Gaea was based in 1995. The identify isn’t an accident. In historic Greek mythology, Gaea was Mom Earth – an emblem of fertility and all issues new. As such, the corporate’s imaginative and prescient is to carry their ardour and pleasure for all times to the world by the undiscovered authentic Greek delicacies and life-style.
Devoted additionally to defending the atmosphere, Gaea affords merchandise that attain your desk ethically, with 100% Pure components, together with handpicked olives from organically verified and dedicated farmers.
Get pleasure from the next recipes shared by Gaea with The Nationwide Herald, together with tasty natural white butter beans in Gaea natural tomato sauce with wholesome but stuffed with taste uncooked Gaea natural further virgin olive oil. This can be a basic recipe cooked throughout Greece that includes a real tremendous protein on this flavorsome vegan dish.
Natural White Butter Beans in Gaea Tomato Sauce
INGREDIENTS
500 grams dried natural massive white butter beans
500 ml tomato passata
100 ml Gaea Natural Further Virgin Olive Oil
2 purple onions
2 garlic cloves
1 tablespoon dried oregano
1 bunch celery leaves
METHOD
Place the dried beans in 3 liters of water to soak in a single day.
The following day change the water and boil for 40 minutes sometimes skimming the highest to take away the froth. Drain the beans and switch to a deep roasting dish.
Chop the onions and garlic and sweat in a saucepan, add the tomato passata, oregano, and chopped celery leaves. Stir properly and convey to a boil.
Pour the sauce over the beans, add salt and pepper, drizzle with the olive oil, cowl with foil, and bake for half-hour in a preheated oven at 180 levels C (350 F).
Take away the foil and bake for an extra half-hour.
Serve heat or chilled with herbs, feta cheese and a drizzle of additional virgin olive oil.
TIP
It’s also possible to substitute the passata and olive oil with Gaea ready-made Natural Tomato Sauce.
Greek Fava with Further Virgin Olive Oil
Fava in Greek is yellow break up peas. That is the ‘Greek hummus’, which isn’t made with chickpeas as many imagine. Fava is a straightforward but very tasty dish that’s at its finest when served with a beneficiant drizzling of additional virgin olive oil and topped with uncooked Vatika or caramelized onions.
SERVINGS 4
INGREDIENTS
250 grams yellow break up peas
2 purple onions, roughly chopped
1 liter (3 1/3 cups) water
1/2 cup Gaea Planet Further Virgin natural olive oil
1 teaspoon capers
Greek sea salt and freshly floor pepper, to style
METHOD
Rinse the break up peas with loads of water.
Warmth a pot over medium-high warmth; add 2-3 tablespoons olive oil, one of many chopped onions and the water.
As soon as the water involves a boil, decrease the warmth and simmer with the lid on for about 40-50 minutes, till the break up peas are mushy. Whereas the break up peas boil, some white foam will floor – take away the froth with a slotted spoon.
When all of the water has been absorbed, puree with a stick blender till the peas turn into easy and creamy.
Serve the fava drizzled with the remainder of the Gaea Planet Further Virgin Olive oil, the second onion finely chopped on high together with the capers. Get pleasure from with toasted sourdough bread.
TIP
Serve heat or chilled, with loads of uncooked or caramelized onions on high and drizzle with some lemon juice.
Gaea Stuffed Tomatoes ‘Gemista’
There may be nothing extra thrilling when summer time arrives and the primary tomatoes are completely ripe, than taking them, delicately hollowing them of their juicy ‘meat’, and utilizing the very juices to combine with rice and herbs, to create a stuffing that’s completely divine! That is essentially the most extremely anticipated summer time dish in Greece.
SERVINGS 4
INGREDIENTS
7 massive tomatoes
2 cups Gaea Kalamata Further Virgin Olive oil
350 grams glutinous rice
2 finely chopped purple onions
1 clove garlic
2 tablespoons tomato paste
1 tablespoon granulated sugar
1 tablespoon salt
1 bunch contemporary mint
1/3 bunch contemporary dill
1kg potatoes
METHOD
Take the 6 tomatoes and lower the highest slightly below the stalk to kind a lid, with a spoon slowly hole out the inside of the tomatoes with out breaking by the pores and skin, place the flesh of the inside in a bowl and the hollowed out tomatoes upright in a deep baking dish.
Roughly chop the remaining tomato and place within the bowl with the flesh of the hollowed out tomatoes. Utilizing a stick blender, mix till easy like a sauce.
Peel the potatoes and lower them in wedges, dip them into the tomato juice and place them within the baking tray scattered across the hollowed tomatoes.
In a frying pan, add 4 tablespoons of the olive oil and sweat the onions and garlic, with the salt, pepper and sugar, add the tomato paste, rice, herbs and sauté within the pan, add the tomato juice, stir properly after which put aside to chill.
As soon as the filling has cooled sufficient to deal with, begin filling the 6 tomatoes rigorously with a spoon, cap with the tops, drizzle with the remainder of Gaea Kalamata Further Virgin Olive Oil, and add salt to style.
Cowl with foil and bake in a preheated oven at 180 levels C (350 F) for 20 minutes; cut back the temperature to 160 levels C (320 F) and bake for an hour; as soon as the hour has handed, enhance the oven to 200 levels C (392 F), take away the foil, and permit the tops of the tomatoes to brown for quarter-hour. Serve with contemporary bread.
