olive oil

Τραγανά, βέγκαν μπισκότα σοκολάτας με σταγόνες σοκολάτας, αλεύρι ολικής και ελαιόλαδο - Crunchy vegan double chocolate cookies with whole wheat flour and olive oil - Vegan in Athens

Crispy, vegan double chocolate cookies with whole wheat flour and olive oil

Among the most relaxing things one can do, especially after a busy day, is to bake some vegan cookies (especially some vegan chocolate chip cookies)! I’m not sure I know why, though I could guess that their smell during baking is the most cozy air freshner I could think of, or that the joy of baking cookies is not overshadowed by the “must” that often turns our, otherwise pleasant, engagement with cooking into a tedious job. Besides, one can live even without cookies! But the thing is that freshly baked cookies are between those things that could transform a moment of our day into a ritual, since many of us would allow ourselves to devote some of our precious time exclusively to the cookie eating, starting from the moment we take it between our fingers, we smell it, bite it – putting at the same time the palm under our mouth to catch the crumbs- and slowly chew it, enjoying the crispyness that lasts only for a few magical seconds and trying to reveal the complexity of its flavors. Even if things were not easy until then, when we are into this moment everything looks better.

Τραγανά, βέγκαν μπισκότα σοκολάτας με σταγόνες σοκολάτας, αλεύρι ολικής και ελαιόλαδο - Crunchy vegan double chocolate cookies with whole wheat flour and olive oil - Vegan in Athens

Sometimes I wonder, don’t we deserve more of those peaceful and delightful moments? Of course I do not mean by eating tons of cookies but by letting ourselves be present in everything that happens by observing and enjoying even some of the things that we usually take for granted, such as some deep breaths, a glass of cool water, a daily walk with our quadrupedal friends or alone in the afternoon sun, our very existence. If I would made a wish for all of us, I think that would be to enjoy everything we do, live and taste as much as our favorite chocolate cookie!

Τραγανά, βέγκαν μπισκότα σοκολάτας με σταγόνες σοκολάτας, αλεύρι ολικής και ελαιόλαδο - Crunchy vegan double chocolate cookies with whole wheat flour and olive oil - Vegan in Athens
Today’s cookies are absolutely chocolaty as they contain not only cocoa powder but also dark chocolate chips, satisfying even the most addicted to the black temptation. In addition, our cookies are made with olive oil and whole wheat flour, being an equally tasty but much healthier alternative to classic chocolate cookies.

Τραγανά, βέγκαν μπισκότα σοκολάτας με σταγόνες σοκολάτας, αλεύρι ολικής και ελαιόλαδο - Crunchy vegan double chocolate cookies with whole wheat flour and olive oil - Vegan in Athens

 

Ingredients
(for 20-25 cookies)

  • 100 g olive oil (1/3 cup + 2tbsp)
  • 45 ml plant milk (3 tbsp)
  • 4 tbsp heaped of cocoa powder
  • 150 g whole wheat flour, soft (1 cup)
  • 125 g sugar (3/4 cup)
  • 1/2 tsp baking powder
  • 1/2 tbsp salt
  • 100 g vegan dark chocolate chips or chopped dark chocolate

Τραγανά, βέγκαν μπισκότα σοκολάτας με σταγόνες σοκολάτας, αλεύρι ολικής και ελαιόλαδο - Crunchy vegan double chocolate cookies with whole wheat flour and olive oil - Vegan in Athens

Method
1. Mix the olive oil with the plant milk, sugar, cocoa, salt and baking powder until a uniform chocolate blend is obtained. Add the flour kneading until a soft dough is formed (do not knead much though to get the optimal texture). Add the chocolate, knead a little more, cover with a clear film and put in the refrigerator for at least half an hour.
2. Take walnut-sized dough pieces and give your cookies the shape you like. Lay a baking sheet with non-stick baking paper and place the cookies inside, leaving 2-3 cm between them as they increase in volume during baking.
3. Bake in preheated oven at 170 ° C for 15-20 minutes (depending on your oven and on the thickness of your cookies).
4. Remove the pan from the oven and allow to cool. When they are completely cooled, transfer to a cookie box.
5. Enjoy!

Τραγανά, βέγκαν μπισκότα σοκολάτας με σταγόνες σοκολάτας, αλεύρι ολικής και ελαιόλαδο - Crunchy vegan double chocolate cookies with whole wheat flour and olive oil - Vegan in Athens

Notes: Your cookies are going to be soft immediately after baking, so give them some time to cool and get their distinctive crunchy consistency.

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Vegan autumn fig cake with olive oil – sugar-free

Figs are a fruit that reminds me of the sun, the deep smell of the fig tree leaves, the sea. This ancient, historical fruit loves to grow not only in the gardens, but also in the ravines, on the rocks and on the dry, Greek mountains. Fresh figs always bring me back to that fig tree that still exists in my grandmother’s house, where I used to climb to gather figs as a child. My grandmother was always telling us to half them before eating them to check for any small intruders decided to eat them before us. How difficult was it when I was a kid to pick out the little white intruders from the identical thousands of white filaments of the fruit!

Βέγκαν πίτα - κέικ με φρέσκα σύκα και ελαιόλαδο χωρίς ζάχαρη - Vegan fresh fig cake - pie with olive oil, sugar-free - Vegan in Athens

For the beautiful memories they bring in my mind and their wonderful flavor, every year, when figs are in season, I enjoy them not only freshly cut, usually just under the fig tree, but also in vegan recipes such as my juicy vegan tart with figs and almonds or my fig nice-cream with blackberries. Another recipe with figs that we love very much is today’s cake with figs. This cake has the texture of a very tender and aromatic cake with sweet and juicy bites of figs hidden here and there, softened and melty through baking.

Βέγκαν πίτα - κέικ με φρέσκα σύκα και ελαιόλαδο χωρίς ζάχαρη - Vegan fresh fig cake - pie with olive oil, sugar-free - Vegan in Athens

The figs of today’s recipe are the figs I picked yesterday from two different fig trees I found in the forest and I shared them with a turtle I met along the way. Although we were both hungry, I finally managed to save the figs I needed to make the recipe I am sharing today with you!

Turtle eating figs - Χελώνα που τρώει σύκα - Vegan in Athens

Ingredients

(for a 26-28cm diameter baking pan)

  • 1 1/4 cup plant-based milk at room temperature (I used this)
  • 1/2 cup light olive oil or oil of choice
  • 1 cup agave nectar or other liquid sweetener
  • 2 tbsp lemon juice
  • 1 pack (500 g) self-raising flour
  • 1 tsp natural vanilla extract

additionally

  • 20 ripe figs washed and halved
  • almond flakes for sprinkling

Βέγκαν πίτα - κέικ με φρέσκα σύκα και ελαιόλαδο χωρίς ζάχαρη - Vegan fresh fig cake - pie with olive oil, sugar-free - Vegan in Athens

Method

1. In a bowl, mix the vegan milk with the agave with the mixer. Add the lemon juice, olive oil and vanilla and finally the flour while stirring well.
2. Brush with oil a round baking pan or cake mold and sprinkle with flour. You can also lay with non-stick baking paper. Apply half of the cake mix to the mold and arrange half of the figs with the cut side up. Cover with the rest of the dough and arrange the remaining figs on top. Sprinkle with the almond flakes.
3. Bake in a preheated oven at 175 oC for 45-50 minutes or until the cake is golden. The first 30-35 minutes be patient and do not open the oven door. To find out if it’s ready, insert a toothpick in the center of the cake. If it comes out clean, the cake is done. Otherwise, if it comes out wet, you may need few more minutes before checking again.

 

 

Βέγκαν πίτα - κέικ με φρέσκα σύκα και ελαιόλαδο χωρίς ζάχαρη - Vegan fresh fig cake - pie with olive oil, sugar-free - Vegan in Athens

Note: The skins of the figs become soft and melty with baking, so you do not have to remove them. Keep in mind that figs are good sources of calcium which is another reason to enjoy them fresh as well as in recipes like this one.

Βέγκαν πίτα - κέικ με φρέσκα σύκα και ελαιόλαδο χωρίς ζάχαρη - Vegan fresh fig cake - pie with olive oil, sugar-free - 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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