Together with the tzatziki sauce, the Greek moussaka is probably one of the most traditional dishes in Greece. It bears some resemblance to lasagna but uses layers of eggplant instead of pasta. In this moussaka we will not add layers of meat and the cheese used will be vegan.
Ingredientes: berenjena, queso vegano, orégano, ragú de verduras (calabaza,...
A combination that never fails: al dente rigatoni, eggplant, and a sun-dried tomato pesto that wraps everything in its intense flavor, with a touch of marjoram, sage, and toasted cashew. A balanced, flavorful dish with a Mediterranean touch that you’ll love.
Ingredients: Pasta (gluten), eggplant, cashew (nut), pesto rosso (high-oleic oil, almond (nut),...
Innovating with the dressing is very important. Today we present you this salad with an exotic touch in the sauce, it's perfect!
Ingredients: chickpeas, lentils, cauliflower, mango, baby spinach, vinaigrette (coriander, cumin, curry, turmeric, oil, cauliflower, lime juice, lemon juice, mint, salt).
In summer, we love gazpachos, and in winter, tomato soups. Slow-cooked, this warm tomato cream reminds us of a Caprese salad—very light. We serve it with a traditional pesto without parmesan (spinach, almond, basil) for an extra touch ;)
Topping: Toasted sliced almonds (nut) (packaged separately).
Ingredients: Carrot, tomato, white onion, peeled garlic,...
Mezze means small dishes to share, usually appetizers and is very typical in regions such as Greece, Turkey and Lebanon. Our mezze salad comes from this idea: different hummus and dips (Sicilian caponata, vegan tzatziki, roasted zucchini mutbal) accompanied by Lebanese bread and lentils. The idea is that you "wet the bread" with the different...
One of our BESTSELLERS! For those who have not triedthem yet, these cannelloni are a light, simple and sophisticated starter.
Cooked by hand with fresh spinach, ricotta, parmesand and homemade natural tomato sauce with basil... a delight!
Ingredients: spinach, ricotta, parmesan, tomato, mozzarella, flour paste, cream and basil.