Author Archive | Mary Papoulias-Platis

fruit paste

How to Make Fruit Paste

Alternatives to processed sugar are a necessary part of an unprocessed lifestyle. Using dried fruit as the base, we learn how to make fruit paste that can be used in a variety of ways.

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Three Plant-Based, Vegan Sauces

Three Plant-Based Sauces to Make at Home

Here are three sauces you can easily incorporate into your daily routine and enhance your plant-based dishes. Make them your own by adding ethnic spices, various oils, citrus, and herbs to create your own unique combinations.

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Bitter Dandelion Greens with Lemon and Olive Oil

Radiki, or Why I Brake for Bitter Greens

To the average American, dandelions are simply weeds, but to my mother they were a nutritious meal. Bitter greens are consumed regularly in Greek households — they’re a staple. “Radiki,” as we call them in Greek, are mostly a combination of mustard greens, herbs, and dandelions.

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Dried Chickpeas

How to Prepare Dried Chickpeas

Mary Papoulias-Platis is the co-owner of and executive chef at the Greek Gourmet, a family owned and operated concession and catering business, in San Diego since 1974. Today she shares her technique for preparing chickpeas from the dried beans instead of getting them out of a can.

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