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BY Mary Margaret Chappell
PHOTOGRAPHY Renée Comet
When it comes to casual food with a festive flair, Greek cuisine simply can't be beat. Trouble is, "Greek New Year's foods are anything but vegan!" exclaims Athens, Greece-based cookbook author Diane Kochilas. So we decided to overhaul a few classic recipes for a menu that's steeped in tradition and vibrant Mediterranean flavors—but skips the animal products. A spinach dip gets its tang and texture from garlic and bread, not feta cheese, and stuffed grape leaves don't need to cook in chicken broth to taste fabulous. Ground lentils replace ground lamb in a family-style moussaka, and no one will ever guess the egg has been omitted from our kourabiedes, the crescent-shaped shortbread cookies Greeks bring out for special occasions.
Dolmades (Stuffed Grape Leaves)
Vegan Moussaka (pictured)
Kourabiedes (Almond Shortbread Crescents)
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That sounds realy good