Tag Archives: greek

Greek Salad Bowl with Tempeh

With summer on it’s way and plenty of seasonal veggies available, salads become more than just a green side dish. A complete meal that is nutritious and delicious, a colorful, bountiful platter full of goodness. This Greek salad bowl with Tempeh is a complete meal, with fresh grilled veggies, quinoa, feta, lettuce, cherry tomatoes, tempeh and more. And an amazing Lemony garlic Dressing with lots of fresh herbs to drizzle over the top. Basically a Greek Super Salad.

We eat this Salad for lunch or dinner as a complete meal since It’s really filling and delicious. You can serve this Greek Salad with some grilled Pita bread or even French bread. It also keeps quite well for a few hours, so you can put it in a Tupperware and take it along on a Picknick.
There’s a little prep involved but not more that you would usually have for dinner. This is after all a complete meal. Perfect for Spring and Summer.


Prep time : 10 minutes
Cooking time : 30 minutes
Serves : 4



INGREDIENTS:
• 1 cup dry quinoa
• 1 eggplant, cut into cubes
• 2 red peppers, cut into cubes
• 2 tablespoons olive oil
• 1 cloves garlic, minced
• 1 tsp. dried thyme or a few sprig of fresh thyme
• salt and freshly ground black pepper
• 1 cup cubed cooked (left-over) Tempeh*
• Salad leafs of all kinds and as much as you want
• 1 cup cherry tomatoes, yellow and red
• 1 large carrot, peeled and grated
• 1 large cucumber, peeled and cubed
• 2 red onions, peeled and sliced*
• 1/2 cup pitted Kalamata black olives
• 4 ounces Greek Feta cheese torn into pieces
• 2 tablespoons chopped fresh herbs like parsley, chives, basil
LEMON FOR SERVING
• Soak the red onions in lemon juice for about 15 minutes so they loose their sharpness if you prefer.

DRESSING:

  • 1 juice of one Lemon
  • 1 tsp. mustard
  • 1 tsp. honey
  • 1/2 cup (Greek) extra virgin Olive oil,
  • 1 small Garlic clove minced or grated
  • 1 tbsp. fresh Basil, chopped
  • 1 tbsp. fresh Dill, chopped
  • 1 tbsp. fresh Parsley
  • 1/2 tsp. Onion powder
  • 1 tsp. Oregano, dried
  • salt and freshly ground black pepper, to taste

*If you don’t like tempeh sub for canned tuna or cooked chicken or even hard boiled eggs.

DIRECTIONS:
To make the Dressing, whisk together the vinegar, lemon juice, honey and mustard. Whisk in the olive oil. Add the remaining seasoning and garlic. Taste and adjust salt and pepper if necessary, set aside. 
Preheat oven to 220° C/425° F.
Cook Quinoa according to package instructions; set aside.
Place eggplant and pepper in a single layer onto the prepared baking sheet. Add olive oil and thyme, season with salt and pepper. Gently toss to combine.
Place into oven and bake for 20 minutes, or until tender. Give it a stir around once during cooking.
Place a bed of lettuce leafs in each bowl.
Divide the quinoa over each bowl, Top with eggplant, tomatoes, cucumbers, red peppers, olives, your choice of protein (tempeh, tuna, chicken). Place the Feta in the middle of the salad and top with some more red onion.
Sprinkle with fresh herbs and lemon wedges. Pour over the dressing and serve immediately. If you want to take the salad with you, put the dressing in a jar and pour over just before serving. 
ENJOY!

Greek Bbq Tempeh Gyros with shoestring sweet potato oven fries

Μπουκιά και συγχώριο(Boukia kai syghorio)

“One bite and all is forgiven.”

Greek style Bbq Tempeh Gyros with shoestring sweet potato oven fries.
This recipe is Greek inspired,  the basics are there but I’ve added my own Bbq-flavour twist to it.
Since I’m looking for new ways to enjoy delicious, nutritionally balanced plant-based meals, I make my favourite recipes and simply replace meat with Tempeh. So I was Wondering if I could pull of a tempeh Gyros that would be as a good as the real deal. Well I’m glad to report, yes I can and so can you!
The Gyros texture and flavor were spot on! And without an actual Bbq.

Tempeh is such a good meat substitute, not only is it high in protein but the texture is also very similar to meat and easily adaptable to many flavors and seasonings. Especially when marinated. In my opinion it is what resembles meat the most.
If you have the time, make the marinade a day in advance so it really penetrates the tempeh.

PREP TIME : 10 MINUTES
COOKING TIME : 10 MINUTES
SERVES : 4
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INGREDIENTS:
• 8 oz tempeh
• 1 ½ tsp. fresh crushed garlic
• 2 tsp. Greek oregano
• 2 tsp. dried thyme
• juice of one small lemon
• 1 tbsp. soy sauce (not Greek but so good)
• ground black pepper
• 1/2 tsp. salt
• 1/4 C. plain tomato sauce
• 1 tsp. liquid smoke (Bbq flavour)
• a pinch of cinnamon
• a pinch of ground clove (optional)
• 1/2 tsp dried crushed chili flakes
• 1 tsp. maple syrup
To serve:
Pita bread
lettuce
chopped cucumber
2 fresh tomatoes sliced
½ red onion thinly sliced
Tzatziki or Greek Yoghurt to serve
sweet potato oven fries with Greek oregano (see recipe)

 

INSTRUCTIONS:

  1. Make marinade by mixing the ingredients in a deep dish.
  2. Cut tempeh block in half. Bring a pot of water to a boil, place tempeh halves inside and boil gently for 5 minutes. This removes any bitter taste from the tempeh.
  3. Take tempeh out of the water, and after it has cooled slice it into ¼ inch slices or strips.
  4. Place slices in the marinade.Marinate overnight or at least a couple of hours.
  5. Make the shoe-string sweet potato fries.
  6. Pre heat oven to 200 C / 400 F
  7. Take two large sweet potatoes and peel them.
  8. Cut into thin shoestrings. Dry well on kitchen paper.
  9. Place in a bowl, toss in a two teaspoons of olive oil and add salt, pepper, sweet
  10. paprika and oregano tot taste.Toss to coat.
  11. Line an oven tray with parchment paper and spread out the fries and place in the middle of the oven.
  12. Bake for about 20 to 30 minutes until golden and crispy, depending on the thickness of the fries.
  13. Preheat a large griddle pan over high heat. Brush with a tablespoon of olive oil. Remove tempeh slices from the marinade and place in the pan.
  14. Grill for 7 – 10 minutes or until golden brown and beginning to crisp.
  15. Meanwhile warm the pita bread in the oven for 3-5 minutes, wrap them in aluminium foil (move the fries to one side and lay the pita bread next to them).
  16. Assemble Gyros by placing tempeh slices, fresh tomatoes, and red onions on pita bread. Cover with Tzatziki or yoghurt and top with a handful of the crispy shoe-string sweet potato fries.

Enjoy!

If you make the Greek Bbq Tempeh Gyros, be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Greek Steak Souvlaki with Feta and Cucumber Pomegranate salsa

Now that summer is here I can’t wait to get the Bbq on, and these Steak Souvlaki skewers are perfect for grilling. Tender pieces of Beef are marinated for a few hours with Greek herbs and spices. The marinade is so amazing that you can use it on any kind of meat. The red wine vinegar is a key ingredient as it tenderizes the meat and gives the dish that typical Greek flavour.  
The smell when the beef is grilling is insane – you can really smell the oregano and it’s almost as if your in a Greek Tavern, (with a bit of imagination and perhaps a glass of Retsina in your hand).   If you ever go to Greece make sure to bring back some Oregano, they sell it dried in bushes and it’s the best you’ll ever find.

Serves: 4 – 6

INGREDIENTS:

• 2 lb / 1 kg beef (steak), thinly sliced
Marinade
• 2 large garlic cloves, peeled and grated
• 1 tbsp red wine vinegar
• 1 tbsp extra virgin olive oil
• 1 tbsp. chopped parsley
• 1 tsp. smoked paprika
• 1½ tbsp dried oregano
• a pinch of cinnamon
• a pinch of ground cloves
• a pinch of dry mint
• 1/2 tsp dry chili flakes
• salt and pepper


Cucumber Pomegranate Salsa:
• 1 large beef tomato, de-seeded and diced
• 1 cucumber, peeled, de=seeded and diced
• 1/2 cup pomegranate arils
• 1/2 red spanish onion, peeled and finely chopped
• a pinch of sugar
• salt and pepper
• a drizzle of olive oil
• a little squeeze of lemon juice
• 1/4 cup fresh parsley leaves
• 1/2 tsp.dry mint
• 1/2 tsp. dry oregano


To serve:
• 4 – 6 Pitas or baguette
• extra lettuce
• more Feta to crumble on top

INSTRUCTIONS:


1. Place the Marinade ingredients and the beef in a ziplock bag and massage to mix. Marinate for at least 2 hours or up to 6. Remove from marinade and skewer on to wooden or metal pins alternating with pepper and onion pieces.
Salsa
1. Combine ingredients in a bowl.
Cook Beef
1. Heat a griddle pan over high heat.
2. Cook the skewers on high for a few minutes until crispy and brown then turn them over and cook for an other two minutes.
3. Remove and serve straight away. Serve with lots of Pita or Baguette

Enjoy!


greek meatballs in tomato sauce

Greek Meatballs in Tomato Sauce, Keftedes me Saltsa Domata

greek meatballs

After having our first beach day of the season today I felt it more than appropriate to share this super delicious and easy dish with you that just screams SUMMER .

It’s the kind of dish you make in a breeze and it tastes heavenly, it reminds me of long hot summers in Greece.
You can serve it with pita bread and a Greek salad or oven fries, it’s all good and the point is to keep it simple.

greek meatballs in tomato sauce
________________________________________
⏰ Prep time: 10 min
♨ Cooking time : 15
🍴 Serves : 4-6
________________________________________

Ingredients:

• 1 lb. ground beef, pork, or lamb
• 1/4 – 1/3 cup fresh breadcrumbs
• 1 tsp. dried oregano
• 1⁄4 tsp. ground all spice * SEE NOTE
• 1 small red onion, grated
• 1 clove garlic grated
• 2 large egg yolks
• salt and freshly ground black pepper, to taste
————————
• 1 tablespoon olive oil (Greek preferably)
• 2 cloves garlic, minced
• 1 1⁄2 tbsp. tomato paste
• a pinch of sugar
• 1 (28-oz.) can whole peeled tomatoes, or cherry tomatoes
• 2 tsp oregano
• 1/4 tsp all spice
• 1 cup dry white wine
• salt and freshly ground black pepper, to taste
• 2 tbsp. chopped dill, for garnish

greek meatballs in tomato sauce

Instructions:

In a medium bowl combine the meat with the breadcrumbs, oregano, all spice, grated onion, garlic, salt, pepper and egg yolks.
Divide mixture into small balls or roll into ovals.
Heat a non stick skillet over high heat and working in batches, cook meatballs until browned on all sides for about 6-8 minutes. Transfer meatballs to a plate and wipe out the skillet with a paper towel.
Heat olive oil in the skillet over medium heat. Add the garlic and cook for 1 minute. Add the tomato paste and a pinch of sugar. Tip in the can of tomatoes and the white wine. Add the oregano and all spice. Season with salt and pepper. Add the meatballs back to the skillet and cook for another 10 minutes. Garnish with Dill.

καλή όρεξη.

• NOTE: If you don’t have All Spice you can make a mixture of cinnamon, nutmeg and ground cloves in equal parts.

Enjoy!
Myra XO

greek meatballs in tomato sauce