White washed balconies, Santorini

One hears “Souvlaki”,  and visions, aromas, sights and sounds of Greece waft through one’s mind, playing gently with memories of bright blue skies, puffy white clouds, deep emerald green seas, flowering bougainvilleas, whitewashed houses perched on rocky cliffs and an egret or two gliding across the harbor!

Sunbathed Courtyard, Mikonos      Corinth Canal, connecting Aegean and Ionian Seas

That’s what it evokes in me, and perhaps in you too – tender Lamb, Beef, Chicken, even Pork Souvlaki, hot off the grill, served with cool Tzatziki, marinated Kalamata and Green Olives, Sliced Red Onions, and warm Pita Bread.

 

Here is my Bob-Friendly, Plant-Based, Dairy-Free Souvlaki, Basil Pesto, cool Vegan Cucumber Salad (Tzatziki), Kalamata Olives and Pita Bread. (Bob is vegetarian, cannot eat any dairy products, and is allergic to pepper, including bell peppers, chillies, and paprika)

Souvlaki (Marinated Grilled Tofu) Serves 8 -10

Ingredients:

• 2  14 oz packets Extra Firm Tofu
• 3 tablespoons extra virgin olive oil
• 3 tablespoons lime juice
• 2 tablespoons red wine vinegar
• 2½ tablespoons oregano
• 3 teaspoons garlic powder
• 3 teaspoons thyme
• 2 teaspoons dried dill weed
• 1½ teaspoons sea salt or Himalayan pink salt to taste
• 1½  teaspoons onion powder (I don’t use raw onion as Bob cannot eat it, you may choose to add ¼ cup finely chopped onion)
• 1½  teaspoons cinnamon

Procedure:

1. Drain the tofu well, place between two folded kitchen towels and press gently to remove moisture, repeat until tofu is firm and dry.
2. Slice each tofu block in half horizontally, then make four cuts length wise, and three cuts width wise, to get a total of 24 rectangular pieces from each tofu block (total 48 pieces).
3. Marinade: Add all the ingredients other than tofu to a large bowl and mix well. Pour half the marinade into another bowl. Gently add tofu pieces, 6 at a time to the marinade in each bowl, turning them to make sure each piece is well coated. Continue adding a total of 24 pieces to each bowl, coating well.
4. Cover the bowls and refrigerate 2-4 hours or even overnight.
5. Preheat the broiler
6. Use long metal skewers to thread 6 marinated pieces onto each skewer, place skewers on a large metal baking sheet. Add remaining marinade from the bowls to each piece on the skewers
7. Place skewers and baking sheets in the oven on the top most rack under the broiler
8. Broil for 15-20 minutes on one side.
9. Gently rotate skewers and broil 7-10 minutes until golden brown.
10. Remove from broiler, gently remove from the skewers and serve hot or warm.

Place three pieces in warm Pita Bread half, garnish well with Basil Pesto, top with cucumber salad and olives.

(The Souvlaki may be frozen for up to 2 months)

Basil Pesto (Fresh Basil, Dill, Nuts, Lime) Serves 8 -10

Ingredients:

• 2 – 3  cups fresh basil leaves
• ½ cup fresh dill or cilantro or parsley or a mix of all three
• 1 tablespoon extra virgin olive oil
• 2 tablespoons lime juice
• ½ cup cashews or pistachios or nutritional yeast, which is vegan, non active, and adds protein, and a wonderful flavor of parmesan cheese without adding any cheese)
• 1 teaspoon sea salt or Himalayan pink salt or Kala Namak (found in Indian grocery stores or online on Amazon)

Procedure:

1. Wash the basil, dill, cilantro, parsley, dry well.
2. Place in food processor, add remaining ingredients and pulse and process until the mixture is coarsely ground.
3.  Add more lime juice and salt to taste as needed.

Serve at room temperature with Souvlaki in warm Pita Bread halves

Vegan Tzatziki (Dairy free Cucumber Sauce) Serves 6-8

Ingredients:

• 1 large English Cucumber
• ½ cup fresh finely chopped dill
• 1 – 1 ½ cups plain unsweetened almond milk
• 1 ½ tablespoons lime juice
• ½ cup cashews
• 1 teaspoon nutritional yeast
• 1 teaspoon sea salt or Himalayan pink salt or Kala Namak (found in Indian grocery stores or online on Amazon)
• ½ teaspoon fresh ground black pepper to taste (I omit this as Bob is allergic to all peppers)

Procedure:

1. Wash and dry cucumber, and chop into small even pieces.
2. Soak cashews in hot water for 30 minutes.
3. Drain cashews, place in food processor, add 1 cup almond milk, lime juice, nutritional yeast, salt and black pepper.
4. Pulse a few times and process until the sauce is smooth, creamy and the consistency of yogurt, adding more milk if needed. You may add more lime juice to taste
5. Pour sauce into a large bowl, fold in chopped cucumber and dill.

Serve cool or at room temperature with hot Souvlaki in warm Pita Bread halves, Basil Pesto, and Olives

Island of Santorini, Aegean Sea

Library at Efesus, Ancient Greece; Modern Turkey