#nistisima

[theklaapologist]

While we’re at it here’s some tea, coffee and nistisima koulourakia for everyone

☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪☕️🍪🍵🍪

[romios-gr]

Τετάρτη βράδυ, νωρίς. Μετά από μια πολύωρη συζήτηση για επαγγελματικά θέματα, ο φίλος – συνεργάτης μου έχει τη φαεινή ιδέα: «Πάμε να τσιμπήσουμε κάτι εδώ δίπλα στα…»; «Πού, άνθρωπέ μου;», τον ρωτάω. «Τι να φάμε;». Ξέρω ότι νηστεύει, όπως κι εγώ. «Μην ανησυχείς, έχουν και νηστίσιμα», απαντά γελώντας. Ακολουθώ χωρίς ιδιαίτερη όρεξη. Μπαίνουμε στο ταχυφαγείο (fast-food στην βαρβ... Περισσότερα εδώ: https://romios.gr/nistisima-echete-ena-alithino-gegonos/

[kalofagas-ca]

Nistisima Paximadia | Kalofagas.ca

[tinyshe]

"Looking for egg-free, dairy-free and meat free recipes? We’ve got you covered with an assortment of soups, salads, mains and desserts that are perfect for Orthodox lent, or for anyone who is looking to incorporate more delicious, easy, and plant-based options into their life!

One of the reasons why the Greek Mediterranean diet is so healthy is because it incorporates many plant-based meals that highlight nutritious ingredients like beans, pulses, legumes and fresh vegetables. For anyone who is following the Orthodox fasting calendar, this also means that a good portion of the year is devoted to following a lenten (or nistisimo) diet.

Although shellfish is permitted, fish, meat, poultry, eggs and dairy are not. This may seem limiting, but with the right recipes you can enjoy satisfying and delicious meals all year round. Whether it is a warming bowl of Greek lentil soup (fakes) or a sweet ending to a meal, like our tahini honey cookies, we have d so many great options for you!

If you are fasting, or if you are looking to eat a healthy Mediterranean diet you will love these recipes. Most of these recipes are pretty economical too (especially when compared to cooking with meat and dairy). A great solution to rising food prices that are putting a strain on many households."

[theodwras-kitchen]

Vegan olive oil & orange cookies/ inspired by @steliosparliaros #theodwras_kitchen #lovebakeshare #easter #pasxa #vegan #vegancookies #nistisima #cookies #koulourakia #pasxalina #instafood #picoftheday #traditions #Greekeaster #love #bake #parliaros #happyeaster #kalopasxa #bake #bakingtales #baking (at Grèce) https://www.instagram.com/p/B-9IzDzJmGB/?igshid=1kkgrrvuwpv1c

[what-marsha-eats]

Kebbet Laktin

A Levantine treat: spinach and onion stuffed into a crust made from a fragrant pumpkin-bulgur dough.

From Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond by Georgina Hayden

Serves 6–8

1kg pumpkin or butternut squash, peeled, deseeded, and chopped into 3cm chunks, or 400g pumpkin puree 1 onion 250g fine bulgur wheat ½ tsp ground cinnamon ¼ tsp ground allspice Sea salt and black pepper 3 tbsp plain flour 100ml olive oil 5 red onions, peeled and finely sliced 2 garlic cloves, peeled and finely sliced 200g baby leaf spinach 1 tsp cumin seeds ½ tsp pul biber or dried chilli flakes 3 tbsp pomegranate molasses 2 tbsp toasted pine nuts

If you are using fresh pumpkin, put the chunks in a large pan, cover with water, and bring to a boil. Turn down to a simmer, cook for 20-30 minutes, until tender, then drain into a colander and leave to steam dry for 30 minutes, so that all the excess liquid evaporates. Meanwhile, peel and finely chop the onion and set aside.

Once the pumpkin is cooled and dry, you should have about 400g. Transfer to a large bowl and blitz to a puree with a stick blender. Stir in the chopped onion, bulgur, cinnamon, allspice, salt, and pepper, then set aside for 30 minutes, so the bulgur can absorb the moisture from the pumpkin. Stir in the flour until combined, then use your hands to knead the mixture to a smooth dough. If it’s looking a bit dry and crumbly, very gradually add enough water to bring it together – depending on the pumpkin, you might need up to six tablespoons.

Heat the oven to 220C (fan 200C)/425F/gas 7. Brush a deep, loose-bottomed 24cm fluted pie tin with a little oil (I find larger flutes work better with this recipe). Press the pumpkin-bulgur dough evenly into the base and up the sides of the tin, then drizzle generously with olive oil, gently brushing it around so it covers the whole surface of the dough. Bake for about 35 minutes, until the crust is golden all over and the tops of the sides are slightly browned.

Meanwhile, make the filling. Rinse the spinach well, then set aside. Put a wide pan on a medium-low heat, add three tablespoons of oil, then stir in the onions and garlic, cover the pan, and leave to cook for 10 minutes, until they start to soften. Stir in the cumin seeds, pul biber, and a teaspoon each of salt and black pepper, then fry, uncovered, and stir occasionally for a further 15 minutes, until sticky and sweet.

Stir in the pomegranate molasses and cook for a further 5 minutes – the onions should by now be gloriously pink. Add the spinach, turn up the heat a little, and cook for 8 to 10 minutes, until all the leaves have wilted and there is hardly any moisture left in the pan.

Spoon the filling into the tart pan, then remove it from the tin and slide on to a serving board. Sprinkle over the pine nuts and leave to stand for 5 minutes before serving.

[alatismeni-theitsa]

Hey, anon who sent the Greek food, Falafel Hummus & Mukbang ask here, actually I’m a longtime intersectional vegan who moved back to Athens after living in smaller towns & follows the western health & environment movements so I know all too well some other big reasons which explain how this mess happened. (Also this got long sorry, but I think they’re useful things to share that people might not be aware of)

But first, important note: just cuz people eat foods from another culture’s cuisine doesnt mean we can claim it or that foreigners can say its ours when its not, we eat a shitton of Chinese food but we cant claim it, & just cuz we eat pasta constantly doesn’t make it Greek even if Italy is next door & our cuisines are similar. That also goes for Greek & Cypriot cuisines, for all the many similarities they aren’t the same, but I was not surprised to learn Brits treat them as interchangable.

(Also the point I’m about to make goes a bit more about the US & Canada but it definitely includes UK) So, abroad there’s 3 huge movements, (as in massive international corporations take notice & make new plantbased products): Plantbased eating for health, veganism the social justice movement for animals (these two are often conflated sadly) & eating plantbased for the environment. All 3 together mean theres focus & a huge market for plantbased food, and falafel + hummus are Huge in popularity as an easy healthy cheap option -and so often just cuz its tasty- especially as a veggie option wrap in kebab/canteens/grill places etc. & ofc in Middle Eastern & Mediterranean places

All this is very good ofc, & we’ve copied it here like everyone else did as well, for any of these reasons or just as a trend -as we often do with western stuff. Mostly in bigger cities -we didnt have all that in Athens more than 10 years ago when I went vegan, falafel places & options were fringe, but now plantbased eating gains popularity for various reasons & we have more & more options in general, which I was happy to see when I moved back here, so I see hummus & especially falafel in menus all the time, even in meat-centric places in pita gyro because falafel wraps/dishes check off a option for many demographics at once, vegans, vegetarians, those who eat plantbased for health, who fast, who want something light etc.

(Sidenote all that also means there’s a comeback to traditional foods which are plantbased by default, aka nistisima, as well as plantbased options of other Greek classic dishes!)

But this isn’t a thing only in bigger cities, you can find falafel as a veggie option in small towns too even in meat-centric places, typically for the same “checks off an option for all these demographics at once” reason, which is great.

They fit in nicely with our cuisine and I have no idea why we copied them from westerners & not from the Middle East who are next door!

But the problem is, this popularity means too many western xenoi are either being negligent or deliberately assholes who do as the please with them - as they often do in general with foods cuisines & other things from other cultures -so idk how this idea that hummus & falafel are Greek came to be in US in particular, but its very pervasive -especially about hummus- because of their popularity, in health circles in particular -arguably the worst in this kind of thing. (And so often recipes I see can hardly be called hummus and falafel, they’re just a mislabeled chickpea dip they dip carrots in & chickpea fritters). So, this is a reason you now see people like this vlogger titling their mukbang video “Greek food” & presenting falafel hummus & non-Greek pita as Greek alongside mousaka gyro pastitsio etc. & not credit them to where they belong to. Unintentional or deliberate, it spreads misinformation anyway

P.S. jokingly: I will disagree that you know when the food is Greek when there is a bit of meat somewhere cuz a. I’d make that point for cheese. come on we put that/sprinkle that Literally. Everywhere. b. our traditional way of eating (which made the much touted Mediterranean diet so healthy) is mostly plantbased/veggie aka mostly vegan & vegetarian with a lot of seafood & little meat, & we have a ton of nistisima dishes. In fact it’s a testament to how westernized our diet has become that we now focus so heavily on meat & other animal products, as per the influence of US in particular, and this way of eating causes us so many well documented health issues. But again, these 3 movements I mentioned are huge abroad, & they’re gaining more & more traction here as well, so all this has many a positive impact!

(Anon who sent the Greek food falafel hummus mukbang ask again sorry I forgot to note something important) these movements aren't exclusively from these countries, its just these Anglophone ones who tend to speak over the rest the most, the movements are worldwide as you probs already know, in Europe & across the world as well, I accidentaly misrepresented that because I focused on the misappropriation/misrepresenation aspect which these countries have a history of doing & being the worst

[kouzinacooking]

Not Woke - Just Fasting. Cheat's Chickpeas - Revithátha Efkoli

Not Woke – Just Fasting. Cheat’s Chickpeas – Revithátha Efkoli

Apologies, just in case anyone has noticed, for my almost Trappist silence over the last few months. It’s not because I have lost interest in blogging, simply I have spent the second half of 2018 ‘on the move’. Kouzina was, for most of that time literally without a kouzina (it’s Greek for kitchen). It’s all up and running now, and I’m more than ready for the new year.

Coming back to the blog…

[hannahsheppardsblog]

I wanted to look at this book because I found the minimalist colour palette refreshing and exciting as well as the use of gloss on parts of the front cover used to add dimension and life to the photography. 

I noticed on the introductory pages, there was the use of asymmetric layout where the left hand side margin will have been made larger for a dynamic look. This was then continued into some of the page layouts where there was negative space on the left hand side of the single page. On the areas of the page with ingredients lists and method, this area of space was filled by the ingredients and a right aligned title. This was effective in creating areas of negative space so the page isn’t full of information so seems more approachable to the reader.

A pairing of typefaces has occurred again, with one serif and one sans serif font. The serif font has been used for the title, page number and the section heading where as the body copy has been written in a sans serif font. Again this has been done so that the method is easy to read.

Personally, i don’t think that the layout of the method is as effective as others i have explore, because the paragraphs are too long and if it were me following the recipe i think I would lose my place in the method. This could be made easier to follow by breaking up the paragraphs into smaller ones and removing some of the decorative information and be more straight to the point.

Hayden, G. and Steenbergen, K. (2022). Nistisima : traditioneel vegan uit de Mediterranée & omstreken. Zwolle: Good Cook.

‌

[romios-gr]

Αλάδωτα Νηστίσιμα Ζυμαρικά, με Βελούδινη Σάλτσα από Ταχίνι Αλάδωτα Νηστίσιμα Υγιεινά Ζυμαρικά (Χωρίς Γλουτένη), με Βελούδινη Σάλτσα από Μακεδονικό Ταχίνι! Συνοδεύεται από μια υπέροχη αλάδωτη νηστίσιμη σαλάτα με dressing από Μακεδονικό Ταχίνι με Μέλι! Υλικά (για τα Ζυμαρικά) 🔪200 γρ πένες καλαμποκιού χωρίς γλουτένη ή από ρεβύθια 🔪2 λίτρα νερό 🔪Λίγο αλάτι 🔪2 μικρές ντομάτες ————————————... Περισσότερα εδώ: https://romios.gr/aladota-nistisima-zymarika-me-veloydini-saltsa-apo-tachini/

[kalofagas-ca]

For those that are fasting and need a little something sweet, Lenten Paximadia (biscotti) to have with your coffee. http://www.kalofagas.ca/2014/04/04/nistisima-paximadia/ #MediterraneanFood #FoodAndWine #chefofinstagram #food52grams #fulfillment #cheflife #cookingwithlove #cookinggram #yahoofood #cookbooks #amazonbooks #realfood #picoftheday #heresmyfood #yummy #foodinspiration #dailyfoodfeed #feedfeed #forkyeah #instayum #livetocook #gastromia #food #todayfood #recipeinspo #yummylicious #foodpornto (at Toronto, Ontario) https://www.instagram.com/p/CbSgEM1O-Mc/?utm_medium=tumblr

[pizza-con]

Nistisima apo to xorio (στην τοποθεσία Pizza Con) https://www.instagram.com/p/B-9n-0PHiGg/?igshid=16d0z1n154srf

[star-chasing]

The best baked giant beans - Super delicious Greek recipes

[romios-gr]

Χορτοφαγικά σουτζουκάκια που όχι μόνο μυρίζουν και έχουν την ίδια όψη με τα παραδοσιακά αλλά έχουν και απίστευτα ίδια γεύση! Πραγματικά όταν επιχείρησα να μετατρέψω τα παραδοσιακά σουτζουκάκια σε χορτοφαγικά δεν πίστευα με τίποτα ότι θα γίνουν τόσο τέλεια! Είναι σα να τρως σουτζουκάκια! Θα τα λατρέψουν όλοι! Τα δοκίμασαν παιδιά κρεατοφάγα και δήλωσαν ότι είναι πιο νόστιμα από τα ζωικά!!. Μετά α... Περισσότερα εδώ: https://romios.gr/nistisima-psita-soytzoykakia/

[romios-gr]

Πατατομπιφτέκια νόστιμα και νηστίσιμα Ξεροψημένα απ' έξω και μαλακά μέσα. Τριμμένες πατάτες με λίγα μπαχαρικά σε σχήμα μπιφτεκιού που κάνουν όχι μόνο ένα λαχταριστό κυρίως πιάτο αλλά και τ... Περισσότερα εδώ: https://www.elromio.gr/patatompiftekia-nostima-nistisima/