely on the quality of the ingredients we use. Briam is an example of how freshly picked summer vegetables mixed with herbs, spices, salt and olive oil can be transformed into a mouthwatering summertime dish that everyone will love.

Μπριάμ φούρνου ουράνιο τόξο - Rainbow Greek Vegan Briam - Vegan in Athens

When I have the time, I like to arrange the sliced vegetables in a beautiful, colorful, rainbow-like spiral and then add a generous amount of olive oil, garlic, thyme and parsley. Of course when my time is limited, I just mix all the vegetables, herbs and spices in the pan! It’s just as tasty! My secret to make this vegetable bake mouthwatering, melting in the mouth is to bake it in a baking pan or a casserole with a lid. In that way, all the vegetables are baked evenly in their natural juices without the need to add extra water and they become soft, tender and delicious. Usually we like to eat this dish with a slightly fermented, homemade vegan white cheese or with our favorite vegan tyrokafteri (spicy vegan cheese salad).

Ingredients

  • 3 aubergines of medium size
  • 3 large zucchini
  • 3 bell peppers (choose different colors, eg green, red, yellow)
  • 3 large onions
  • 3 large potatoes, peeled
  • 3 large carrots, peeled
  • 3 large tomatoes
  • 2 cloves of garlic crushed
  • 1 cup finely chopped fresh parsley
  • 1 sprig of fresh thyme
  • ½ – 1 cup olive oil (according to our tastes and habits)
  • 1/2 cup white wine
  • 1 tsp heaped salt
  • 1/2 tsp pepper
  • 1 1/2 tsp heaped curry powder (alternatively use cumin)
  • 1 tbsp. prepared mustard

Method

1. Slice all vegetables with a knife or a vegetable slicer in round slices about one centimeter thick. Lightly salt the eggplants and leave them in a colander for about thirty minutes (to drain the bitter compounds).
2. Arrange the vegetables alternately starting from the edge of the pan and going to the center, if using a round or oval baking pan. If you want you can also use a square baking tray, creating rainbow strips from one end of the tray to the other! The arrangement I like to do is: 2 slices of eggplant – 2 slices of zucchini – 2 slices of potato – 1 slice of tomato – 2 peppers rings – 1 slice of onion. The carrots slices are too small so I just add them in several places in between and above the layers to fill the gaps and add colour!
3. In a bowl, mix the olive oil, salt, mustard, garlic and spices well and pour over the vegetables. Sprinkle with parsley and thyme (if available), cover with the lid and bake at 220 oC for 1 1/2 hour or until the vegetables soften and get a nice color.
Note: In case your pan has no lid, cover with a foil and bake for 1 ½ hour. Then remove the foil and bake for 30 more minutes until they get a nice, appetizing color.

Μπριάμ φούρνου ουράνιο τόξο - Rainbow Greek Vegan Briam - Vegan in Athens

 

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Μπάμιες φούρνου με τόφου - Baked okra with marinated tofu - Vegan in Athens

Mediterranean baked okra with marinated tofu and spices

Stewed okra in tomato sauce or okra casserole is one of my favorite traditional Greek foods, eaten mostly during spring and summer, when local okra production reaches a pick. To make okra casserole, okra are cooked in tomato sauce until tender and then they are baked, to get a thicker sauce and develop an extra delicious, umami taste (thanks to the tomatoes).

In this recipe I use okra together with fresh, local tomatoes as well as marinated tofu, in order to create an authentic vegan Mediterranean taste. The addition of some Indian spices such as spicy curry powder, make this simple vegetable dish unbeatable! We usually enjoy it together with fresh homemade or store-bought, whole wheat bread, but it can be served with rice as well.

Μπάμιες φούρνου με τόφου - Baked okra with marinated tofu - Vegan in Athens

Ingredients

  • 1 kilogram of fresh or frozen okra
  • 1 onion finely chopped
  • 3-4 medium tomatoes, grated
  • 1 package (400 g) tomato passata
  • ½ cup fresh parsley chopped + 1 handful to sprinkle
  • ½ cup extra virgin olive oil
  • ½ cup red wine
  • 3 tbsp vinegar
  • 1 tsp spice curry powder
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • salt and freshly ground pepper

For the marinated tofu

  • 300 g of hard tofu cut into about 5 slices of 2 cm thick
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 2-3 tbsp soy sauce (optional)
  • 1 tsp ground ginger
  • juice of 1 lemon
  • freshly ground pepper

 

Μπάμιες φούρνου με τόφου - Baked okra with marinated tofu - Vegan in Athens

Method

1. Marinate the tofu: In a bowl put the tofu. Mix the marinade ingredients and pour the tofu slices. Cover and let sit for at least 1-2 hours.
2.Prepare the okra: If you have fresh okra, wash them, remove the stalk and cut off the “hat”. Put them on a dish and let them sunbathe for 3-4 hours to wither. If you don’t live in a sunny area, put them in the dehydrator or in the oven at 50 oC for 5-6 hours. If you use frozen okra, use them as they are.
3. In a large saucepan, add the olive oil and saute the onion 1-2 minutes until it becomes translucent. Add the okra and stir for a few more minutes. Add the wine, the vinegar and the remaining ingredients and mix. Simmer over low heat for 30-40 minutes or until the okra is tender.
4. Transfer the okra with the tomato sauce into a baking pan and lay the tofu slices on top (without the marinade). Garnish with a handful of parsley and bake for half an hour at 225 oC or until the sauce gets a nice deep red color and thickens. Serve hot with a piece of marinated tofu and a few drops of lemon juice.

Μπάμιες φούρνου με τόφου - Baked okra with marinated tofu - Vegan in Athens

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