2016 Lenten Potluck #1: Green Detox Salad Dressing

Green Vegan Detox Salad
We had our first Lenten potluck of the season last night. I actually made two things, but the soup you’ll have to wait for until I have pretty picture of it. As it is, this is the best I could do at the time for my salad dressing!

I’ve been eating so much junk food lately, I decided my first meal in Lent should be something very clean and healthy. Of course, I couldn’t help but try a bunch of other things at the potluck, but I tried to stick to things that looked simple and full of veggies and protein. Anyway. This lovely bright green detoxifying salad dressing was perfect for an evening commemoration of St. Patrick. Plus each of the main ingredients is high in various vitamins and minerals, great for bone health and boosting your immunity.

The best part is it’s super easy to make, and has so few ingredients you won’t have to break the bank if you want to use organic produce.

Green Detox Salad Dressing
1 large cucumber, unpeeled
1/4 chopped onion
1 avocado, peeled & de-stoned
2 lemons, juice of
sea salt, to taste

Chop first three ingredients. Place in blender with the lemon juice, and BLEND. It should be smooth and easy to pour, but won’t be very creamy. Add salt to taste.

I served my dressing with an organic spring lettuce mix, but it would also be great as a substitute for salsa. Add another avocado and a clove of garlic, and it’s basically a super-hydrating guacamole.

And did I mention…it’s also oil free and perfect for a strict fasting day.

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Week of Greek: White Cabbage Salad (Lahanosalata)

2015-7-14 White Cabbage Salad Lahanosalata
For our next course, I have chosen another very simple dish – light, clean, and the most basic version of the White Cabbage Salad recipe I could find. You may garnish the salad with shaved carrot just for a little pop of color. Cabbage is low in calories and packed with Vitamin C. And like our tahini soup in the first course, it is super inexpensive!

White Cabbage Salad
1 medium white cabbage
salt
juice of two lemons
olive oil

Quarter the head of cabbage, cutting around and discarding the core, then slice each quarter thinly and place in a large bowl. Sprinkle with salt (perhaps 2 teaspoons) and turn to disperse evenly. Let the cabbage weep for approximately 15 minutes – don’t worry, it won’t make a sound! After 15 minutes, drain liquid from the bowl.

Add to the cabbage the juice of two lemons. Drizzle with olive oil to taste – I recommend beginning with 2 Tbsp and slowly adding from there, to taste. Season with additional salt to your liking.

This should make approximately 6 good servings.

Even though I’m an olive oil freak, I personally enjoyed this with minimal olive oil. It actually reminded me of Syrian salad, salata. I was afraid the leftovers would be completely wilted, but the cabbage still had a crunch to it the next day. Maybe with your leftovers, you could get all fancy like Marie Catrib’s and use them to top a vegan chili dog!

Oh! And be sure to Like & follow my facebook page for links to Athanasia’s Greek Week specials at 2 Broke Vegans. Greek vegan recipes from an actual Greek vegan in Greece! And all her recipes are gluten free!!!!!!!!!!!!!! AND THIS CABBAGE SALAD IS GLUTEN FREE, GRAIN FREE, RAW, PALEO, LENTEN, VEGAN. Man, this recipe has it all.

What’s your favorite Greek word?

P.S. Yesterday for the first course of our meal, we had Tahini Soup. Be sure to check it out!

2015 Pascha Basket: Part 2

It’s hard to post during Holy Week! I’ve started to work on all the homemade stuff for my Pascha basket, I’ve got two things down and many more to go. So far…


One ingredient coconut butter: start with plain shredded coconut. Blend, blend, blend. It smells heavenly, and I can’t wait to taste it.


And one batch of raw macadamia nut cheese. It’s not pretty yet – I’m putting it in this glass dish to chill, then hopefully moving it to a more appealing mold. This picture, though, shows how nicely the macadamia cream firmed up after about 36 hours hanging in a nut milk bag.

I have a tiny 1/2 C of pine nuts fermenting right now for a second cheese, and I’m about to start a batch of cashews. Then I’ll need something to eat them with.

Will you have any homemade specialties in your basket?