Hello everyone! I feel like it’s been awhile since I have really worked on my blog. But travels, friends, and family have kept me quite busy! Since the yoga festival last month in Berlin, I headed to my cousin’s wedding in the Czech Republic, and am now pretty settled in Vienna, Austria. So the time has come to stop neglecting my blog, and share this fasolakia recipe with you!
As usual, I am daydreaming of Greece; the sea, the beautiful people, and the fresh fruits and vegetables to be exact. I’ll be back in Greece next month, so until then, I’ll keep dreaming, and cooking Greek!
When I stayed with my friend’s family in her hometown in central Greece, her Mom took great care of me by making the most fresh and delicious vegan food.
And as a bonus, most of the vegetables came from her big beautiful garden!! What more could a girl want?
One night, she made Fasolakia, which is a green bean based dish in tomato sauce. The green beans (fasolakia) in Greece are very different than the round ones I am used to. They were longer and much flatter, and when cooked they seemed almost like pasta.
A day before preparing the dish, we harvested the fasolakia from the garden, and put them through this strange machine that snipped off the ends and scored the edges.
In front of us were two giant bags of fasolakia, ready to be prepared. As we were sitting in the garden, the sun set, and by the time we finished our work it was dark.
As I was sitting there I thought, there’s something about working with food that is so peaceful, simple, and meditative. Plus gardening brought together two people from different sides of the world who don’t even speak the same language. Fresh, organic food is beautiful isn’t it?
Besides all the bug bites and dirt, I think I would make a good farmer. When I settle down I will surely be expanding my garden!
Unfortunately, I don’t normally have access to green beans this fresh, but, the dish still tastes lovely with green beans from the local grocery store.
Fasolakia is great for travelers because it requires just a few simple ingredients, but is cheap and really filling. Plus, as is typical for my #HealthyTravel recipes, it’s made in just one pan, so there there won’t be much to clean up!
- 1½ cup cut Green Beans
- 1 can White Beans
- 3-4 small Potatoes (or one big one)
- 1 can Diced Tomatoes
- 2-3 tbsp Cooking Oil
- ½ tbsp Oregano
- ½ tbsp Basil
- Salt and Pepper to taste
- 1 tbsp Tomato Paste (optional)
- 1 lemon (optional)
- Heat a few tablespoons of oil over medium heat.
- Chop the potatoes into small chunks, and add them to the pan.
- In the meantime, cut the green beans into pieces.
- After the potatoes have sauteed for a few minutes, add the green beans to the pan.
- Add the can of tomatoes, ¼ cup of water, the tomato paste, if using, and the herbs to the pan.
- Cover, and allow this mixture to simmer for about 20 minutes until the vegetables are tender.
- Drain and rinse the beans, set aside.
- Once the vegetables are almost cooked, add the beans to the pan and cook another 10 minutes or so.
- Finally, squeeze some lemon juice over the dish, and enjoy!
What is growing in your garden? What is your favorite dish to make from these ingredients? What is your favorite “accidentally vegan” Greek dish?