The Greek Vegetarian Cookbook by Heather Thomas

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    • Categories: Small plates - tapas, meze; Greek; Vegan; Vegetarian
    • Ingredients: red onions; rosemary; parsley; canned chickpeas; cherry tomatoes on the vine; crusty whole-grain bread; garlic
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    • Categories: Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: za'atar; garlic powder; halloumi cheese; sumac; cilantro; pomegranate molasses; Greek yogurt; hot sauce; feta cheese; eggs; all-purpose flour; Greek thyme honey; figs; lemons
    • Accompaniments: Horiatiki Greek salad with classic Greek salad dressing
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: eggplants; halloumi cheese; balsamic vinegar; baby tomatoes; red onions; Greek basil; mint
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    • Categories: Dips, spreads & salsas; Quick / easy; Small plates - tapas, meze; Snacks; Greek; Middle Eastern; Vegetarian; Low calorie
    • Ingredients: canned chickpeas; tahini; lemons; ground cumin; Greek yogurt; paprika; pistachio nuts; Greek thyme honey; pita bread; sesame seeds; cumin seeds; coriander seeds; garlic powder; ground coriander; ground fennel; dried oregano
    • Accompaniments: Eggplant fritters with goat cheese and honey
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    • Categories: Sauces, general; Small plates - tapas, meze; Lunch; Greek; Vegetarian
    • Ingredients: cumin seeds; coriander seeds; carrots; canned chickpeas; lemons; red chillies; cilantro; walnuts; mizithra cheese
    • Accompaniments: Horiatiki Greek salad with classic Greek salad dressing
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    • Categories: Small plates - tapas, meze; Cooking ahead; Greek; Vegetarian
    • Ingredients: eggplants; roasted red bell peppers; pitted black olives; feta cheese; lemons; Greek basil; Greek yogurt; balsamic vinegar; chives
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    • Categories: Dips, spreads & salsas; Sauces, general; Spice / herb blends & rubs; Appetizers / starters; Small plates - tapas, meze; Cooking ahead; Greek; Vegetarian
    • Ingredients: pumpkin seeds; pine nuts; cilantro; kasseri cheese; fresh peas in pods; canned chickpeas; mint; garlic; tahini; lemons; mizithra cheese; pistachio nuts; sesame seeds; cumin seeds; coriander seeds; ground cumin; Greek yogurt; Greek thyme honey; pita bread; Kalamata olives
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    • Categories: Pies, tarts & pastries; Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: scallions; spinach; feta cheese; phyllo pastry; sesame seeds; puff pastry; halloumi cheese; kasseri cheese; thyme; eggs; dill
    • Accompaniments: Melitzanosalata
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    • Categories: Dips, spreads & salsas; Lunch; Small plates - tapas, meze; Snacks; Greek; Vegetarian
    • Ingredients: halloumi cheese; pomegranate molasses; watermelons; scallions; red chillies; cilantro; limes
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    • Categories: Appetizers / starters; Small plates - tapas, meze; Canapés / hors d'oeuvre; Greek; Vegetarian
    • Ingredients: eggplants; feta cheese; fresh dates; hummus; green pesto of your choice; Greek basil; Greek thyme honey
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    • Categories: Dips, spreads & salsas; Cookies, biscuits & crackers; Canapés / hors d'oeuvre; Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: eggplants; red bell peppers; sweet paprika; Greek yogurt; dill; all-purpose flour; poppy seeds; cumin seeds; caraway seeds; fennel seeds; dried red pepper flakes; sesame seeds
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Spring; Greek; Vegetarian
    • Ingredients: artichokes; lemons; pita bread; Greek yogurt; tahini; scallions; dill; Greek thyme honey; toasted sesame seeds
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    • Categories: Dips, spreads & salsas; Quick / easy; Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: dried chickpeas; tahini; garlic; lemons; parsley; toasted pine nuts; graviera cheese; stale white bread; blanched almonds
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    • Categories: Rice dishes; Stuffing; Small plates - tapas, meze; Easter / Lent; Greek; Vegan; Vegetarian
    • Ingredients: vine leaves in brine; lemons; onions; risotto rice; tomatoes; dill; rigani; currants; pine nuts
    • Accompaniments: Avgolemono sauce
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Easter / Lent; Greek; Vegan; Vegetarian
    • Ingredients: dried chickpeas; cumin seeds; coriander seeds; lemons; red chillies; cilantro
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    • Categories: Dips, spreads & salsas; Sauces, general; Soups; Small plates - tapas, meze; Summer; Greek; Vegetarian
    • Ingredients: fennel seeds; Greek yogurt; baby cucumbers; baby fennel; lemons; cooked beets; baby Lebanese cucumbers; dill; pita bread
    • Accompaniments: Eggplant fritters with goat cheese and honey; Eggplant gyros
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    • Categories: Main course; Small plates - tapas, meze; Snacks; Greek; Vegetarian
    • Ingredients: carrots; sweet potatoes; feta cheese; white breadcrumbs; cumin seeds; mint; eggs
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    • Categories: Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: baby tomatoes; scallions; mint; dill; feta cheese; all-purpose flour; yogurt; flatbread
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Small plates - tapas, meze; Greek; Vegan; Vegetarian
    • Ingredients: yellow split peas; onions; bay leaves; thyme; lemons
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: feta cheese; Greek yogurt; red chillies; harissa paste; cilantro; pita bread; eggplants; garlic; white breadcrumbs; parsley
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    • Categories: Dips, spreads & salsas; Breakfast / brunch; Small plates - tapas, meze; Greek; Vegan; Vegetarian
    • Ingredients: sesame seeds; lemons; cilantro; pomegranate seeds
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    • Categories: Salads; Side dish; Greek; Vegan; Vegetarian
    • Ingredients: white beans; bay leaves; thyme; lemons; tomatoes; red onions; parsley
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    • Categories: Salads; Main course; Greek; Vegetarian
    • Ingredients: brown lentils; vegetable bouillon cubes; red onions; carrots; celery; baby tomatoes; lemons; balsamic vinegar; dill; green beans; halloumi cheese; green pesto of your choice
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Notes about this book

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Notes about Recipes in this book

  • One-pan Greek brunch

    • Tina_Berlin on July 23, 2022

      I used vegan grill cheese and vegan Feta with yellow cherry tomatoes

  • Rolled hortopita

    • MilduraSO on April 17, 2022

      Oh gosh, this was a stressful make. It turns out that the amount of filo in the recipe isn’t the standard size here in the U.K. I was short about 130g. Without enough filo the filling was just too thick and heavy. I struggled to roll it up, really struggled to roll it into a spiral and almost destroyed it getting it onto a baking tray. Despite all the challenges, it was delicious but I think I’ll be doing one of the other more straightforward pies in the future.

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  • ISBN 10 0714879134
  • ISBN 13 9780714879130
  • Published May 29 2019
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia, United States, United Kingdom, Canada
  • Publisher Phaidon Press

Publishers Text

Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

A delicious collection of accessible and tasty Greek recipes – perfectly matched to the current trend for meat-free eating

Fresh vegetables are an integral part of Greek cuisine, and The Greek Vegetarian Cookbook showcases an array of delicious meatless breakfasts, soups, salads, vegetables, grains, and desserts. Drawing inspiration from all over Greece, the book simplifies this hugely popular cuisine with easily achievable, nourishing recipes so satisfying and tasty that they appeal to vegetarians and meat-eaters alike. Introductions to each recipe often provide additional information on ingredients and serving suggestions and many suggest variations to the dish itself.



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