Vegan/Lenten Archives - Mary's Kouzina

skordalia - greek bread, walnut and garlic dip

SKORDALIA | Bread, Walnut & Garlic Dip

SKORDALIA | From My Mykonos Experience with Love There are certain dishes that quietly shift your understanding of a cuisine you thought you already knew. For me, skordalia was always one of those constants growing up, reliably made with potatoes, fiercely garlicky, and always appearing alongside something fried. It was comfort, familiarity, and tradition all at once. But then, in 2025, I found myself on the island of Mykonos, visiting the Rizes Farmstead, a place where everything is grown, cooked, and served with an honesty that’s hard to put into words. It was there that I tasted a different kind of skordalia. Not the smooth potato version I grew up with, but something deeper, more textured: a bread and walnut skordalia that completely stopped me in my tracks. It was rustic. Slightly coarse. Intensely nutty. And it carried that unmistakable Greek philosophy that nothing in the kitchen should ever go […]

SKORDALIA | Greek Potato & Garlic Dip

If there’s one dip that truly makes a statement, it’s skordalia. Fluffy, creamy, and unapologetically garlicky, this traditional Greek potato dip is as bold as it is comforting. It’s the kind of dish that doesn’t try to be subtle, and that’s exactly why we love it. Skordalia is best known as the perfect partner to crispy bakaliaros (fried salted cod), especially on March 25th. The rich, golden fish paired with that punchy, velvety garlic dip is a combination that’s deeply nostalgic and completely irresistible. But it doesn’t stop there. Serve it meze-style with a side of earthy beetroots, fried zucchinis, some crusty bread, and a drizzle of olive oil, and you’ve got a spread that’s simple, rustic, and full of flavour. My rule of thumb? One clove of garlic per potato… so yes, prepare not to speak for a few days 😏 Serving Bakaliaros is best enjoyed fresh, hot, and […]

spanakorizo the lemon and dill version no tomato

SPANAKORIZO | The Lemon & Dill Version

Spanakorizo | Lemon & Dill Version I grew up eating spanakorizo one way, with tomato. That was the version on our table, the one I associated with comfort, with childhood, with big spoonfuls straight from the pot. But this, the lemon version, deserves just as much love. Bright, fragrant, and rich with olive oil and dill, this spanakorizo feels lighter in colour but not in flavour. It’s vibrant. Fresh. And deeply satisfying in its own way. Where the tomato version leans warm and hearty, this one leans zesty and herbaceous. The lemon lifts the spinach, the dill perfumes the whole dish, and the olive oil brings it all together with that unmistakable Greek generosity. A Lenten Staple Spanakorizo is one of those dishes that shines during Lent. Like many Lenten recipes, it’s rich in olive oil, not by accident. Without meat or dairy, olive oil becomes the body of the […]

MOUSTALEVRIA | Greek Grape Pudding

Moustalevria & the Magic of Grape Harvest Season in Crete Traveling through Crete in September felt like stepping into a dream, one drenched in golden light, ripe fruit, and the sweet scent of nature at its peak. It’s grape harvest season on the island, and everywhere I looked, vines stretched across hillsides villages, even the local supermarket car parks with heavy clusters of grapes glowing in the sun, full of promise. One of the most beautiful, grounding experiences of my trip was learning to make moustalevria, a traditional Greek grape must pudding. I had the chance to pick my own grapes straight from the vine. Just the act of gathering them felt sacred, almost ancient, as if I was taking part in a timeless ritual. A Sweet Slice of Tradition Moustalevria is made from moustos, or grape must, the fresh juice extracted from grapes before it’s fermented into wine. It’s […]

LEMONATES PATATES | Greek Lemon Potatoes

Lemon, Love & Potatoes: A Greek Kitchen Staple For me, potatoes just aren’t potatoes unless they’re lathered—generously—in lemon. I don’t mean a squeeze here or there. I mean fully bathed, swimming in a golden, garlicky, lemony elixir that soaks into every edge and corner. The kind of potato that gets a little crispy on top but stays plush and tangy in the middle. The kind that tastes like a Sunday at Yiayia’s house. The Right Kind of Potato For this kind of roasting, a waxy variety works best. Think Desiree or Kipfler—something that holds its shape and gives you that creamy bite. That said, I often use white-washed potatoes too, and they absolutely do the job. The key is to quarter them so they nestle tightly in the tray, allowing them to absorb every drop of the dressing. The Elixir (Because It’s More Than a Marinade) Let’s talk about the […]

HALVA - GREEK LENTEN CAKE SEMOLINA CAKE VEGAN CAKE

HALVA | Lenten Semolina Cake

Semolina Halva – A Beloved Lenten Sweet with Family Roots There are certain recipes that carry more than just flavour — they hold memories, traditions, and a deep sense of home. For me, Halva is one of those recipes. A humble semolina-based sweet, spiced with cinnamon and allspice, sweetened with a simple syrup, and traditionally made without eggs or dairy, it’s a dessert that features often during Lenten periods. But truthfully? I could eat it any time of the year. And I do. This halva recipe is one that has long belonged to my Yiayia Maria, who has always insisted on being the one to make it for us. She never minded the stirring or the measuring — but she was particularly firm on one thing: “You’re not pouring the syrup!” The reason? That moment — when hot syrup hits the pan of toasted semolina — is fast, dramatic, and […]

GIGANTES PLAKI | Greek Baked Beans

Gigantes Plaki – Greek Baked Lima Beans with Tomato, Olive Oil & Herbs There’s something so deeply comforting about a tray of Gigantes Plaki straight from the oven, bubbling with rich tomato sauce, glistening with olive oil, with tender lima beans. This is Greek comfort food at its most wholesome, and while it’s entirely plant-based, it’s every bit as hearty and satisfying as a meat-based dish. Traditionally served in Greek tavernas, especially in the countryside, Gigantes Plaki is often enjoyed warm or at room temperature as part of a mezze spread or simply on its own with crusty bread to mop up all that richly flavoured oil and sauce. It’s a dish that proudly embodies the simplicity and generosity of the Greek table. A Lenten Favourite This dish is particularly beloved during Lent (Sarakosti) in Greece, when many people follow a vegan diet, abstaining from meat, dairy, and even oil […]

MELITZANOSALATA | Smokey Greek Eggplant Dip

Melitzanosalata – Greek Roasted Eggplant Dip Full of Family Tradition There are some dishes that are more than just food — they’re part of the ritual, the table, the people around it. For us, Melitzanosalata — the classic Greek eggplant dip — is one of those dishes. And any time my father-in-law fires up the BBQ, you can count on one thing: eggplants roasting right on the coals, destined to become this smoky, silky dip. Melitzanosalata is a staple at the Greek table. It’s earthy, vibrant, and effortlessly full of flavour. We’ve made it the same way for years — with charred eggplants, lemon juice, olive oil, onion, parsley, and raw garlic. But lately, we’ve made one small change that’s completely transformed it: roasted garlic. Roasting the garlic softens its bite and brings out a sweetness that pairs so beautifully with the smoky eggplant. We’re officially converted. A Little Background […]

MANESTRA | Greek Orzo Pasta in Tomato Sauce

Manestra: Greek Orzo in Tomato Sauce – Comfort in a Bowl There are some recipes that feel like a warm hug in food form—and Manestra is exactly that. Made with tender orzo pasta, simmered in a rich tomato-based sauce, and gently infused with garlic, onion, white wine, and bay leaves, this simple one-pot dish is a staple in many Greek homes. It’s humble, comforting, and absolutely delicious. Whether you grew up with it or are discovering it for the first time, Manestra is the kind of dish that brings everyone to the table, from toddlers to grandparents. It’s deeply satisfying, but easy enough to make on a weeknight with pantry staples. What is Manestra? Manestra is a classic Greek dish made with kritharaki (orzo)—a rice-shaped pasta that’s often used in Greek stews and baked dishes like Giouvetsi. But unlike baked casseroles, manestra is simmered on the stovetop, resulting in a […]

AGINARES ME ARAKA KOKKINISTO – Artichokes & Peas Stewed in a Tomato Sauce

Greek Artichokes & Peas in Red Sauce – Aγκινάρες με Aρακά Kοκκινιστό There’s something so comforting about a pot of kokkinisto bubbling away on the stove — the scent of olive oil, garlic, and oregano filling the kitchen is enough to make anyone feel at home. One of my favourite variations of this style is Aγκινάρες με Aρακά Kοκκινιστό — tender artichoke hearts and sweet green peas slow-simmered in a rich, tomato-based sauce until everything melts together into a truly luscious dish. This is what we call a ladero in Greek cooking — meaning it’s oil-based, with olive oil playing a starring role. I don’t hold back here; the richness of the oil is what gives the sauce its depth and silkiness. The base is simple: sautéed onion and garlic in a generous pour of olive oil. Then comes a good splash of quality tomato passata, a pinch of oregano, […]