Vegan / Vegetarian Recipes

Vegetarian and Vegan Recipes from ELaiolithos in Naxos, Greece — Nourish Your Body, Recreate at Home

At ELaiolithos, we listen to your body’s song—be it vegan, vegetarian, gluten-free, lactose-free, or celiac. Each dish is composed like a poem on a plate, shaped by your needs, seasoned with care, and inspired by you.

Come Taste the Simplicity of Naxos

This isn’t about trends—it’s a return to essence. Here, traditional Naxian recipes are reimagined with local, seasonal ingredients, offering flavor that speaks to the soul. Food is memory, message, and moment.

Begin your day with something alive, gentle, and deeply nourishing. Your body will thank you. So will your soul.

Whether you visited us or dream of coming, these authentic vegan and vegetarian recipes from Naxos are lovingly shared for you to recreate at home—wholesome, delicious, and designed for every dietary need.

ELaiolithos-Style Coconut Yogurt with Naxian Soul

Ingredients:

• 1 can (400 ml) organic full-fat coconut milk
  (or fresh pressed coconut cream if available locally)
• 1–2 probiotic capsules (with live cultures – no fillers)
• 1 tsp Naxian thyme honey or homemade citrus jam – for Vegans we use jam or agave syrup – (optional, to feed probiotics and add depth of flavor)
• Pinch of dried local herbs (like lemon verbena or chamomile from Moni, optional for aroma)

Instructions:

1. Sterilize mindfully
   Rinse your glass jar and wooden spoon with hot water. Wipe clean with a linen towel (no harsh soaps needed in your pure setting).
2. Blend the coconut milk
   Pour it into the jar and whisk until smooth. If you’re using fresh coconut cream, warm it gently (not hot) to blend if it’s solid.
3. Add probiotics
   Open the capsules and stir in the powder using your wooden spoon. Gently mix until fully incorporated.
4. Add a touch of Naxos
   Stir in a teaspoon of thyme honey or a dollop of citrus jam made in-house—this not only enhances taste but also nurtures the bacteria.
5. (Optional) Add a tiny pinch of dried local herbs for subtle fragrance—this makes the yogurt truly yours.
6. Cover & ferment naturally
   Use breathable cotton or a cheesecloth secured with a band. Place the jar in one of ELaiolithos’ sun-warmed corners or a gently lit cabinet for 24–48 hours.
7. Taste & cool
   When it reaches the tanginess you love, seal the jar and refrigerate. It will thicken naturally. We let our guests know it’s alive with the power of Naxian terroir!

ELaiolithos Tips:

• You can use coconut yogurt or almond yogurt. Our yogurt is made in-house with live probiotics and the honey of highland bees (or agave) —infused with the herbs that grow just beyond your suite’s view.
• Serve with homemade granola, local spoon sweets, or goat’s milk cheese for a contrast of flavors.
• Present it as part of a morning wellness ritual with herbal tea, or use it in your detox smoothies.

Eggplant Dip/Salad Recipe

Ingredients:

• 2 large eggplants
• 1 red bell pepper
• Olive oil
• Salt
• 2 cloves garlic, finely chopped
• 1 small onion, finely chopped
• Fresh parsley, finely chopped
• Walnuts, finely chopped (optional)
• Black pepper
• Vinegar

Instructions:

1. Prepare the Eggplants and Pepper:
   • Preheat your oven to 180°C (350°F).
   • Cut the eggplants in half horizontally and score the flesh with a knife, making shallow cuts.
   • Place the eggplants and the whole red pepper on a baking tray.
   • Drizzle a little olive oil over them and sprinkle a small amount of salt (just a pinch on the tip of your finger).
   • Poke the eggplant peels with a fork to allow steam to escape.
2. Bake:
   • Bake the eggplants and red pepper in the preheated oven for about 30 minutes.
   • Check if they are done by scooping the flesh with a spoon; it should be soft and fully cooked.
3. Prepare the Other Ingredients:
   • While the eggplants and pepper are baking, finely chop the garlic, parsley, and onion.
   • If using walnuts, chop them finely as well.
4. Process the Vegetables:
   • Once the eggplants and red pepper are cooked, remove them from the oven and let them cool slightly.
   • Scoop out the flesh of the eggplants and the pepper.
   • Place the eggplant and pepper flesh into a blender and blend until smooth, or mash them with a fork until they reach your desired consistency.
5. Combine Ingredients:
   • In a large bowl, combine the blended or mashed eggplants and pepper with the chopped garlic, parsley, onion, and walnuts (if using).
   • Add a generous amount of olive oil, a little bit of vinegar, salt, and black pepper to taste.
   • Mix everything very well until all ingredients are thoroughly combined.
   •  
6. Serve:
   • Your eggplant dip/salad is now ready to be enjoyed! Serve it with fresh bread, toasted pita, or as a side dish.

Enjoy your delicious, homemade eggplant dip!