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Deliciously Divine: A Plant-Based Twist on Classic Greek Cuisine

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Deliciously Divine: A Plant-Based Twist on Classic Greek Cuisine

What are some of the plant-based substitutions used to put a new twist on classic Greek cuisine in Deliciously Divine?

Deliciously Divine: A Plant-Based Twist on Classic Greek Cuisine

Introduction

Greek cuisine is known for its delicious flavors and fresh ingredients. However, many classic Greek dishes contain animal products, which may not be suitable for those following a plant-based diet. But fear not! With a few clever substitutions and tweaks, we can create plant-based versions of these classic dishes that are just as delicious and satisfying.

Vegan Spanakopita

Vegan Spanakopita

Ingredients:

  • 1 lb baby spinach, washed
  • 1 large onion, chopped
  • 1/4 cup olive oil
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup vegetable broth
  • 1/2 lb vegan feta cheese, crumbled
  • 1 package phyllo dough, thawed
  • 1/4 cup melted vegan butter or olive oil

Instructions:

  1. Preheat oven to 375 F.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
  3. Add spinach to the skillet and cook until wilted, about 5 minutes. Remove from heat and stir in chopped dill, parsley, salt, and pepper.
  4. Stir in vegetable broth and vegan feta cheese.
  5. Unroll phyllo dough and cover with a damp towel to prevent drying out.
  6. Brush a 9×13 inch baking dish with melted butter or olive oil.
  7. Layer 1 sheet of phyllo dough in the bottom of the dish and brush with melted butter or olive oil. Repeat with 5 more sheets. You should have 6 layers in total.
  8. Spoon spinach mixture on top of the phyllo dough.
  9. Layer 1 sheet of phyllo dough on top of the spinach mixture and brush with melted butter or olive oil. Repeat with 5 more sheets. You should have 6 layers in total.
  10. Bake for 35-40 minutes, or until golden brown.
  11. Serve hot and enjoy!

Grilled Eggplant Salad

Grilled Eggplant Salad

Ingredients:

  • 2 large eggplants, sliced lengthwise
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh mint
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup chopped red onion

Instructions:

  1. Preheat grill to medium-high heat.
  2. Brush eggplant slices with olive oil.
  3. Grill eggplant slices for 4-5 minutes per side, or until tender and lightly charred.
  4. In a small bowl, whisk together lemon juice, garlic, salt, and pepper.
  5. In a large bowl, combine grilled eggplant, lemon dressing, chopped parsley, mint, cherry tomatoes, and red onion.
  6. Toss to combine and serve immediately.

Conclusion

With these two delicious and easy-to-make recipes, you can enjoy the flavors of classic Greek cuisine without sacrificing your plant-based diet. Experiment with other Greek dishes and see how you can add a plant-based twist to make them your own. Enjoy!

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