These okra fries are proof that you can’t eat just one. Serve with dairy-free Harissa Tzatziki for an extra zing.

A French baguette is decidedly not Greek, however the Greeks love a crusty bread for dipping into an amazing olive oil. This grain and egg free bread fits the bill.

Non-dairy nut cheeses have come a long way. They are creamy, delicious and pricey! For a little effort and expense, you can make your own and have comparable results.

This dip is so delish, it’s served year-round. Perhaps you’ve had it in a Greek restaurant, usually one of a “trio” of dips on an appetizer menu, along with eggplant dip (melinzanosalata) and hummus.

Reminiscent of carrot cake, this take on chia pudding combines a healthy selection of nuts and seeds for a healthy breakfast without oats or grains.

Hearty and satisfying, this lentil and orzo dish is reminiscent of the Traditional French Onion soup, as well as remaining grain and dairy free. Serve as a main dish or as a side. Pefect for a Lenten meal.

This version of the Greek Lenten flatbread, Lagana, is grain and gluten free, but doesn’t miss out on texture or flavor.

You never know where the next recipe inspiration will come from, and this time it was a local taco bar! These Brussels are roasted with fig spread and served with a curried carrot puree. There’s a little extra sugar, but it’s paleo enough! Still dairy, gluten/grain and soy free.

My interpretation of a NYTimes recipe, removing the problematic ingredients like soy, dairy and wheat noodles, but keeping the amazing bold flavors.

Chewy texture but with spice and not so sugary. They are delicious with no ganache topping, and you can fold the nuts into the batter before baking, if you prefer. I like the contrast of the dark chocolate with the spice. Whatever you prefer, this may become one of your new fall favorites.

Cauli-tots fit the bill when you want bar-food alternatives. Perfect for weekend sports gatherings.

A new adaptation of my au gratin potato recipe, using non-dairy queso sauce. Perfect for steaks or barbecue foods, creamy, bold flavor and the potatoes have the perfect texture.

This arugula pesto recipe originally appeared with the Yogurt Marinated Chicken Kabobs, and until recently I forgot about it! It’s perfect with the Chicken Parmesan-No if you want to do the pesto version.

My mom used to make a mounded cookie similar to this and she called them Haystacks. I wanted to make a cleaned up version. Call it a cookie, granola thing, whatever! They’re delish.

Taking an extra moment to arrange the fruit in a beautiful configuration makes this chia pudding extra appetizing, after all, we eat with our eyes first!

Recreating this dish as a grain-free option was not too challenging because, as long as the ingredients are fresh, you can’t mess it up. To give the cauliflower rice a similar texture to the bulgur wheat, I “dry” it in a skillet.

Sideritis, or Ironwort herb, has been tea of choice for generations in Greece. This iced version is cool and refreshing, filled with medicinal properties.

If you don’t think you’re a fan of dates, this will change your mind. I love how they are naturally sweet without being sugary. The nuts give them a nice balance and the vanilla perfumes them perfectly.

Don’t skimp on the seasonings which add a smoky component to the creamy texture of the eggplant.

This recipe is based on my Pumpkin Porridge recipe that I posted a couple of years ago, along with my Cinnamon Apple Overnight N’Oats. I didn’t feel like cooking it and so, I just let the nuts and seeds absorb the liquid overnight in the fridge and it worked beautifully