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Mock vegan tuna salad with black eyed peas and herbs - Βέγκαν τονοσαλάτα με μαυρομάτικα φασόλια και αρωματικά - Veganinathens.com

Vegan faux “tuna” salad with black-eyed peas and fresh herbs

During November, even though the days become shorter and we no longer enjoy the summer heat and the sun, there are countless reasons to be happy, provided that we can recognize them by experiencing each moment of a day and letting our souls enjoy. One of them is the abundance of fresh, green vegetables one finds in the gardens and on the market stalls. I often like to walk in the crowded farmer’s market on Saturday, just to breathe the scent of freshly picked dill, parsley, spring onions and arugula. Regularly I end up shopping a few bunches of these fantastic greens not because I need them necessarily but just because I feel like filling my kitchen with their colors and aromas.

Mock vegan tuna salad with black eyed peas and herbs - Βέγκαν τονοσαλάτα με μαυρομάτικα φασόλια και αρωματικά - Vegan in Athens

Besides green aromatic herbs make an exceptional addition not only in cooked but also in cold dishes, enriching them with their characteristic smell, with their taste and a nice, crunchy texture. Depending on the products available each season, one can experiment combining them with different aromatics to create new recipes.
Today, I was craving for the tuna salad of my childhood, but in its peaceful and yet tasty version. Instead of tuna I used black-eyed peas, slightly processed and combined with dill, celery, green onion and red pepper. To achieve a real sea flavor I compined them with edible seaweeds and flaxseed oil, which are the ingredients I use whenever I want to add the sea breeze on the menu. This recipe is an amazing way to enjoy a cruelty-free, gluten-free and vegan “tuna” salad.

Mock vegan tuna salad with black eyed peas and herbs - Βέγκαν τονοσαλάτα με μαυρομάτικα φασόλια και αρωματικά - Vegan in Athens

Ingredients

  • 1 cup black-eyed peas cooked and drained
  • 1 large carrot peeled and grated
  • 1 red pepper chopped
  • 1 large sprig of celery, peeled and chopped (both stalk and leaves)
  • 1/2 cup dill chopped
  • 2-3 tbsp capers chopped
  • 1 spring onion chopped
  • ¼ cup pickled cucumber chopped
  • small handful of Nori seaweed soaked for a few minutes in water and chopped

for the dressing

  • 1 tbsp nutritional yeast (optional but recommended!)
  • 2 tablespoons vegan mayonnaise of choice
  • 2 tablespoons flaxseed oil (or olive oil but flaxseed oil is recommended)
  • 1 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • 1 ½ tbsp spicy, prepared mustard
  • 1/2 tsp paprika chili powder
  • salt and freshly ground pepper

Mock vegan tuna salad with black eyed peas and herbs - Βέγκαν τονοσαλάτα με μαυρομάτικα φασόλια και αρωματικά - Vegan in Athens

Method

1. In a bowl, mash the beans with until crushed, but do not mash completely. They should be crushed into small pieces not pureed, so as to add texture in the salad.
2. Add the chopped vegetables and seaweeds and mix.
3. For the sauce: Mix all the ingredients thoroughly with a whisk or a fork. Drizzle the salad with the sauce, stir and serve on slices of toasted bread or accompanied with vegetable sticks.

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Vegan homemade Baileys - Veganinathens.com

Homemade vegan Baileys

Baileys used to be my drink when I wanted something to warm me up during winter. Of course after I became vegan I simply forgot about it, until I found out that I could make this creamy,seductive drink at home with coconut milk.

This vegan Bailey’s recipe is actually better than the original thing. Vegan or not, you should give it a try!

Vegan homemade Baileys - Vegan in Athens

Ingredients

  • 1 can (400 ml) full-fat coconut milk or coconut cream
  • ¾ cup whiskey
  • ¾ cup raw brown sugar
  • 1 serving espresso
  • 1 tsp cocoa powder

Method

  1. In a saucepan, add the coconut milk with the coffee, the cocoa powder and the sugar and bring to boil.
  2. Whisk for 1-2 minutes until the sugar and the cocoa are dissolved.
  3. Remove from the heat, add the whiskey and stir well. Leave for 1-2 hours aside to cool.
  4. Transfer into sterile bottles.

Note: You can keep it for up to two weeks at room temperature, as alcohol as well as sugar act as preservatives. However if you are about to keep it longer, you should keep it in the fridge.

Vegan homemade Baileys - Vegan in Athens

 

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Persimmon oat breakfast bowl - Vegan in Athens

Delicious breakfast bowl with fresh nut milk, rolled oats and persimmon

Breakfast is my favorite meal of the day! Generally I love to wake up well before the time I have to leave for work so I can relax and enjoy a cup of tea, beautiful music, maybe a book and of course a walk with my dog. Besides after such a calming morning routine even a tough work seems to be much easier!

Usually during winter, my breakfast meal consists of cooked, unprocessed grains such as rolled oats, buckwheat or zea together with a fresh fruit and some nuts. Today I combined organic rolled oats, pistachios and fresh almond milk. In order to avoid adding extra sweeteners I garnished my oats with a very ripe persimmon -maybe my favorite winter fruit. I can say for sure that this was one of the best breakfast bowls I‘ve ever tasted. Each bite was rich, hearty and creamy owing to the nut milk, with some crunchy explosions of nuts and a mild sweet, exotic and fruity taste.

I think that this is what it takes to start a day in a good and happy way!

Γευστικό πρωινό με φρέσκο γάλα καρπών, νιφάδες δημητριακών και λωτό - Vegan in Athens

Ingredients

  • ½ cup grain flakes (such as rolles oats or buckwheat)
  • 1 tbsp grated coconut
  • 1 cup nut milk of your choice (such as almond milk or coconut milk)
  • 1 persimmon very ripe
  • 2-3 tbsp grated nuts (walnuts or pistachios)
  • 1 tbsp chia seeds or flax seeds(optional)

Λωτός - Persimmon -Vegan in Athens

Method

  1. In a small saucepan, add the almond milk and bring to boil.
  2. Add the rolled oats, the chia seeds and the grated coconut, stir and turn off the heat. Allow to stand for 5-10 minutes.
  3. Cut the persimmon in half and scoop out the inner flesh from each half.
  4. Serve the oats in a bowl garnished with the nuts and the persimmon.
  5. Enjoy!

Γευστικό πρωινό με φρέσκο γάλα καρπών, νιφάδες δημητριακών και λωτό - Vegan in Athens

 

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