Vegan Retreat Foods - Greece

Hi loves, there has been a lot of requests for the food we were served during the retreat by our professional vegan chef, Esco.

Esco is an extremely kind soul and very knowledgeable about nutrition. I skipped a few morning yoga ceremonies to integrate and journal, and on these days I spent time with Esco, picking his brain about food.

Esco shared my favorite recipes with me, encouraging me to make them at home, and he wanted to share with all those who attended but many ran out of time to gather up some. Therefore I am sharing them here!  Many of these are traditional base recipes that can be found online as well, but I've put them together here for ease of use. Obviously, he did not not indulge his family secret recipe that we all adored, but these are all great recipes so be sure to thank him when you make them!

Vegan salad dressing base:
1 cup olive oil
1/3 cup lemon juice
1/2 tsp sea salt
1 tbsp maple syrup
Pinch of cayenne or ginger to add warmth
Garlic let sit for 5-10 min after cutting, or teaspoon of tahini, or miso tsp) add parsley or dill or coriander and avocado)

Deseeded dates, washed
Place inside nuts, hazelnuts, cashews, Brazil nuts, or other kind of nut
Close it
Make raw chocolate: 1 cup coconut oil or cacao butter, 1/3 cup sweetener (maple syrup, agave or other sweetener), lecithin, sunflower, pinch sea salt, 50g cacao flavor, orange or bergamot oil (Doterra is the edible oil company he recommended). Melt together then blend well, molds then freezer ready in one hour.

Green bread spread

Blend all
2 cups roasted sunflower seeds
1/4 cup lemon juice
1/4 cup olive oil
1 tbsp sweetener (maple, agave, etc)
1 bunch parsley(dill or coriander works too)
Pinch of mustard

10 bean burgers-
1 lb black beans soak overnight and rinse, cook 30min, change water cook for 20 min, rinse, cool down, add quinoa or whole grain rice 1lb cooked, use a food processor with s blade. Do about half at one time to process, then add 1/2c lemon juice, 1 clove garlic, 1/4c oil, 1 tbsp sea salt, tbsp sweetener if desired. Herbs like dill, coriander or parsley pair well. If it doesn't bind well add a bit more rice. Red onion can be added if desired, just cook a bit in olive oil, add spices to oil and cook a bit then mix the rest in. Bake at 300-350f for 30 to 40 min, flip at 20 min

Chutney-sundried tomatoes 1 cup, soak in water for a while. 2 onions chopped, put in pot with 1tbsp oil and cook til soft. Add paprika, cumin, black pepper, garlic if you want. While that is going, put 1lb fresh tomatoes in blender with the sundried tomatoes- after, it goes in the pot with oil and 200g coconut cream, which is less than 1/2lb total. Sweetener: lemon juice 1 or 2 tbsp, cook all together for 30min on simmer.

Almond milk-1c almonds, 2 c water. Soak almonds 8 hrs, drain, blend with 2 c water, strain in cheese cloth.

Pesto Cream Cheese Sandwich:

Use fresh baked bread for best taste
Vegan cream cheese (made from coconut oil)
Diced tomatos
Diced avocado
Vegan pesto: Use sunflower seeds in pesto instead of pine nuts. Basil, 1c olive oil, 1/2 c sunflower seeds, 1/4c lemon juice, 1/2 c water, 1 clove garlic, 1 tbsp sweetener (like maple syrup), 1/2 tsp salt. All can be mixed in a food processor.


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