While I’m not religious, and certainly not fasting as so many of my friends are right now, I am always happy to enjoy a cruelty free meal.
Greece is not the best place to live if you are vegan. You might feel inclined to disagree with me on that if you’ve been here on vacation and enjoyed all the excellent fresh veggies and fruit the country offers, but trust me. Yes, we do have great produce, but when it comes to substitutes we are a million years behind. If you do find a market with meat, egg, or dairy substitutes, they are wildly overpriced.
So how do the Greeks handle the great lent? Well, first of all, they do not have to restrain from a lot of the lovely sea food (no blood – no problem). The base of their diet however, is vegetables. Boiled wild greens, salads, and fresh spring produce cooked into stews or pies.
The vegan vegetable-based dishes do agree with the Mediterranean. Spartian, clean, and fresh.
- 6 slices of country style sour dough bread
- 2 handfuls of champignon mushrooms, cut into wedges/halved/quartered depending on size
- 1 handful cherry tomatoes
- 1/2 yellow onion, finely chopped
- 1 clove of garlic, finely chopped
- 2 sprigs of fresh thyme
- extra virgin olive oil
- sea salt & freshly ground pepper to taste
- balsamic cream
- Heat up a pan with a bit of olive oil to medium-high heat. Add the garlic and onions and sauté until softened.
- Add the mushrooms and cook for a few minutes; until browned and softened. Season with thyme leaves, salt, and pepper.
- Pour your mushrooms onto a plate and cover.
- Add another drizzle of olive oil to the pan, and raise the heat to high. Briefly cook your bread slices in the pan until golden on both sides.
- Wash and slice your cherry tomatoes.
- Assemble the bruschetta: Top each slice of bread with mushrooms and tomatoes, sprinkle with a bit of sea salt, and a drizzle of balsamic cream.