SPOON-REVOLUTION
Lentil patties with broccoli Soak 1 cup lentils from the night before. Boil them in the morning until done. Process them in the food processor or with a stickblender along with a small head of broccoli, salt and black pepper to taste, 1/2 tea spoon of baking soda, turmeric, dried coriander, summer savoury herb and 2 spoons of cold pressed sunflower or other vegetable oil. When done add 2 spoons of garbanzo bean (chick-pea) flour and mix everything well. Form patties. Put them on a laid with baking paper baking pan and bake until done.. 
Banitsa (Fillo-Pita) with Eggplant • • • • • • • •
1 package Fillo pastry dough (500gr) 2 large eggplants 1 red bell pepper 1 tomato 300 gr. fresh-cheese (Panir) 1 plain yogurt (450 gr) cold pressed sunflower or other vegetable oil salt, black pepper, turmeric, summer savoury herb
Dice the eggplants, finally cut the bell pepper and grate the tomato; In the oil fry the spices (save the summer savoury for the next step), adding the eggplant and the bell pepper until soft. Add the soft panir cheese, the grated tomato, and the summer savoury herb, stirring for one minute longer.. In a greased baking pan lay two sheets of Fillo dough and sprinkle on top with a little bit of oil. Sprinkle evenly from the filling so there is bits of it allover. Repeat with two more sheets, oil and filling again, until it is all over, ending with two sheets of Fillo-dough. On top of them pour the yogurt mixed with a tea spoon of turmeric, cut in squares and bake in preheated oven until done.
Vegetable filled samosas • • • • • • • •
300 gr. graham or other whole flour, 80 gr. butter or ghee, 1 tea spoon salt, some water (to form a soft dough) 2-3 medium size potatoes, 1 carrot, 1 cup of green peas (frozen or from a can), cumin seeds, ground coriander, black pepper, asafoetida, salt;
Finally cut the peeled potatoes and carrot, drain the peas. Fry the spices, starting with the whole ones, then the powdered, adding the vegetables, the salt and a spoon, or two of water. Cook infill soft, adding more water if needed. Cut the dough into balls, then roll each one to form a circle. Put a little bit from the filling in each circle and close the samosas forming a crease on the edge. Put them on a laid with baking paper baking pan and bake until done..
Sweet samosas The dough is made the same way as the vegetable samosas, only instead of the salt, add a spoon of sugar. • • • • •
3 or 4 Granny Smith or other green apples, two bananas, 1 cup raisins, ghee, cinnamon, some powdered (confectioners) sugar for sprinkling on top.
In a spoon or two of ghee fry the cinnamon, adding the finally cut fruit. Fry for about 10 minutes stirring the whole time, so they don’t stick. Cut the dough into balls, then roll each one to form a circle. Put a little bit from the filling and close the samosas forming a crease on the edge. Put them on a laid with baking paper baking pan and bake until done.
Parsley pesto • • • •
4 bunches parsley, 50 gr. peeled sunflower seeds, or sesame seeds, salt, olive
Process the parsley in a food processor or with a stick blender. In a dry heated pan roast the seeds, and along with some salt and olive oil, add them to the pureed parsley.
Horseradish sauce with yogurt • • •
1 plain yogurt (about 450gr), 1 small horseradish root, /3 tea spoon Himalayan salt.
Finally grate the horseradish, and along with the salt add it to the yogurt. Mix well and cool in the refrigerator for at least an hour before using
Rosemary potatoes • • • •
1 1/2 kg. potatoes, a few fresh sprigs rosemary, butter or cold pressed sunflower oil, Himalayan salt to taste.
Wash the potatoes and without peeling them make a few cuts across. In the cuts put the fresh rosemary, sprinkle with the salt and the butter or oil. Bake in an oven until golden-brown.
Zucchini rolls with fresh cheese Slice lengthwise 4 to 6 medium size zucchini. Grill them in a grill pan. Season 200 gr. of fresh cheese with a handful of crushed walnuts, black pepper, paprika powder, salt, asafoetida and some olive oil.
 
Put a little bit of the cheese mixture in each grilled zucchini slice, and roll over.
Stinging nettle rice with yogurt sauce • • • • • • •
1 1/2 cups rice, 300-500 gr. stinging nettle - washed and chopped, asafoetida, black pepper, salt, cold pressed sunflower oil, 1 plain yogurt (450gr.), fresh dill, 3 cups water;
Fry the spices in the oil. Add the finally cut carrot and the rice. Add the salt, the water and the stinging nettle at the end. Bring to a boil, put a lid on, turning the fire down. Let simmer until the water has evaporated and little wells form into the rice’s surface. When ready, fluff with a fork and serve over the rice the sauce, made by simply mixing the yogurt with the dill.
Honey cookies • • • • • • • • •
200gr. plain yogurt, 1 tea spoon baking soda, 1/2 cup cold pressed sunflower oil, 300 gr. honey, 1 cup packed brown sugar, 1 tea spoon cinnamon, 1 vanilla powder, 1 cup raisins, flour- as much as it takes to form a soft, but not sticky dough, and walnuts for the decoration.
In a large bowl put the yogurt and add the baking soda. Then add all the rest of the ingredients saving the walnuts and the flour. Mix well. Now start adding flour until a soft dough is formed. Knead the dough very well until smooth. Roll it into a 1 1/2 cm. thick sheet from which you cut shapes with cookie tins. Decorate the cookies with the walnut halves and bake them until golden coloured.
SPOON-REVOLUTION