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We’re diving deep into Eva Monochari’s MY GREEK VEGAN FOOD to discover if Greek cuisine truly deserves to be your next favorite plant-based diet! Watch our honest reactions as we try flavorful dishes like Vegetable Moussaka with Lentils, Chickpea Fritters, zesty Black-Eyed Bean Salad, creamy White Bean Soup, tangy Olive Spread, and an unforgettable Potato Salad. Is this cookbook a must-have or just hype? Let’s find out!
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CHAPTERS
00:00 – Introduction
00:49 – Initial Thoughts on My Greek Vegan Food
04:40 – Olive Spread
08:29 – Vegetable Moussaka with Lentils
15:07 – White Bean Soup
21:58 – Black-Eyed Bean Salad
24:40 – Chickpea Fritters
28:11 – Potato Salad
30:24 – Final Thoughts on My Greek Vegan Food
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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.
27 Comments
I have still yet to make a moussaka. I keep analyzing recipe after recipe in my cookbooks. Terry Hope Romero and Isa Chandra Moskowitz are my vegan Queens, and they each have recipes. I have many more, too.
I’ve made a vegan moussaka and a spanikopita, both which I love, but not oil free. Will have a go with your take on it.
I would love a Spanish vegan cuisine video! What did you use in the potato salad dressing on this video instead of the oil? Aquafaba?
Hello from Hamburg, Germany 🇩🇪
I make Moussaka regularly when I want to cater for friends or my family asks for it. You can preboil potatoes the day before, then Aubergine prep is not too much while making the sauce 😊. I made meaty, vege and vegan. My secret to all of them: at least a tablespoon of cinnamon!!! My Moussaka is known as the best anyone has ever had 😎 great twist! Then adjust to how you like it.
I Love the Béchamel idea! Didn’t find one I liked yet and I will try yours. Thanks 😊
Have a great time
Jule
Here in Bielefeld we have a Greek community
(as well as a Turkish)
and we have a company that makes "Greek salads"
and they have this year started labelling their stuff vegan
(clearly labelled vegan is a bit key for me as I get older and
need a magnifying glass to read labels)
They do what they call "vegan green cabbage salad"
It is a finely chopped cabbage but with parsley and dill
and I love it on baked potato with hummus or guacamole.
the amount of smacking, open mouth chewing, cutlery biting, talking with mouths full, is off the charts. i really love your videos, but it's getting on my nerves at this point. I know it is a very personal thing while eating at home, but you are trying to share something with the whole world here. unappetizing, off putting. i'm sorry 🙁 (still gave a thumbs up for the video of course!)
Appreciate the shot at Mediterranean food! I'm hesitant to try them as retail typically use lots of olive oil in the dishes…
My gut is telling me that this video is older, pre (recent) -marathan although posted on the 9th Apr 25. Regarding your chickpea fritters…recently found a recipe for falafels that starts off similar. Soaking dried c.p. then whizzing them up. Haven't done it yet, but it's on my goal sheet to try soon.
No one ever does Peruvian or Ethiopian food
Hi Jeremy & family. I used to live in Chicago and we had Greektown so I could get my fill of it often. Now I've moved to a rural area in TN and they have nothing like that here. If I want greek food I need to cook it myself. Unfortunately the link you provided is for the book in Greek not english and it is $99.00. I love your cookbook reviews the most. Keep them coming. I have your e cookbook so I'm going to try making the mousaka. And I'm doing the tapenade tonite with my fresh sour dough bread. Thanks for all your hard work, you must never leave the kitchen.
This book lists for $149.90 on Amazon.🇨🇦 Is this for real?
Ethiopian, please!
If you haven't reviewed it yet, you may want to look at "Market Vegetarian", by Ross Dobson. The photos alone will draw you in – whoever shot those deserves an award! Some of our favorites from the book are:
1. Garlic and chile rice soup with wilted greens – very lite soup, so we add sautéed mushrooms for body. We use red fresno chilis, as they have a bit of a kick without being crazy hot
2. Grilled mixed vegetable platter. Nothing special here, but we somehow keep coming back to it. We leave the oil out of the marinade, and use whatever vegetables we feel like. We always leave the eggplant out, as neither of us likes them
3. Oven baked zucchini and tomato risotto. We leave out the oil and butter and use short grain brown rice. We definitely add vegan parmesan ("Follow Your Heart" in a tub or sometimes the Violife wedge)
There are many other great dishes – we just make the usual substitutes for dairy and generally skip or at least reduce the oil
Hallo Jeremy,
Thank you so much for this video! Our favorite Greek meal that we eat every week is spanakoryzo, which is like a risotto with spinach and fennel. You should definitely try it. And it would be nice if you could review a book on Lebanese cuisine in the future. Sending you and your family greetings from Germany.
Efcharistó! As a Greek, I've been looking for a cookbook like this one (I already have yours)! Great ideas and can't wait to get mine.
Hey Jeremy and family, I wanted to clear up some questions being Greek and all. A dry onion is a regular onion 🧅. And the moistened bread crumps that you drain is suppose to be stale bread. That you soak and drain traditionally used for meat balls. Atleast this is what I learned from my mother. Hope this helps.
I love how in this five star world you use and actual rating system. 3 stars in a 5 star rating system should be meh just like you have it. I dislike how in this world if it's not 5 stars or nothing.
It’s bit of a problem for you, because you don’t want to use oil or tomatoes and Greek food is based around … olive oil and tomatoes. Perhaps real Greek food is to really for your family. 😢
Have you made sushi? It’s not as much work as you might think, just some technique to learn. So many possible fillings, sweet potato, cucumber, avocado, scallion, mango, red pepper, carrot, umeboshi plum, smoked tofu, and you can drizzle with a vegan Sriracha mayo.
Annie – your hair is fine, you're just not used to it yet 😊
This cookbook is currently $150 on Amazon 🇨🇦
Please say hi to my mom – Lori from Hamilton, On. she’s vegan and watches your videos everyday it would make her day❤❤❤
The chickpea fritters wouldn't be so dry and tasteless if they were fried in plenty of oil. 😂
The Moussaka looks delicious as does the white bean soup. Thanks for this video!
some of those look amazing !
Can you please make review on dr. Lauri Marbas cook book 😊
I believe this is the highest rated cookbook per your family. Hallelujah!!