The sun is out, flowers are here, and I couldn’t hope for a more beautiful start to Valentine’s Day. I’m excited to share one of my favorite cakes today. It combines my love for chocolate and strawberries in a delicious vanilla cheesecake made with cashew cream. Top it with coconut milk ganache, and you have a wonderful treat for special occasions. Continue reading “Strawberry Chocolate “Cheesecake””
A party pleasing saladI love bringing this dish to family get-togethers. Trust me, the creamy dressing combined with roasted chickpeas, homemade parmesan “cheese,” and crispy romaine hearts is a crowd pleaser. It’s dairy free, gluten free, and packed with good-for-you ingredients. Sometimes I make two batches, so we can have it at home the next day. Continue reading “Greek Caesar Salad”
This is one of my favorite appetizers to make for my family. A special thank-you to my brother all the way from Boston for taking the photo. I hope you enjoy this simple yet delicious dish! Continue reading “Tomato-Basil Bruschetta”
If you like spicy food, spetsofai (σπετζοφάϊ) is for you. The stew is a traditional dish from the eastern coast of Greece.
It is one of the simplest meals to put together. I made the stew with grain sausages infused with roasted peppers, garlic, sweet onions, and oregano. Be sure to serve spetsofai with crusty bread to soak up the delicious sauce. The stew is also wonderful over couscous or rice. Continue reading “Spetsofai – A Spicy Greek Stew”
Is there anything better than chocolate for breakfast? Add some instant espresso powder, and you’re ready to conquer the day! I used Medjool dates as a natural sweetener. And if you’re daring, you could even sneak in a handful of baby spinach. No one would be the wiser. Continue reading “Chocolate Espresso Smoothie”
Tzatziki is a staple at my house and replaces ranch dip for veggies, bread sticks, baked potatoes…the list could go on forever. My family also loves eating the dip with homemade pita chips. You’ll never guess that the pita chips are gluten and dairy free. By blending raw cashews with nutritional yeast, garlic powder, and sea salt, you’ll never go back to that green can of parmesan again. Continue reading “Tzatziki with “Parmesan” Pita Chips”
Spanakorizo (σπανακόριζο) is a Greek side dish consisting of rice, spinach, and tomato. Though the rice is not stirred while it cooks, it has the same creamy consistency of risotto. I added cannellini beans, Kalamata olives, and a nut-based cheese to make it a meal. Bake the casserole until it’s bubbling hot, and you’re ready to go! Continue reading “Baked Spanakorizo”
After a busy weekend, I can’t think of a better way to kick off this Monday with my favorite power shake. It tastes like a strawberry milkshake and has around 17 grams of plant-based protein. I also used pure vanilla powder for the first time. If you haven’t tried it in your smoothies, I highly recommend it. Continue reading “Pink Power Shake”
If you love pizza, you have to give this one a try. The recipe takes some planning, but when it all comes together, it’s worth every second. I tested a lot of pizza dough recipes, and the Double-O Pizza Dough turns out every time. Top it with a Traditional Marinara and your choice of cheese. Then comes the 4 seasons: artichokes (spring), sundried tomatoes (summer), cremini mushrooms (fall), and marinated kalamata olives (winter). Serve hot from the oven with a sprinkle of fresh herbs. Continue reading “Quattro Stagioni Pizza”
Lately, I’ve been experimenting with royal icing made with aquafaba instead of raw eggs. So what is aquafaba? It’s the brine drained from a can of chickpeas. I know it sounds weird, but it really works. The best thing is, if you have a gingerbread house party, you’ll have chickpeas leftover to make hummus! Continue reading “Royal Icing”
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