Monday, March 29, 2010

Vegan Week - It's Easy When You're Greek!

Many apologies for my lack of posting last week - I came down with a heinous sinus infection the day after returning from Greece, so it was a bit of a rough week. I pretty much ate scrambled eggs all week, which doesn't make for exciting food blogging. I also made a rather disappointing One Pot Chicken and Rice. I get very mad and pouty when my food doesn't turn out well, despite compliments from the hubs. But anyways, I digress.

Onto the title of this post - eating vegan is truly easy when you're Greek! The Greeks have vegan eating down pat, as they do it several days a week for most of Lent. So I knew I'd have plenty of yummy recipes to draw upon for this week. Fasolakia, a vegetable dish of string beans and potatoes is one of our favorites. It's rich and hearty and you won't miss your meat or dairy with this one!


1.5 lb string beans, cleaned and ends snipped (I like to use kitchen scissors!)
2 medium sized potatoes, peeled and cut into chunks
1 15 oz can diced tomatoes (Muir Glen Organic brand was on sale this week, yippee!)
2 TBSP tomato paste
1/2 to 1 cup water
1/2 cup olive oil
1 medium onion, diced


Heat the olive oil over medium high heat in a large pot or Dutch Oven. Add the onions and saute until soft, about 5 minutes. Add the string beans and toss to combine with the onions and oil. Saute for another 5 minutes.

Mix your tomato paste with 1/2 cup of water (use a fork - beat like you're doing scrambled eggs). Add the tomato paste/water mixture and your diced tomatoes to the pot. Stir to combine. Add additional water if it looks to dry (you will want there to be a good amount of liquid in the pot, as it will reduce considerably). Add the potatoes and salt and pepper. Cover the pot and let it cook for about 15 minutes or so, stirring occasionally. Check for done-ness of potatoes and beans (a fork should slide easily into a potato, the beans should be quite tender). If need be, recover and cook a bit longer. Let it cook for a few additional minutes uncovered to reduced the sauce (5 minutes or so).

It's seriously so good. And good for you! Post-Vegan Week, I'd serve it with some Feta, and perhaps even as a side-dish to some yummy meat. But it's just as good on its own, I swear! Try it - you won't be disappointed.


mark711777 said...

This looks fantastic! Vegan week is going to be an egg-free cake walk!

And, uh, you posted from Europe. I have no excuses for being totally lazy in posting the past two weeks. I guess I was just making things didn't thrill me. And I eat scrambeled eggs (with parmesean and herbs de provence) for at least 3-4 meals a week, anyway!

I miss you too! Can't wait for Easter Party!

Suzanne said...

omg that looks amazing. i miss your face. i hope you're better :)