Veg

coarse semolina (about 400 grams) • fine semolina (about 250 grams) • sugar (about 200 grams) • coconut milk (about 355 ml) • mastic drops or 2 teaspoons vanilla extract • heaping teaspoons baking powder • water (about 415 ml) • sugar (about 350 grams) • brandy or cognac

baby potatoes with skin (about 750 grams) • olive oil (50 ml) • Salt and pepper to taste • dried oregano • sweet paprika • bell pepper, finely chopped • small onion, finely chopped • fresh dill, finely chopped • vegan mayonnaise (available at most large supermarkets) • mustard • canned corn, drained (about 200 grams) • Kalamata olives

ripe bananas (about 3 bananas) • almond milk (150 grams) • honey or maple syrup (80 grams) • coconut sugar (30 grams) • olive oil (5 grams) • vanilla extract or 1 vanilla bean • apple cider vinegar • tahini or peanut butter • all-purpose flour (300 grams) • baking powder (5 grams) • baking soda (5 grams) • ground Ceylon cinnamon •

all-purpose flour (about 170 grams) • vanilla extract • baking soda • salt • unsweetened cocoa powder (about 25 grams) • margarine, at room temperature (about 115 grams) • sugar (about 150 grams) • brandy (about 60 ml) • vinegar • semisweet chocolate chips

About 2 1/2 cups cooked, drained chickpeas (about 400 grams) • yellow onion • green onions • large leek (white part only) • About 1 tablespoon fresh dill, mint, parsley, or to taste • little olive oil • About 1/4 teaspoon ground cumin (or 1/2 teaspoon for a stronger flavor) • About 1/2 teaspoon ground turmeric • baking powder • About 3 tablespoons flour (I usually use cornmeal) or fine semolina (I used semolina) • salt (chickpeas are already salted), pepper • Breadcrumbs, crushed crackers, or coarse semolina for coating

orzo pasta (about 350 grams) • eggplant, cut into pieces • zucchini, cut into pieces • large ripe tomatoes, roughly chopped • white onion, finely chopped • tomato sauce (about 120 ml) • Salt and pepper • dried oregano, heaping • dried thyme • feta cheese (about 150 grams) • olive oil (about 60 ml) • sliced olives

large red apples • sugar • finely chopped walnuts • cinnamon • cornstarch • orange juice (240 ml) • sunflower oil (120 ml) • vinegar • sugar • baking powder • fine semolina • all-purpose flour (about 450-500 grams) •

orange juice (about 355 ml) • sugar (about 300 grams) • olive oil (about 240 ml) • baking soda • self-rising flour (about 500 grams) • all-purpose flour (about 1 kg), approximately • Orange zest • little lemon juice • brandy (about 1 1/2 ounces or 45 ml) • vanilla powder or 1 teaspoon vanilla extract • little cinnamon • salt

Ground beef - • large potatoes, sliced • zucchini, sliced • eggplants, sliced (if you don’t like eggplant, use mushrooms instead) • Olive oil • Béchamel sauce -

freshly squeezed orange juice (about 240 ml) • sunflower oil (about 240 ml) • sugar (about 300 grams) • all-purpose flour (about 750 grams) • baking powder (about 0.5 ounce or 14 grams) • vanilla sugar or 2 teaspoons vanilla extract • unsweetened cocoa powder

fresh eggs • butter (or margarine) • salt • lemon pepper • marinated garlic (2 cloves, finely chopped) • tomato, finely chopped • fresh milk (about 80 ml) • Feta cheese (as much as you like), cut into • red bell pepper, finely chopped • green bell pepper, finely chopped • cayenne peppers, finely chopped (or crushed red pepper flakes) • green onions (reserve the green tops for garnish)

water (about 950 ml) • sugar (about 300 grams) • fine semolina (about 170 grams) • vanilla sugar or 5 teaspoons vanilla extract • Zest from 2 lemons • puff pastry • Powdered sugar and ground cinnamon for dusting • margarine (about 30 grams)

puff pastry • soy milk (about 950 ml) • fine semolina • sugar • vanilla • butter or margarine • Powdered sugar • Cinnamon

Plenty of oil (not olive oil) • potatoes, sliced into rounds • eggplants, sliced into rounds • round zucchini, sliced into rounds (or fewer regular long zucchini) • little oil • onion, finely chopped • garlic cloves, finely chopped • –18 oz mixed ground meat (400–500 grams) • wine (about 120 ml) • tomato purée (800 ml) • Salt and pepper, to taste • sugar •

chickpeas (about 500 grams) • About 1 cup plain dry breadcrumbs (from about half a package) • Chopped parsley • grated onion • Salt and pepper • Ground cumin • small tomato • olive oil • tomato paste • yellow bell pepper • orange bell pepper • small green bell pepper •

large globe eggplants, cut lengthwise into strips • large zucchini, cut lengthwise into strips • large potatoes, cut lengthwise into strips • Olive oil for the zucchini, eggplants, and potatoes • Salt for sprinkling • olive oil (for the pot) (about 60 ml) • large onion, finely chopped • garlic clove • white mushrooms (about 500 grams) • glass sweet red wine (about 1.5 oz or 45 ml) • crushed tomatoes (about 14 oz or 400 grams) • tomato sauce (about 60 ml) •

boneless, skinless chicken breasts • medium zucchini, cut into large cubes • carrots, diced • potatoes, diced • white onion • red onion • large handful fresh parsley • little olive oil • Salt • Black pepper • Curry powder • White wine •

eggplants • zucchinis • potatoes • ground beef (1 kg) • yellow onion • green onions • garlic clove • tomatoes, pureed • Salt, pepper • olive oil (50 ml) • For the béchamel sauce • milk (1 liter) •

Eggplants (as much as you like) • Zucchini (as much as you like) • Bell peppers (as much as you like) • Salt • Black pepper • Vinegar (optional) • Olive oil for greasing the baking pan and spraying the vegetables • medium crisp cucumbers • full-fat strained yogurt (about 1 kg, not dessert yogurt) • garlic cloves • Salt • vinegar (about 60 ml)

large eggplant • large mushrooms • large onion • tomato sauce • Dried basil • Salt • Pepper • White wine (for deglazing) • penne pasta • bouillon cube • store-bought béchamel mix • milk (500 ml) for the béchamel •

romaine lettuce • dill • parsley • green onions • leek • oyster mushrooms (500 grams) • yellow rice (about 200 grams) • Salt • Pepper • bouillon cube (vegetable or chicken) • eggs (2 yolks, 1 white) • lemons

fresh grape leaves (about 150 grams) • rice (about 150 grams, I used yellow rice) • yellow onion • dill • fennel fronds • dried mint • Salt and pepper • olive oil (about 60 ml)

tricolor lentil rice blend with quinoa • cremini mushrooms, finely chopped • vegetable oil or extra virgin olive oil • fresh green onions, finely chopped • leek, finely chopped • garlic, minced • apple cider • carrots, thinly sliced • celery, finely chopped • tomato paste, dissolved at the bottom of the pot • dried thyme • tofu, cubed •

water (about 480 ml) • short-grain rice (about 200 grams) • salt • oat milk, at room temperature (1 liter) • sugar (about 200 grams) • vanilla extract or seeds from 2 vanilla pods • shredded coconut or 2 tablespoons coconut flour (finely ground coconut powder) (about 40 grams or 16 grams) • margarine, at room temperature • To serve: a little ground cinnamon

fine semolina (about 320 grams) • coarse semolina (about 160 grams) • sugar (about 100 grams) • baking powder (about 1 tablespoon or 15 grams) • baking soda • orange juice (about 360 ml) • Zest of 2 lemons • corn oil (about 240 ml) • water (about 120 ml) • ground mastic • vanilla (about 1 teaspoon) • salt •

water (250 grams) • peanut oil (100 grams) • flour (about 2 cups all-purpose and 1 2/3 cups self-rising, 500 grams total) • baking powder • salt • tahini (300 grams) • water (150 grams) • brown sugar (100 grams) • ground cinnamon and ground cloves • coarsely chopped walnuts (100 grams, optional) • golden syrup (150 grams)

fresh mushrooms (500 grams) • little sunflower oil for sautéing • dried oregano • parsley • romaine lettuce • Dill, to taste • Carolina or glutinous rice (about 200 grams) • smoked paprika • green onions, finely chopped • water (about 2 to 2.1 liters) • little salt • tahini •

all-purpose flour (375 grams) • unsweetened cocoa powder (50 grams) • water (400 ml) • sugar (400 grams) or 1 cup granulated stevia (200 grams) • fresh orange juice (80 ml) • sunflower oil (30 ml) • baking soda • salt • vanilla extract • vinegar (15 ml) • dark chocolate (125 grams) • sunflower oil (15 ml)

country-style phyllo dough for pies • spinach (1 kg) • green onions, finely chopped • yellow onions, finely chopped • dill, finely chopped • parsley, finely chopped • fine semolina or rice • Salt • Pepper • Olive oil (for the filling and brushing the phyllo)

Meat sauce – see recipe above • Béchamel sauce – see recipe above • Vegetables of your choice, such as: • Vegetables: eggplants, zucchini, potatoes, sweet potatoes