“Vegan Mediterranean Delight: A Fragrant and Flavorful Greek Breakfast”
Discover our exquisite Vegan Mediterranean Delight, a flavorful and fragrant Greek breakfast recipe that offers an array of mouthwatering textures and aromas. Perfect for those following a vegan lifestyle or seeking a healthy and delicious start to their day, this dish features skorthalia, fried tomatoes, avocado tzatziki, fresh spinach, red onion, and Kalamata olives, all accompanied by seasonal fruits and herbal tea. Serve it up with whole grain toast or crusty bread for a satisfying meal that's sure to impress your senses and your guests. Enjoy this Vegan Mediterranean Delight in the comfort of your own home and experience the tastes and flavors of Greece right at your fingertips!
Allergens
None
Ingredients
- 4 medium ripe tomatoes
- 1 large avocado
- 3 cups cherry tomatoes
- 2 cups spinach, fresh
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 2 tbsp capers
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 2 cups potatoes, diced and boiled
- 1 cup breadcrumbs
- 1/4 cup lemon juice, freshly squeezed
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- Fresh parsley for garnish
- Fresh fruits of your choice for serving
- Herbal tea for serving
Instructions
- Begin by making the skorthalia. In a food processor, blend together the boiled potatoes, minced garlic, nutritional yeast, lemon juice, salt, and pepper until you achieve a creamy consistency. Gradually add in breadcrumbs while processing to create a thick spread. Set aside.
- Slice the ripe tomatoes into 1/4 inch thick slices and fry them gently in a non stick pan with olive oil over medium heat for about 3 minutes on each side, until they are slightly golden.
- Halve the cherry tomatoes and set them aside.
- Prepare the avocado tzatziki by mashing the avocado in a bowl with lemon juice, salt, pepper, and a drizzle of olive oil. Fold in half of the cherry tomatoes and capers for added flavor.
- Plate your dish by placing a generous dollop of skorthalia in the center, followed by fried tomato slices arranged around it. Top with a spoonful of avocado tzatziki, fresh spinach leaves, thinly sliced red onion, and Kalamata olives. Finish with a light drizzle of extra virgin olive oil and garnish with fresh parsley. Serve alongside seasonal fruits and a steaming mug of herbal tea.
Chef’s Insight
Feel free to add more spinach or seasonal fruits to make this dish even healthier. - To further enhance the flavors, consider adding a dash of ground cumin or smoked paprika to the skorthalia.
Notes
Feel free to adjust seasoning to your preference. - Serve with whole grain toast or crusty bread for added texture.