I'm vegetarian and I have taken a liking to greek food.. does anyone know any good recipes??

Question

That are vegetarian such as veggie mousaka and dolamathes...

don't reply if you don't know just to get points...ummhmmm HONEY! that was worthless..kthx

Answer 1

Greek Lentil soup (Fakes soupa):

1 lb. of lentils
1 cup of oil
1 onion
1 tbsp of concentrated tomato pulp
2-3 gloves of garlic
3 laurel leaves
half a small tumbler of vinegar
salt, pepper
Fill a pot with plenty of water.
Add the lentils and bring to the boil.
Drain the lentils.
Brown the finely chopped onion in the oil, add the lentils, the garlic, the tomato concentrate dissolved in water, salt, pepper, the laurel leaves, and more water if needed.
Cook the lentils and a little before they are ready put it the vinegar.

Vegetarian Chickpea Soup - (garbanzo beans soup):

1 pound (dried) chickpeas (garbanzo beans)
1 large onion, finely chopped
1 cup of (olive) oil
1 tablespoon baking soda
salt and pepper to taste

Soak the chickpeas in water overnight. Drain them, put them in a bowl and mix them with the baking soda. Let them stand for an hour. Rinse them well to get rid of the baking soda. Put them in a cooking pot with a lot of water. As soon as they start boiling, remove the foam with a spoon, then add the onion, oil, salt and pepper and boil them until they become soft.

Stuffed Vegetables with Rice (Yemista me Ryzi):

1 spring onion, finely chopped
1 bunch of fresh parsley, finely chopped
1 pound of zucchini, grated
2 medium carrots, grated
1/2 eggplant, peeled and grated
1/2 + 1/2 cup of olive oil
4 firm tomatoes
4 medium zucchini
4 small eggplants
4 peppers (green bell, or banana)
1 1/2 cups of long grain rice
1 tablespoon of sea salt
1 teaspoon of freshly ground pepper
toasted breadcrumbs
Wash the vegetables carefully and dry. With a paring knife, cut the caps off the tomatoes, peppers, and eggplant, and both ends off the zucchini and set aside. With a spoon, scoop out the pulp and seeds from the eggplant, zucchini, and peppers, and discard. Scoop out the tomato pulp, chop well, and set aside. Lightly salt the interior of all vegetables. In a pot, heat 1/2 cup of olive oil and sauté the onion for about 2-3 minutes. Add grated zucchini, eggplant, and carrots, and cook over low heat for 10 minutes. Add the tomato pulp and continue to cook for 5 minutes. Remove from the heat and set aside to cool for 15 minutes, and put in a bowl. Add the rice, salt, and pepper, and mix well with a spoon until blended. With a spoon, fill vegetables loosely with the rice mixture, place in a roasting pan packed closely but not squashed, with caps covering the tops and ends. Place tomatoes (and small bell peppers if used) upright, lie the others on their sides. Pour 1/2 cup olive oil and 1/2 cup water over the top, sprinkle the tops of the upright vegetables with toasted breadcrumbs, and bake at 450F (230C) for 1 hour. Halfway through, turn the vegetables that are placed on their sides.

Greek Stuffed Grape Leaves (Dolmades)

1 onion, minced
1 Tablespoon olive oil, divided
2 cups short grain brown rice, cooked
2 Tablespoons tomato paste
½ cup raw sunflower seeds
½ teaspoon ground cinnamon
2 Tablespoons lemon juice
½ teaspoon sea salt
pinch black pepper
1 jar (8 oz.) grape leaves, drained
In a small saucepan, sauté the onion in half the olive oil, then mix it with the remaining ingredients, except the grape leaves.

Preheat the oven to 375°

Spread out 10 grape leaves, with the darker side facing down. Spoon a teaspoon of filling onto each leaf. Fold the bottom up, the sides toward the middle, then roll toward the top. Place them on an oiled pan, then brush the tops with the remaining oil.
Bake, covered, for 35-40 minutes.

Green Beans with Tomato (Fassolakia Freska me Domata):

2 pounds of fresh green beans or other long "string" bean
2 cups of tomatoes, peeled and finely chopped
2 onions, finely chopped
1 cup of olive oil
1 green pepper, thinly sliced
1 small bunch of fresh parsley, finely chopped
2-3 cloves of garlic, finely chopped
1/4 cup of water
sea salt
fresh ground pepper
Wash the beans, cut off the tips and remove the stringy piece of fiber along the seam. Rinse the beans.
In a soup pot, sauté the onions in olive oil with a wooden spoon until they turn translucent. Stir in the garlic and sauté a few minutes more. Add all the remaining ingredients and the water. Stir well, reduce heat, and simmer covered for 50 minutes or until the beans are tender. (Add more water if needed during cooking - boiling water.)

Baked Beans & Tomato Casserole(Yigandes Plaki):

1 pound of yigandes (or big lima beans), soaked for 12 hours, drained
2-3 cloves of garlic, minced
2 medium onions, finely chopped
1/2 cup of olive oil
1 pound of ripe tomatoes, peeled, finely chopped (or 16oz. of canned chopped plum tomatoes)
2 small cubes of vegetable bouillon (or beef for non-vegetarians/non-vegans)
sea salt (optional)
freshly ground pepper
2 tablespoons of fresh parsley, chopped
2 cups of water (1 1/2 cups if using canned tomatoes)
Add the beans to a pot with enough cold water to cover well. Bring to a boil, lower the heat, cover, and simmer until just soft throughout but not quite cooked, approximately 50 - 80 minutes, depending on the beans. Drain and set aside.
Preheat the oven to 325F (160C).
Sauté the onion and garlic in the olive oil with a wooden spoon until soft. Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken. Place the beans in an flat oven-proof dish, pour tomato mixture on top, stir and spread mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top. Serve warm or at room temperature.

Potato Salad (Patatosalata):

5-6 medium-large potatoes
3/4 cup of extra virgin olive oil
1/3 cup of lemon juice
3 cloves of garlic, crushed
1 large white onion
sea salt
fresh ground pepper
1/4 cup of chopped fresh parsley
Cut the onion into thin slices, then cut slices in half.
Peel the potatoes, cut into large bite-sized chunks of approximately the same size, and rinse well. Add potatoes to a pot of cold water to cover by 1 1/2 inches, bring to a boil, and boil at medium-high heat. Test after 15 minutes for doneness - they should be easily pierced with a fork. Remove when done, drain, and place in a serving bowl or dish. Add onions and toss.
To make the dressing, in a small bowl, combine olive oil, lemon juice, garlic, salt, and pepper with a whisk.
Serve warm, at room temperature or chilled. When ready to serve, pour on the dressing, toss, and sprinkle with parsley.

Dessert Pie with Raisins (Stafidopita):

1 kg flour
1 cup and a half of oil
3 cups of sugar
1 and a half tbsp of ground cinnamon and clove
1 tbsp of cocoa
2 glasses of water
1 small glass of orange and lemon juice
half a small glass of raki (use as subst. "grapa")
2 tsp of baking soda
3 cups of raisins
a handful of walnuts
1 glass and a half of cognac
Start mixing the oil with the sugar and then add all the other ingredients one by one (except for the cognac), working the mixture as you go along.
Bake in a moderate oven. When you take the cake out of the oven, pour the cognac over it and let it stand for 12 hours, covered.Finally, turn it around, cut it in three parts and keep it well wrapped up in tin foil.
Serve in thin slices.

Answer 2

Artichokes are a favorite of the Greek cuisine and they grow in many different parts of the country. The combination of artichokes with dill and lemon is a classic. If artichokes are not in season, frozen artichoke hearts are a good substitute; defrost the night before.

INGREDIENTS:
12 fresh artichokes
2-3 carrots, cut in thick slices
3-4 potatoes, cut in chunks
2-3 spring onions, coarsely chopped
1 cup of olive oil
2-3 tablespoons fresh chopped dill
juice of 3 lemons
1 tablespoon of flour
salt
pepper
1 - 1 1/2 cups of water
PREPARATION:
Clean the artichokes: remove the coarse outer leaves and stem. Cut off the top (down to just above the choke) and scoop out the choke with a spoon. Trim off remaining leaves around the sides to leave just the pale colored heart
Rub the artichoke hearts with lemon as soon as each is cleaned and place immediately in a bowl of cold water with half the lemon juice (to prevent them from turning black) and set aside until ready to use.

In a soup pot, lightly sauté the spring onions in the oil until they soften. Add carrots and potatoes and continue to sauté for a few minutes more. Add the artichoke hearts, dill, salt, and pepper, and stir. Mix the remaining lemon juice with 1/2 cup of water and flour until smooth, and pour into the pot, stirring until well mixed in. Add the remaining water to cover the vegetables. Cover and cook on a low heat for about one hour until potatoes and carrots are done.

Answer 3

Bakhlava:

INGREDIENTS

* 1 (16 ounce) package phyllo dough
* 1 pound chopped nuts
* 1 cup butter
* 1 teaspoon ground cinnamon
* 1 cup water
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1/2 cup honey

DIRECTIONS

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Answer 4

My kids love this version of moussaka:
Most of the dish can be made ahead of time; it is only the sauce that should not be left standing for too long. The quantities given here will produce four good portions if served with a green vegetable or side salad.


1 cup (6 oz, 175 g) of lentils
5 medium potatoes
2 medium onions, sliced
Oil for frying
2 large flat mushrooms, cut into thick slices
1 clove of garlic, minced
One 14-oz (400 g) can of tomatoes
1 tsp. ground cinnamon
1 large eggplant (aubergine)
2 tbsp. oil (for the sauce)
1 tbsp. flour
1¼ cups (10 fl oz, 300 ml) milk
1 egg
Salt to taste

Oven: Pre-heat to 400F (200C)
Start by cooking the lentils in plenty of boiling water until just soft - about 20 to 30 minutes.
While the lentils are cooking, peel the potatoes and cut them into thin slices. Cover with salted water, and bring to the boil. Boil for about 20 minutes or until they are just beginning to soften.
Heat the oil in a skillet and add the chopped onions. Cook for a few minutes. Then add the garlic, mushrooms, tomatoes and cinnamon.
Next, cook the eggplant. Cut it into thin slices, and broil or roast on a medium heat for about 30 minutes, turning once (if necessary, baste with a little olive oil or butter to keep it moist). Alternatively, cook the whole eggplant on high power in the microwave for about three minutes or until it is soft; leave it to cool before cutting it into thin slices.
You are now ready to assemble the moussaka. Place the lentil mixture in an oiled oven dish. Cover the mixture with the sliced eggplant, and then with the sliced potatoes; these should cover the entire surface area.
Finally, make a white sauce. Heat the oil in a pan, stir in the flour, then gradually add in the milk. Keep stirring as the sauce thickens. Let the sauce cool, then stir in the beaten egg. Spread the sauce over the top of the moussaka.
Cover the dish, and bake for 45 minutes. Remove the cover for the last ten minutes of baking.

If you like a vegan version (as I do) substitute soy milk for the milk amd simply leave the egg out.

Answer 5

Try the Vegetarian Times website, http://www.vegetariantimes.com/.

Also, you can do a search on "Greek Vegetarian Recipes." Many recipe sites have specifically Greek recipes; some of those that aren't vegetarian you can make so with a little artistic license, or some Morningstar Farms products.

Answer 6

Make a spinach pie. Use filo dough and spread a mixture of feta cheese, cream cheese, spinach, scallions on it. Make it in layers like a lasagna. Bake and enjoy!

Answer 7

What about stuffed vegetables or yemista as we call them in Greece?
Here is the recipe: http://www.explorecrete.com/cuisine/psilakis-recipes.html#yemista

Another vegeterian Greek recipe is for Cauliflower casserole with tomatoes and spices:
http://www.explorecrete.com/cuisine/olive-recipes.htm#cauliflowercasserole

Answer 8

Hummus with Tahini
In Greek: χούμους με ταχίνι (pronounced HOO-mooss meh tah-HEE-nee)
This dip is quick and easy to make, delicious, and healthy. No cooking involved. Just grab the blender and go. Chickpeas (also known as garbanzo beans) and tahini (a paste made from roasted sesame seeds) combine to make a tasty appetizer to serve with wedges of pita bread.

The key to great hummus is to let the flavor of the chickpeas come through, rather than be overwhelmed by the lemon (it's easy to get too much lemon taste).

INGREDIENTS:
2 1/2 cups of canned chickpeas
1/3 cup of freshly squeezed lemon juice
1/4 cup of tahini
2 cloves of garlic, crushed
1-2 tablespoons of olive oil
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
pinch of freshly ground black pepper
1 teaspoon of salt
1/3 cup of water
parsley and olive oil to garnish
PREPARATION:
Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds.

Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.
Pour into a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)
Drizzle of olive oil over the top and add a garnish of parsley before serving. Serve with pita wedges or slices of whole grain breads.
**************
Revithosoupa: Chickpea Soup

In Greek: ρεβιθόσουπα (pronounced reh-vee-THOH-soo-pah)
A Greek standard, what this soup lacks in appearance it makes up for in taste. As always with Greek soups, the olive oil gets added at the very end. It's a great choice for vegetarians and vegans as well.

INGREDIENTS:
1 cup of dried chickpeas
6-8 cups of water
1 teaspoon of baking powder
1/4 cup of olive oil
1 medium onion, thinly sliced
1 teaspoon of salt
1 tablespoon of flour
fresh lemon
PREPARATION:
Prepare the Chickpeas

The night before, soak the chickpeas in a bowl with plenty of water (they will double in size). The next day, drain and rinse well, and place in another bowl of water with the baking soda for 30 minutes.
Rub them with your hands to remove any skins, drain, and rinse well.
Cook the Soup

Place the chickpeas and water in a pot and bring to a boil. As the water boils, skim off the foam that forms on the top. Reduce heat to low, add the onions, cover, and let simmer until the chickpeas are soft - about 2 hours. If needed, add more water (boiling) during cooking.

Add salt and olive oil, cook a few minutes longer. In a cup, mix the flour and the juice of 2 lemons. When smooth, add 2 tablespoons of soup liquid and stir. Add to chickpeas, cook for 5 more minutes, stirring frequently.

Serve with a squeeze of fresh lemon juice (or with lemon wedges on the side).

Note About Chickpeas: Because not all chickpeas are created equal, after the soak with baking soda, no skins may rub off. This is fine.

Serving Suggestions: Serve with crusty bread and a side of feta cheese.
Leftovers Tip:

If there are leftovers and you want a change, try using these cooked chickpeas to make Hummus with Tahini, a great appetizer for another meal!

Answer 9

no