Koulourakia (κουλουράκια) are traditional Greek biscuits (or cookies) that are usually made during Easter, but can be enjoyed any time of year. These vegan koulourakia are flavoursome with a light texture and go well with tea or coffee. They can be made into various shapes such as 'S', twists, rings, braids or any other shape you'd like.
"Traditionally served for Jewish holidays, challah is an enriched dough similar to brioche, but one that is dairy free, as it is made using olive oil instead of butter. Egg-free challah has a rich history, too – so this braided loaf is perfect for serving on a vegan holiday table. There's six ropes in the braid, so it makes for a centrepiece you'll keep around because she ain't no challahback, girl." ~ Zacchary Bird. Recipe extracted from Zac's cookbook, The Vegan Baker, pg 106.
Fasolada (Φασολάδα) is a traditional Greek white bean soup that is nourishing and comforting, ideal for the autumn and winter months. You'll be making this recipe from scratch and it's well worth it! It yields quite a number of serves so it's great for batch cooking too.
A delicious and wholesome dish that's sure to impress at your next potluck. This SOS Free Mediterranean Potato Salad is bursting with fresh flavours and vibrant ingredients. It's not only vegan but also free from salt, oil, and sugar, making it a nourishing choice for everyone. Perfectly tender potatoes are paired with Mediterranean-inspired herbs and zesty lemon to create a refreshing and satisfying salad that's as healthy as it is delicious. Whether you're hosting a gathering or simply craving a light yet hearty meal, this recipe is bound to become a favourite.
These satay skewers are very high in demand! You can easily get four serves of the tofu skewers, while the sauce yields 6-8 serves, so keep some in the fridge or freezer ready to go. You can start this recipe a day ahead to marinate the tofu. Recipe by Kat & Mike, The Vegan VegOut Event Organisers
“I first served this at a winter solstice gathering where we had a vegan version of a somewhat traditional Celtic solstice meal. It was a really yummy end to a lovely evening and had us talking about it for weeks. This is also perfect for those special nights in by the fire with a good book or a friend, a winter breakfast or afternoon slump wake up, or just when you feel like you need to be reminded you are special! For a less rich hot cocoa, make it with organic cacao powder, and leave out the spices. You could add orange essential oil for a Jaffa Cocoa. Or just have it plain with vanilla essence. Finally, one of the things I love to do to surprise my family is add No Egg and serve them up something resembling Hot Cocoa Custard. I've served that plain with vanilla, with spices, with orange and with the lot! Enjoy experimenting! When using essential oils, make sure they are food-grade or therapeutic. I use Young Living Oils because they are strong, and 100% therapeutic-grade, which means your chocolate treat becomes even more healthy.” ~ Billie Dean, co-founder of Deep Peace Trust Farm Animal and Wild Horse Sanctuary
“This recipe was inspired by a lovely Turkish workaway guest who shared some of her traditional Turkish dishes with me, which were naturally vegan. While she wasn't vegan herself, she became eager to embrace veganism after staying with me. One of the recipes she introduced me to was her version of kofta, which inspired these chickpea patties. Since I enjoy using Australian bushfoods, and I happen to have a lemon myrtle shrub in my backyard, I created a lemon myrtle sweet chilli sauce to complement these patties.” ~ Jenny McCracken, Artist/Muralist
"Tabouli is a well known dish from the Levant, but Australia in the 70s and 80s absolutely destroyed it as a dish to become this dry under-seasoned horror show served up in health food joints all across the continent. I learned from my friend Nagham that the keys to a tabouli with a flavour punch are: Don't scrimp on the parsley. Use the flesh of a lemon and not just the juice. SALT YOUR TOMATOES. This is possibly THE most important component. If you've salted your finely chopped tomatoes and think that's enough, ADD MORE. Trust me, Nagham knows what she's talking about! This aids in reducing the liquid in the tomatoes but adds an incredible flavour hit to the entire salad. Any time I prepare my tomatoes for tabouli, I hear Nagham's voice yelling MORE SALT!" ~ Kristy Alger, Animal Activist, Author of Five Essays for Freedom
"This is a probiotic rich miso soup tweaked to provide a high protein tofu hit, helping you build muscles and a healthy gut. Umami rich miso soup is usually made from a fish dashi, but we are going to make a cold brew vegan version using dried shiitake and kombu seaweed." ~ Noah Hannibal, champion powerlifter.
“This Italian classic dish is fast, easy and supremely tasty. I was introduced to it by my ex-husband and it's been a favorite ever since. Do your sauce prep while the water is boiling…the pasta will cook while you cook the oily, garlicky, incredible sauce.” ~ Amanda Walker, co-founder & owner of Lord of the Fries