Greek Cooking Class: Spanakopita, Greek Salad, Baba Ganouj, Hummus, Couscous (and Chocolate Baklava)

My students made a fabulous Greek meal. We make less in this class than in most as I allow time to learn how to work with filo dough. Their spanakopita was excellent, using a herbed tofu, nutritional yeast, and spinach as a filling. The Greek salad had ingredients like cabbage, tomato, cucumber, bell pepper, and herbs, and is a modification of a recipe I saw in the July/August 1995 issue of Vegetarian Resource Group's The Vegetarian Journal about good vegan Greek salads ("Vegetarian History Lessons From A Greek Chef", Larry Litt), and was also very tasty, as were the baba ganouj and hummus. The couscous, meant to be a plain side-dish, was nicely pepped up with pomegranate kernels. Oh, and their chocolate baklava was great!