Taco bean chips.

When you will try my taco chips, you will never want to eat 'meaty' version again. Fact. I've tested that on many meat eaters and feedback was 100% the same. They thought, they're eating meat actually! They loved it! I like it too - it's completely vegan and just simply delicious. Try it yourself!

 

1 can of red kidney beans
1 large red onion
2 medium yellow peppers
1 garlic clove
3 tbsp of ground cumin
1 tsp of ground chilli
1 can of chopped tomatoes
olive oil and salt

1kg baby rooster potatoes

Heat up a pan with some olive oil. Chop your onions and peppers finely and fry them on medium heat for about 3 minutes. Add drained beans, grated garlic, chopped tomatoes and spices. Give it a good stir and leave it to simmer for another 5 minutes.
In the meantime cut off nice chips from your poatatoes. There is no need to peel them. Throw them on a baking tray, drizzle with olive oil, mix well all together and bake in 200 degrees (fan oven - 180 degrees) for about 25 minutes (bigger chips takes longer to bake). When they are golden brown and crispy, take them out, move on a plate and put some hot taco bean sauce on the top. Then enjoy the taste :)

Taco bean sauce is suitable to home freezing, and when defrosted - as delicious, as fresh.

Express red kidney beans burgers.

I just love these burgers - they are easy to make, you just blend everything together, for burgers and voila! Easy meal for masters :)

1 can of red kidney beans (drained)
1 large onion
1/2 glass of breadcrumbs
1 tsp cumin
1 garlic clove
1/2 tsp chilli powder
1 tbsp vegan BBQ sauce
1 tbsp sunflower oil

burger buns, ketchup, mustard, lettuce, tomato, onion and a gherkin

Put all the ingredients of burgers in a bowl and blend them to the consistency you like. Form flat burgers, put a little oil on each side and grill them until golden brown. Grill your burger buns for a second to make them crispy, mix ketchup with a bit of mustard and spread on the bottom slice of bun. Put some lettuce on it, then a burger, then right slice of tomato, thinly sliced onion and nice slice of gherkin. Cover and eat with home-made wedges and some ketchup if you want more.

You can easily freeze some of grilled burgers for later, just when you want to eat them, heat them in the oven from frozen.

Fasolakia.

First time, when I have tried this dish, was in one of the restaurants in Greece. I felt in love in it, however this is not the traditional way of making Fasolakia, there's a little bit more veggies here, but on the other hand it makes a real nice summer dinner, or winter warmer (if you can get all ingredients at this time of the year).

 

1 nice bunch of long flat green beans
3-4 medium size potatoes
1 small courgette
1 small aubergine
1 yellow pepper
1 small red onion
2 tins of chopped tomatoes
1 garlic clove
oregano, salt, black pepper
olive oil

Heat olive oil in deep large pan. Cut all vegetables in a half and slice them roughly into medium size chunks. Add potatoes on a hot oil, stir for a minute and add rest of vegetables, except tomatoes. Stir on medium heat until soften and add chopped tomatoes and grated garlic. Season with salt, pepper and oregano. Voila!
P.S. Greek oregano is a bit different in taste that the one we can all get in the supermarkets. It's dried whole with blossoms, so it's more aromatic and fruity in flavour. When you have a chance to buy it, do that, cause it's worth it.

Fainted Imam.

Legend says that Imam have fainted after eating this dish. But there's no place in this story for a reason why, so I'd some doubts before I made it. Maybe it is poisonous? Nope. To many good reviews. They also say he may have fainted because it's so good. I doubt it, I've heard they were pretty hard to impress in these times. But then I saw a recipe, so I have my suspicions. I think he fainted from the amount of olive oil in it - it's a delicious, but very heavy dish, and I bet he couldn't help himself from having more than one portion. Little did he know, that his greed for food will make this dish famous. And thank him for that.

Sauce:
1/2 kg onions, thinly sliced
1kg of chopped tomatoes, can be canned
6-7 cloves of garlic
1/2 glass of olive oil
cinnamon, salt, sugar

Vegetables:
4 large potatoes
2 courgettes
2 aubergines
1 glass of olive oil

First the sauce: heat large pan with olive oil and add onions and garlic cloves (whole). Stir and sweat them a little, then add tomatoes and leave it to simmer for about 10 minutes. Then add cinnamon, I give about 2 tbsp, some salt to taste and a little pinch of sugar. Simmer for next 5 minutes and set aside.
Slice potatoes, courgettes and aubergines in about 0,5cm slices, put aubergines on the plate and salt them to get rid of the bitter juice. Leave for about 5 minutes. Rinse aubergines and dry all vegetables with kitchen towel.
Heat up a pan with some olive oil, and fry your vegetables each side for golden colour, starting from potatoes, then courgettes and aubergines at the end. If you will start from aubergines, there's a big chance all your veg will turn out bitter. So don't. You should use about one glass of olive oil to fry all of it. Now take ovenproof dish and layer your potatoes, put a layer of sauce on it and layer courgettes, then sauce again, then aubergines and continue untill you're out of veg. What's left of the sauce you should put on the very top and spread equally. Bake in about 200 degree (180 in fan oven) for about 40-45 minutes. You still have to watch it if it's not burning.
Now you have your Fainted Imam which you can enjoy hot or warm, as a main or as a starter with crusty bread. Enjoy! We did :)