Easy, No Knead, Vegan Vasilopita (St. Basil's Bread)

Easy, No Knead, Vegan Vasilopita

Vasilopita is a Traditional Greek Bread that is baked on St. Basil's Day, January 1st. Every Greek Family has their own special recipe. The bread is baked to remember the generosity of St. Basil the Great, who distributed alms to the poor in such a way as to not embarrass them - he baked their alms into loaves of bread. There are many pious stories about how this happened - including this one and this one .

Here is a short video (about 3 minutes) about the life of this great Saint.

When we bake Vasilopita, we hide a coin somewhere in the dough, and the person who finds the coin is supposed to be especially Blessed in the coming year.

This is a great custom to remember the life of the Saint, and the importance of Alms Giving in the Christian life.

Of course, if you have a Basil or a William in your family, the Tradition becomes even MORE important!


Also, it is worthy of note that Greek Children receive their seasonal gifts not from St. Nicholas on Christmas Morning, but from St. Basil on St. Basil's Day (New Year's Day) - this once again emphasizes the Saint's Generosity & Alms Giving in the Name of Christ.

If, as this New Year approaches, you're considering what New Year's Resolution to make, you cannot make a better resolution than reading the Bible all the way through this year. There's a helpful, free link on the right side border of this page for your convenience all year.  Or, you can go to the site directly and save the link somewhere that is convenient for you.   The site also allows you to listen rather than read if you prefer, offers a variety of translations, including a few foreign languages, and has a app for folks with smart devices. You can customize on their page to listen starting any day of the year, not just on New Year's Day.

There are two basic types of Vasilopita - one is a Sweet Yeast Bread, and the other is a Sweet, Cake-like Quick Bread. This Recipe is for the Yeasted Variety.

Many families decorate their Vasilopita - with the year written in frosting or powdered sugar, or with nuts - but I'll leave that up to you!

This is a special variety of Vasilopita - in that it is both Vegan and Oil Free, whereas the traditional Vasilopita is loaded with seasonal Feasting foods - since this great Feast is during the 12 Days of Christmas! But, those who prefer to avoid those Feasting foods can still enjoy a festive Vasilopita : )

The use of Tapioca Starch, Potato, and Sugar tenderizes & moisturizes the dough, and make a moist, tender, fluffy loaf without the use of oil or eggs.    

Easy, No Knead Vegan Vasilopita
 (Makes 2 pounds of dough - for one large braided loaf)

I prepare a batch this size in an 8 Cup Container - the one in the pictures.
Be sure to add in this order:

1 1/2 Cups Warm Water (if you want an optional mild orange flavor, use 3 Tablespoons Orange Juice Concentrate in place of part of the water -then add water to total 1 1/2 cups liquid)
2 1/2 Cups + 2 Tablespoons Unbleached, All Purpose Flour
2 Tablespoons Tapioca Starch (you can substitute Cornstarch, if you like)
1/2 Cup Potato Flakes
1/2 Cup Sugar (if you prefer less sweetness, you can use 1/4 cup sugar without changing anything else in the recipe)
1/2 Tablespoon Yeast
1/2 Tablespoon Salt
1 teaspoon Mahlepi, Ground****
1/4 teaspoon Mastic, Ground (Optional) ****



Stir well with a spoon till no patches of dry Flour remain.

The dough should look like this right after you stir it.

Cover loosely with lid (don't fasten so securely that it cannot "breathe")
Leave it on the counter for 2 to 5 hours.
Now, put it in the fridge till you're ready to use it **

The dough should look like this after it has sat out on the counter for 2 to 5 hours.

Note - do not "Punch Down" this kind of dough.

This dough CAN be kept in the fridge for a week or more and still be quite good to use, but with this particular dough, you'll find the fluffiest, sweetest results if you bake it within a day or two of mixing.


When you're ready to bake the bread, remove it from the refrigerator and dust it VERY WELL with Flour. This is a moist, sticky dough, so don't be afraid to use lots of Flour!

Oil your pan (I use a Perforated, Non-stick Pizza Pan, like this one for baking)

Separate the Dough into three portions, and form each portion into a long rope. Place the ropes in a concentric rainbow pattern on the pan, like so:

Braid the ropes, starting in the middle (at the top, center of the rainbow) and working out- then start from the middle again and braid the other half of the rainbow. Bring the two open ends together into a circle.

Wash a coin and wrap it in foil, tuck it into one of the strands of the braid from the underside, so that it cannot be detected.

Leave to rise for 1 hour.

Preheat oven to 350 degrees Fahrenheit, and bake in the middle of the oven, without steam for 35-40 minutes.

For best results, cool before serving.


* For my 6 Quart Container, I use a new plastic shoe box from the Dollar Store.
** This dough CAN be used the day it is made - but it is a tad easier to shape after it is refrigerated.

**** Spices are traditionally ground in a Mortar & Pestle. I grind them in my electric coffee grinder - I use some of the sugar in the recipe to add to the grinder to produce enough bulk to grind - then I add the mixture of sugar & spices to the recipe.

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Greek for a Week! ( Weekly menu plan & freezer cooking )

Greek Freezer Cooking - Bulgur Pilaf

Would you like to have a whole week of vegan, Greek meals in your freezer?

It's quick and easy to do!

And, if perchance you aren't Greek, and would rather space these meals out rather than eating Greek for the whole week, try incorporating them into a Vertical Meal Plan

If you don't usually eat vegan, this may well be one of the most frugal week of menus you've ever eaten! : )

Each Meal is served with Salad & Bread

Greek Freezer Cooking - Peas & Artichokes

with the exception of the Bulgur - where the veggies
are eaten on top of the pilaf.

Each of these meals may be made separately by using the Single Batch Yachni Recipe.
There's a shopping list at the bottom for your convenience.
Here's the Week's Menu:

Sunday:
Bulgur Pilaf ( Pourgouri )



Monday:
Greek Peas & Artichokes Yachni
Tuesday:
Greek Bean Soup ( Fasolia Yachni )


Greek Freezer Cooking - Greek Bean Soup

Wednesday:
Greek Okra & Tomato Stew ( Bamies Yachni )
Thursday:
Greek Chickpea Stew ( Revythia )
Friday:
 Greek Giant Beans ( Gigantes ) 
Saturday:
Greek Stuffed Veggies ( Gemista )


To Make the recipes for your freezer:
Cook Two Batches of Yachni Sauce 

Greek Freezer cooking - Greek Chickpea Stew

Then, Measure out ingredients for these menus directly into your freezer containers, and pop in the freezer. These are slow-cooker meals that will be ready to thaw & pop in the slow cooker on the day they will be eaten.
Monday:
Greek Peas & Artichokes Yachni
Tuesday:
Greek Bean Soup ( Fasolia Yachni )
Wednesday:
Greek Okra & Tomato Stew ( Bamies Yachni )
Friday:
Greek Giant Beans ( Gigantes )


Then, Measure out the sauce for this meal. It is another slow cooker meal that can be assembled directly into the slow cooker on Thursday Morning. Just combine your dry chickpeas, sauce, celery & water in the pot ( or in the evening, you can add some celery or spinach a couple hours before serving)
Thursday:
Greek Chickpea Stew ( Revythia )

That leaves Sunday's & Saturday's meals.
For Sunday's meal, it can be prepared ahead or on the day it is eaten - either way it takes about 20 minutes to make - once the sauce is ready, it takes about the same time as a boxed dinner!

 For Saturday's meal, the filling may be made ahead, by cooking the rice, toasting the almonds and assembling the filling for the freezer. On Saturday, you simply cut the tops out of the peppers and pull out the seeds, fill them with the thawed filling, and pop them in the Slow Cooker or Cooking pot to cook them : )

Shopping List for Greek Week

4 (#10) cans Chopped Tomatoes, or 28 (15 oz) cans

4 (12oz) Bags Frozen Onions (or 8 large fresh Onions)
8 Bay Leaves
2 (6oz) cans tomato Paste
1 Package Bulgur (2 cups)
3 oz Broken Spaghetti or Vermicelli
2 Pounds Frozen Green Peas
1 can ( or 1 12oz bag frozen) Artichoke Hearts
2 (12oz) bags Frozen Mirepoix Mix (or 1 cup each, Onion, Celery, Carrot)
3 Cans Great Northern Beans (or 4 1/2 cups home prepared with liquid)
3 (12oz) bags frozen Okra (whole, cut, or a combination)
1 Pound Dried Chickpeas
4 Ribs Celery
5 Cans Butter Beans
6 Bell Peppers
Slivered Almonds to Toast  (1/2 cup)


Greek Freezer cooking - Stuffed Veggies

Chopped Fresh Veggies to serve with Bulgur
 Salad Fixings for 6 days
Bread to serve with meals
Seasonal Fruit of your choice for Desserts

And, check your pantry for these staples:
Dried Parsley
Jar of Minced Garlic
Salt
Pepper
Olive Oil
Cumin
Cinnamon

This is being shared on 
Menu Plan Mondays
http://frugallysustainable.com/
Thrifty Home's Penny Pinching Party
Healthy Vegan Friday
Serenity Saturday
No Ordinary Homestead
Rounding Up Favorite Meatless Meals
Food on Friday - Mediterranean





 









      
     

Bulgur Pilaf ( Pourgouri )

Greek Bulgur Pilaf

This is another family favorite. I think of it as the Greek alternative to the American Macaroni and Cheese. WAY healthier, but still that nice simple dish that Moms cook for kids when they want something basic and comforting. And, it's loved by people of all ages, and served in lots of restaurants.

There are two ways to make it - classic and my shortcut method. I'll share both here. Either way, the dish takes about the same amount of time as a meal from the boxed-pasta-or-rice-dinner-aisle in the grocery.

Bulgur Pilaf

Saute till translucent

2 tsp to 4 tablespoons oil (your choice how much to use)

1 or 2 onions, diced

Add and saute till golden brown

3oz (75g.) vermicelli, broken (about 3/4 cup - broken spaghetti will do in a pinch)

Add and bring to a boil

2 C Bulgur *

4 c cups water

1 large crumbled bouillon cube or 1 Tablespoon bouillon powder

1 can (15 oz) diced tomatoes, with juice (or equivalent fresh diced)

salt and black pepper

Cover and reduce heat. Simmer 20 minutes, till liquid is absorbed.

Remove from heat and allow to stand 10 minutes. Fluff with a fork

Serve with lots of raw, chopped veggies

Shortcut Bulgur Pilaf

Saute (this step may be skipped if desired - the toasted pasta is a nice touch, but not absolutely vital)

1 teaspoon oil

3 ounces broken vermicelli or broken spaghetti (about 3/4 cup)

Add

2 cups Bulgur*

4 cups water

3 cups Yachni Sauce

Cover and reduce heat. Simmer 20 minutes, till liquid is absorbed.

Remove from heat and allow to stand 10 minutes. Fluff with a fork

Salt and Pepper to taste.

Serve with lots of raw, chopped veggies

Tips for dining with omnivores: This dish goes very well with a dollop of Greek yogurt on top. It also may be used as a starchy side-dish for any meat meal.

*Some information on Bulgur: Bulgur is often thought of as interchangeable with Cracked Wheat. I actually thought that was the case till I did some research recently when my Bulgur Pilaf was sticky. Bulgur is parboiled and dried before packaging, Cracked Wheat is not. Which means that Bulgur can be soaked instead of cooking when making dishes like Tabbouleh. Cracked Wheat should be cooked, and has a longer cooking time than does Bulgur. From my observation, it is also more likely to end up a little sticky (similar to the way long grain rice can be if cooked improperly). This recipe uses Bulgur, but Cracked Wheat may be substituted in a pinch - see pictures below with captions.

Here is a canister of Bulgur (on the bottom) with Cracked Wheat (on the top).

I experimented with Toasting the Cracked Wheat to give it some of the
Pre-cooked quality that Bulgur has. I stirred it in the dry skillet over medium-high
heat till it seemed toasted (probably about 15 minutes). It did seem to work more nicely in my recipe after
I did this : ) I imagine toasting in the oven would also work, but I did not experiment with that.

This is being shared on
Food on Friday 

Black-eyed Peas for New Year's Day ( Louvia )

Greek Style Black-eyed Peas.

If you're planning your meal for New Year, and you're from the Southern United States - odds are you're thinking Black-eyed Peas - traditionally prepared with fatback for
 flavour : (

If you're eating vegan, the fatback thing may not appeal, and perhaps you're looking for a better way to prepare them.

We eat them year-round, not just on New Year's Day - and here's a very traditional Greek way to serve them.

This is also a go-to dinner for busy nights when you may not feel like cooking.

Greek-Style Black-eyed Peas

Cook the Black-eyed Peas in water with some salt till done. This can be done in the slow cooker or on the stove top, or you can simply pour them from a can and heat them.

While the Black-eyed Peas are cooking or heating, chop a variety of fresh, raw vegetables to serve alongside, such as tomatoes, cucumbers, peppers, celery, scallions, onion, carrots - what have you. Some olives and capers go nicely too (when don't olives and capers go nicely? )

Serve the Black-eye dPeas with their liquid in bowls.

Each diner then adds, according to his or her taste, Olive Oil and Lemon juice to taste (most people like 1 to 2 Tablespoons each - personally, I only use the Lemon Juice. If you're avoiding oil, it will still taste great with just Lemon Juice and Salt). Then Salt generously, and eat with veggies and some nice, fresh bread.

Of course, if you're somewhere that you can get fresh Black-eyed Peas, so much the better- but this is a delicious dish even with dried or canned.

Greek Chickpea Stew ( Revythia )

This is another Greek dish that traditionally done, takes hours. This is the traditional way: Use dried, whole chickpeas. Soak them overnight in water with a little baking soda. The next day, put them between two layers of kitchen towels, and roll them with a rolling pin till they split in half. Remove all the skins. Prepare Sauce, and simmer sauce with halved chickpeas on the stove top for about 3 hours, until tender. About halfway through cooking time, add sliced celery OR spinach.

It is my theory that the chickpeas were traditionally split to reduce cooking times and save very expensive fuel.

In modern times, pre-split and skinned chickpeas may be bought, but I have been unable to find any here in the US. (Indian Chana Dal is split, skinned chickpeas, but it is a much smaller chickpea than the European type).

I have hand-split chickpeas before, and, well, either I'm not good at it, or it is a VERY time consuming task for everyone. I decided they taste fine whole ; )

Here is my modern, American method:

Revythia
Soak in refrigerator: 2 cups Chickpeas in water with 1 or 2 teaspoons Baking Soda* added. 
The next day, drain and rinse Chickpeas
Place in Crock
2 Cups Dry, Soaked Chickpeas* (I buy them in the Indian Grocery as Kabuli Chana)
5 to 6 Cups water (depending how soupy you like it)
5 Cups Yachni

Cook in Slow Cooker or Crock Pot on High
for 9 or more hours (it is VERY hard to overcook Chickpeas!)

In the last hour of cooking time, add
4 stalks sliced Celery OR add a bag of Thawed Frozen Spinach (Personally, I much prefer the Spinach : )

Serve with Bread & Salad.

* Baking Soda really helps tenderize the beans, and helps compensate for cooking them in a Tomato-based sauce, which normally would toughen them.

This freezes well.

Slow Cooker Method 2
(not quite as tasty, but if it's what you have on hand, it's not too bad )
3 15 oz cans drained chickpeas
4 to 5 cups Yachni
3 stalks sliced celery
Cook on Low 6 hours.

Tip for dining with Omnivores: this dish is quite hearty and requires no added meat to be filling for anyone, but you can always add a grilled bit of pork or chicken on the side for someone who really wants meat at every meal.

Greek Tahini Dip or Sauce

This dip is one of my favorites! Super easy to make - it makes everything taste better. And, its a whole food that supplies lots of calcium! It IS high fat, so moderation is good. But, it's addictive and yummy!

Greek Tahini Dip or Sauce

1/2 cup Tahini (I find the Lebanese brands from the ethnic market taste best here in the US)*
1/2 teaspoon Garlic**
1/2 teaspoon Salt**
GRADUALLY ADD, stirring well after each addition:
1 Tablespoon Lemon juice, added 1/2 Tablespoon at a time
4 to 6 Tablespoons water, added 1/2 Tablespoon at a time
This is a recipe that is made by feel. When it is "right" it will be about the consistency of pancake batter.

*Tahini is often thought of as a VERY expensive ingredient. I buy mine at an ethnic market for about $4. for 16oz. This means that it is only 33% more than I pay for natural peanut butter - which I buy for about $3. for 16oz. But, at the grocery, I often see the same Tahini for around $7. for 16oz. Once again, it pays to go to the ethnic market!

** Garlic Salt to taste may be substituted for the Garlic and the Salt, if you prefer.

If I'm making this for a larger group, I often make it in the food processor. Using the food processor is not only faster, but it also makes a creamier textured dip (the final product can be more like Sour Cream than Pancake Batter), and allows liquids to be added more rapidly. 

This is an incredibly versatile dip or sauce. Although it doesn't imitate Ranch Dip or Sour Cream, it is good served in the same places you might find those two things.

Add salt & garlic to Tahini.

As you gradually add Lemon Juice, the Tahini will thicken noticeably.
As you gradually add water, it will become thinner, creamier & lighter in color.

Try it with: toasted pita triangles, tomato wedges, broccoli trees, roast or grilled veggies, over your favorite grain. You name it - it's good!

This is also a great choice to add to your appetizer table at your holiday party!

This dip freezes well - just give it a good stir after thawing.

Peas and Artichokes Yachni ( Arakas kai Anginares Yachni, Mpizelia Kai Anginares Yachni )

Here's another delicious and super quick and simple dish to make with that Yachni Sauce!

Peas and Artichokes Yachni
Combine in pot or Slow Cooker
2# of Green Peas
1 bag or can (about 10oz) of Artichoke Heart quarters
6 or 7 cups Yachni Sauce

Cook in slow cooker on high for 2 to 3 hours, or on stove top, simmer till peas begin to loose their bright green color (about 30 minutes)

Serve with Crusty Bread, Dips, Olives, & Salad.

Tip for Dining with Omnivores: This, like the Green Beans & Okra Yachni dishes, is not only a great vegan entree, but also a nice side-dish to go with a meat and potatoes meal.

Notice how much brighter green the peas are before cooking.

Greek Giant Beans ( Gigantes )

This delicious dish is made from the same Yachni sauce that several of the other dishes have been made from, but the difference in texture & consistency, along with the addition of spices, makes it taste quite different from the other dishes using this sauce. And, with the prepared Yachni sauce, it is embarrassingly easy to make : )


The traditional preparation of this dish is an all day process (starting the night before). It is traditionally done like this: Dry beans are soaked overnight, and the next day they are simmered for hours till done. While the beans are simmering, the sauce is made from scratch. As the beans finish, the sauce, beans, vegetables & spices are combined and put in a covered baking dish in the oven, to cook for about three hours. During the cooking time, the dish is occasionally stirred and checked for moisture content and monitored till it is perfectly done.

This prepared dish can be purchased at the olive bar at our local grocery store for $7.99/pound. Prepared at home, you'll get A LOT of pounds for $7.99!

Greek Giant Beans ( Gigantes )
Combine in Crock Pot or Slow Cooker

5 15oz cans Butter Beans, Drained
1 12oz bag frozen Mirepoix mix, rinsed under warm water to thaw *
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
3 to 4 cups Yachni Sauce (till it looks like the picture below)

Cook on high for 3 to 6 hours or low for 6 to 10 hours (this is a VERY forgiving recipe, as far as time goes!)
If it is too dry when you take it out, drizzle a little boiling water over the beans to add enough moisture - it soaks right in!

This is not a particularly good candidate for stove top cooking, as the low moisture content and long cooking time make it high maintenance.
But, it can be baked in a covered casserole for 1 1/2 hours or so, checking periodically for moisture content.

This one (like many of the others) freezes well, so is a great make-ahead or bulk cooking dish.

*If you prefer, use about 3/4 cup sliced carrots & 3/4 cup sliced celery.

 

Greek Okra & Tomato Stew ( Bamies Yachni )

Tonight, we enjoyed the fruits of Saturday's bulk-cooking labors. I pulled an entree out of the freezer & heated it, made a salad, and baked a loaf of foccacia to serve with tahini dip. Since I had made the entree on Saturday, I had free time this evening to make 8 pounds of bread dough, bake a loaf of bread, fix a salad, and relax with a cup of coffee while surfing the net. All in the time I would normally have spent preparing the entree.

This is what we had:

Bamies Yachni
Combine
6 cups Yachni sauce (1 batch)
3 12oz bags frozen okra - not thawed (You can use either whole or sliced okra - I prefer a combination)
1 scant teaspoon sugar
Cook in slow cooker on high 3 hours
Or, simmer in covered dutch oven/stock pot, stirring occasionally, for 45 minutes to 1 hour.

Frozen Okra for the recipe

Going into slow cooker - notice the brighter color before cooking

Finished Cooking, and ready for the freezer - notice the change in color when done

Tip for serving Omnivores: This is another dish that can make a main dish for a vegan, or a side dish for a meat and potatoes meal.

Stuffed Veggies makes Stuffed Veggies! ( Gemista )

Saturday was Batch Cooking day here. On Friday, I went to the grocery store and found in the discount bin 2 bags of 3 Bell Peppers each - for 99cents a bag! They're usually priced at 3 for $3.99, so I was pretty happy! And, they were perfect : )

 

 

 

So, on Saturday, I decided to make Greek-style Stuffed Veggies (Gemista), even though the dish wasn't on my scheduled menu for the week.

I started with the same Yachni sauce that has been used in several other entrees here. But, rather amazingly, these dishes don't come out all tasting the same! I made a big batch, because I was going to use it for more than one of my bulk-cooking meal plans. As the sauce finished, I prepared the dish this way:

 

Greek Stuffed Veggies (Gemista)

Stir together:

3 Cups Yachni Sauce

5 cups leftover rice (I used long grain white. Short grain rice also works well, and produces a more moist interior. I haven't tried brown yet, but it should work, too)

1/2 cup Almonds toasted in a skillet, stirring constantly

1/2 teaspoon cinnamon

Cut off the top of 6 bell peppers, remove the seeds and membrane with your fingers, and fill them.



They may be cooked either in a Dutch Oven on the stove top, or in a Slow Cooker or Crock Pot.

For a Dutch Oven, Nestle the Peppers in the bottom of the pot, squeezing in as many as will fit, so they hold each other in an upright position.

 

 

Pour 3/4 cup water into the bottom of the pot, and cover with a lid. Cook at just-simmering for 45 minutes, checking periodically. They are done when peppers are tender, and begin to lose their bright color.

 

 

If you choose to cook these in a Slow Cooker or Crock Pot, use the same method, but cook them for

2 1/2 to 3 hours on high, and use 1/3 cup or so of water on the bottom of each Crock. My Slow Cookers are just average sized (4-6 quart) and so I can only fit 3 peppers in each pot - thank goodness I have two of them! If you have a larger pot, a little more water may be appropriate.

 

These can be served with Salad, Bread & Dips for a full meal.

 

Tip for dining with Omnivores: If desired, you can stir some loose-cooked ground beef or other meat into the filling for the Omnivores at your table before cooking the Peppers.

 

Coming soon: More Yachni Dishes, More Muffins, Lentil Soup, Pancake Mix, and MORE!

 

 



Vat O' Yachni ( Basic Recipe for Greek Batch Cooking )

The last two posts were for dishes with the word "Yachni" in their name. There are lots more dishes that use this sauce as a central component. Once the sauce is made, the dishes become almost instant -  easier than most supermarket meal kits, or meals-in-a-box - but both tastier and healthier.

If you have a big freezer, you can prepare several of these dishes all at once quite easily by making the sauce, and then using the sauce to combine with other ingredients to make several meals in a very short amount of time. Then you can plan to have, say, every Wednesday night become "Greek food night."

If you have a small freezer (the one above the fridge, like I have), then you can prepare the sauce all at once, and each week (if you make several meals at once), or even on the spur of the moment when  you want a Greek-style meal, combine it with just a few other ingredients, and be ready to go - like a meal kit in your freezer!

Most of the meals from this sauce may be made either in the Slow Cooker or on the stove top, according to your preference.

This sauce only requires brief simmering, as it will simmer more when it is cooked with other ingredients for the assembly of the meals.

Here's the plan - you make the sauce the same way as the "Yachni" sauce that was in the Fasolakia Yachni recipe (Greek Green Beans), but just quadruple the recipe. You will need at least an 8 quart pot. If you don't have one that big, then just use the Double Recipe, given further below.

Vat O' Yachni

Saute:

1/3 cup Extra Virgin Olive oil (or up to 1 cup, depending on your taste)*

2 12oz bags frozen chopped onions (or 6 cups fresh chopped onion)
2 Tablespoons Garlic






Then add:
2 #10 cans chopped tomatoes with juice (or 14 regular cans - 15oz each)
4 Bay Leaves
1/3 cup dry Parsley
6 Tablespoons (one small can) Tomato Paste
2 teaspoons Salt (or to taste)
1/2 teaspoon Pepper

Bring to a simmer, and simmer, stirring occasionally, for 15 minutes.
Ready for use immediately, or may be frozen in 4 batches (5 or 6 cups per batch) for future use.


Double Batch Yachni
(for smaller freezers or smaller families)

Saute:

3 Tablespoons Extra Virgin Olive Oil (or up to 1/2 cup, depending on your taste)*

1 12oz bag frozen chopped onions (or 3 cups fresh chopped onion)
1 Tablespoon Garlic
Then add:

1 #10 can chopped tomatoes with juice (or 7 -  15oz cans)

2 Bay Leaves
3 Tablespoons dry Parsley
3T Tomato Paste
1 teaspoon salt
1/4 teaspoon pepper

Bring to a simmer, and simmer, stirring occasionally, for 15 minutes.
Ready for use immediately, or may be frozen in batches (5 or 6 cups per batch) for future use.


*To be authentic, these dishes traditionally have a LOT of oil. If you like less or none, it will still taste good (I've made it with none) but it will lack some authenticity.

This Sauce Makes these Recipes:
 Bulgur Pilaf ( Pourgouri )
Greek Bean Soup ( Fasolia Yachni )
Greek Chickpea Stew ( Revythia )
Greek Giant Beans ( Gigantes )
Greek Green Beans ( Fasolakia Yachni )
Greek Okra & Tomato Stew ( Bamies Yachni )
Greek Peas & Artichokes Yachni
Greek Stuffed Veggies ( Gemista )
Indian Chickpeas in Ginger Sauce over Rice
Indian Spiced Blackeye Peas over Rice
Red Lentil Soup - Moroccan or Sephardic Styles
Stuffed Eggplant
Tofu Creole

Greek Bean Soup ( Fasolia Yachni )

Last night, we had a children's party to go to at Church, and we were all going to be getting in late. I didn't want to have to start cooking when we got home, and I also didn't have much time to prepare something before we left.

So, I put this in the Slow Cooker before we left, and when we came home four hours later - it was delicious!






Greek Bean Soup in the Slow Cooker (Fasolia Yachni)

1 12oz bag frozen mirepoix mix, thawed in a sieve under warm, running water*
4 cups "Yachni" sauce
3 15oz cans Great Northern Beans, WITH their liquid
Water (1 or 2 cups - to the right thick-soup consistency)

Cook on high for 4 hours, or on low 8 hours. (This could also be made on the stove top - cooking for 45 minutes to an hour)

That's it!

Serve with a nice, crusty bread and salad.

* If you prefer, you can use 1/2 cup sliced carrots, 1/2 cup sliced celery & 1/2 cup chopped onion

Tip for dining with omnivores: This is a hearty vegan dish - a meal in itself. But, many omnivores really want some non-vegan food on the table, no matter how hearty the meal. If  that is the case in your house, a nice addition to this meal would be a plate of cheese, crackers, and summer sausage slices.

Check out: Vat O' Yachni - so you won't have to make the sauce EVERY time you want to make a delicious Greek Dish!

This was shared at:
Soup Swap

Greek Green Beans ( Fasolakia Yachni )

 

Yesterday's lunch was one of the many traditional Greek vegan meals. Greek Orthodox Christians often eat a vegan diet during "fasting" times- such as Lent, Advent, and Wednesdays and Fridays, so the Greek culture offers many delicious vegan meals.

 

Many Greek vegetarian meals are made with a traditional tomato sauce, (formally called Orientale Sauce) and the dishes have the word "Yachni" as part of their name. Preparing them the traditional way involves making the sauce from scratch, then adding it to the other ingredients, and simmering or cooking.

 

In the interest of simplifying these dishes, I make a BIG batch of sauce (which I like to improperly call "Yachni") and then I'm ready to easily prepare a wide variety of Greek Dishes.

 

First, here's the little batch, so you can try it. Also, if you're cooking for one or for a small family, this may be as much as you want to make at once:

 

Basic Yachni Sauce

 

Saute:

1 1/2 Tablespoons  to 4 Tablespoons olive oil (Traditionally, Greek cooking uses a lot of Olive Oil. For a more authentic dish, you can add even MORE Olive oil than this. For a less authentic, but still tasty and healthy dish, Oil may be reduced or omitted.)

 

1 ½ cup chopped onions (1/2 of a 12oz bag of frozen chopped onions works well!)

 

1 tsp garlic

 

 

 Then add and simmer for about 15 minutes:

3 (15 oz cans chopped tomato

1 or 2 bay leaves

2 Tablespoons Parsley

Salt & Pepper

2 T tomato paste

 

After simmering, the sauce is ready to use.

Fasolakia Yachni,
One batch "Yachni" sauce (you should have 5 to 6 cups)

2 bags frozen Green Beans  (for a total of 2# Green Beans) Rinsed in sieve under warm water to thaw

 

Cook in Slow Cooker or Crock pot on high for 3-4 hours, or on low for 6-8 hours.

 

Alternately, on stove top: Simmer in a pot for 2 hours, until Green Beans are VERY tender

*These are not traditionally Crisp-Tender sort of dishes, but if you prefer your veggies Crisp-Tender, it's your choice.

 

 

To Serve: This dish is great served with Greek Olives (such as Kalamata or Oil Cured), Crusty Bread, Raw Onions,  and Salad. Having a nice dip on the table, such as a hummus will also add variety, and protein to the meal.

 

Tip for dining with Omnivores:

This is a great Vegan Main dish, but it is also a great side dish to serve with any meat-and-potatoes meal!

 

Coming Soon:

Vat O' Yachni!

Other delicious Yachni -type dishes, based on this sauce . . . .