A Mediterranen Kick

I have been on this huge Mediterranean food kick lately. It all started while watching Vegan Mash Up, a DVD I won from one of Carrie’s giveaways (thanks, Carrie!).

In one episode, Terry Hope Romero (one of my favorite chefs) whips up vegan tzatziki. We soon made up a batch of our own using silken tofu, lemon, olive oil, oregano, parsley and cucumber and that set the tone for a few meals throughout the week.

The first was Kris Carr & Chad Sarno’s chickpea crepes from Crazy Sexy Kitchen.

IMG_1740

I bought the chickpea flour from the bulk section at my local health food store. I bought enough flour to make 6 crepes and it only cost me 52 cents. No joke.

The batter for the crepes is a cinch to make, however, Kris & Chad do warn that the first crepe usually does not come out well. They were right.

IMG_1741

However, they improved as time went on.

We filled the crepes with sautéed seitan, fresh tomatoes, spinach, carrots, red onion and cilantro. I poured the tzatziki inside the crepes and added a bit more on top.

IMG_1742 IMG_1743IMG_1746

This was an amazing dinner! It was filled with fresh flavors, one of the better dishes I have made in awhile.

Since there was still more tzatziki leftover, we made another type of wraps using some of my Trader Joe’s favorites. We warmed up Trader Joe’s brown rice wraps (gluten-free!) and filled them with their pre-made falafels (found in the frozen section), along with sliced bell peppers, spinach, carrots, tomatoes and more tzatziki.

IMG_1881

We made us of the tzatziki with one more meal. We made a HUGE Greek salad with spinach, capers, kalamata olives, artichokes, red onion, tomatoes, tofu feta (recipe found here) and Trader Joe’s chickenless strips (found in the refrigerator section). We used the tzatziki (thinned with a little bit of lemon juice) as the dressing.

IMG_1893

Mediterranean fare is one of my favorite ways to enjoy healthy fats, yet still load up on fresh veggies and spices.

What is your favorite Mediterranean dish?

Advertisements

New Recipes

I have been finding so many great recipes lately through some of my favorite blogs and I can not help but share them here.

First up is a spaghetti squash noodle bowl + lime peanut sauce from The First Mess. I had a spaghetti squash sitting on my counter for about 2 weeks that I had no idea what to do with. When I came across this recipe, I knew it would not go to waste.

The sauce in this dish is the shining star. It really ties all the flavors of the vegetables together decadently. I made a little bit extra and had enough to top my stir-fry with it, the next day.

This dish is packed with veggies, nutrients and flavor. I highly recommend you try it!

sp squash bowl

Last night, I made Orange Sesame Seitan and tempeh. I originally saw this recipe on one of my favorite blogs That Was Vegan?  but the original recipe was posted here. The recipe suggest using either seitan or tempeh, but I used one package of each. I like to make bigger batches of meals at once, so we have leftovers for the next day’s lunches.

I also made Sesame Parmesan Roasted Asparagus (also on That Was Vegan?) for a side.

This dish was extremely hearty and satisfying. The orange sauce tasted pretty similar to what you would get at a restaurant, without any processed additives.

vegan orange chicken

Let me know if you try any of these meals!