Name: Matala Hippie-Bowl
Yield: 4
Ingredients: 200 g Kritharaki ((or orzo pasta)); salt; 200 g Zucchini (diced (roughly 1x1 cm)); 200 g eggplant (diced (roughly 1x1 cm)); salt, oregano; 20 ml olive oil; 200 g vegan meatless pieces (frozen); some rapeseed oil for frying; 100 g white onion (thinly sliced); gyros seasoning, salt, pepper; 2 bell peppers (finely diced); 100 g baby leaf salad mixung); 80 g cherry tomatoes (quartered); 60 g red onions (sliced into rings); 40 ml balsamic vinegar; 50 ml water; 80 ml olive oil; salt, pepper, cane sugar

This bowl is just as free and deliciously unconventional as the hippie lifestyle in the Greek village of Matala. In the bowl, traditional Greek kritharaki pasta cozies up with vegan pieces sautéed with onions in gyros seasoning. Together they celebrate a festival of color amidst Mediterranean vegetables such as zucchini, eggplant, bell peppers and cherry tomatoes. Who wouldn’t want to join them?

Matala Hippie-Bowl

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Matala Hippie-Bowl

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Servings

Ingredients

200 g Kritharaki (or orzo pasta)
salt
200 g Zucchini diced (roughly 1x1 cm)
200 g eggplant diced (roughly 1x1 cm)
salt, oregano
20 ml olive oil
200 g vegan meatless pieces frozen
some rapeseed oil for frying
100 g white onion thinly sliced
gyros seasoning, salt, pepper
2 bell peppers finely diced
100 g baby leaf salad mixung)
80 g cherry tomatoes quartered
60 g red onions sliced into rings
40 ml balsamic vinegar
50 ml water
80 ml olive oil
salt, pepper, cane sugar

Servings:

Units:

Ingredients

200 g Kritharaki (or orzo pasta)
salt
200 g Zucchini diced (roughly 1x1 cm)
200 g eggplant diced (roughly 1x1 cm)
salt, oregano
20 ml olive oil
200 g vegan meatless pieces frozen
some rapeseed oil for frying
100 g white onion thinly sliced
gyros seasoning, salt, pepper
2 bell peppers finely diced
100 g baby leaf salad mixung)
80 g cherry tomatoes quartered
60 g red onions sliced into rings
40 ml balsamic vinegar
50 ml water
80 ml olive oil
salt, pepper, cane sugar

Servings:

Units:

Instructions

Cook the pasta in salted water and drain.
Marinate the diced zucchini and eggplant in salt, oregano and olive oil, then bake in the oven at 180°C for approx. 15 minutes. Leave to cool.
Sauté the vegan pieces in hot rapeseed oil until golden brown; add the white onion and sauté together. Add a generous amount of seasoning to the “gyros”.
Combine the balsamic vinegar, water and olive oil to make a dressing. Season with salt, pepper and cane sugar.
Arrange all of the prepared ingredients separately in a bowl. Top with the balsamic dressing and red onion rings.

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.