Vegan

Making candied or other citrus peels, is a good way to use up the rind and it goes good with any citrus flavoured cake. Try it as it tastes amazing.

A colorful and savoury Festive Cypriot rice pilaf with vermicelli pasta, pine nuts and raisins.

Hortosoupa (pr. chor-TOH-sou-pah) or The Bing Bang Vegetable Veloute Soup, as I call it, is a Greek hearty velouté vegetable soup with star shaped pasta, which can be adapted with more vegetables.

Revithokeftedes (pr. reh-vee-thaw-kae-FTEH-thes) aka chickpea Patties is a delicious, healthy, Greek, vegan meal.

Moustalevria, also known as “palouzes” is a traditional Greek dessert that has been enjoyed for many years. The main ingredient in moustalevria is “mousto,” which is grape must or freshly pressed grape juice that is boiled down to a thick, sweet syrup.

Ladolemono (λαδολέμονο) pr. lah-tho-LEH-moh-noh, is a Greek is a Greek condiment made with extra virgin olive oil, lemon juice and flavoured with Greek oregano.  

Vazania, as they are called in the Cypriot dialect, (in Greece they are called melitzanes), is a simple dish made withe fried eggplants and potatoes, which are cooked, together in a tomato sauce to make them “giahni” (stewed).  This vegan dish, uses only a few ingredients, so it’s not only frugal but also very delicious.

Glyko Karpouzi is a fruit preserve made with the rind of the watermelon (karpouzi in Greek pronounced Glee-KHO kar-POU-zee), so whenever you get a thick skinned watermelon, you can use the rind to make this sweet fruit preserve.

Koupepia Gialantzi are a traditional Cypriot dish, commonly known as stuffed vine leaves. They are similar to the Greek dish dolmades but are vegan with only rice and herbs.

Homemade Lemon squash is made with only two ingredients. Lemon juice and sugar. Nothing like homemade lemon squash to beat the summer heat!