Friday, May 24, 2013

Ok so my eldest daughter has been begging and begging me to make my homemade Baklava for about a month now sooooo when I was creating the family meal plan for the week, I thought let's do a full Greek night!!! I made a Greek Meze Platter (Vegan Style, of course!) & it was a HUGE HIT! The kids asked that it be a weekly staple for dinner - that's always a good sign! Our Meze platter cucumbers & peppers (from our CSA Box this week!), 2 kinds of hummus (Mama's Garlic Hummus & a raw cayenne pepper hummus), Kalamata olives, Marcona almonds, mini pitas, Greek potatoes & I was going to make tofu "Feta" but the kids begged me to make my tofu scramble so I did - which turned out well because they started slathering hummus on the pitas & stuffing them with the scramble! We were all so full & happy, we didn't get to the baklava! So, that's being devoured tonight!! Happy Friday & Happy Memorial Day weekend!! 

Gorgeous Green's Greek Potatoes
(or Patates Fornou, as they say!)
my own damn recipe

10 - 12 good sized red potatoes, peeled if skins aren't good, chopped into small cubes
2 shallots (or 1 medium onion), coursely chopped
10-20 cloves garlic, peeled
1/4 to 1/2 cup olive oil
1/2 cup lemon juice
1/2 cup vegetable broth
1 heaping tsp dried oregano
Sea salt & pepper to taste
Preheat oven to 425. Combine all ingredients (excluding potatoes) in a baking dish & combine. Add in potatoes & toss to coat evenly. Put this baby in the oven for about an hour, it could be a little longer - check the potatoes by taking out a spoonful & shoving them super hot right into your mouth & see if you want them softer! Haha I seriously do that & burn my mouth off but these are so freaking good, I swear you won't even care!

Green's Garlic Hummus

This amazing dip has, like, 50 cloves of garlic in it! Talk about soooo good for you it’ll pour out your pores! So so good. & you'll be surprised at how mellow the garlic flavor is because it's been roasted.

4 - 5 heads of garlic
1/4 cup olive oil, plus more for drizzling
1 28 oz can chickpeas, rinsed and drained
1/2 cup lemon juice
2 heaping Tbsp. tahini
salt & pepper, to taste

Preheat oven to 350F. Cut tops from garlic heads to reveal tips of garlic cloves. Place garlic heads on large sheet of foil, and drizzle with olive oil. Wrap garlic heads tightly in foil, and bake 30 to 45 minutes, or until garlic head feel soft through foil. Cool in foil.
Puree chickpeas about 1 minute in food processor til you've got a fine paste. Add lemon juice, olive oil, tahini and 1/2 cup water. Blend chickpea mixture 2 to 3 minutes, or until smooth.
Squeeze roasted garlic pulp from each clove into chickpea mixture in bowl of food processor. Pulse hummus several times to combine. Season with salt and pepper. I love to serve this hummus in a pretty serving bowl, drizzled with olive oil (yet again), & sprinkle paprika & freshly ground salt & pepper over the top. Serve with pita bread, pita chips, tortilla chips, fresh veggies - Go wild!!