My favorite type of food is Mediterranean/Greek. Haven’t made it to that side of the world yet but if I ever do, I might never come back. I slightly altered a few recipes from the amazing The Greek Vegan. Please check out her site for delicious vegan versions of traditional Greek recipes. I chose to make a zucchini orzo dish, lahanorizo (cabbage and rice), and a yummy giant bean salad. Now we can both fantasize that we live in a place with amazing weather and even better food. Or is it the other way round? Anyway, check out the zucchini orzo dish below and the other recipes after the jump.
recipe from here
Vegan Greek Recipes Meal Prep
- 2 cups uncooked orzo
- 4 cups vegetable stock
- 2 cups water
- 3-4 medium green or yellow squash (1.5-2 lbs or 3 cups diced)
- 1/2 sweet onion
- 1/2 cup olive oil
- 1/2 cup white wine
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp dried oregano
- 2 tbsp lemon juice
Cook orzo in 4 cups veggie stock and 2 cups water for 8-10 minutes until soft but not completely cooked. You want the orzo to still be a little firm.
Drain the orzo and toss with 1 tsp olive oil and set aside.
Sautee onion and zucchini in olive oil on low until onions become translucent. Stir frequently to prevent zucchini from browning.
Add salt, pepper, oregano, and white wine to the zucchini. Mix well and cook uncovered on low for 10 minutes.
Add cooked orzo and mix thoroughly. Add lemon juice and then cook uncovered for 10 minutes.