Greek Tempest Recipes
GREEK TEMPEH PITAS
This is by far my favourite way of eating tempeh. I am craving it right now! You can make it vegan by using vegan tzatziki.
Provided by erinn in tbay
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice tempeh medium thin.
- Marinate in olive oil, soy sauce, crushed garlic, dried oregano and lemon juice. After 1 hour (or longer) saute in frying pan until crispy.
- Meanwhile mix diced tomatoes, cucumber, onion, garlic, balsamic vinegar and a drizzle of oil in a small bowl.
- Heat pita on each side in frying pan.
- To assemble, place pita on a plate, lay tempeh over pita, spoon on tomato and cucumber mixture and top with tzatziki.
- I eat mine with a knife and fork, but my husband prefers to fold his in half and eat with his hands. Either way, this is my favourite tempeh dish!
Nutrition Facts : Calories 141.9, Fat 6.4, SaturatedFat 1.3, Sodium 10.4, Carbohydrate 12.9, Fiber 1.6, Sugar 3.2, Protein 11.8
GREEK TEMPEST
From LCBO's website. Because of its strong, distinctive anise flavour, ouzo rarely finds its way into a cocktail (younger Greek men mix it with cola, which spoils the flavour and the point).This drink is very good, however. Some people say the island of Corfu is the setting for Shakespeare's dazzling late comedy, The Tempest. The orange liqueur called kumquat is that island's specialty and a dash of it will give this cocktail a unique sense of place. Without kumquat, Cointreau or triple sec will do perfectly well. Using Metaxa brandy boosts the Hellenic character of this cocktail.
Provided by Dreamer in Ontario
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Just shake 1 oz brandy, 1⁄2 oz ouzo and a dash of triple sec in a cocktail shaker half-filled with ice.
- Strain the drink into a Martini glass and garnish it with a twist of orange peel.
Nutrition Facts :
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