The Live Green Smoothie Diet

01 Oct, 2009

“Kreas Kokkinisto” Greek Stew (a Hearty Raw Vegan Recipe for Anyone)

Posted by: Angela Leeds In: *LGS Daily Recipe|Angela's Favorite Recipes|Great Raw Pot Luck Recipes|Main Dishes



This raw vegan version of a famous and famously delicious Greek Stew is made with fresh tomatoes, seasoned with cinnamon and orange peel, and served up warm and comforting with chunks of zucchini, portabella mushroom, and raw walnuts. Extremely filling and flavorful, this dish takes just a few minutes to whip up. And it passed muster by my youngest son, who has grown up on the authentic meaty version of the “Kreas Kokkinisto”, which is a staple in many Greek homes. 

["Kreas" is Greek for "meat" and "kokkinisto" means "reddened". Normally this is a stew simmered very simply with tomato paste, water, butter, and sometimes orange peel or cumin, and finished with cinnamon.]

The sauce is thick, creamy, and slightly sweet, and is made without the use of any almond milk or hemp seeds – it’s just the tomato and olive oil blended together that make it so luscious! You can use the combination of portabella mushroom and walnuts that I suggest, or use just one of the ingredients depending on your taste and what’s currently in your kitchen.

Everything is warmed up very briefly in the oven (while you prepare the meal and clean it up), and can be enjoyed with the addition of some raw dehydrated bread or crackers if you’d like, or some toasted Ezekiel bread if you’re after a “rawish” meal. Personally, a small plate satisfied me by itself.

This is definitely an instant personal favorite. And fills me again with wonder at the amazing ways that simple, living, high-water-content foods can be deliciously combined!

This type of raw and living cuisine is still entirely on the cutting edge frontier, and it’s always exciting to create something that I know cooked-food-lovers would be able to enjoy! :D



Recipe for: ”Kreas Kokkinisto” Greek Stew

(a Hearty Raw Vegan Recipe for Anyone)




Make The Zucchini

  • 1 baby zucchini, peeled and cubed (about 1 cup)
  • 1 tablespoon cold-pressed olive oil
  • 1/8 teaspoon quality natural salt, such as Himalayan Crystal salt

Combine the ingredients, toss well to coat the zucchini chunks, then spread on plate and put into oven that is set on the lowest temperature (“Warm”). Leave the oven door open; you are just lightly warming the zucchini while you finish the dish, and not remotely cooking it.



Make the Portabella Mushroom-Walnut “Meat” Mixture

Here you can use all portabella mushrooms if you’d like, or all walnuts…whatever combination works for you. 

  • 1 portabella mushroom cap, chopped (about 1 cup) [If you like, you can peel the skin on the cap to reveal the creamy flesh underneath; this is a cleaner way to prepare the mushroom, if you're not confident in the source of your purchase.]
  • 1/4 cup raw walnuts, hand-crushed into smaller pieces
  • 1 tablespoon cold-pressed olive oil
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon quality natural salt

Combine all ingredients well, then spread on plate or against the sides of a bowl and put into the oven with the zucchini. Again, leave the door open and keep the oven on the lowest setting.



Make The Tomato Sauce and Finish The Dish

  • 1 heaping cup of chopped fresh tomatoes
  • 1 tablespoon cold-pressed olive oil
  • red onion, about the size of 1 teaspoon
  • fresh orange peel (just the orange part), about the size that would measure out 1/2 teaspoon
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon quality natural salt
  • 1/2 clove garlic (you can go heavier if you’d like, but this is not typically a garlicky dish)

Combine all ingredients in blender or food processor until smooth. Then combine with the zucchini and the mushroom mixture and either serve straight away, or return to the oven for a tad more warmage.

Serve as is, or with some sort of raw or “rawish” bread or cracker product.

Goes excellently well with a glass of rich red wine!

“Kali Orexi!” :D [/private]

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1 Response to "“Kreas Kokkinisto” Greek Stew (a Hearty Raw Vegan Recipe for Anyone)"

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  • Angela Leeds: Hi Chris, There isn't a substitute for cacao butter because it has a distinct flavor and cools to a very hard texture. It can be hard to find locally
  • Angela Leeds: Hi Maggie -- The goji berries I have used are all dried, like raisins, but I know people who grow them and harvest them fresh! They are very hardy and
  • Angela Leeds: Hi Sharon -- wow, that's great to hear! I know, it can be discouraging out there with so many high-maintenance "raw" recipes. I write the recipes for

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