Greek Lent Mezes

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Happy Friday!!

It’s that time of the year where we are fasting for Greek Easter. I am on my fourth day of fasting from no meat, and hey I feel pretty good!! Who is fasting with me?

If you are looking for some tasty lent recipes, please check out these two recipes below. I will share a wide range of tasty lent recipes the next few weeks. If you have a request for a lent recipe, please comment in the section below. 🙂

 

These two recipes are the perfect match!! Delicious Greek mezes!!

~Kali Orexi~

 

Vegetarian Keftedes

 

Serving: 25 keftedes

(Dairy Free- Vegan- Vegetarian)

Ingredients:

 

  • 2 cups baby carrots
  • 2 garlic cloves
  • 1 bunch parsley
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 pinch chili powder
  • 1.5 cup all purpose flour
  • 1 can black beans
  • 1/2 white onion, chopped
  • 1/2 cup flax seed
  • Pink Himalayan sea salt
  • Black pepper

Method:

  1. In a food processor add black beans, garlic, and onion and pulse until chopped. (Set aside)
  2. Add the carrots, parsley, basil, oregano, cumin, and chili powder to the blender. Pulse until carrots are grated.
  3. Add carrot mixture to black beans and mix to combine.
  4. In a medium bowl, add flax seed, salt, pepper, and flour and mix. Add the flour mixture to the wet mixture, and mix with your hands.
  5. On a large plate, add flour, enough to roll 25 keftedes in.
  6. Heat a large pan with oil, and fry the keftedes in the pan for a few minutes.
  7. Serve with fresh lemon juice and tzatiki dip.
  8. For a sweet bite, drizzle pine honey over the top of these yummy keftedes.

 

Tasty Greek Patates 

 

Serves: 2

(Vegetarian- Vegan- Dairy Free)

Ingredients:

  • 3 large russet potatoes
  • 3 cups extra virgin olive oil (Kouzini Olive Oil)
  •  1 tsp Greek oregano
  • 1 tsp dried basil
  • 1 tsp chili seasoning
  • 1 lemon, reserve juice

Method:

  1. In a large saucepan heat the olive oil over medium heat. Peel the potatoes and cut them length wise. (Julienne fries.)
  2. Add the potatoes to the hot pan, and let cook for about 15 minutes or until the potatoes are golden brown. Strain the olive oil from the potatoes. Season with the spices, and lemon juice.

Enjoy my friends!!

-Kouzounas Kitchen

 

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22 Comments »

  2. Pingback: Santorini Vegetarian Keftedes

  3. I am always looking for recipes like your for keftedes! This weekend i will definitely try them! Pine honey? Never thought of it!I will try it too! Filia!

  4. The vegan keftethes look great. Can it be made without the flour? What would you substitute for the flour? I bought two Geek cookbooks years ago and often make these roasted potatoes which I LOVE. Thanks for sharing :).

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