Greek Archives - Forks Over Knives

Greek Stuffed Mini Peppers

Carla Christian, RD, LD — Fri, 17 Nov 2023 18:11:56 +0000

Take your taste buds on a trip to the Greek islands with these stuffed mini peppers that make the most of Mediterranean flavors. Creamy cannellini beans are mashed with zesty lemon juice, aromatic oregano, and a pinch of salt to make a deliciously simple filling. Stuff each pepper half with the bean mixture, sprinkle with fresh parsley, and serve tapas-style at your next dinner party. To make this recipe your own, feel free to add other soft green herbs to the bean mixture or drizzle with a little balsamic vinegar. You can store any leftovers in an airtight container in the refrigerator for up to three days.

For more vegan Greek recipes, check out these tasty ideas:

Yield: Makes 12 stuffed pepper halves

Time: 10 minutes

1 15-oz. can cannellini beans, rinsed and drained (1½ cups)
1 tablespoon lemon juice
½ teaspoon lemon zest
½ teaspoon dried oregano, crushed
Sea salt, to taste
Freshly ground black pepper, to taste
6 miniature bell peppers, halved lengthwise and seeded
3 tablespoons chopped fresh parsley (optional)

Instructions

In a medium bowl combine beans, lemon juice, lemon zest, and oregano. Mash mixture until nearly smooth. Season with salt and black pepper.
Spoon bean mixture into bell pepper halves. Sprinkle with fresh parsley (if using) and additional lemon zest.

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Greek Salad with Sun-Dried Tomato Tofu Feta

Ashley Madden, B.Sc.(Pharm), ACPR, CHNC — Thu, 14 Sep 2023 17:53:58 +0000

This impressive vegan Greek salad packs incredible flavors without all the oil and cheese often found in this classic Mediterranean dish. Tender salad greens are tossed with tangy Kalamata olives, crisp red onion, refreshing cucumber, and juicy tomatoes to ensure each forkful is loaded with colorful produce. But the real star of this salad is the homemade tofu feta, which is marinated in a saucy mixture of sun-dried tomatoes, aromatic herbs, and a pinch of spicy red pepper flakes. For extra-flavorful feta, make it a day ahead of time and let it sit in the fridge overnight to absorb the drool-worthy marinade. When you’re ready to eat, top off each bowl with a savory dressing that gets a creamy texture from blended sunflower seeds. This scrumptious salad will quickly become a favorite in your regular recipe rotation!

Recipe from The Plant-Based Cookbook by Ashley Madden, B.Sc.(Pharm), ACPR, CHNC

For more vegan Greek dishes, check out these tasty ideas:

Yield: Makes 12 cups

12- to 14-oz. package extra-firm tofu
⅓ cup sun-dried tomatoes (not oil-packed)
3 tablespoons nutritional yeast
4 tablespoons lemon juice
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1½ teaspoon garlic powder
¼ teaspoon sea salt
Pinch crushed red pepper
¼ cup unsalted sunflower kernels, soaked in water 2 to 3 hours
2 tablespoons apple cider vinegar
1 tablespoon tamari
1 teaspoon onion powder
½ teaspoon dried basil, crushed
2 large heads green leaf lettuce or romaine
10 Campari tomatoes, sliced or quartered
½ of an English cucumber, thinly sliced
¾ cup pitted Kalamata olives, sliced
½ cup thinly sliced red onion

Instructions

For Sun-Dried Tomato Feta, drain the tofu, wrap it in a clean dish towel, and lay it on a flat surface. Place a small tray on top, and set two or three cans of beans on tray to weigh it down for 20 minutes. Cut tofu into ¾-inch cubes. Meanwhile, soak sun-dried tomatoes in room-temperature water 10 minutes; drain and finely chop. In a medium bowl stir together nutritional yeast, 2 tablespoons lemon juice, the red wine vinegar, ½ teaspoon dried oregano, ½ teaspoon garlic powder, the sea salt,and a pinch crushed red pepper. Add tomatoes and tofu; toss to coat. Chill while preparing salad.
For dressing, drain sunflower kernels; place kernels in a small blender or food processor. Add apple cider vinegar, the remaining 2 tablespoons lemon juice, tamari, onion powder, 1 teaspoon garlic powder, ½ teaspoon dried oregano, the dried basil, and a pinch of crushed red pepper. Add ¼ cup plus 2 tablespoons water. Cover and blend until smooth, stopping once or twice to scrape down sides of blender. Add water, 1 to 2 tablespoons at a time, to make smooth and pourable.
In a large salad bowl combine lettuce, tomatoes, cucumber, olives, and red onion. Add the Feta and drizzle with half of the dressing. Toss salad to coat. Serve remaining dressing on the side.

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Vegan Stuffed Peppers with Lentils and Herbed Rice

Mary Margaret Chappell — Fri, 27 Aug 2021 17:16:24 +0000

If you like stuffed grape leaves, you’ll love the tangy filling for these bell peppers that conjure up daydreams of vacationing on a Greek island. The savory black lentil mixture is studded with sweet raisins and infused with the Mediterranean flavors of mint and dill. The recipe calls for instant brown rice, but you can use any kind. Simply adjust the cooking time and water amounts to the directions on the package. Then get ready to dig in!

Tip: If you want to make extra stuffed peppers, you can freeze them in aluminum baking pans that go straight into the oven for reheating.

Yield: Makes 6 stuffed peppers

¾ cup dry instant brown rice
1 cup finely chopped onion
3 cloves garlic, minced
1 cup cooked black (beluga) lentils, rinsed and drained
1 medium zucchini (8 oz.), chopped
⅓ cup chopped raisins
½ cup chopped fresh mint
¼ cup chopped fresh dill or 2 tablespoons dried dill
6 medium orange bell peppers
4 tablespoons lemon juice

Instructions

Preheat oven to 375°F. In a medium saucepan combine rice, onion, garlic, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until liquid is absorbed. Remove from heat. Stir in the next five ingredients (through dill) and 2 tablespoons of the lemon juice.
Meanwhile, cut off pepper tops; set aside. Remove seeds and membranes from peppers. Place peppers snugly in a 4-qt. Dutch oven or a deep, lidded ovenproof pan.
Spoon rice mixture into peppers. Place tops on peppers, then pour the remaining 2 tablespoons lemon juice and ¼ cup water into bottom of pot. Cover and bake for 1 hour. Serve peppers warm or at room temperature with pan juice drizzled over top.

The post Vegan Stuffed Peppers with Lentils and Herbed Rice appeared first on Forks Over Knives.

Vegan Pizzas How You Like ‘Em

Heather McDougall — Wed, 03 Jul 2013 08:00:21 +0000

This is a bit labor intensive, so I make a double-batch of this dough and put it in the freezer. This way, I always have it on hand and can make more when I have the time. You can make this pizza dough any size and shape you want. My boys like to make their own pizzas, so I give them personal-sized dough balls and they roll it out and add their own toppings. Get creative and use what your family likes.

From drmcdougall.com

Yield: Serves 8-10

Ingredients

Pizza Dough

7 cups unbleached white flour or whole wheat flour
1 teaspoon active dry yeast
1–4 teaspoons salt
3 cups water, plus more if dough is too dry

Pizza Types

Mexican: smashed pinto beans, black olives, onions topped with lettuce, tomatoes and salsa after cooking
Thai: peanut sauce, red peppers, baked tofu, onions topped with cilantro and/or greens after cooking
Veggie: tomato sauce, red peppers, mushrooms, black and green olives, onions, pepperoncinis
Greek: hummus, kalamata olives, roasted red peppers and red onions

Instructions

In a stand mixer with dough hook, add flour, yeast and salt and mix on low speed until combined. Slowly add water until combined, then knead with dough hook for 2 more minutes, or until dough starts to pull away from bowl and form a big ball on hook. If the mixture seems too dry, add a bit more water.
Put this mixture in a large clean bowl, cover with plastic wrap or silicone cover and a towel and place in a draft free area for 18-24 hours.
The next day, turn mixture out onto a floured work surface. Shape into a long oval shape and cut into 6 even sections, or 3 if you like your pizza thicker. Next, take each section and fold the ends towards the middle, flip over, shape into a ball and place on a baking sheet with parchment paper. Do this with all pieces. Cover the dough with plastic wrap and a towel and let sit for one hour. If you don’t want to use the dough right away, simply place in plastic baggies and place in the freezer.
To use frozen dough: Take the dough out of the freezer and let it rest on your countertop until it reaches room temperature. Depending on the temperature of your house, this usually takes at least 3 hours. Then use as you would fresh dough.
After one hour, take each ball and roll out on a floured surface until it is the thickness you like your pizza. Transfer to a large wooden pizza spatula with parchment paper on it. Next, I put all of the toppings on and bake on a preheated pizza stone in my BBQ as high as it will go, for about 8 minutes. The parchment paper makes it so easy to transfer to the pizza stone. Simply pull the paper and the crust right onto the stone. Yes, you can cook the parchment paper.

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